Instructions
HOW TO MAKE INSTANT POT OLIVE GARDEN ZUPPA TOSCANA COPYCAT, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried oregano
- 3 russet potatoes, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1/2 bunch kale, stems removed and leaves chopped
- 1 cup half and half
DIRECTIONS:
- 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.
- Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in potatoes and chicken broth; season with salt and pepper, to taste.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried oregano
- 3 russet potatoes, chopped
- 6 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1/2 bunch kale, stems removed and leaves chopped
- 1 cup half and half
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