Instant Pot® Zuppa Toscana

Ingredients

• 1 tablespoon olive oil
• 1 pound bulk Italian sausage
• 1 large onion , chopped
• 4 cloves garlic , minced
• 1 tablespoon Italian seasoning
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons red pepper flakes
• 4 medium potatoes , cubed
• 4 cups chicken broth
• 4 cups chopped kale
• 1 cup half-and-half

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

2. 2

   Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

4. 4

   Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.