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Let me introduce you to our Instant Pot zuppa toscana recipe. It’s everyone’s favorite sausage and potato soup prepared in a pressure cooker.
Who would have thought that sausage and potatoes would make such a tasty combination? Everyone, that’s who!
It’s pretty much a no-brainer, so I wasn’t surprised when I took bite of this zuppa toscana soup and found that is was delicious.
Kim and I decided we should share the recipe with everyone. Which brings us to today’s post. Shall we get started cooking?
Zuppa Toscana Recipe Instructions:
First, I recommend dicing your meat and vegetables and mincing the garlic. It might also be a good idea to measure out all your ingredients.
After that, put the liner into the pressure cooker and saute the chopped bacon until it’s crispy. Then, pull it out of the liner and set it aside.
Next, toss in the onions, Italian seasonings, and sausage. Break up the meat while it cooks. Once it’s done, add the garlic and let it cook for a minute or so.
Add the broth to mixture and use it to de-glaze the pan. Scrape off any food that has stick to the bottom of the liner. Now, turn off the cooker.
Afterward, pour in the heavy cream and toss in the cooked bacon and raw potatoes.
Seal the machine and set the valve to, “sealed,” as well. Press the manual or high pressure cook button and set the timer for five (5) minutes.
Then, when the timer goes off, allow the machine to complete a ten (10) minute natural release.
The longer natural release simply ensures your sausage and potato soup is done. At this point, you can carefully open the valve to release any remaining pressure.
Last, stir in the fresh, chopped kale and place the lid back on the machine for about six (6) minutes. It will soften the kale a little before serving.
That’s it, remove the lid, stir the sausage and potato soup and serve. Kim and I hope you enjoy the zuppa toscana recipe and wish you all the best 🙂
Can you freeze zuppa toscana?
Yes, you can freeze the soup and I believe will hold for at least five (5) to seven (7) days. After that, simply thaw it and reheat it over low heat.
How many calories are in zuppa toscana?
That depends on the recipe you are eating. If you look at our recipe card below, you will find all the pertinent nutritional information.
We try to provide calorie, carbohydrate, fat, and protein counts for all of our recipes. If something is missing, please let us know.
Craving more pressure cooker soups?
Instant Pot Zuppa Toscana Recipe
- 4 Pieces Bacon (chopped)
- 1 Lb. Italian Sausage (mild or hot)
- 1 Cup White Onion (diced)
- 1 Teaspoon Italian Seasoning
- 3 Large Garlic Cloves (minced)
- 1 Lb. Yellow Potatoes (cut into quarter ((1/4)) inch cubes)
- 3 Cups Chicken Broth (low sodium)
- 3/4 Cup Heavy Cream
- 2 Cups Kale (about half ((1/2)) a bunch, chopped)
- Turn on the Instant Pot using the Saute function. When the liner is hot, add the chopped bacon. Cook until the bacon is cooked through, then remove from the liner. Set aside.
- Next, add the sausage, onions, and oregano. Break the sausage up into pieces, and cook until there is no pink remaining. Add the garlic, and cook for another minute.
- Pour in the broth, and scrape the bottom with a wooden spoon to remove any bits of stuck food (this will help prevent a burn notice). Turn off the Instant Pot.
- Now, pour in the heavy cream, and stir to combine with the broth. Add the potatoes and cooked bacon, then close the lid. Set the valve to sealing, and press the manual (pressure cook) button. Adjust the time to 5 minutes.
- After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
- Carefully remove the lid, add the chopped kale, and stir to combine. Place the lid back on the Instant Pot, and allow the heat to soften the kale for 5-7 minutes. Remove the lid and serve.