A truly delicious Instant Zuppa Toscana that is full of sausage, kale, onions, and potatoes, with a light cream broth for richness. It is a perfect Olive Garden copycat!
Add the oil and sausage, cook while crumbling the sausage, until it is cooked thru, about 5 minutes. Drain any excess grease.Add the onions and garlic, saute an additional 5 minutes, stirring often.
Turn off saute mode.
Add the chicken broth and potatoes to the sausage mixture.
Put the lid on and lock in place. Turn the pressure valve to seal. Set the pot to Soup/Broth OR Pressure mode (either will work). Set the timer for 6 minutes. Walk away and let it cook!!
Turn the pot off after the timer beeps and do a quick release of the pressure.
Add the kale and cream. The heat of the soup will wilt the kale and warm the cream.
Serve!
Store the leftover soup in the fridge, in an airtight container, for up to 5 days.