• Sauté the sausage: Set Instant Pot to saute. Add olive oil and let it heat up. Once the olive oil is hot, add the ground sausage and brown until no longer pink, about 3 minutes.
• Sauté the onions and garlic: Once you have browned the sausage, add in the chopped onions and minced garlic until onions are clear, about another 3 minutes. (make sure you scrape all the browned bits from the bottom of the pot). HINT: a really quick and easy way to do this is throw in a splash of white wine. Then use a wooden spoon to scrape the bottom!
• Add remaining ingredients: Switch off the Instant Pot. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
• Pressure cook: Close the Instant Pot and set valve to sealing. Choose "pressure cook" (or "manual" if your pot doesn't have the "pressure cook" option) and cook for 10 minutes.
• Quick-release: After cooking time is up, turn the valve from sealing to releasing and allow the steam to do a quick release.
• Add cream and kale: Switch off Instant Pot and let it cool down for a few seconds. Stir in cream and most of the chopped kale. I like to save some to put on top with bacon bits when I'm serving. Stir everything and serve warm.

FREEZER INSTRUCTIONS

• This soup recipe will save well. Make sure to omit the cream and kale before freezing. Add these two ingredients to the soup when you reheat it before serving.
• My favorite way to freeze soups is by filling Ziploc gallon freezer bags with an even number of servings. Remove as much air as possible before sealing off the bag. Lay flat to freeze and the soup will:

  1. Thaw quicker

  2. Allow you to fit more frozen food in your freezer!