Instant Pot Zuppa Toscana Soup

🧂 Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausages, casings removed
• 1 onion, diced
• 4 cloves garlic, minced
• 2 Yukon gold potatoes, chopped
• 1 tsp Italian seasoning
• 1/2 tsp each salt & pepper
• 4 cups chicken broth
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese
• 1 red pepper, diced
• 1 bunch kale, chopped
• 6 slices bacon

Instructions

• 1 Turn Instant Pot to saute mode. Add sausage and saute for 4-5 minutes until
  sausage is browned, then add the rest of the ingredients to Instant Pot in the
  order in which they are listed except for cream, parmesan cheese, red pepper,
  kale and bacon.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 5 minutes. Instant Pot will take
  about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
• 3 Meanwhile, cook bacon in a large frying pan on the stove.
• 4 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 5 Stir in cream, parmesan cheese, red pepper and kale until well combined. Garnish
  with extra parmesan cheese and top with bacon, then serve and enjoy!

Nutrition Info