Ingredients
- 5 strip Bacon cut into small pieces (thick cut works best)
- 1 17.6 oz pack Italian Sausage crumbled
- 5 cloves Garlic minced
- 1 medium Onion chopped
- 2 cups Chicken Broth
- 4 cups Water
- 4 large Red Potatoes roughly diced (leave skins on)
- 1 dash Italian Seasoning
- 1 cup Heavy Whipping Cream
- 1 small bunch Kale torn into bite-size pieces
- Salt & Pepper to taste
Instructions
Using kitchen shears (or a knife), cut the bacon into small pieces and add it to your Instant Pot. Press the sauté button and start frying the bacon (give it about a 5 minute head start before adding the sausages so it crisps up more).
Take the sausage meat out of its casings (I make a cut in the casings then use my fingers to break the meat into bite-size pieces) and add it to the Instant Pot as you go along. Cook until the sausages and bacon are crispy and browned.
While the sausages and bacon cook, chop the onion and potatoes, making sure to stir the bacon and sausages occasionally.
When the sausages and bacon are nicely browned and crispy, stir in the garlic and onion and cook for about a minute.
Pour in the chicken broth and water. Scrape up any brown bits from the bottom of the Instant Pot.
Add the potatoes and Italian seasoning.
Give the soup a stir and close the Instant Pot’s lid. Make sure the valve is set to “sealing”.
Press the “manual” button and set the timer for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
One the countdown has finished, carefully do a quick pressure release (it can splatter) and take off the lid.
Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on “keep warm”).
Season with salt & pepper as needed and enjoy immediately.
Source: https://www.saltandlavender.com/instant-pot-zuppa-toscana/
