Diy and ideas
This Instant Pot Zuppa Toscana is made in the pressure cooker! This frugal one-pot meal is super quick, easy and full of flavor!
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When I was spending summer breaks at home during college, my family and I would often go out shopping or to run errands together on the weekends. My dad enjoyed stopping for lunch at Olive Garden for their unlimited soup, salad, and bread sticks. These lunch stops were a favorite of mine, too!
Instant Pot Zuppa Toscana
Ingredients
2 Tbs olive oil
1 medium onion, diced
1 lb ground mild Italian sausage
4 cloves garlic, minced
3 large russet potatoes, unpeeled and sliced into 1/4-inch slices.
6 cups (1 1/2 quarts) chicken broth
2 cups fresh kale, chiffonade
3/4 cup heavy cream or half and half (or milk if you want to decrease calories a bit)
Instructions
Using the "saute" function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.
Add the Italian sausage, crumbling up into smaller pieces and cooking until browned.
Add garlic and allow to cook just until fragrant, about a minute.
Drain off excess grease if desired and return to pot.
Add potato slices and chicken broth.
Lock the lid into place and set to "sealed."
Cook at high pressure for 5 minutes using the Manual setting.
When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
Pour in cream or half and half (or milk), stirring to combine.
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Source
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