Prep Time: 8-10 min.
Cooking Time: 20 min.
Number of Servings: 6
Ingredients:
1 cup chopped onion
6 minced garlic cloves
12-ounce chopped kale
1 tablespoon olive oil
1 pound Italian sausage
12-ounce cauliflower florets
Salt and freshly (finely ground) black pepper, as per taste preference
3 cups water
½ cup heavy whipping cream
½ cup shredded Parmesan cheese
Directions:
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Find and press “SAUTE” cooking function; add the oil in it and allow it to heat.
In the pot, add the sausage; cook (while stirring) until turns evenly brown from all sides for 8-10 minutes. Break up the sausage.
Add onions and garlic; cook for about 2-3 minutes.
Mix in kale, cauliflower, salt, black pepper and water and stir to combine.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “MANUAL” cooking function; timer to 3 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “NPR” cooking function. This setting is for natural release of inside pressure and it takes around 10 minutes to slowly release pressure.
Slowly open the lid, mix in the cream take out the cooked recipe in serving plates or serving bowls.
Top with the cheese and enjoy the keto recipe.
Nutritional Values (Per Serving):
Calories - 413
Fat – 31g
Saturated Fat – 9g
Trans Fat – 0g
Carbohydrates – 4g
Fiber – 2g
Sodium – 842mg
Protein – 23g
