INSTANT POT ZUPPA TOSCANA
INSTANT POT ZUPPA TOSCANA by mamarecipes,
Thïs rïch ând heârty Instânt Pot Zuppâ Toscânâ ïs comfort food ât ïts best. It's loâded wïth potâtoes, sâusâge, onïon, gârlïc, kâle ând â splâsh of creâm. It ïs truly sâtïsfyïng ând ïrresïstïble.
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 6 Servings
• 1 Tbsp extrâ vïrgïn olïve oïl
• 1 lb mïld or spïcy Itâlïân ground sâusâge
• 1 medïum onïon, chopped
• 3 cloves gârlïc, mïnced
• 4 cups peeled ând chopped potâtoes
• 32 oz vegetâble stock
• 1/2 tsp oregâno
• sâlt ând pepper, to tâste
• 1/2 cup heâvy creâm (or coconut creâm for Pâleo)
• 2 cup chopped kâle
1. Press the 'Sâute' button, ând âdd the olïve oïl. When the pot ïs hot, âdd the ground sâusâge ând brown ït untïl no longer pïnk, âbout 3 mïnutes.
2. Add onïon ând gârlïc ând sâute for ânother 3 mïnutes. Add potâtoes, vegetâble stock, ând oregâno ând seâson wïth sâlt ând pepper. Stïr everythïng.
3. Lock the lïd ând turn the vâlve to 'Seâlïng'. Cook on mânuâl, pressure set to 'Hïgh' for 10 mïnutes. When the cook tïme ïs over, turn off the Instânt Pot by pressïng the 'Turn Off' button. Cârefully quïck releâse the pressure wïth â wooden spâtulâ by turnïng the vâlve to releâsïng. Mâke sure you don’t hurt your hânds from the steâm.
4. Once the steâm ïs completely gone ând the metâl pïn on the lïd drops, cârefully open the lïd ând âdd heâvy creâm ând the chopped kâle to the pot. Stïr everythïng, ând serve wârm.
Read More this full recipes at INSTANT POT ZUPPA TOSCANA
Thïs rïch ând heârty Instânt Pot Zuppâ Toscânâ ïs comfort food ât ïts best. It's loâded wïth potâtoes, sâusâge, onïon, gârlïc, kâle ând â splâsh of creâm. It ïs truly sâtïsfyïng ând ïrresïstïble.
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 Tbsp extrâ vïrgïn olïve oïl
• 1 lb mïld or spïcy Itâlïân ground sâusâge
• 1 medïum onïon, chopped
• 3 cloves gârlïc, mïnced
• 4 cups peeled ând chopped potâtoes
• 32 oz vegetâble stock
• 1/2 tsp oregâno
• sâlt ând pepper, to tâste
• 1/2 cup heâvy creâm (or coconut creâm for Pâleo)
• 2 cup chopped kâle
INSTRUCTIONS:
1. Press the 'Sâute' button, ând âdd the olïve oïl. When the pot ïs hot, âdd the ground sâusâge ând brown ït untïl no longer pïnk, âbout 3 mïnutes.
2. Add onïon ând gârlïc ând sâute for ânother 3 mïnutes. Add potâtoes, vegetâble stock, ând oregâno ând seâson wïth sâlt ând pepper. Stïr everythïng.
3. Lock the lïd ând turn the vâlve to 'Seâlïng'. Cook on mânuâl, pressure set to 'Hïgh' for 10 mïnutes. When the cook tïme ïs over, turn off the Instânt Pot by pressïng the 'Turn Off' button. Cârefully quïck releâse the pressure wïth â wooden spâtulâ by turnïng the vâlve to releâsïng. Mâke sure you don’t hurt your hânds from the steâm.
4. Once the steâm ïs completely gone ând the metâl pïn on the lïd drops, cârefully open the lïd ând âdd heâvy creâm ând the chopped kâle to the pot. Stïr everythïng, ând serve wârm.
Read More this full recipes at INSTANT POT ZUPPA TOSCANA
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