INSTANT POT ZUPPA TOSCANA
▢ 1 lb ground italian sausage ▢ 2-3 medium russet potatoes or 5 red potatoes * read potato tips on blog post ▢ 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.