Zuppa Toscana

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1 tablespoon olive oil

1 pound mild Italian sausage, casing removed

3 cloves garlic, minced

½ teaspoon dried oregano

3 russet potatoes, chopped

6 cups chicken broth

Kosher salt

Freshly ground black pepper

½ bunch kale, ( spinach) stems removed and leaves chopped

1 cup heavy cream

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes.

Stir in potatoes and chicken broth; season with salt and pepper, to taste.

Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in kale until wilted, about 1 to 2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.

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