Instant Pot Zuppa Toscana
Ingredients
2 Tablespoons olive oil
1 pound bulk Italian sausage (hot or mild)
1 medium onion, diced
4 cloves garlic minced
2 teaspoons Herbes de Provence (optional)
3 large russet potatoes, unpeeled and sliced into 1/4 inch slices
6 cups (1 1/2 quarts) chicken broth
1/4 cup water
2 cups fresh kale, chiffonade
3/4 cup heavy cream or coconut milk
salt and pepper to taste
Instructions
The following are instructions for the Instant Pot 6 qt or 8 qt.
If using the 6 Qt Instant Pot, be sure you do not exceed the
maximum fill level of the pot.
Using the "saute" function of the Instant Pot, heat the olive oil.
Add onions and saute until they begin to become translucent.
Add the Italian sausage, crumbling up into smaller pieces and cook until browned.
Add the garlic and cook just until fragrant, about a minute.
Drain off excess grease if desired, and return mixture to pot.
Add potato slices, chicken broth and water.
Lock the lid into place, and set to "sealed".
Cook at high pressure for 5 minutes using the "Manual" setting.
When cooking is complete, allow a natural pressure release for 10 minutes
followed by a quick release.
When the pressure valve has dropped, remove the lid and add the kale to the pot.
The heat from the soup will wilt the kale as your stir.
Pour in the heavy cream or coconut milk, stirring to combine.