IP Zuppa Toscana

1 lb ground turkey
Salt
Pepper
Garlic powder
Onion powder
Thyme
Dried Oregano
Ground sage
Parsley
-Or- can sub sausage or vegan sausage

1 white onion, diced
3 lb red or yellow potatoes diced
4 cloves garlic, minced
6 cups chicken or veggie broth
Turkey bacon, cooked (optional)
1/2 bunch kale, stems removed, chopped
Olive oil
Lemon
Salt
1 can coconut milk (or sub blended cashew cream) or 1 cup heavy cream
Salt & pepper to taste

Set the instant pot to Saute and cook the ground turkey. Add salt, pepper, garlic and onion powder, thyme, sage and parsley. Add onion when turkey is almost cooked through and saute until starting to soften. Cook with garlic for 1 minute or until fragrant. Turn off.

Meanwhile, cook the turkey bacon until crisp. In a bowl, add chopped kale and drizzle with a little olive oil, a tsp of lemon and sprinkle with salt. Massage the leaves until starting to tenderize.

Add potatoes, broth and close the lid. Set to Manual for 10 min. Do a quick release. Mix in the kale and coconut milk. If needed, turn to saute mode and cook until the kale has softened. Sprinkle in the bacon slices and add salt and pepper to taste.

Traditional version:

1 lb Italian sausage

8 slices bacon

1 onion diced

2 cloves garlic minced

6 med red potatoes

32 oz chicken broth

1 cup heavy cream

1 tbsp flour

1/2 small bunch kale

Lemon juice

Cook sausage and bacon. Drain. Saute onion and garlic. Add meat, potatoes and broth to IP. Set to manual pressure for 6 min. Quick release. Chop kale and massage with lemon juice. Mix in cream, flour and kale.