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Ingredients

1 tablespoon olive oil 1 pound bulk Italian sausage 1 large onion, chopped 4 cloves garlic, minced 1 tablespoon Italian seasoning ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes 4 medium potatoes, cubed 4 cups chicken broth 4 cups chopped kale 1 cup half-and-half

Nutrition Info

398.8 calories carbohydrate: 35.1 g cholesterol: 48.7 mg fat: 21.9 g fiber: 4.4 g protein: 16 g saturatedFat: 8.3 g servingSize: - sodium: 1634 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
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.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

6 servings

Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.