Instant Pot Olive Garden Zuppa Toscana Copycat
Instant Pot Olive Garden Zuppa Toscana Copycat
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
- 1 onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 3 russet potatoes, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ½ bunch kale, stems removed and leaves chopped
- 1 cup half and half
Instructions
- 1
Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- 2
Add onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
- 3
Stir in potatoes and chicken broth; season with salt and pepper, to taste.
- 4
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
5 min - 5
Stir in kale until wilted, about 1-2 minutes.
1 min - 6
Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
1 min - 7
Serve immediately.
