Instant Pot Olive Garden Zuppa Toscana Copycat

• porties: 6 servings
• actieve tijd: 15 minutes
• totale tijd: 35 minutes

Ingrediënten

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

Instructies

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 onion, and cook, stirring frequently, until translucent, about 3-4 minutes. Stir in garlic and oregano until fragrant, about 1 minute.

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.