Instant Pot Zuppa Toscana
Fabulous, tasty dinner - thanks to the power of the heat and pressure of the Instant Pot cooking!
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!