Ingredients
1 pound bulk hot Italian sausage6 cups chopped fresh kale2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1 can (28 ounces) crushed tomatoes4 large carrots, finely chopped (about 3 cups)1 medium onion, chopped3 garlic cloves, minced1 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper5 cups chicken stockGrated Parmesan cheese
Preparation
Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker.
Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure.
Top each serving with cheese.
