Zuppa Toscana in the Instant Pot
A copycat version of a restaurant favorite. Creamy and delicious, this is such a comfort food that is super simple to make!
Pressure Cooking Time:
Budget-friendly, Comfort Food, Dinner, Gluten-free
Italian Sausage, ground or links
links may be used, but should be pre-cooked
optional, if meat is very lean
frozen, chopped or fresh, chopped
sliced very thin
heavy whipping cream
red pepper flakes
1/2 to 1
salt to taste
Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to--you don't want your garlic to burn.
Pour chicken broth into pot. Add kale, potato slices, and bacon to pot.
Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
Set Steam Release Valve to [Sealing] to pressure cook.
Set Instant Pot to [Pressure Cook] or [Manual] mode.
Adjust pressure cooking time to 3 minutes under pressure by pressing the [+] or [-] buttons.
Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
Serve and enjoy!
Tried this recipe?
Zuppa Toscana in the Instant Pot https://thecookingfamily.com/zuppa-toscana-in-the-instant-pot/