Instant Pot Chickpea, Kale, and Sausage Stew
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | ~1 hour |
| Source | Bare Minimum Dinners by Jenna Helwig (pg 162) |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 1 T olive oil, plus more for drizzling
- 8 oz sweet or hot Italian bulk pork sausage
- 3 c water (2 if using canned peas)
- 3 c chicken broth
- 1 c dried chickpeas (or 1 can, rinsed and drained)
- 1 1/2 t kosher salt
- 1 bunch lacinato kale, stems removed and leaves torn into bite-sized pieces (~6 cups)
Preparation
Set the Instant Pot or other multicooker to saute and add the olive oil. When the oil is hot, add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Press cancel and transfer the sausage to a bowl.
Add the water to the pot and stir with the wooden spoon to scrape up any brown bits on the bottom. Add the chickpeas and salt. Lock the lid and set to cook on high pressure for 35-40 minutes (longer if your beans a larger or on the older side). If using canned beans, set to 10 minutes.
When cooking is complete, press cancel and carefully quick-release the pressure. Remove the lid and stir in the kale. Set the lid on the pot but don't lock it, and let the kale wilt for 5 minutes. Add the sausage back to the pot. Stir and serve, drizzled with more olive oil. Season to taste.
