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Instant Pot Zuppa Toscana Soup

Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course dinner, Entree
Cuisine Italian
Servings 6

Ingredients
  

  • 1 lb ground chicken
  • 1 medium onion
  • 2-3 min garlic
  • 1 lb potatoes
  • 1 stalk celery
  • 6 cups chicken broth low-sodium
  • 1/4 cup basil pesto
  • 1 tbsp lemon juice
  • 1 tsp garlic pepper
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 3/4 cup half and half
  • 1/2 cup Parmesan cheese
  • optional bacon
  • 5 oz kale

Instructions
 

  • Turn on your Instant Pot and set to 'Saute' function. When ready, add ground chicken and onions and cook until browned. This will take approximately 4-6 minutes.
  • Add in the garlic, potatoes and celery and cook for an additional 2-3 minutes. Turn your Instant Pot off.
  • Add broth, basil pesto, lemon juice, garlic pepper, Italian seasoning, red pepper flakes, and salt.
  • Turn your Instant Pot to 'Pressure Cook' or on Manual high and cook for 8 minutes.
  • When timer beeps, quick release pressure or 'Venting' to release steam fully.
  • Once the steam is fully released, remove the lip and stir in cream, Parmesan and kale. Continue to cook on warm or saute until the kale is soft or slightly wilted, about 5 minutes.
  • Top with optional bacon, if you prefer.
  • Serve and enjoy!!
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