Zuppa Toscana

By: The Instant Pot College Cookbook by Julee Morrison

Zuppa Toscana
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, bacon slices, chopped kale, chopped onion, contributed, cook 20 min, easy, fine sea salt, garlic cloves, gluten free, ground black pepper, heavy cream, italian sausage, large russet potatoes, low-sodium chicken broth, main course, modern, olive oil, prep 5 min, pressure cook, red pepper flakes, sauté, water

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound italian sausage
  • 2 garlic cloves
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1 low-sodium chicken broth
  • 2 large russet potatoes
  • 4 cups Water
  • 2 cups chopped kale
  • fine sea salt
  • ground black pepper
  • 1 cup heavy cream
  • 6 bacon slices
  • 6 bacon slices
Instructions
  • Select Sauté and adjust the heat to Medium. Add the oil to the inner cooking pot. When hot, add the onion and sausage and sauté for 5 minutes, breaking up the sausage. Add the garlic and red pepper flakes and stir.
  • Add the chicken broth and stir to release any onion pieces that may have stuck to the bottom. Stir in the potatoes and water. Scatter the kale on top of the liquid in the pot. Season with salt and pepper.
  • Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
  • Unlock and remove lid and stir in the cream. Heat Through, then stir in the bacon.
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