Instapot Zuppa Toscana


1 package bacon

1lb sausage

1 yellow onion – chopped

4 small Yukon gold

6 cups chicken broth

1/3 cup pesto

1 lemon – juiced

1 pinch red pepper flakes kosher salt and black pepper

1 bunch kale – chopped

3/4 cup heavy cream

1/2 cup asiago cheese – grated


Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. Drain off the bacon grease. Add the sausage and onions, and brown all over. Add potatoes, cook 2 minutes. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 8 minutes. Once done cooking, use the natural or quick release function. Add the pesto, lemon juice, red pepper flakes, and season with salt and pepper.

Set the Instant Pot to sauté. Stir in the kale, cream, and asiago. Cook until the kale is wilted. Turn the Instant Pot off. Stir in the reserved bacon. Serve hot with yummy bread! Happy Eating!x