INSTANT POT ZUPPA TOSCANA
▢1 lb ground italian sausage ▢2-3 medium russet potatoes or 5 red potatoes sliced, also see potato notes ▢1 small onion chopped ▢¼ cup real bacon pieces ▢2 garlic cloves minced ▢32 ounces chicken broth ▢1 cup chopped kale ▢¼-1 cup heavy whipping cream
Brown sausage on saute mode drain excess grease.
Add garlic, onion and saute for a few more minutes until onions soften.
Add chicken broth, potatoes and kale.
Cook manual high pressure 4 minutes. Use a quick release to release the steam.
Stir in cream and serve hot.