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INSTANT POT OLIVE GARDEN ZUPPA TOSCANA COPYCAT Recipe

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This recipe for INSTANT POT OLIVE GARDEN ZUPPA TOSCANA COPYCAT is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS:


1 tablespoon olive oil
1 pound mild Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
3 russet potatoes, chopped
6 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
1/2 bunch kale, stems removed and leaves chopped
1 cup half and half
Directions:
Directions:
DIRECTIONS:


Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in potatoes and chicken broth; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.

 

 

 

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