Servings: Servings 6

1 lb Italian sausage 454g 1 lb Italian sausage 454g
1 tbsp olive oil 1 tbsp olive oil
1 large onion, chopped 1 large onion, chopped
2 large carrots, sliced thin 2 large carrots, sliced thin
4 cups gluten free unsalted chicken stock 1 litre 4 cups gluten free unsalted chicken stock 1 litre
1 cloves garlic 1 cloves garlic
1/4 tsp salt ¼ tsp salt
1/2 tsp pepper ½ tsp pepper
2-3 cups kale 2 to 3 cups kale
1 cup cooked orzo pasta (optional) 1 cup cooked orzo pasta (optional)
Grated Parmesan cheese (optional to serve) Grated Parmesan cheese (optional to serve)

Shape the Italian sausage into equal sized meatballs, it should make about 12 to 15 meatballs.
Turn on the saute function on your Instant Pot or other electric pressure cooker and adjust to the medium heat option. don't wait for the display to say 'hot', add olive oil right away.
Add the chopped onions and carrots and saute for two to three minutes.
Add the chicken stock, garlic, salt and pepper to the pot with the vegetables, using a spatula make sure you scrape up any vegetables that may be stuck to the pot now turn off the saute function.
Add the meatballs to your Instant pot, Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release) for about 10 to 12 minutes, then you can gently release the rest of the pressure by opening the vent.
Add the kale and stir well into the soup. They should be wilted after just a couple of minutes, I usually sit the lid loosely on top until they are soft, about two - three minutes.
Add soup to cooked orzo pasta and grated parmesan if desired.