Zuppa Toscana - Instant Pot Recipe

Zuppa Toscana

1- lb. Hot Italian sausage (I use Johnsonville Brand)

1-2 clove garlic minced

1 small/medium chopped white or yellow onion

2 tbs butter

2 tbs flour

3 - 12 oz. cans chicken broth or homemade broth

6 oz water (I just fill the empty broth can ½ way with water)

3 large carrots chopped

2 stalks celery

4 russet potatoes skin on, sliced in half length wise, then sliced 1/2 inch thick (think of the letter “D”)

1-1/2 cups chopped kale or MORE.

1 cup (or more) heavy cream ( whole milk and ½ and ½ would work just as well too!)

Salt and pepper to season at the end of cook time.

1. Set IP to sauté mode. Brown Italian Sausage. Remove and drain oil from sausage. Set meat aside.

2. Add butter and sauté garlic, and onion, cook until slightly tender and onion are translucent. Add flour and cook for about 1 minute. Add one can of chicken broth and make sure to scrape up all the yummy stuff at the bottom of the pot!

3. Add the rest of the broth, the water, the Italian sausage, the carrots, the onions and the potatoes into pot.

4. Set sealing ring to seal. Set to manual pressure for 3 minutes. Then do quick release (QR).

5. Once safe, open lid and add kale. Place the lid back on let sit without pressure for 1 - 2 minutes. The residual heat will cook down the kale.

6. Open the lid and stir in the cream. Season with salt and pepper to your liking!