Instant Pot Zuppa Toscana Recipe
Creamy Instant Pot Zuppa Toscana is a restaurant quality dish that you can cook from home! It is savory and deliciously filling.
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casing removed
- 3 teaspoons minced garlic
- 1 medium onion diced
- 1 teaspoon Italian seasoning
- 3 russet potatoes peeled and chopped
- 6 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups baby kale roughly chopped
- 1 cup half and half
Add the olive oil to the Instant Pot insert and heat on sauté mode. Add the Italian sausage to the insert and cook, breaking into smaller pieces, until browned and cooked through. Remove the excess grease.
Add the garlic, onion, and Italian seasoning to the pot, and cook until the onion is softened. Stir in the potatoes, chicken broth, salt, and pepper. Place the lid on the Instant Pot and turn the knob to seal. Cook on the manual setting on high pressure for 6 minutes. Let the pressure naturally release for 5 minutes, then quick release the remaining pressure. Stir in the kale and half and half, and stir until the kale is wilted. Serve immediately.
Serving: 8serving | Calories: 343kcal | Carbohydrates: 21g | Protein: 13g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 54mg | Sodium: 1377mg | Potassium: 809mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2626IU | Vitamin C: 50mg | Calcium: 110mg | Iron: 2mg