Peel the potatoes, cut them into small pieces, and rinse well with cold water. Do the same with the kale.
Kale stamppot is a classic Dutch dish, prepared in a modern way. Put everything in the Crockpot Express or Instant Pot, set it to High Pressure for 6 minutes, and you won't have to do a thing until it beeps to say it's done! You can even add the sausage straight away, so there's hardly any washing up either.
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600 gPotatoes
cut into small pieces; floury
300 gKale
150 mlCooking cream
1 knobButter
1 pinchNutmeg
100 mlWater
1 pinchSalt
1Smoked sausage
pricked with a fork
Mustard
for serving
5 steps
Don't have a steamer basket yet? No problem! You can follow the recipe without one too. Just keep in mind that you'll need to put in a little more effort to drain the liquid well after cooking. And remember to set some liquid aside, in case your stamppot is a little dry.
Although it's not strictly necessary, a steamer basket is very useful for the Instant Pot. Simply place all the ingredients in the basket, and when it's ready, lift it easily out of the pot by the handle, leaving all the excess liquid behind. No need to drain it. Then you can decide how much liquid to add to your kale stamppot to make it deliciously creamy.
Based on a recipe from flyingfoodie.nl
Added by Bram Nouwen, Jun 5, 2026.