Come to Pressure and Natural Release20 minutesmins
Total Time50 minutesmins
Servings: 8Servings
Calories: 384kcal
Ingredients
4slicesbaconchopped
1poundground Italian sausagemild or hot
1cupwhite oniondiced
1teaspoonItalian seasoning
3garlic clovesminced
3cupslow-sodium chicken broth
¾cupheavy cream
1poundrusset potatoescut into ¼-inch cubes
2cupskaleabout ½ a bunch, stems removed and chopped
Instructions
Turn on the Instant Pot using the Saute function. When the liner is hot, add the chopped bacon. Cook until the bacon is cooked through, then remove from the liner. Set aside.
4 slices bacon
Next, add the sausage, onions, and Italian seasoning. Break the sausage up into pieces, and cook until there is no pink remaining. Add the garlic, and cook for another minute.
1 pound ground Italian sausage, 1 cup white onion, 1 teaspoon Italian seasoning, 3 garlic cloves
Pour in the broth, and scrape the bottom with a wooden spoon to remove any bits of stuck food (this will help prevent a burn notice). Turn off the Instant Pot.
3 cups low-sodium chicken broth
Now, pour in the heavy cream, and stir to combine with the broth. Add the potatoes and cooked bacon, then close the lid. Set the valve to sealing, and press the manual (pressure cook) button. Adjust the time to 5 minutes.
¾ cup heavy cream, 1 pound russet potatoes
After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
Carefully remove the lid, add the chopped kale, and stir to combine. Place the lid back on the Instant Pot, and allow the heat to soften the kale for 5-7 minutes. Remove the lid and serve.
2 cups kale
Notes
*The calories listed are an approximation based on the ingredients and a serving size of about 1 cup of the zuppa toscana soup. Actual calories will vary. *Please see post for more in-depth information about ingredients, substitutions, freezing/storage, and preparation information.