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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

    Budget Recipes, Meal Plans, Freezer Meals and Cooking Tutorials for the Busy Home Chef

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    Instant Pot Zuppa Toscana

    February 1, 2019 by Erin, The $5 Dinner Mom Leave a Comment

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    instant pot zuppa toscana

    I could say a LOT LOT LOT about this meal.

    But I’m just going to say this.

    IT IS FABULOUS.

    Thanks for the power of the heat and pressure of the Instant Pot cooking!

    Make this TODAY!

    Here’s how it works…

    Add the oil and brown the sausage.

    Mix in the dried onion and garlic powder, for an extra pop of flavor in the soup.

    Add the diced potatoes.

    Stir to combine and then cook on High for 7 minutes.

    Cooked up!

    Once cooked, add the kale.

    Stir it into the warm soup, and it will “wilt” and cook into the soup.

    AHHH.

    But it’s not ready yet!

    It needs the cream.

    HEAVY CREAM.

    Don’t skimp with “whole milk.” Or even half-half. It needs the full, heavy cream for the full, robust flavor.

    YUMMMMMM!

    Now it’s ready to ladle.

    Keep on warm mode until ready to serve.

    instant pot zuppa toscana

    Add a touch of crushed red pepper, if you’d like.

    I did NOT cook with the crushed red pepper because I didn’t want the spice to turn off any of the boys.

    I added a little to my bowl and to Steve’s bowl.

    To.Die.For.

    Enjoy!!!!

    zuppa toscana
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    Instant Pot Zuppa Toscana

    Fabulous, tasty dinner - thanks to the power of the heat and pressure of the Instant Pot cooking!
    Prep Time10 minutes
    Cook Time7 minutes
    Servings - 4 servings

    Ingredients 

    • 2 Tbsp olive oil
    • 1 lb. mild Italian ground sausage
    • 1 tsp minced onion
    • 1 tsp garlic powder
    • 4 cups chicken stock
    • 4 Russet potatoes peeled and cubed
    • 1/2 tsp crushed red pepper optional or use as garnish
    • 2 to 3 cups kale leaves stems removed
    • 1 to 1 1/2 cups heavy cream
    • Salt and pepper to taste
    • Garnish: grated Parmesan cheese
    • Side: salad

    Instructions

    • In the Instant Pot insert, heat the oil on Saute mode and then brown the Italian ground sausage with the minced onion and garlic powder.
    • Press Cancel, then pour in the chicken stock, potatoes and crushed red pepper. Close the lid and set to Sealing.
    • Cook on High, for 7 minutes.
    • Quick release and stir in the kale. Let sit on Keep Warm mode for a few minutes to allow the kale to melt into the soup.
    • Stir in the heavy cream. Keep on Warm mode until ready to serve. Garnish with shredded Parmesan cheese, if desired.
    • Serve Instant Pot Zuppa Toscana with simple side salad. Enjoy!

     

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    Filed Under: Budget Friendly Recipes

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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