• Peel, chop and prep all the veggies.
  
• Select the Saute setting on a 6 quart Instant Pot for 5 minutes and pour in the olive oil, then add in the onion and cook for 2 minutes, then add in the garlic and hot Italian sausage, sprinkle in salt and pepper and saute for an additional 3 minutes.
• Add in the sweet potato cubes, curly kale, whole wheat orzo, chicken broth and water. Stir to combine.
  
• Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup or Stew setting and set the cooking time for 12 minutes at high pressure.
• When the timer goes off, turn the valve from Sealing to Venting to release the pressure. This will make a hissing sound and the steam will come out which takes a few minutes (mine usually takes about 5 minutes). When it is done releasing steam, open the lid and stir, then ladle into 4 bowls, top each bowl with 1/4 of the parmesan cheese (1/4 oz.) and enjoy!
  

Slow cooker instructions

• Peel, chop and prep all the veggies.
• In a medium pan/skillet pour in the olive oil, then add in the onion and saute for 2 minutes on high, then add in the garlic and hot Italian sausage, sprinkle in salt and pepper and saute for an additional 3 minutes.
• Transfer contents of the pan/skillet into a crockpot/slow cooker. Add in sweet potato cubes, curly kale, whole wheat orzo, chicken broth and water. Stir to combine.
• Put the lid on, and cook for 8 hours on low.
• When done cooking ladle into 4 bowls, top each bowl with 1/4 of the parmesan cheese (1/4 oz.) and enjoy!