Instant Pot Sausage, Kale, and “Potato” Soup {AIP, Paleo}


Now that it finally feels like fall in North Carolina (after having several 80-degree days in October), I’m totally in a soup mood. The classic sausage, kale, and potato soup sounded good, but potatoes are a no-go for me right now since I’m on the AIP. Luckily, I have a newly-discovered arsenal of starchy tubers at my disposal that I can use instead! I decided to use a yam for this recipe, mostly because I had it on hand, but also because I’ve used them in a stew before and it was fantastic.

Just FYI, yams are NOTHING like sweet potatoes, despite the fact that sweet potatoes are often colloquially called “yams.” And despite the fact that googling the word “yam” brings up tons of pictures of SWEET POTATOES. Argh. True yams are neutral-tasting, not sweet, white (not orange) on the inside, and are gigantic and hairy. I’ve bought them at my local Asian market (where they’re labeled “ñame”) and at Publix, surprisingly enough. 

See, these are yams. Gigantic and hairy.

See, these are yams. Gigantic and hairy. [Image Source]

If you can’t find yams, feel free to use your starchy tuber of choice (although I don’t think sweet potatoes would work here). Anyway, I’m really happy with how the flavor turned out, and it definitely hit the soup spot. Hopefully it will for you, too!

*IMPORTANT AIP NOTE: I did include white/black pepper and fennel seed in this recipe, which are both “Stage 1 Reintroduction” spices. I also include Nom Nom Paleo’s magic mushroom powder, which I make with white pepper instead of the red pepper flakes. If you’re on strict AIP, I have suggested modifications below that should still taste great!



1 onion, chopped
2 cloves garlic, minced
1/2 – 1tsp salt (I used 1tsp)
black pepper* to taste
2 bunches kale, chopped
1 large yam, cut into small cubes
2 bay leaves
Bone broth

1 pound ground pork
1/2 tsp each of: garlic powder, onion powder, marjoram, oregano, parsley, thyme, and fennel*
1 tsp each of: ground ginger, sage, and white pepper*
1.5 tsp “magic mushroom powder“**



1. Using the Sauté feature on the Instant Pot, sauté the onion in your fat of choice (I used bacon fat) until softened.

2. Add the garlic, 1/2 – 1 tsp of salt, and black pepper to taste. Continue sautéing until browned.

3. Add your bay leaves, cubed yam, and chopped kale to the pot (in that order), along with enough bone broth to cover the yams and some of the kale. (It’s okay if some of the kale isn’t covered; it will steam and cook down into the broth, and you don’t want your soup to be too liquidy!)

4. Put the lid on the Instant Pot and set it to 5 minutes using the Manual feature.

5. While that cooks, add your ground pork and all remaining seasonings to a separate pan over medium heat, and stir until browned and cooked through.

6. When the Instant Pot beeps, release the pressure by opening the valve on the lid, and stir the sausage into the soup.

7. Using the Sauté feature again, simmer the soup for another 5-10 minutes to let the flavors meld and the broth thicken slightly. (This is also a good time to make sure the yams are soft.)

8. Taste and adjust seasonings, and serve!

*For strict AIP, I recommend increasing the garlic powder, onion powder, marjoram, oregano, parsley, and thyme to 3/4 tsp each, and doubling the ginger (which replaces some of the bite you’d get from pepper) and sage (which replaces fennel as the dominant flavor in the sausage).

**I make this using white pepper instead of the red pepper flakes. Again, if you can’t do pepper yet, just make it using the mushrooms, salt, and thyme. It will still be AMAZING. If you really don’t want to make it, you can use plain salt instead, but seriously. Just make it. It’s so good on everything. You’ll thank me later.


Let me know in the comments if you try it!


Post Navigation

%d bloggers like this: