2hannah sweet potatoespeeled, halved, and cut into 1/4 inch thick slices
6cups vegetable brothno sugar added
2cupsfrozen chopped kale
8ozvegan cream cheeseno red tier ingredients, see notes
Add oil to IP and push saute. When oil is hot, add onions. Cook 5 minutes or until onions are translucent, stirring frequently. Add the Italian sausage. Cook another 5 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Press cancel.
Add potatoes, broth, and water. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. When cook time ends, allow for natural pressure release for 10 minutes. Carefully push valve open to release the remaining pressure. Open lid and stir in cream cheese and kale. Stir until well combined. Season with salt and pepper, if desired.
We used Field Roast Italian Sausage and Kite Hill cream cheese for testing purposes.