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Instant Pot Zuppa Toscana for One

Created by Stacey
Print Recipe

Ingredients
  

  • 2 Slices of Bacon Chopped Precook your bacon if you’d like a crunchier texture
  • ¼ lb Mild Italian Sausage
  • 1 Potato Sliced thin
  • 1/2- c Chopped Kale
  • 1 ¾ c Chicken Broth
  • ¼ c Heavy Cream
  • 1 Garlic Clove Minced
  • 1 T Diced Onion
  • Optional Grated Parmesan Cheese

Instructions
 

  • Using the Sauté function brown the bacon and the sausage. If you precooked your bacon just brown the sausage.
  • Add the onion and garlic and sauté it until the onion and garlic is softened and fragrant
  • Turn off the sauté function and add the potato and chicken broth
  • Cook on High Pressure for 3 minutes
  • After the cooking time is complete, allow the instant pot to naturally release for 10 minutes
  • Remove the lid and add the kale and the heavy cream
  • If using parmesan cheese top soup with the parmesan cheese
  • Enjoy!