SAUAGE STUFFED MUSHROOMS RECIPES

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ZUPPA TOSCANA – INSTANT POT RECIPES



Zuppa Toscana – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

4 slices bacon (chopped)
1 pound hot Italian sausage (casings removed, or mild)
1 onion (finely diced)
4 cloves garlic (minced)
6 cups chicken broth (heated (heating is optional, but speeds the cooking process))
3 large russet potatoes (unpeeled, sliced 1/4 inch thick and quartered)
2 cups kale (cut into thin strips)
1 cup heavy cream

Steps:

  • Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  • Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  • Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  • Serve warm topped with crumbled bacon.

ZUPPA TOSCANA – INSTANT POT RECIPES



Zuppa Toscana – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 8

4 slices bacon (chopped)
1 pound hot Italian sausage (casings removed, or mild)
1 onion (finely diced)
4 cloves garlic (minced)
6 cups chicken broth (heated (heating is optional, but speeds the cooking process))
3 large russet potatoes (unpeeled, sliced 1/4 inch thick and quartered)
2 cups kale (cut into thin strips)
1 cup heavy cream

Steps:

  • Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove to a paper towel lined plate.
  • Add sausage and onion to the bacon drippings. Cook and stir until no pink remains.
  • Add garlic and cook for 1-2 minutes more. Drain liquids from the pot.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot, then add the potatoes and stir.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Add kale to the pot and stir. Allow to cool slightly, then stir in cream.
  • Serve warm topped with crumbled bacon.

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