15 BEST FALL SOUPS

The easiest Fall soups to keep you warm and cozy all season long! These recipes can be made in the Instant Pot, stovetop or crockpot!

1. Mushroom Potato Chowder – 

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So hearty and so creamy. This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme.

INGREDIENTS:

  • 3 tablespoons unsalted butter
  • 1 1/4 pounds assorted mushrooms, cut into 1/2-inch pieces
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds small gold potatoes, quartered
  • 3/4 cup half and half
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
  5. Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
  6. Serve immediately.

2. Slow Cooker Chicken Noodle Soup – 

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Made so easily and effortlessly right in the crockpot. Even the noodles get cooked right in the slow cooker.

INGREDIENTS:

  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cups chicken stock
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 8 ounces spaghetti, broken into thirds
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
  5. Stir in lemon juice and parsley.
  6. Serve immediately.

3. Chicken Meatball Noodle Soup – 

This is just like everyone’s favorite cozy, comforting homemade chicken noodle soup except made even better with chicken meatballs. Extra meatballs for me, please.

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • 1/2 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN MEATBALLS

  • 1 pound ground chicken
  • 1/3 cup Panko
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  5. Serve immediately.

4. Instant Pot Potato Corn Chowder –

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Perfect for those cold winter nights. And it’s made right in your pressure cooker. It’s just too easy.

INGREDIENTS:

  • 4 slices bacon, diced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 red potatoes, chopped
  • 1 (16-ounce) package frozen corn kernels
  • 4 cups vegetable stock
  • 1 teaspoon dried thyme
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives

DIRECTIONS:

  1. Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in bacon, potatoes, corn, vegetable stock, thyme and cayenne pepper; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. In a small bowl, whisk together heavy cream and flour; set aside.
  5. Select high sauté setting. Bring to a boil; stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 4-5 minutes. If the mixture is too thick, add more vegetable stock as needed until desired consistency is reached.
  6. Serve immediately, garnished with chives, if desired.

5. Slow Cooker Tomato Basil Soup –

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Topped with parmesan cheddar croutons? 1,000 times. Yes.

INGREDIENTS:

  • 2 (28-ounce) cans whole peeled plum tomatoes with basil
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoons freshly ground pepper
  • 1/3 cup heavy cream
  • 1/3 cup chopped fresh basil

FOR THE PARMESAN CHEDDAR CROUTONS

  • 4 cups (1-inch) French bread cubes
  • 1 cup shredded extra-sharp cheddar cheese
  • 1/4 cup freshly grated Parmesan

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
  3. Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
  6. Serve immediately with parmesan cheddar croutons.

6. Greek Lemon Chicken Soup –

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The noodles are swapped out for cannellini beans for added protein and fiber with way less calories. You’re welcome, guys.

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 (15.5 ounce) cans cannellini beans, rinsed and drained
  • 4 cups baby spinach
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill

DIRECTIONS:

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.
  4. Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.
  5. Serve immediately.

7. The Best Instant Pot Chili –

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Simply toss everything right into your IP and let it do all the work for you. Done and done.

INGREDIENTS:

  • 1 1/2 tablespoons canola oil
  • 2 pounds 85/15 ground beef
  • 4 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 1 poblano chili, minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoons ground cumin
  • 1 (12-ounce) can lager or pilsner beer
  • 1 1/2 cups beef stock
  • 2 (10.75-ounce) cans tomato puree
  • 2 (15-ounce) cans black beans, drained and rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup sour cream
  • 1/4 cup shredded cheddar cheese

DIRECTIONS:

  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. Heat canola oil; add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
  3. Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
  4. Stir in beer, scraping any browned bits from the bottom of the pot.
  5. Stir in beef stock, tomato puree, black beans and ground beef; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  6. Stir in cilantro; season with salt and pepper, to taste.
  7. Serve immediately, garnished with sour cream and cheese, if desired.

8. Slow Cooker Chicken and Wild Rice Soup – 

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My favorite winter soup ever. Serve with a piece of crusty bread and you’re pretty much set.

