2 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 lb mild Italian loose sausage
3 large russet potatoes cut into 1-inch chunks OR 2-3 cups thickly chopped raw cauliflower (low-carb option)
5 cups pastured chicken broth
2 tsp dried basil (or more to taste)
1 tsp dried fennel (use closer to 1-2 tbsp if you're a fennel lover like me!)
2 cups or more chopped fresh kale (large leaf curly kale, not baby kale...you want it extra crunchy before tossing it in)
1/2 cup or more full fat coconut milk
salt and pepper to taste
red pepper flakes (optional)
- Select the Saute function on your Instant Pot.* Once hot, cover bottom with oil. Add chopped onion and saute 2-3 min. Add sausage and garlic; brown sausage until cooked (about 5 min). Hit Cancel on Instant Pot.
- Pour chicken broth over sausage, add potatoes or cauliflower, add herbs.
- Secure the lid. Cook on high pressure for 12 min. Quick release. Remove lid and select Saute function. Add kale. Stir for a few minutes until kale begins to wilt. Add coconut milk and stir.
- Season with salt and pepper to taste, and add optional red pepper flakes.
*Recipe can be adapted to Slow Cooker or stovetop as well.