Instant Pot Zuppa Toscana
This 30 minute Instant Pot Zuppa Toscana is the perfect dinner for when you're needing a quick dinner. This seriously rivals Olive Garden's famous soup, and I can promise you that. Enjoy this on a cold night in for extra comfort.
Equipment
- 1 Instant Pot 6 quart
Ingredients
- Extra Virgin Olive Oil
- 1 pound “Hot” Italian sausage
- 1 yellow onion finely diced
- 1 teaspoon minced garlic
- 32 oz chicken stock
- 4 russet potatoes peeled and cubed (you don’t have to peel if you don’t want to)
- 2 tablespoons flour
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1 12 fl. oz can evaporated milk
- 1 bunch of kale chopped
- 3 oz package bacon bits
- Salt & pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Set a 6 qt Instant Pot on “saute” and drizzle extra virgin olive oil into the pan. Add in the sausage and saute until cooked through.
- Add the finely diced onion and minced garlic to the Instant Pot and continue stirring until onions are translucent (about 5 minutes).
- Pour in chicken stock and cubed potatoes and press “cancel” on the Instant Pot. Put the lid on the Instant Pot and make sure the valve is sealed. Press “pressure cook” on the Instant Pot and set the timer for 5 minutes.
- Once the 5 minutes is up, let the Instant Pot do a natural pressure release for 10 minutes. This basically means you just wait another 10 minutes.
- Once the 10 minutes is up, do a quick pressure release by turning the dial to “venting.”
- When the pin drops you may carefully open the lid.
- Whisk together flour, cornstarch, heavy cream and evaporated milk. Add it to the pot along with kale and the bacon bits. Stir and season with salt and pepper to taste and add red pepper flakes if desired.
- Serve while hot. Enjoy!