Prep: 10 min
Cook: 5 min
Total: 15 min
Ingredients Directions Nutrition Ratings
4 servings

2 tablespoons extra-virgin olive oil

½ pound uncured sausage, sliced into ½-inch-thick rounds

½ cup diced yellow onion

2 tablespoons minced garlic

½ teaspoon smoked paprika

¼ to ½ teaspoon crushed red-pepper flakes, to taste

4 cups chicken broth

2 cups cauliflower rice

3 cups chopped fresh kale

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1. Select Sauté on the Instant Pot. When the pot is hot, add the olive oil. Add the sausage, onion, garlic, paprika and pepper flakes to the hot oil and cook, stirring often, until the onion softens and the sausage starts to brown, about 5 minutes. Select Cancel. Add the broth and cauliflower rice.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to High Pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.

3. Stir in the kale, salt and pepper. Let the soup stand for 5 minutes to soften the kale before serving.

363 calories

24g fat

20g carbs

18g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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