Instant Pot Zuppa Toscana (Sausage and Potato Soup) is hearty and full of flavor. One of my family's all-time favorites! Very simple to make in your Instant Pot!
Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally, until the bacon renders out most of its fat. Remove and set aside.
Add the sausage and brown it, stirring a few times. If you can get a good browning on it the flavor will be even better!
Spoon out all but 2 tsp of the fat (enough to cook the onions).
Add the oregano.
When the onions start to look translucent, add the garlic and stir.
Pour in the broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits (deglaze).
Add the potatoes, and add the bacon back in.
Check to make sure the contents don't go over the Max Fill line marked on the inner liner.
Cancel Sauté mode.
Close the lid, set the steam release knob to Sealing.
Set to Manual (or Pressure Cook), and choose 5 minutes* (High Pressure). The pot will take several minutes to come to pressure.
After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
Do a controlled Quick Release for the rest of the steam, and when the pin in the lid drops, open the lid.
Add in the kale, (or thawed spinach, if using) and stir well. Cover and let heat through for 5 minutes or so to soften the kale. If using spinach, just stir it in and proceed to the next step.
Stir in the heavy cream.
*Cook time is time the soup cooks once it is at pressure (and time sautéíng). Full pots of soup can take several minutes to come to pressure.
**You can use spinach in place of the kale. Use fresh baby spinach or thawed frozen chopped spinach.
You shouldn't need to add any salt to this recipe as the meat has plenty in it. Some pepper might be good, but it has a nice little kick of spice if you use hot Italian sausage, and you may not need it.
I was inspired by my visits to the Olive Garden to make this recipe, though I usually use spinach and not kale.