Instant Pot Kale, lentil, collard greens, sausage soup

Written By Briana Bruinooge

INGREDIENTS

  • 1 pound ground chicken (optional)

  • 1/2 pound sausage or soy chorizo

  • diced garlic 2-3 cloves

  • 1 white onion, chopped

  • 1 can 28 oz crushed tomatoes

  • 1 can 15 oz fire roasted tomatoes

  • 1 can 15 oz coconut milk

  • 1 cup dried green lentils

  • 32 oz chicken broth (or vegetable broth)

  • swiss chard and kale (couple handfuls, torn up with hands)

Toppings:

  • parmesean cheese, sprinkle ontop

  • greek yogurt, dollop ontop

  • toasted bread

  • white rice

Instant Pot DIRECTIONS

  1. Instant pot: press the sauté button, drizzle olive oil in the pot, add chopped onions for a few minutes let simmer in the hot oil, then add diced garlic and let sauté for a minute or two.

  2. Add the ground chicken and ground sausage to the pot and let brown. Use a wooden spatula to break up the meat into smaller bite-size chunks and flip over once one side is brown. (About 5-8 minutes).

  3. Add crushed tomatoes, fire roasted tomatoes, coconut milk, 1 cup dried green lentils, 32 oz chicken broth.

  4. Press the pressure cook button for 12 minutes and close the lid.

  5. Once the pressure cook is completed, torn swiss chard and kale bits into the soup and wait 5 minutes with lid open or closed.

  6. Enjoy a bowl with additional toppings like parmesean cheese, dollop of greek yogurt and a side of white rice or crunchy bread.

Briana Bruinooge
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