Zuppa Toscana (Instant Pot Version)

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This is the perfect soup to serve on a cold Alaskan night! My family loves this soup and after they finish they are all ready to hibernate under blankets, especially when it's -36F outside.  I hope you enjoy it as much as we do. 

Ingredients
2 Tablespoons extra virgin olive oil
2 lbs mild or spicy italian ground sausage
2 medium onions, chopped
5 cloves garlic, minced
8 cups peeled and chopped potatoes
64 oz chicken stock
1 teaspoon oregano
salt and pepper, to taste
1 cup heavy cream
4 cups chopped kale or baby kale
cooked bacon pieces

Directions:
1. Press the "saute" button and add the olive oil. When the pot is hot add the sausage and brown it until fully cooked.
2. Add the onions and garlic and saute for another 3 minutes. Add potatoes, chicken stock, oregano, and season with salt and pepper. Stir everything together.
3. Lock the lid and turn the valve to "sealing". Press Manual button and adjust the time to 10 minutes with the pressure set to high. When cook time is done, turn off Instant Pot and quick release the pressure.
4. Carefully open the lid and stir in the heavy cream, the chopped kale and cooked bacon. Serve warm with bread. Enjoy!
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