Ingredients:

  • 1 lb ground Italian sausage
  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 small head cauliflower, cut into bite-sized florets
  • 4 cups chicken bone broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy whipping cream
  • 3 cups fresh kale, stems removed and chopped
  • 1/2 cup parmesan cheese, freshly grated

Instructions:

  1. Set the Instant Pot to Sauté (High). Add the chopped bacon and cook until the fat renders and the pieces are crispy.
  2. Add the Italian sausage, breaking it apart with a spoon, and cook until it reaches a deep brown color.
  3. Stir in the diced onions and minced garlic, sautéing until the onions are translucent and the garlic is fragrant.
  4. Pour in the chicken bone broth, scraping the bottom of the pot to release the browned bits to prevent the Burn notice.
  5. Stir in the cauliflower florets. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 5 minutes.
  6. Perform a Quick Release of the pressure once the timer ends.
  7. Switch the pot to Sauté (Low) or Keep Warm. Stir in the heavy whipping cream and grated Parmesan cheese until the broth is velvety.
  8. Fold in the chopped kale and stir for 2–3 minutes until the leaves are wilted but still bright green.