Instant Pot Zuppa Toscana Recipe

Name: Instant Pot Zuppa Toscana Recipe
Total time: 1 h 27 min
Ingredients: 1 Tablespoon olive oil; 1 pound spicy Italian sausage casing removed; 1 onion diced; 4 cloves garlic minced; 3 large russet potatoes cut into ½ inch cubes (about 1 ½ pounds); 6 cups bone broth or chicken broth; 1 bunch fresh kale stems removed and chopped; 1 cup heavy cream or half and half; Salt and pepper to taste

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Total: 87

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

1 Tablespoon olive oil1 pound spicy Italian sausage casing removed1 onion diced4 cloves garlic minced3 large russet potatoes cut into ½ inch cubes (about 1 ½ pounds)6 cups bone broth or chicken broth1 bunch fresh kale stems removed and chopped1 cup heavy cream or half and halfSalt and pepper to taste

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Instructions

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Step 1

Set Instant Pot to SAUTE. Add olive oil.

Step 2

Add Italian sausage and cook, breaking sausage into smaller pieces until no longer pink, 5 minutes.

Step 3

Add onions and garlic, saute for 2 minutes. Hit CANCEL.

Step 4

Add potatoes and chicken broth.

Step 5

Place lid on pot and set to seal. Press MANUAL high pressure and cook for 5 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.

Step 6

When time is up, let pressure release naturally for 10 minutes before releasing any remaining pressure.

Step 7

Remove lid and add kale. Stir until wilted, about 2 minutes. Add cream and season with salt and pepper, to taste. Enjoy!