What You’ll Need:

2 tablespoons olive oil

1 cup onion, (large) chopped

3/4 cups carrots, diced

1/2 cup celery, chopped

1 zucchini, chopped

1 bunch Swiss Chard

3 garlic cloves, minced

12 ounces Italian chicken sausage, remove casing

2 quarts low sodium chicken broth

1 (28 ounce can) diced, no salt added tomatoes

1/2 cup whole grain sorghum

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4-1/2 teaspoon red pepper flakes

1 bay leaf

15 ounces cannellini beans (drained)

Freshly grated parmesan cheese

DIRECTIONS:

1. Turn the Instant Pot® onto the sauté setting. Once the pot is hot, add the olive oil, onion, carrots and celery. Sauté, stirring regularly for about 4-5 minutes. Add the zucchini, chard stems and garlic and saute until golden brown. Then add the sausage and cook until lightly browned. Then hit “Cancel” on the Instant Pot®.
2. Add the chicken broth, tomatoes, whole grain sorghum, thyme, oregano, basil, red pepper flakes, bay leaf and cannellini beans and stir to combine. Place the lid on the Instant Pot®. Make sure the steam release is set to the sealing position. Press the manual setting and use the “Adjust” button. Use the +/- to set the Instant Pot® to 25 minutes.
3. After you hear the timer go off, wait 10 minutes until pressure releases naturally. Then switch valve to the venting position before unlocking the lid to release any additional pressure. When removing the lid, lift it so it is a shield in front of you as the steam releases. Turn the Instant Pot® off. Remove the bay leaf and throw it away. Stir in Swiss Chard. It will wilt quickly. Stir well.
4. Serve immediately and garnish with Parmesan cheese if desired.

For this recipe and more, visit SimplySorghum.com