Easy Instant Pot Zuppa Toscana

What did we do before the instant pot? I have a friend who doesn’t have one. Bless her heart. This Zuppa Toscana recipe is savory goodness in a bowl. Plus, all hail KALE! The kale bring that bright green freshness, and it’s mild flavor only enhances the tasty sausage and hearty potatoes. This dish has almost no prep time, you just chop your onion, potatoes (go yukon to save time peeling!) and kale, saute your sausage, and let the pot do it’s thang! It’s easy and yummy and all the winter goodness. Spring is on the way, but for now, cuddle up with a warm bowl of zuppa and let your insides get toasty!

Ingredients

·       1 lb spicy Italian ground sausage 

·       1 medium onion chopped

·      3 cloves minced garlic 

·       4 cups chopped bite-sized potatoes*

·      32 oz chicken broth

·      1 teaspoon oregano 

·       Salt & Pepper to taste

·       1/2 cup heavy cream

·      2 cups chopped kale

• Red pepper flakes, for serving

* If using Russett potatoes, peel first. If using Yukon gold, no need to peel.

**I left out crumbled bacon, and didn’t miss it. But if it’s your favorite, go for it!

Directions

1.   Press the Saute button.  When the pot is hot, add the ground sausage and brown it until no longer pink, about 3-5 minutes.

2.  Add onion and garlic and saute for a few more minutes. Add potatoes, chicken stock, and oregano and season with salt and pepper. Stir well.

3.  Lock the lid and turn the valve to Sealing. Press the Manual or Pressure Cook button, and adjust for 10 minutes on high pressure. When the cook time is over, turn off the pot. Quick release the pressure by turning the valve to releasing.

4. Once the steam has fully released, open the lid and add heavy cream, the chopped kale. Stir, top with red pepper flakes if desired, and serve warm.