Instant Pot Zuppa Toscana Recipe

2020-09-28
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    232.9
  • Fat

    14.3 g
  • Saturated Fat

    6.9 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    37.8 mg
  • Sodium

    337.6 mg
  • Potassium

    454.7 mg
  • Carbohydrate

    18.5 g
  • Fiber

    2.4 g
  • Sugars

    1.0 g
  • Protein

    8.4 g
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Instant pot zuppa Toscana recipe. Very popular Italian soup with sausages, potatoes, and kale cooked in an electric instant pot. You may also like Pressure Cooker Mongolian Chicken

Instant Pot Zuppa Toscana Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 pound (480 g) mild Italian sausages, casing removed
  • 3 cloves garlic, peeled and minced
  • 1 medium yellow onion, peeled and diced
  • 1/2 teaspoon dried oregano
  • 3 Russet potatoes, peeled and chopped
  • 6 cups (1.5L) chicken broth
  • kosher salt and freshly ground black pepper
  • 1/2 bunch fresh kale, stems removed and leaves chopped
  • 1 cup (250 ml) half-and-half

Method

Step 1

Heat the olive oil in a 6-quart (6 L) electric instant pot turned to the sauté functions. Add sausages and cook, stirring frequently, until lightly browned, for about 3-5 minutes, making sure to crumble them as it cook. Drain excess fat.

Step 2

Add garlic, onion, and oregano. Continue cooking and stirring, until onions are translucent, for a further 2-3 minutes.

Step 3

Pour in the broth, then stir in cubed potatoes. Season with salt and black pepper, to taste.

Step 4

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 6

Add kale and continue cooking and stirring until wilted. Mix in half-and-half and cook until heated though, for a further 1 minute. Season with more salt and black pepper.

Step 7

Serve hot.

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