Instant Pot Zuppa Toscana is comforting, hearty and full of flavor. Simple to make, this Zuppa Toscana is packed with Italian sausage, bacon, potatoes, onions and a few handfuls of Kale. Using the Instant Pot makes it easy to get this dinner on the table in no time!
This soup is one of the more popular recipes in my Instant Pot 101 class. Why? It’s delicious AND it shows you how to use the Sauté function of your Instant Pot. You’ll brown the sausage, crisp the bacon and sauté the onions and garlic in your Instant Pot before starting the cooking time.
The Sauté function serves a dual purpose of allowing you to sear meats, but it also heats the inner pot. This is useful because when you start cooking, it takes less time to come to pressure, thus shortening the cooking time.
That combined with one pot cooking, makes this dinner a weeknight favorite or a perfect lazy Saturday night dinner for friends!
Instant Pot Zuppa Toscana
- December 13, 2018
- Print this
Ingredients
- 2 tablespoons Olive Oil
- 1 1/2 pounds Italian Sausage (Hot or Mild or a combination!)
- 4 Strips of Thick Cut Smoky Bacon, chopped
- 1 Large Onion, chopped
- 1 tablespoon dried Oregano
- 6 Cloves of Garlic, minced
- 4-6 medium Russet Potatoes, diced
- 6 cups Chicken Broth
- 2 cups Kale chopped, with ribs removed
- 1 1/2 cups Heavy Cream
Directions
- Step 1
- Turn the Instant Pot to Sauté mode, when it says Hot, add the olive oil.
- Step 2
- Add the bacon and crisp it up a little. This can take 5-10 minutes, stir often to keep from sticking to the pan.
- Step 3
- Add the sausage and sauté until crumbled and brown.
- Step 4
- Add onion and oregano. Sauté for about 5 minutes until onion starts to look translucent.
- Step 5
- Add minced garlic. Sauté until garlic is fragrant, about 30 seconds.
- Step 6
- Pour in the chicken broth, stirring, and make sure you scrape the bottom of the pot to get up any brown bits.
- Step 7
- Add the potatoes.
- Step 8
- Turn OFF the Instant Pot.
- Step 9
- Close the lid, set the steam release knob to Sealing.
- Step 10
- Set to Manual and cook for 5 minutes at High Pressure.
- Step 11
- After cooking cycle ends, allow a 10 minute NPR (Natural Pressure Release).
- Step 12
- After the 10 minutes, manually release the rest of the steam.
- Step 13
- Once the steam is released and the float pin has dropped, carefully open the lid facing away from you to avoid the steam!
- Step 14
- Add the kale and stir well. Return the cover and let the residual heat wilt the kale (about 5 minutes).
- Step 15
- When the Kale is wilted, stir in heavy cream and serve immediately.
This recipe is not in my Gluten-Free Instant Pot Cookbook, but there are other soups that are just as simple! Even if you aren’t gluten-free, this cookbook will help you feel more at ease with your Instant Pot and you’re sure to find a few new favorite recipes.
Enjoy! Until next time friends, live life deliciously!
