- 12 oz. sausage links sliced
- 1 Tbsp. olive oil
- 1 lb. petite gold potatoes 1/2-inch cubes
- 2 Tbsp. white wine vinegar
- 1/2 cup yellow onion diced
- 1/3 cup carrots sliced
- 1/4 cup stalk celery diced
- 6 thyme sprigs
- 1 bay leaf
- 6 cups chicken stock
- 4 tomatoes diced
- 8 oz. kale de-ribbed, roughly torn
- 2 tsp. sea salt
- 1/2 tsp. black pepper
Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
Add onions, carrots, celery, thyme, and vinegar cook for 3 minutes, making sure to scrape up bits from bottom.
Add all remaining ingredients (except sausage) to pot and mix well.
Lock lick and cook for 5 minutes at high pressure.
Once time is complete, quick-release pressure then remove lid.
Remove bay leaf and thyme sprigs. Add sausage slices to pot and mix well.
Serve and enjoy!
Calories: 221kcal | Carbohydrates: 16g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 634mg | Potassium: 686mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3455IU | Vitamin C: 41.5mg | Calcium: 68mg | Iron: 2.7mg