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