Ingredients:
2 tbsp olive oil
1 1/2 cups chopped baby carrots
3 stalks celery
1/2 lg yellow onion, diced
3 cloves minced garlic
2-3 russet potatoes, quartered
Linguica (this is a spicy Portuguese sausage. Harris Teeter sells the Gaspar's brand.) - I used two "ropes," sliced into 1" rounds
2 cans white beans (can be navy beans, cannellini beans, or great northern beans)
4 cups chicken broth
3 cups Kale
Salt & pepper to taste
Instructions:
1. Set Instant Pot to saute setting. Add olive oil and saute linguica until it begins to brown.
2. Add carrots, celery, onion, and potato. Saute for a few minutes. Add the garlic, salt, and pepper. Mix together.
3. Add chicken broth & stir. Allow to begin to simmer.
4. Add white beans & stir.
5. Cancel the saute function on your Instant Pot and set pot to pressure cook for 5 minutes on high pressure. The pot should take several minutes to come to pressure.
6. Once the 5 minutes is up, allow the pot to sit and naturally release for 10 minutes, then manually release the remaining pressure.
7. Add Kale and stir into soup until slightly wilted.
8. Serve & enjoy with a crusty buttered bread!
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