Instant Pot® Zuppa Toscana

Name: Instant Pot® Zuppa Toscana
Total time: 45
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 pound bulk Italian sausage; 1 large onion, chopped; 4 cloves garlic, minced; 1 tablespoon Italian seasoning; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon red pepper flakes; 4 medium potatoes, cubed; 4 cups chicken broth; 4 cups chopped kale; 1 cup half-and-half

Recipe by Maureen Martindale VanHook from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

1 pound bulk Italian sausage
•

1 large onion, chopped
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4 cloves garlic, minced
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1 tablespoon Italian seasoning
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½ teaspoon salt

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½ teaspoon ground black pepper
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¼ teaspoon red pepper flakes
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4 medium potatoes, cubed
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4 cups chicken broth
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4 cups chopped kale
•

1 cup half-and-half

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.