Instant Pot Zuppa Toscana (Sausage Potato Soup)

Step 1

Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.

Step 2

Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!

Step 3

Spoon out all but 2 tsp of the fat (enough to cook the onions).

Step 4

Add the onions, stir them in.

Step 5

Add the oregano.

Step 6

When the onions start to look translucent, add the garlic and stir.

Step 7

Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits (deglaze).

Step 8

Add the potatoes, and add the bacon back in.

Step 9

Check to make sure the contents don't go over the Max Fill line marked on the inner liner.

Step 10

Cancel Sauté mode.

Step 11

Close the lid, set the steam release knob to Sealing.

Step 12

Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.

Step 13

After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).

Step 14

Do a controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.

Step 15

Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step.

Step 16

Stir in the heavy cream.

Step 17

Serve!