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Gluten Free Instant Pot Sausage and Kale Soup

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


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.



1 Tbsp. Olive Oil
1 medium Yellow Onion, diced
2 Tbsp. Minced Garlic
1/2 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
1/2 cup Sour Cream
1/2 cup Heavy Whipping Cream
1 Tbsp. Arrowroot Powder or Cornstarch
1 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1/2 tsp. Dried Basil


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.


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