Zuppa Toscana

Instant Pot May 03, 2020



2 Tbs olive oil
1 medium onion, diced
1 lb mild Italian sausage
4 cloves garlic, minced
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 half and half


Using the “saute” function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.

Add the Italian sausage, breaking up into smaller pieces and cooking until browned.

Add garlic and allow to cook for one more minute.

Drain off excess grease if desired and return 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.

When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.

When pressure has released, add kale to the pot and stir until wilted.

Pour in cream or half and half, stirring to combine.


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