Zuppa Toscana Instant Pot Soup

Niels made this soup one day and it was to die for! We have made it without bacon and it still tastes great, so I skip that.

Ingredients:

• 3 strips of thick cut smoky bacon, chopped
• 2 lbs ground hot italian sausage (I typically buy 1 mild and 1 hot)
• 1 large onion, chopped
• 1 tsp Oregano
• 5 cloves of garlic
• 4-6 medium potatoes, halved and sliced ¼ inch thick
• 6 cups chicken broth
• 1 bunch of kale, chopped with rib removed
• 1 ½ cups heavy cream

Steps:

1. Turn the Instant Pot to Sauté mode and add the chopped bacon. Cook, stirring occasionally until the bacon renders out most of its fat. Remove and set aside. I'm too lazy for this step... haha
2. Add the sausage to the Instant Pot and brown it, stirring a few times. 
3. Spoon out all but 2 tsp of the fat (just enough to cook the onions).
4. Add the onions and oregano.
5. When the onions start to look translucent, add the garlic and stir.
6. Pour in the broth, stirring, and make sure you scrape the bottom of the Instant Pot well.
7. Add the potatoes and add the bacon back in. (make sure you're not over the max fill line in your  Instant Pot)
8. Cancel Sauté mode. Close the lid, set the steam release knob to Seal.
9. Set Manual/Pressure Cook for 5 minutes.
10. After cooking cycle ends, allow a 10 minute natural pressure release.
11. Do a controlled Quick Release and open lid when pressure is released.
12. Add in the kale and stir well. Cover and let heat through for 5 minutes to soften the kale.
13. Stir in the heavy cream.
14. ENJOY!