Instant Pot Copy Cat Zuppa Toscana
Servings: 6 people
Equipment
Ingredients
- 1 lb Hot Italian Sausage Regular if you do not like spice
- 2 tbsp Bacon Bits Optional: 4-6 slices of cooked diced bacon
- 1 whole Yellow Onion
- 2 whole Carrots Diced
- 2 stalks Celery Diced
- 2 cloves Garlic Diced
- 4 Russet Potatoes Diced
- 5 tsp Better Than Bouillon Roasted Chicken
- 5 cups Water
- 1/4 cup Parmesan Cheese
- 3/4 cup Heavy Cream
- 1 tbsp Olive Oil
- A Bunch of Kale Broken apart
- Salt & Pepper to taste
- 1 tsp Crushed Red Pepper Omit if you do not like spice - If using spicy sausage, this will kick it up a notch.
Instructions
- Set Instant Pot on Saute mode, allow it to warm up and place sausage (with casing removed) into pot
- Saute until brown and minced then remove into separate dish
- Pour olive oil and toss in diced onion, carrots, celery and garlic - saute until translucent
- Turn off Saute mode
- Dump sausage, diced potatoes, crushed red pepper, salt and pepper into pot
- Pour in your chicken broth - add more water if it is not covering the ingredients
- Cover, turn vent on sealed and pressure cook on high for 5 minutes
- Alternative slow cook method: High for 5 hours
- Quick release all of the pressure. Remove lid and toss in kale. Cover for 4 more minutes - Add more time if you do not want your kale to be crunchy
- When wilted, pour in heavy cream and stir
- Pour in bowl and garnish with Parmesan cheese