Instant Pot Zuppa Toscana Recipe
- cook TIME 32 mins
- prep TIME 10 mins
- total TIME 42 mins
Ingredients (15)
- 20 oz potatoes cubed
- 4 oz smoked sausages finely diced
- 3 oz kale roughly chopped
- 2 oz onions finely diced
- 1 tbsp olive oil
- 2 tsp garlic minced
- 2 oz carrots finely diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups unsalted chicken broth
- 1/2 cup milk
- 1 1/2 tbsp heavy cream
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Sear the sausage: Turn on your Instant Pot, set it to “Sauté,” and wait for it to heat up. Add 1 tbsp olive oil and 4 oz diced sausages. Cook for 1 minute, stirring constantly, until lightly browned.
Sweat the vegetables: Add 2 tsp minced garlic, 2 oz diced onions, and 2 oz diced carrots. Cook and stir for 3 minutes.
Toast the spices: Add 20 oz potatoes, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder to the pot. Stir for 2 minutes to awaken the spice aroma and coat the seasonings evenly.
Add liquid and cook: Add 2 cup unsalted chicken broth, 1/2 cup milk, and 1 1/2 tbsp heavy cream to the pot. Stir a few times to combine. Cover with the lid and turn the valve knob to “sealing position.” Set your Instant Pot to the “Steam” program for 25 minutes.
Add kale: After 25 minutes, carefully turn the valve knob to release the steam before opening the lid. Set to “Sauté” again. Add 3 oz kale and cook for another 1 minute.
Garnish and serve: Ladle the soup into a deep dish or bowl. Sprinkle with freshly chopped parsley and serve immediately.
