Instant Pot Instructions:

1. Turn your Instant Pot to sauté mode and add 1 Tablespoon of avocado oil.
2. Add the ground Italian pork sausage and brown the meat, breaking it up with a stainless steel cooking spoon as you go.
3. Once the meat is browned (it doesn’t need to be cooked through since the instant pot will finish cooking it), add in the onion and sauté until translucent, about 3 minutes.
4. Add the red potatoes.
5. Pour the broth/stock into the instant pot to deglaze the pot, scrap up any bits that are stuck to the bottom of the pot and give everything a stir.
6. Add the salt, garlic powder, cayenne pepper, black pepper, dried oregano and bay leaf to the pot.
7. Cover and lock the lid. Set the steamer valve to sealing and select high pressure / manual cook for 8 minutes.
8. Once the soup has finished cooking, quick release the pressure.
9. Once the pressure has released remove the lid. Stir through the coconut milk.
10. Serving: If you are eating the soup right away stir in the kale and allow it to wilt slightly then serve. If you are making this ahead or plan for some to be leftovers, only add the kale to the soup once you are ready to eat. Leftover soup should be cooled and stored it in the fridge with the kale separately and the kale will be added to the soup once you reheat it to serve. Enjoy!

Crockpot Instructions:

1. In a large skillet over medium-high heat, add the avocado oil and brown the sausage, breaking it up as you go.
2. Once the meat is browned (it doesn’t need to be cooked through since the Crockpot will finish cooking it), add in the onion and sauté until translucent, about 3 minutes.
3. Transfer the meat and onions to the Crockpot and add the red potatoes.
4. Pour the broth/stock over the sausage and veggies in the Crockpot and give everything a stir. You want the potatoes submerged in the broth as much as possible.
5. Stir in the salt, garlic powder, cayenne pepper, black pepper, dried oregano and place the bay leaf on top of the soup.
6. Cover the Crockpot with the lid and set to cook on LOW for 6-8 hours or HIGH for 4-6 hours.
7. One the soup has finished cooking and the potatoes are tender, stir through the coconut milk.
8. Serving: If you are eating the soup right away stir in the kale and allow it to wilt slightly then serve. If you are making this ahead or plan for some to be leftovers, only add the kale to the soup once you are ready to eat. Leftover soup should be cooled and stored it in the fridge with the kale separately and the kale will be added to the soup once you reheat it to serve. Enjoy!