Zuppa Toscana | Easy Instant Pot soup

I have a delicious and easy Zuppa Toscana recipe for you today. This recipe is made in the Instant Pot, so it’s really quick and easy since you can brown your meat and cook everything in the same pot. If you have never cooked with an Instant Pot before, I show the step-by-step in this video. If you are just here for the recipe, it is below for easy printing.

I received my Instant Pot as a gift from my brother last year and I have been loving it. You don’t need any other pots or pans, this Instant Pot does it all and it does it all very quickly! I know pressure cookers have had a reputation in the past for exploding, but the new models like this one are very much improved and you do not need to worry about safety. I have the Instant Pot brand 6 quart 7-in-1 multi use. The 7 things it can do are be a pressure cooker, a slow cooker, rice cooker, steamer, it can saute, make yogurt and keep food warm. So, it is a very versatile appliance. I will link the exact one I have right here.

zuppa toscana

This Zuppa Toscana recipe will make about 6 servings if you’re eating it as an appetizer and if you’re eating a large portion as your whole entrée, you will get around 4 servings. It only takes about 5 minutes to prep and then there is 10 minutes for the steam to build in the pressure cooker, 5 minutes for cook time and 10 minutes for the steam to release, making a total of 30 minutes until you have your bowl of Zuppa Toscana in front of you.

You may want to buy a load of French bread or garlic bread to go along with this if you are serving it as the entree.

// Instant Pot Zuppa Toscana

·       2 Tbs olive oil

·       1 medium onion, diced up

·       1 lb ground Italian sausage

·       4 cloves of minced garlic

·       3 large russet potatoes, unpeeled and sliced into 1/4-inch slices

·       6 cups of chicken broth

·       2 cups fresh kale, chiffonade

·       3/4 cup heavy cream or half and half (or milk if you want to decrease calories a bit).

// STEP 1

Using the "saute" function of the Instant Pot, heat the olive oil. It heats up very quickly only a minute or two.

// STEP 2

Add the onions and cook until they begin to become translucent.

// STEP 3

Add the Italian sausage, crumbling up into smaller pieces and cooking until browned.

// STEP 4

Add the garlic and allow it to cook just until fragrant, which takes about a minute.

// STEP 5

Add the potato slices and the chicken broth.

// STEP 6

Lock the lid into place and make sure the toggle on top is set to “sealing” NOT “venting”. Cook at high pressure for 5 minutes. It takes around 10 minutes for steam to build up in the pressure cooker and then you will see the 5 minutes appear and count backwards. When it has completed the 5 minute cook time, the timer will start to count forwards. When it reaches 10 minutes, you can now do a quick release. This is where you want to be careful because you are toggling from sealing to venting, which basically lets out any leftover steam from the pot. Sometimes a little moisture comes out when you do this, so make sure to stand back. There is a little silver tab that is the pressure valve and when you see it has dropped down, you know it is safe to remove the lid.

// STEP 7

Now you just add the kale to the pot and the heat from the soup will wilt the kale as you stir.

// STEP 8

The final step is to pour in the cream, half and half or milk, whichever you choose and then stir everything to combine.

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