​Copycat Zuppa Toscana Instant Pot Recipe

This is my family's favorite way to eat kale!! 

inspired by Olive Garden Restaurant

  • 6-8 cups homemade chicken broth or water
  • 1 lb Italian sausage, removed from casings or Sweet Italian Chicken Sausage (bulk from Sprouts)
  • 2 baking potatoes, scrubbed and sliced 1/4 inch thick
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon red pepper flakes
  • salt & pepper to taste
  • 1 bunch fresh kale
  • 1/4 cup half & half
  • Grated Parmesan for serving if desired

Plug in the IP with insert set in place.

Press SAUTE and add the crumbled Italian sausage and brown, about 3-5 minutes.

Add the potatoes, spices and chicken broth.

Secure the lid of the IP and ensure the valve is set to SEALING. Press MANUAL and adjust the time to 5 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Meanwhile, prepare the kale by cutting away the tough core and stem. Slice the leafy greens into slices and place in a bowl.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in the kale and half & half. (The heat of the soup will cook the kale without turning it brown.) Serve with a sprinkle of Parmesan cheese if desired.

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