- 1 pound Italian sausage
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 2 sweet peppers, cored and chopped - I like to use multiple colors
- 1 tablespoon fresh finely chopped basil and 2 teaspoons each of finely chopped oregano and thyme OR 1 tablespoon dried Italian seasoning
- 3 cups butternut squash, peeled and diced into ½" cubes
- 3 cups pattypan squash, diced into ½" cubes
- 1 cup fresh corn kernels (from 1 cob of corn)
- 2 cups sliced carrots
- 2 cups fresh shell beans OR 14 oz. can cannellini beans, drained and rinsed
- 2 cups chopped tomatoes
- 1 cup chopped tomatillos
- 6 cups chicken broth
- 3 green onions, chopped
- 2 cups fresh spinach
- 2 cups kale, stems removed and thinly sliced
- Sea salt and pepper, to taste
Set your Instant Pot to the sauté setting and crumbled the sauage into the pot. Cook, stirring frequently, until the sausage is fully cooked. Add the chopped red onion, garlic, and peppers; sauté until the vegetables are fragrent and slightly soft. Add the squash, corn, carrots, beans, tomatoes, tomatillos, and chicken broth. Stir well.
Place the lid on your Instant Pot and pressure cook the stew under high pressure for 30 minutes; allow the pot to release its pressure naturally.
After the pressure has released - it will take about 20 minutes - remove the lid and add the green onions, spinach, and kale; stir to combine. Taste the stew and add salt and pepper, to taste. Serve warm.
- Yields: 8-10 servings
- Preparation Time: 1 hour
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