Instant Pot Zuppa Toscana

4.90 (56)
⏱ 45 mins 🍽 ['6', '6 servings'] 🌶 italian 🏷 Main course

This pressure cooker version of the classic Italian soup simplifies the process for a quick weeknight dinner. Italian sausage provides a savoury base, while potatoes and kale add heartiness. Finished with a touch of cream, it's a comforting and complete meal prepared entirely in one pot, requiring minimal hands-on time. The recipe yields six generous servings.

Instant Pot Zuppa Toscana

Ingredients

  • 1 tablespoon olive oil
  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon red pepper flakes
  • 4 medium potatoes, cubed
  • 4 cups chicken broth
  • 4 cups chopped kale
  • 1 cup half-and-half

Method

  1. Activate your multi-cooker's Saute function.
  2. Warm the oil in the pot. Cook the sausage for about 3 minutes until it loses its pink colour. Mix in the onion and garlic, cooking for another 3 minutes until they soften. Add the Italian seasoning, salt, pepper, and red pepper flakes. Pour in the potatoes and chicken broth. Secure the lid. Choose the high pressure setting and programme it for 5 minutes. It will take 10 to 15 minutes for the pressure to rise.
  3. Follow the manufacturer's guide to release the pressure naturally, which will take 10 to 40 minutes. Once safe, open the lid.
  4. Mix the kale into the soup. Select the Saute function again. Let it cook without the lid for 2 minutes. Blend in the half-and-half. Switch off the appliance and ladle the soup into bowls.

Nutrition (per serving)

Calories399 kcal
Fat22 g
Sugars4 g
Protein16 g
Sodium1634 mg

Recipe details

CategoryMain course
Cuisineitalian
AuthorMaureen Martindale VanHook