Instant Pot Sausage And Kale Noodle Bowls Food

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

PRESSURE-COOKER ITALIAN SAUSAGE & KALE SOUP

Steps:

• Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker. , Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. , Top each serving with cheese.

INSTANT POT KALE RECIPE

Steps:

• Sort the kale in a large colander or bowl. You don't need to wash the kale thoroughly, you're mostly picking out the thick stems and any pieces that don't look fresh.
• Set the Instant Pot to Saute Low, add the olive oil and the garlic.
• Toss the kale into the pot as you sort it. Saute for one to two minutes, just enough to shrink the kale to fit into the pot and give it a little extra flavor.
• Add the liquid and pepper, seal the lid and set the pot to pressure cook for 4-6 minutes. If you like kale al dente, cook it for four minutes. If you like it very tender, cook it longer. I like mine soft, at the expense of a little color and volume.
• Once it's done, do a quick release to stop the veggie from overcooking as the pressure drops.
• If you want, now is the time to add a little more salt and pepper, vinegar, lemon juice, bacon, or even some grated Parmesan cheese.