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Instant Pot Zuppa Toscana in a white bowl

Instant Pot Zuppa Toscana

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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 697kcal
Author lalaine


  • 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


  • 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.


Calories: 697kcal | Carbohydrates: 32g | Protein: 21g | Fat: 54g | Saturated Fat: 22g | Cholesterol: 136mg | Sodium: 1551mg | Potassium: 1181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2830IU | Vitamin C: 52.1mg | Calcium: 111mg | Iron: 3mg