Instant Pot Zuppa Toscana - Cooking TV Recipes

Instant Pot Zuppa Toscana

Clean-up is a snap with this one-pot meal.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

4 slices bacon, chopped
1 pound hot (or mild) Italian sausage, casings removed
1 onion, finely diced
4 cloves garlic, minced
6 cups chicken broth, heated (heating is optional, but speeds the cooking process)
3 large russet potatoes, unpeeled, sliced ¼” thick and quartered
2 cups kale, cut into thin strips
1 cup heavy cream

Instructions

Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
Serve warm topped with crumbled bacon.