Instant Pot Sausage Gnocchi Soup
A creamy instant pot sausage gnocchi soup. This comforting soup is my take on Zuppa Toscana (or Tuscan soup) and is made in a pressure cooker.
After Cooking at High Pressure:
Browning the Italian Chicken Sausage:
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add sausage and cook for one minute undisturbed, break it apart and continue cooking for 4 minutes or until no longer pink. Press cancel. Remove from pot, drain to remove excess liquid if necessary and set aside.
Cook the Soup Base:
Add the butter and cook the onion, carrots, celery, and garlic until tender. Be sure to keep stirring to prevent burning.
Add flour into pot, cook and stir 2-3 minutes until lightly browned.
Add a bit of broth and keep scraping the bottom of the pot to prevent burning.
Cook the Soup at High Pressure:
Add the remaining broth, browned sausage, thyme, oregano, bay leaf, salt, and pepper. Place the lid on and seal. Cook for 5 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Cook the Gnocchi, Kale and Add Heavy Cream:
Open the lid and set the instant pot to “saute”. Add the gnocchi and kale, then cook for 2-3 minutes. Add heavy cream, the optional parmesan cheese, stir and adjust with salt and pepper to taste.
If there is too much broth, just bring the soup to a boil after cooking at high pressure to let its level reduce. Do this before before adding gnocchi, kale and heavy cream. Remember that gnocchi will absorb water before and after cooking.
Gnocchi: I purchased the pre-made gnocchi from Trader's Joe.