Instant Pot Pressure Cooker Zuppa Toscana

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Heat Instant Pot on sauté mode until hot.

Add bacon and sauté until browned and crisp, then remove from pot.

Remove some bacon fat from the pot.

Add crumbled mild Italian sausage and cook until browned.

Add 1 chopped onion and sauté briefly with the sausage.

Stir in 2 cloves of minced garlic and a little red pepper flakes.

Turn off sauté mode and add sliced red potatoes (about 1/4 inch thick).

Pour in chicken stock until it covers the potatoes, filling to the 8 cup mark.

Seal the Instant Pot lid and set to soup mode for 8 minutes.

Release the steam after cooking and check that the potatoes are soft.

Turn on sauté mode again and add 3 cups of chopped kale, stirring until wilted.

Add 1 cup of whipping cream and heat through without boiling, simmering for 1-2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens