Gluten Free Instant Pot Sausage and Kale Soup

This healthy gluten free instant pot sausage and kale soup is perfect for a Keto or low carb diet. It's made with italian sausage, tuscan kale and sour cream. This delicious stew is creamy and perfect for lunch or dinner.

I love how simple this soup is to make. With very little preparation time I can have sausage and kale soup in the Instant Pot cooking for dinner. It's also simple if you do meal planning to cut the vegetables ahead of time so they are ready to be cooked.

How do I thicken gluten free soups?

I like to use arrowroot powder to thicken gluten free soups. You can also use gluten free flour or tapioca starch as gluten free thickeners. For this gluten free instant pot sausage and kale soup recipe I used arrowroot powder to slightly thicken the soup.

If you can't have arrowroot powder or tapioca starch you can simply skip the step of thickening the soup. Your soup will be slightly more liquid, but will still taste amazing. You could also choose to cook the soup down more to remove some liquid. If you choose this step be sure to use medium low heat and to stir the soup constantly so it doesn't burn.

How do I reheat soup in my Instant Pot?

The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.

I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.

Instant Pots and Accessories

How much liquid do you need in the instant pot for soups?

The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of chicken broth. That is more than enough liquid for your pressure pot to work properly.

If you like this recipe you might also enjoy:

Gluten Free Instant Pot Chicken and Mushroom Soup
Gluten Free Instant Pot Cauliflower Cheeseburger Soup
Instant Pot Beef and Vegetable Soup
The Best Gluten Free Instant Pot Recipes
Instant Pot Wild Rice, Chicken and Mushroom Casserole

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Gluten Free Instant Pot Sausage and Kale Soup

---

• Author: Elaine VanVleck
• Total Time: 38 minutes
• Yield: 5 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This healthy gluten free instant pot sausage and kale soup is perfect for a Keto or low carb diet. It's made with italian sausage, tuscan kale and sour cream. This delicious stew is creamy and perfect for lunch or dinner.

---

Ingredients

Scale 1x2x3x

1 Tbsp. Olive Oil
1 medium Yellow Onion, diced
2 Tbsp. Minced Garlic
½ cup Carrots, chopped
2 stalks Celery, chopped
1 pound Ground Italian Turkey Sausage
1 - 32 ounce Chicken Stock
1 large bunch Kale, stems removed and chopped
½ cup Sour Cream
½ cup Heavy Whipping Cream
1 Tbsp. Arrowroot Powder
1 tsp. Sea Salt
½ tsp. Ground Black Pepper
½ tsp. Dried Basil

Cook Mode Prevent your screen from going dark

---

Instructions

With your Instant Pot on the Saute setting cook the onion, garlic, carrots and celery until the onions are translucent and the vegetables are starting to soften, about 3-5 minutes.

Add the chicken stock, salt, pepper and basil. Let the chicken stock heat up until steaming, but not boiling.

Add the turkey sausage in bite size chunks to the soup. The turkey sausage will finish cooking when under pressure. 

Securely put the lid on your Instant Pot. Using manual mode cook the soup for 18 minutes. Let the steam release naturally.

Once the steam has released naturally take the lid off and add the chopped kale. Turn the saute function back on and add the sour cream, heavy whipping cream and arrowroot powder. Stir the soup constantly to bring back up to steaming and allow the kale to wilt. This should only take 4-5 minutes.

The soup will be very hot. Let cool slightly before serving.

Notes

When adding the arrowroot powder put the one tablespoon of arrowroot powder in a small bowl along with one tablespoon of water. Stir until the powder is completely dissolved and then add this mixture to the soup. This will prevent lumps in your soup.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Gluten Free

Keywords: gluten free, instant pot, soup, dinner, lunch, meal, easy, healthy, low carb, keto, creamy, italian, tuscan, stew