INSTANT POT® ZUPPA TOSCANA

Instant Pot® Zuppa Toscana image

Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.

Provided by Maureen Martindale VanHook

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

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Ingredients

1 tablespoon olive oil
1 pound bulk Italian sausage
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
4 medium potatoes, cubed
4 cups chicken broth
4 cups chopped kale
1 cup half-and-half

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 35.1 g, Cholesterol 48.7 mg, Fat 21.9 g, Fiber 4.4 g, Protein 16 g, SaturatedFat 8.3 g, Sodium 1634 mg, Sugar 3.6 g