Instant Pot Zuppa Toscana

This yummy creamy pressure cooker zuppa Toscana is easy to make.
It has smooth and velvety texture. It melts into your mouth so amazingly. It has delicious savoury-umami aromatic flavours.

Instant Pot Zuppa Toscana
4 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: American, Italian
Keyword: bacon, Italian sausage, Zuppa Toscana
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Servings: 8
  • 1 lb Italian sausage
  • 6 slices bacon chopped
  • 1 brunch kale stems removed
  • 1 onion chopped
  • 2 russet potatoes cubed
  • 3 garlic cloves minced
  • 4 cups chicken stock unsalted
  • Pinch of dried thyme
  • 1 cup heavy cream
  • salt to taste
  • black pepper to taste
  • 1/2 tsp red pepper flakes
  • Turn on the instant pot and select sauté.
  • Add in bacon and sauté for 12 minutes.
  • After bacon have been cooked, remove from instant pot and set aside.
  • Add in sausages in instant pot and cook for 3 minutes each side.
  • Add in onions and cooks for 3 minutes.
  • Add garlic, thyme, red pepper flakes and sauté for 1 minute.
  • Pour ½ cup chicken stock and deglaze the bottom of the pot.
  • Add russet potatoes and give a quick mix.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 3 minutes, release the pressure naturally for 10 minutes.
  • Open the lid of the instant pot and select sauté.
  • Add kale in it and bring it to boil for 3 minutes.
  • Add heavy cream and press cancel when soup starts to simmer.
  • Before serving add in bacon, salt, pepper and mix well.
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