Zuppa Toscana, Instant Pot

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Ingredients

1. 1 T olive oil
2. 1 lb hot Italian sausage, casing removed
3. 3 cloves garlic, minced
4. 1 onion, diced
5. 1/2 t dried oregano
6. 3 russet potatoes, chopped or bag of small white potatoes, sliced
7. 6 c chicken broth
8. Kosher salt, to taste
9. ground black pepper, to taste
10. 1/2 bunch kale, stems removed and leaves chopped
11. 1 c half and half

Instructions

1. Set a 6 qt Instant Pot to the high saute setting.
2. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
3. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
4. Stir in potatoes and chicken broth; season with salt and pepper, to taste.
5. Select manual setting; adjust pressure to high, and set time for 5 minutes.
6. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Stir in kale until wilted, about 1-2 minutes.
8. Stir in half and half until heated through, about 1 minute; season with salt andpepper, to taste.

Picture of Recipe