1 lb hot italian sausage
3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
1 small onion
4 strips of thick sliced bacon, diced
4 cloves garlic
2 cups of kale (veins removed and sliced thin like ribbons)
5 C. chicken broth
1 C. heavy cream (or, half and half for a lighter version)
salt, pepper to taste
Add sausage to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.
Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.
Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.
Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.
Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.
The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.
Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.
Add the kale, stir in and let it sit a few minutes until it wilts in the pot.
Stir in the heavy cream/half and half and season with salt/pepper - to taste.
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