Step 1

Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.

Step 2

Brown Sausages & Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes. Then add chopped onions and saute for 3 minutes. Add in minced garlic & a pinch of dried thyme. Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.

Step 3

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.

Step 4

Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.

Step 5

Add Kale & Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes. Add in 1 cup (250ml) heavy cream or half & half, then turn off the heat once the soup starts to simmer.

Step 6

Add in Bacon & Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve & Enjoy this creamilious Zuppa Toscana!~ :)