Ontario Harvest Kale & Potato Soup
Modified slightly from Ontario Harvest Kale and Potato Soup by the Toronto Star.
1/2 lb – 2/3 lb. (225 g-340 g) fresh chorizo sausages (or other spicy pork sausages)
1/4 cup (60 mL) olive oil
1 large yellow onion, chopped
1 lb. (450 g) potatoes (about 3), scrubbed, thinly sliced
2 large cloves garlic, minced
6 cups (1.5L) chicken stock or water
1/4 cup (60 mL) apple juice
2 tsp (10 mL) kosher salt + more for seasoning
3/4 lb. (375 g) kale (about 1 bunch), thick stems removed, leaves finely sliced
Freshly ground black pepper
Prick sausages with a fork; turn on Instant Pot to Saute mode. Let it get hot, then add the olive oil and chorizo. Cook until sausage is browned. Remove sausage from pot and slice thinly.
Add onions to Instant Pot. Cook, stirring, 8 minutes. Add potatoes and garlic. Cook, stirring, 2 minutes. Add stock or water, apple juice and 2 tsp (10 mL) salt. Let the soup come to a simmer. Press Cancel.
Put the lid on the Instant Pot. Ensure the vent is set to Sealing. Press Manual and set the Instant Pot to cook at high pressure for 10 minutes. Perform a quick release when the pressure cooking is complete. Mash potatoes to purée with a potato masher or wooden spoon. Add sliced sausage. Press Saute on the Instant Pot and let it simmer 5 minutes to warm through. Stir in kale, in batches. Simmer, uncovered, 3 to 5 minutes. Greens should stay bright green and slightly crunchy. Taste; season with salt and pepper if desired.
Makes 6 to 8 servings.