Instant Pot Zuppa Toscana

• Gluten free

• Meat

  • 1 lb Italian sausage, mild

• Produce

  • 4 cloves Garlic
  • 2 cups Kale, fresh
  • 1 Onion, medium
  • 3 Russet potatoes, large

• Canned Goods

  • 6 cups Chicken broth

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Heavy cream or half and half

• Liquids

  • 1/4 cup Water

Found on marginmakingmom.com

Description

Directions

• 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, crumbling up into smaller pieces and cooking until browned.
• Add garlic and allow to cook just until fragrant, about a 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 using the Manual setting.
• When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
• When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
• Pour in cream or half and half (or milk), stirring to combine.