Instant Pot Zuppa Toscana
Ingredients
Scale
- 5 strips bacon (thick cut works best) (cut into small pieces)
- 1 pound Italian sausage (crumbled)
- 5 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 cups chicken broth (beef works too)
- 4 cups water
- 4 medium-to-large red potatoes (roughly diced (leave skins on))
- 1/4 teaspoon Italian seasoning
- 1 cup heavy/whipping cream
- 1 small bunch of kale (torn into bite-size pieces (remove stems))
- Salt and pepper (to taste)
Instructions
- 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 sausage so it crisps up more).
- Add the sausage meat to the Instant Pot and break it up as it cooks. Cook until the sausage and bacon are crispy and browned.
- While the sausage and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausage occasionally.
- When the sausage and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.
- Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.
- Add the potatoes and Italian seasoning.
- Give the soup a stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
- Set the timer to cook for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
- One the countdown has finished, do a quick pressure release and take off the lid.
- 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").
- Season with salt & pepper as needed and enjoy immediately.
Find it online: https://www.rapidrecipes.blog/instant-pot-zuppa-toscana/