Instant Pot Zuppa Toscana

eating pressure cooker tuscany soup with a spoon from a white bowl

Pressure Cooker Zuppa Toscana is hearty, tasty, and loaded with comfort flavors you love. Easy to make and ready in minutes in the Instant Pot, it's perfect for busy weeknight dinners.

Course Soup

Cuisine Italian

Keyword Instant Pot Zuppa Toscana, pressure cooker tuscan soup

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 697kcal

Author lalaine

Ingredients

1/2 pound bacon, chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound spicy Italian sausage, crumbled
4 baking size Russet potatoes, peeled and cubed
5 cups chicken broth
2 cups baby kale, torn into pieces
1 cup heavy cream
salt and pepper to taste

Instructions

Using the Instant Pot’s SAUTE feature, cook chopped bacon until it begins to render fat.
Add onions and garlic and cook until softened.
Add Italian sausage and cook, breaking apart with the back of a spoon, until lightly browned. Drain excess grease from the pot.
Add potatoes and pour in chicken broth. Stir to distribute.
Close the lid of the Instant Pot, making sure the valve is on SEALING position. Cook on HIGH pressure for 5 minutes and then do a QUICK release.
Open the lid and switch to SAUTE feature.
Add heavy cream and kale. Continue to cook for about 1 to 2 minutes or until vegetable is just wilted and broth is heated through.
Season with salt and pepper to taste. Serve hot.

Notes

Cut the potatoes in uniform size to ensure even cooking.
For a lower calorie or fat option, swap the Italian sausage with ground turkey or chicken.

Nutrition