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Instant Pot Zuppa Toscana Soup

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Instant Pot Zuppa Toscana Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 medium potatoes, cubed
  • 4 cups chicken broth
  • 4 cups chopped kale
  • 1 cup half-and-half
Instructions
1
Turn on your pressure cooker's multi-functional mode and choose the Saute setting.
2
Heat a generous amount of oil in the pressure cooker. Add sliced sausage and cook until it is no longer pink, approximately 3 minutes. Introduce chopped onion and minced garlic into the mixture; cook until they have softened and become translucent, around 3 minutes. Add dried Italian seasoning, salt, black pepper, and a pinch of red pepper flakes to the pot. Incorporate diced potatoes and chicken broth into the mixture. Secure the lid tightly and ensure it is locked in place. Set the pressure cooker to high pressure and set a timer for 5 minutes. Allow 10-15 minutes for the pressure to build up.
3
Release the pressure using the natural-release method, as instructed by your pressure cooker's manufacturer, between 10-40 minutes. Remove the lid and unlock it.
4
Add a handful of chopped kale to the pressure cooker. Switch to the Saute function and cook, uncovered, for 2 minutes. Introduce a splash of half-and-half into the pot and turn off the pressure cooker before serving.