Instant Pot Zuppa Toscana
Yield: 6 servings
Calories: 623kcal
Instant Pot Zuppa Toscana is a creamy rustic Italian soup loaded with spicy sausage, bacon, potatoes, and kale. A popular dish at Olive Garden.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) spicy Italian sausage
- 4 ounces bacon, 5 slices, cut into ½-inch pieces
- 1 cup (115 g) yellow onion, ¼-inch dice
- 2 tablespoons (18 g) minced garlic
- 1 teaspoon dried oregano, or 2 teaspoons chopped fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- 1 ½ pounds (678 g) russet potatoes, cut into ½-inch cubes
- 4 cups (960 ml) unsalted chicken stock
- 4 cups (57 g) chopped kale, ½-inch thick slices
- 1 cup (240 ml) heavy cream
Special Equipment
Instructions
- Select "Saute" on the Instant Pot. Allow time to heat, it will indicate "Hot" on the display when ready.
- Add olive oil to the pot, once hot add the sausage with casings removed. Cook and break up into smaller pieces until no longer pink, 5 minutes.
- Add bacon and saute for 2 minutes.
- Add onions and garlic, saute for 2 minutes.
- Add oregano, salt, pepper, and red chili flakes, cook for 1 minute.
- Add potatoes and chicken stock. Press "Keep/ Warm/Cancel" on the Instant Pot.
- Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 5 minutes using the "+" or "-" buttons.
- It will take about 15 minutes for the pot to heat and build up pressure. You will see steam release from the lid, and then the time will start on the display.
- Once cook time is complete, quick-release of the pressure.
- Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around so be careful.
- Remove the lid, opening the top away from you as steam releases from the pot.
- Press "Keep/Warm/Cancel" on the Instant Pot. Select "Saute" setting.
- Stir in the kale and cook until wilted, 2 minutes.
- Press "Keep/ Warm/Cancel" on the Instant Pot. Stir in heavy cream. Taste and season with more salt, pepper, and chili flakes as desired.
Nutrition
Calories: 623kcal | Carbohydrates: 26g | Protein: 19g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 941mg | Potassium: 905mg | Fiber: 1g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 10.1mg | Calcium: 67mg | Iron: 2.3mg
Recipe Link