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.
If you are looking for more instant pot recipes try: The Best Gluten Free Instant Pot Recipes
You can find more soup recipes here: My Favorite Gluten Free Soup Recipes
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Ingredients
Olive Oil
Yellow Onion
Minced Garlic
Carrots
Celery
Ground Italian Sausage
Chicken Stock
Kale
Sour Cream
Heavy Whipping Cream
Arrowroot Powder or Cornstarch
Sea Salt
Coarse Ground Black Pepper
Dried Basil
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.
Supplies
Frequently Asked Questions
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.
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.
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.
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Gluten Free Instant Pot Sausage and Kale Soup
- Total Time: 38 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
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
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 or Cornstarch
1 tsp. Sea Salt
½ tsp. Ground Black Pepper
½ tsp. Dried Basil
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
