KETO INSTANT POT RECIPE: Sausage-Kale Soup

This is really a choose-your-own-adventure kind of recipe—you can use any type of sausage you prefer (kielbasa, chorizo, and Italian sausage are all great choices!), and depending on what you choose, you can really change the flavor profile of the soup. Likewise, you can add in any leafy green—spinach or chard would work well here if you’re not on the kale bandwagon. Don’t skip the cauliflower, though—it gives the soup a great bite and makes it very filling.

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Serves: 4

Active prep time: 10 minutes

Cook time: 5 minutes

INGREDIENTS

2 tablespoons olive oil
1∕₂ pound uncured sausage, sliced into 1∕₂-inch-thick rounds
1∕₂ cup diced yellow onion
2 tablespoons minced garlic
1∕₂ teaspoon smoked paprika
1∕₄ to 1∕₂ teaspoon crushed red pepper flakes, to taste
4 cups chicken broth
2 cups cauliflower rice
3 cups chopped fresh kale
1∕₄ teaspoon fine Himalayan pink salt
1∕₄ teaspoon black pepper

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the olive oil. Add the sausage, onion, garlic, paprika, and pepper flakes to the hot oil and cook, stirring often, until the onion softens and the sausage starts to brown, about 5 minutes. Select CANCEL. Add the broth and cauliflower rice.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.

3. Stir in the kale, pink salt, and pepper. Let the soup stand 5 minutes to soften the kale before serving.

Per serving: Calories: 310 • Total Fat: 24 g • Protein: 14 g • Total Carbs: 10 g • Fiber: 3 g • Erythritol: 0 g • Net Carbs: 7 g