Instant Pot Zuppa Toscana

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

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.