Zuppa Toscana


  • 4 slices bacon
  • 1 pound hot Italian sausage
  • 1 onion
  • 4 cloves garlic
  • 6 cups chicken broth
  • 3 large russet potatoes
  • 2 cups kale
  • 1 cup heavy cream
  • 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 or PRESSURE COOK 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.
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