Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 8 ounces cream cheese, softened and cubed (225g)
  • 5 ounces fresh spinach (140g), chopped
  • 1/4 cup heavy cream (60ml) (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Turn the Instant Pot to the Sauté function. Add the olive oil and brown the Italian sausage, breaking it up with a spoon. Drain any excess grease.
  2. Add the chopped onion and minced garlic to the Instant Pot and sauté until softened, about 3-4 minutes.
  3. Add the chicken broth, diced tomatoes, sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper to the Instant Pot. Stir to combine.
  4. Secure the Instant Pot lid and set the valve to the Sealing position. Cook on Manual or Pressure Cook for 10 minutes at high pressure.
  5. Allow the Instant Pot to naturally release pressure for 10 minutes, then quick-release any remaining pressure. Be careful of the steam!
  6. Remove the lid and stir in the softened cream cheese until melted and smooth.
  7. Stir in the chopped spinach (or kale) until wilted.
  8. Stir in the heavy cream (if using) for extra richness. Taste and adjust seasonings as needed. Serve hot, garnished with grated Parmesan cheese (optional).