INGREDIENTS:

  • 1 1/2 pounds boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 1 cup wild rice
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 pound cremini mushrooms, thinly sliced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half*
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with parsley, if desired.

9. Hearty Lentil and White Bean Soup –

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Just 213 calories per serving. But the true secret to this soup here is the Parmesan rinds.

INGREDIENTS:

  • 3 slices bacon, diced
  • 1 sweet onion, diced
  • 1 carrot, peeled and diced
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 5 cups chicken stock
  • 1/2 cup brown lentils*
  • 1/4 cup dry white wine*
  • 2 (3-inch) Parmesan cheese rinds
  • Kosher salt and freshly ground black pepper
  • 2 (15.5 ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate.
  2. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute.
  3. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes.
  4. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more.
  5. Serve immediately with bacon, garnished with parsley, if desired.

10. Slow Cooker Beef Stew –

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Everyone’s favorite comforting beef stew made easily in the crockpot. The meat is so amazingly tender and the stew is rich, chunky and hearty, just the way it should be.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 2 pounds stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound baby red potatoes, quartered
  • 4 carrots, cut diagonally into 1/2-inch-thick slices
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, optional
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium heat.
  2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  6. Serve immediately, garnished with parsley, if desired.

11. Roasted Pumpkin Soup –

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You’ll really want this all year long. And you can also substitute the pumpkin with butternut squash. Win-win for all.

INGREDIENTS:

  • 1 (3-pound) sugar pumpkin, halved, seeded and quartered
  • 2 red bell peppers, quartered
  • 1 Granny Smith apple, quartered and seeded
  • 6 fresh thyme sprigs
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 4 cups vegetable stock
  • 6 fresh sage leaves
  • 1/2 cup heavy cream
  • 3 tablespoons pepitas

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*
  4. Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
  5. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  6. Serve immediately, garnished with pepitas, if desired.

12. Chicken Meatball Zoodle Soup –

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Everyone’s favorite chicken noodle soup, but made even healthier with zucchini noodles and the most tender chicken meatballs.

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN MEATBALLS

  • 1 pound ground chicken
  • 1/3 cup Panko
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  4. Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in zucchini noodles during the last 3-5 minutes of cooking time.
  5. Stir in lemon juice; season with salt and pepper, to taste.
  6. Serve immediately, garnished with parsley, if desired.

13. Slow Cooker French Onion Soup –

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Did you know you can actually make French onion soup in the crockpot? It’s ridiculously easy with basically no stirring and no work.

INGREDIENTS:

  • 3 pounds sweet onions, thinly sliced
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons brown sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups beef stock
  • 2 teaspoons sherry vinegar
  • 1 (12-ounce) French baguette, sliced
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded asiago cheese

DIRECTIONS:

  1. Place onions into a 6-qt slow cooker.
  2. Stir in butter, brown sugar and 1 teaspoon salt; top with thyme and bay leaf. Cover and cook on high heat for 8-10 hours, or until onions are caramelized and browned.*
  3. Stir in beef stock and sherry; season with salt and pepper, to taste. Cover and cook on high heat for 2-3 hours, or until heated through. Remove and discard thyme and bay leaf.
  4. Preheat oven to broil.
  5. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
  6. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
  7. Serve immediately.

14. Roasted Cauliflower Soup –

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So good and so unbelievably creamy, you won’t even believe that this is really cauliflower soup.

INGREDIENTS:

  • 1 head garlic
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 heads cauliflower, cut into florets
  • 1 onion, diced
  • 5 cups vegetable stock
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 cup heavy cream

DIRECTIONS:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
  3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
  4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
  5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
  6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
  7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  8. Serve immediately.

15. Instant Pot Olive Garden Zuppa Toscana Copycat –

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This copycat tastes just like the restaurant version except you can make it in the pressure cooker. It is basically fool-proof.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 3 russet potatoes, chopped
  • 6 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1 cup half and half

DIRECTIONS:

  1. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in potatoes and chicken broth; season with salt and pepper, to taste.
  4. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
  6. Serve immediately.

Source: damndelicious.net