Zuppa Toscana Soup: Instant Pot (Think Olive Garden!)

My favorite thing about Olive Garden is this soup! When I first fell in love with this slightly spicy soup, I enjoyed the red potatoes that were in it. Over time, Olive Garden's recipe has evolved; the last time I had it I noticed they had russet potatoes in it, and they were mashed! I was so disappointed. When I make this recipe at home, I love that I can make it according to my standards. Typically, I don't enjoy or eat sausage. This soup is the exception for me. I love the way the sausage seasons the broth without needing to add anything else to it. It tastes amazing even without the cream! Also, I used to cook this soup with bacon in it, until I realized it's not as appetizing to me as topping it with crumbled bacon. Honestly, I just skip the bacon all together now--the sausage gives the soup plenty of flavor. This is a winter favorite dish of mine. My goal is always to have enough soup for left-overs, and there is never enough! My poor husband is almost scared to ask if he can have any of my soup when it's in the fridge. Ha! 

In a small pan, sauté the following and add to Instant Pot.

1 T. olive oil
1 yellow onion, diced
1/4 t. garlic, minced
1/2 c. celery, chopped

Brown and add to Instant Pot:

1 lb. sweet mild italian sausage, (Harmon's) crumbled and browned
        (drain fat off on paper towel in a bowl)

When adding the following ingredients into the Instant Pot, you may want to only put in 2 cartons of chicken broth until you are done filling the pot with the other desired ingredients. If there is still any room, add some more broth. Seriously, I can't get enough of this soup!

Then add to Instant Pot:

2 to 2 1/2, 32 oz. boxes Pacific Foods (low-sodium) chicken stock or broth
3 cups kale, chopped into bite-sized pieces.
1/2 to full bag of matchstick carrots
6-10 small red potatoes, scrubbed, quartered, and thinly sliced (do not peel);
     (Add as many potatoes as your pot can hold, below the 2/3 full mark)
red pepper flakes (Try a few shakes)
black pepper, to taste

Pressure cook for 8 minutes on high; let sit 10 minutes before releasing pressure.
(For Slow-cooker: cook on high for 4-6 hours, or until potatoes and kale are tender.)

Stir in:
2 c. (1 pint) Half & Half, optional

Topping suggestions: grated parmesan, red pepper flakes, N'Orleans seasoning (cajun), crumbled bacon

Serve with breadsticks or french bread or Lion House Rolls, if you can get them!

Yum!

(Tip: For draining excess fat, I use a paper towel sheet to suck up the excess grease from the surface of the soup. I gently lower the paper towel to touch the surface of the soup and lift up--the grease sticks to it.)

(Updated recipe from 2013)

Butternut Squash Soup: Instant Pot

In a small pan, sauté garlic and onion in olive oil; then add to Instant Pot.
(I don't sauté in my Instant Pot since it usually scorches my onion.)

1/4 t. garlic, minced
1 yellow onion, chopped
1 T. olive oil

Add the following to an 8 qt. Instant pot:

3-4 medium butternut squash, cut into small pieces
2 -2 1/2 cartons of chicken stock
1/2 bag matchstick carrots
1/2 t. ground sage
1/4 t. nutmeg
1/4 t. ginger

Securely lock on lid and close venting valve. Pressure cook for 8 minutes on high.
Perform quick release of valve. When the pressure is released, remove lid.

Add 1/2 cup milk or half & half. Using hand blender, blend in butternut squash until mostly smooth.

*Note: DO NOT add dairy products to pressure cooker until after cooking is done to prevent foaming and spewing out of vent.

If soup has cooled, heat on HIGH or "BROWN" with lid off.

Cream of Broccoli Soup

In a small pan, saute onion and minced garlic with butter until onion is transluscent.

1 yellow onion, chopped
1/2 t. garlic, minced
1/4 c. butter

Add to Instant Pot, then add:

2 -32 oz. cartons Chicken broth or stock (optional: low sodium)
3 crowns fresh broccoli, cut up, or about 4 c. chopped broccoli
1 bag matchstick carrots
1 c. sliced celery
4 Russet potatoes, skinned & chopped, optional
black pepper
Red pepper flakes

Pressure cooked for 8 minutes. Let sit for 10 minutes before releasing pressure.
Test potatoes to make sure they are tender and soft enough to press a fork through before moving on.

Stir in grated cheddar cheese until melted. Then add milk mixture.

Then dissolve 2 T. corn starch into milk, then add to Instant pot.

2 c. grated cheddar cheese

2 T. corn starch
2 c. milk

Cover pot for 5 minutes while on warm setting.

Using a hand blender, partially blend soup leaving some vegetable chunks for texture.