If you are looking for an easy peasy weeknight dinner this fits the bill! As the days grow shorter and the nights colder this is a favorite of ours. It’s perfect for a small kitchen and busy life. If you can stand to make it a day ahead, it always tastes better the second day after all the flavors have settled in together. You can also make it earlier in the day and set the Instant Pot on keep warm. Both will do the trick. Enjoy

Makes 6 main course or 12 appetizer servings
ACTIVE TIME 25 minutes
TOTAL TIME 1 hour

INGREDIENTS

1/4 cup extra-virgin olive oil

12 oz. dry-cured Spanish chorizo or Sausage of your choice (Go as spicy or mild as you like)

1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces or if you are tight on time get pre-washed, pre-chopped prepared kale

2 lb. Yukon Gold potatoes, cut into 1" pieces

1 onion, chopped

2 garlic cloves, chopped

1 tsp. (or more) kosher salt

1/4 tsp. freshly ground black pepper

2 bay leaves

Fresh grated Parmesan for finishing (optional)((Although everything is better with cheese))

PREPARATION

1. Pour oil into cooker insert and select “Sauté.” When it’s hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.

2. Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 6 minutes at high pressure.

3. As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.

   Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.

   Cooks’ Note: You can make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika or ground smoked chipotle pepper