Instant Pot Zuppa Toscana Recipe

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 large potatoes, peeled and diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 1 cup heavy cream
• Grated Parmesan cheese for serving

Instructions:

1. Set the Instant Pot to sauté mode. Add the Italian sausage and cook until browned, breaking it into smaller pieces with a spatula as it cooks.
2. Once the sausage is browned, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions are translucent.
3. Turn off the sauté mode and pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits stuck to the bottom.
4. Add the diced potatoes, dried oregano, dried thyme, crushed red pepper flakes, salt, and pepper. Stir well to combine.
5. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 4 minutes.
6. After the cooking time is complete, perform a quick pressure release.
7. Stir in the chopped kale and let it wilt in the hot soup.
8. Finally, pour in the heavy cream and stir until well combined.
9. Taste the soup and adjust the seasoning if necessary.
10. Ladle the Zuppa Toscana into bowls and serve hot, topped with grated Parmesan cheese.

Enjoy your delicious and comforting bowl of Zuppa Toscana made effortlessly in the Instant Pot!