Zuppa Toscana
30-60 min, 6 servings, bacon, chicken broth, Chop Secrets, contributed, cook 25 min, easy, garlic, heavy cream, hot italian sausage, instant pot, instant pot chicken recipe, instant pot pressure cooker, instant pot zuppa toscana recipe, kale, large russet potatoes, onion, prep 5 min, pressure coo
Ingreadient
- 4 slices bacon
- 1 pound hot Italian sausage
- 1 onion
- 4 cloves garlic
- 6 cups chicken broth
- 3 large russet potatoes
- 2 cups kale
- 1 cup heavy cream
Direction
- Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
- Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
- Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
- Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
- Serve warm topped with crumbled bacon.
