Ingredients
Scale
- 1 lb sweet Italian sausage
- 6–8 yukon gold potatoes, cut into 1 inch cubes
- 2 cups fresh chopped kale
- 1 large white onion, diced
- 4–6 cloves fresh garlic, minced
- 1 cup coconut milk
- 3 tbsp cornstarch
- 32 oz vegetable broth or chicken broth
- 4–5 strips bacon (1/2 cup chopped bacon)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
Instructions
- Set your Instant Pot to the saute setting and begin to saute your bacon until crispy.
- Take out most of the bacon grease, reserving a bit to fry your sausage in.
- Put your ground sausage in the instant pot, and stir until browned. I prefer my sausage to be extra crispy.
- When your sausage is browned, stir in onions and garlic, and season with salt and pepper. Dust with cornstarch, and stir until fragrant and translucent.
- Add your crushed red pepper flakes, and stir for 30 seconds.
- Turn off the saute setting and add your broth and potatoes.
- Cover the Instant Pot with the lid and set it to “seal.” Cook on high pressure for about 12 minutes, switching the nozzle to “vent” when it’s finished (you’ll want to use an oven mitt).
- Add your coconut milk and kale and stir with a wooden spoon until wilted. Add the crispy bacon and serve.
- Store for up to 5 days in the refrigerator in an airtight container.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes