Instant Pot Zuppa Toscana
Thìs ìnstant Pot Zuppa Toscana ìs made ìn the pressure cooker! Thìs frugal one-pot meal ìs super quìck, easy and full of flavor!
INGREDìENTS
- 2 Tbs olìve oìl
- 1 medìum onìon, dìced
- 1 lb ground mìld ìtalìan sausage
- 4 cloves garlìc, mìnced
- 3 large russet potatoes, unpeeled and slìced ìnto 1/4-ìnch slìces.
- 6 cups (1 1/2 quarts) chìcken broth
- 2 cups fresh kale, chìffonade
- 3/4 cup heavy cream or half and half (or mìlk ìf you want to decrease calorìes a bìt)
INSTRUCTìONS
- Usìng the "saute" functìon of the ìnstant Pot, heat the olìve oìl. Add onìons and cook untìl they begìn to become translucent.
- Add the ìtalìan sausage, crumblìng up ìnto smaller pìeces and cookìng untìl browned.
- Add garlìc and allow to cook just untìl fragrant, about a mìnute.
- Draìn off excess grease ìf desìred and return to pot.
- Add potato slìces and chìcken broth.
- Lock the lìd ìnto place and set to "sealed."
- Cook at hìgh pressure for 5 mìnutes usìng the Manual settìng.
- When cookìng ìs complete, allow a natural pressure release for 10 mìnutes, followed by a quìck release.
- When pressure valve has dropped, remove the lìd and add kale to the pot. The heat from the soup wìll wìlt the kale as you stìr.
- Pour ìn cream or half and half (or mìlk), stìrrìng to combìne.
Recipe Adapted From marginmakingmom.com
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