1 tsp. red pepper flakes
1 medium onion, chopped
4 cloves garlic, chopped
28 oz honey gold potatoes, scrubbed clean quartered
10 cups water, divided
3 tbsp. Chicken Base
5-6 cups chopped kale (approximately, I did not measure)
2 cup heavy whipping cream
salt and pepper, to taste
- With instant pot on sauté mode, cook bacon until crisp, set aside.
- Crumble in sausage and red pepper flakes, cook until almost done, then add onion and cook 3-4 minutes.
- Next add the garlic and cook 2-3 minutes. Turn IP off.
- Add potatoes, 8 cups of water, and bullion. Lock lid in place, set knob to seal, set IP to manual 10 minutes.
- Let stay on keep warm mode for 15 minutes, then turn IP off and turn knob to venting.
- Once all pressure released, open lid and add kale and 2 additional cups of water.
- Set to sauté mode and cook 10-15 minutes to tenderize the kale.
- Turn off, once soup stops boiling, add cream. Serve with crumbled bacon.
- This called for 12 cups of water (four cups in step 6 instead of the two I added). That seemed like too much.
- I used a carton of chicken broth in place of a bunch of the water.
- I also a left the bacon in during the cooking process instead of serving it on top at the end.
- Add more red pepper if you like it hotter. The original called for 1 tbsp.
- We also would have preferred it to be thicker. I'd recommend a roux in the last step.
- Opinion: This is one of those recipes that made me not buy an Instant Pot. Basically, it cooked the potatoes a little faster, although not really once you consider how long it takes to build pressure. The saute mode steps are probably less efficient using the IP than they would be on the stove top. Especially my lovely gas stove where I have better control over the temp.
- Having said that, the recipe is good - we all liked it.