Zuppa Toscana
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 4slices baconchopped
  • 1pound hot Italian sausagecasings removed, or mild
  • 1 onionfinely diced
  • 4cloves garlicminced
  • 6cups chicken brothheated (heating is optional, but speeds the cooking process)
  • 3 large russet potatoesunpeeled, sliced 1/4 inch thick and quartered
  • 2cups kalecut into thin strips
  • 1cup heavy cream
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  2. Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  3. Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  5. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  9. Serve warm topped with crumbled bacon.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.