Instant Pot Zuppa Toscana

Step 1

Using kitchen shears (or a knife), cut the bacon into small pieces and add it to your Instant Pot. Press the sauté button and start frying the bacon (give it about a 5 minute head start before adding the sausages so it crisps up more).

Step 2

Take the sausage meat out of its casings (I make a cut in the casings then use my fingers to break the meat into bite-size pieces) and add it to the Instant Pot as you go along. Cook until the sausages and bacon are crispy and browned.

Step 3

While the sausages and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausages occasionally.

Step 4

When the sausages and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.

Step 5

Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.

Step 6

Add the potatoes and Italian seasoning.

Step 7

Give the soup a stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".

Step 8

Press the "manual" button and set the timer for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.

Step 9

One the countdown has finished, carefully do a quick pressure release (it can splatter) and take off the lid.

Step 10

Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on "keep warm").

Step 11

Season with salt & pepper as needed and enjoy immediately.