Instant Pot Zuppa Toscana

Updated at: Thu, 11 Jan 2024 17:22:47 GMT

Step 1

Heat the pressure cooker to SAUTE medium. Add the chopped bacon and cook until bacon is crisp, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the drippings in the pot. Set aside bacon for topping.

Step 2

To the drippings add the sausage, onion, and garlic. Saute and break up sausage into crumbles, until it is no longer pink and cooked through, about 5-10 minutes. Press CANCEL.

Step 3

Add chicken broth, salt, pepper, crushed red pepper, and potatoes to the Instant Pot. Stir to combine and then seal on lid and close valve.

Step 4

Select HIGH PRESSURE and set time for 5 minutes. When finished cooking, quick release the pressure.

Step 5

Stir in the the kale, handfuls at a time, until wilted. Stir in the evaporated milk, and adjust seasonings to taste. Top soup bowls with reserved crumbled bacon before serving.

Step 6

Saute the bacon, sausage, onions, and garlic according to the recipe directions. After adding the broth, spices, and potatoes, simmer, uncovered, until the potatoes are fork tender, about 15-20 minutes. Proceed with the recipe as written.

Step 7

Saute the bacon, sausage, onions, and garlic according to the recipe directions. Transfer the ingredients, with drippings, to the crock pot. Add the broth, seasonings, and potatoes. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.

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