Instant Pot Zuppa Toscana is the perfect blend of potatoes, sausage, kale, bacon, and a touch of heavy cream. This copycat recipe is full of hearty ingredients and easy to make in your pressure cooker.
Come to Pressure and Natural Release20mins
Course: Appetizer, Dinner, Instant Pot, Lunch, Side Dish, Soup
Cuisine: American, Italian Inspired
Keyword: Instant Pot Zuppa Toscana, Zuppa Toscana, Zuppa Toscana Recipe
1Lb.Russet Potatoes(cut into quarter ((1/4)) inch cubes)
3CupsChicken Broth(low sodium)
2CupsKale(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.
*The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup of the zuppa toscana soup. Actual calories will vary. *Please see post for more in-depth information about ingredients, substitutions, freezing/storage, and preparation information.