Prepare Ingredients: Cut kale into thirds, and remove the stems if you like. If you're using bacon, cut them into bite-size pieces.
Saute Sausages or Bacon: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (roughly 8 minutes). If you're using sausage, add 1 tbsp (15ml) olive oil in Instant Pot's inner pot. Make sure you cover the whole bottom with oil. *Bacon Tip: If you're using bacon, you don't need the olive oil. Add ~1lb sliced sausages in Instant Pot, then saute for 4 minutes.
Saute Onions & Spices: Add onion slices in Instant Pot, then saute for 2 to 3 minutes. Add in minced garlic, then saute for 30 seconds.
Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
Pressure Cook Kale: Add 1lb kale in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Kale with a bit of Chew: Pressure Cook at High Pressure for 2 minutes, then immediately Quick ReleaseTender Kale: Pressure Cook at High Pressure for 4 minutes, then immediately Quick ReleaseWhen the Floating Valve drops, open the lid carefully. Season and Serve: Press “Cancel” button to turn off the heat. Give everything a quick mix. Taste the kale and add more salt if necessary. *Note: The amount of salt you need to add to properly season the dish depends on your sausage or bacon. For reference, we added a small pinch of salt to properly season our kale. Enjoy~
*Quick Release = Carefully turn the Venting Knob to Venting Position to release all the pressure.
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Calories: 265kcal | Carbohydrates: 11g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 577mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7553IU | Vitamin C: 93mg | Calcium: 129mg | Iron: 2mg