Instant Pot Zuppa Toscana

By gbvampy1

Ingredients

• 2 Tbs olive oil
• 1 medium onion, diced
• 1 lb ground mild Italian sausage
• 4 cloves garlic, minced
• 3 large russet potatoes, unpeeled and sliced into 1/4-inch slices.
• 6 cups (1 1/2 quarts) chicken broth
• 2 cups fresh kale, chiffonade
• 3/4 cup heavy cream or half and half (or milk if you want to decrease calories a bit)

Details

Servings 6
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

Using the "saute" function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.
Add the Italian sausage, crumbling up into smaller pieces and cooking until browned.
Add garlic and allow to cook just until fragrant, about a minute.
Drain off excess grease if desired and return to pot.
Add potato slices and chicken broth.
Lock the lid into place and set to "sealed."
Cook at high pressure for 5 minutes using the Manual setting.
When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
Pour in cream or half and half (or milk), stirring to combine.