Instant Pot Zuppa Toscana
This cozy Instant Pot soup delivers rich, hearty comfort in a fraction of the time. It's a restaurant-worthy bowl you'll want to make on repeat.
Equipment
- Instant Pot
Ingredients
- 1 lb Italian Sausage (mild or hot), casings removed
- 4 medium Yukon Gold Potatoes, quartered and sliced 1/4-inch thick
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 4 slices Bacon, chopped
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 1/4 tsp Red Pepper Flakes
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 cups Fresh Kale, stems removed and roughly chopped
- Crusty Bread, for serving
Instructions
- Set the Instant Pot to saute mode. Add the chopped bacon and cook for 4 to 5 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon grease in the pot.
- Add the italian sausage to the pot and break it apart into small crumbles with a wooden spoon. Cook for 5 to 6 minutes until browned and cooked through. Remove and set aside with the bacon.
- Add the diced onion to the pot and cook for 3 minutes until softened. Add the garlic and red pepper flakes and stir for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom.
- Add the sliced potatoes, salt, and black pepper. Stir to combine. Press cancel. Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- When the cook time is done, do a quick release by carefully turning the valve to venting. Open the lid.
- Return the cooked sausage and bacon to the pot. Add the chopped kale and heavy cream. Stir everything together and let it sit for about 3 to 4 minutes with the lid off. The residual heat will wilt the kale perfectly.
- Taste and adjust salt and pepper as needed. Ladle into bowls and serve with crusty bread.
Nutrition
Serving: 1servingCalories: 519kcalCarbohydrates: 28gProtein: 22gFat: 35g
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