Name: Instant Pot Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound spicy Italian sausage; 4 slices bacon, chopped; 1 yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 3 large russet potatoes, diced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 1 cup heavy cream; 2 cups kale, chopped; Grated Parmesan cheese, for serving

Instructions

Set your Instant Pot to sauté mode. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove the sausage and set it aside.
In the same pot, add the chopped bacon and cook until crispy. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and loosen any browned bits. Add the diced potatoes, salt, black pepper, and red pepper flakes. Stir to combine.
Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 4 minutes. Once the cooking cycle is complete, do a quick pressure release.
Stir in the cooked sausage and add the heavy cream. Turn on the sauté mode and simmer for a few minutes until the soup is heated through.
Add the chopped kale and cook until wilted, about 2 minutes. Taste and adjust the seasoning if needed.
Serve the Zuppa Toscana hot, garnished with grated Parmesan cheese and an extra sprinkle of red pepper flakes for an extra kick.

Ingredients

Instructions

Nutrition Facts

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