1tablespoongarlic powder or 2 tablespoons fresh minced garlic
1quart4 cups chicken broth
1bunch kalechopped; can also use frozen kale (6-8 oz.)
6cupscooked white beans1 (15 oz) can of cooked beans equals about 1½ cups of cooked beans
Brown Italian sausage on [Sauté] mode in the Instant Pot. Add diced onion and sauté for a minute or two. Throw in the garlic and cook for 1 minute. Scrape off all the browned bits from the bottom of the pot, and deglaze with 1 cup of the broth. Make sure there is nothing stuck to the bottom of the pot.
Pour remaining chicken broth into the pot. Add salt and balsamic vinegar. Float chopped kale on top of chicken broth and pour white beans on top of kale. Finally, top with sun-dried tomatoes. Avoid stirring.
Set Instant Pot to [Pressure Cook] or [Manual] or [Soup/Broth] for 5 minutes on High Pressure. Natural release for at least 10 minutes before manually releasing the remaining pressure.Enjoy!