Instant Pot Zuppa Toscana (Sausage Potato Soup)

INGREDIENTS

• 3 Strips of Thick Cut Smoky Bacon, chopped
• 2 lbs Ground Hot Italian Sausage (use 1/2 hot and 1/2 mild if you don't like much spice)
• 1 Large Onion, chopped
• 1 tsp Oregano, dried
• 5 Cloves of Garlic, pressed or minced
• 4-6 Medium Potatoes, halved and sliced 1/4 inch thick
• 6 cups Chicken Broth, low sodium
• 1 Bunch of Kale** chopped, with rib removed
• 1 1/2 cups Heavy Cream
• Optional Substitute for the Kale
• 1 Pkg Frozen Chopped Spinach (thawed) or fresh Baby Spinach*
  

INSTRUCTIONS

1. 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.
2. 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!
3. Spoon out all but 2 tsp of the fat (enough to cook the onions).
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