Your family will love this Italian-Inspired Creamy Instant Pot Zuppa Toscana! Super easy to make Pressure Cooker Sausage Kale Potato Soup packed with deliciously savory-umami aromatic flavors & textures.
Nothing beats snuggling up with a cozy bowl of deliciously soul-soothing soup, right by the fireplace covered up in my favorite blankie, enjoying the creation of a beautiful wintery painting unfolds before my eyes. 🙂
What’s your favorite Instant Pot Soup?
Some of A+J Fans’ Favorite Soups:
Instant Pot Zuppa Toscana Soup has topped our charts as one of the most requested Instant Pot Recipes from A+J fans. So we’re thrilled to share this tasty recipe with you!!
Zuppa Toscana literally means “Tuscany-style soup”.
Satisfying . Comforting . Filling .
Zuppa Toscana is not a heavy thick hearty soup, but creamy & light yet packed with flavors.
A spoonful of textures from the fresh aromatic kale, cooked down hearty potatoes, flavorsome meaty juicy sausage bites with crisped bacon bits in creamy savory-umami soup.
The lovely aroma & flavors that linger in your mouth will make you keep coming back for more!
Stay warm & enjoy the Deliciously Creamy Instant Pot Zuppa Toscana!
Step-by-Step Instant Pot Zuppa Toscana Cooking Guide
Here are the ingredients for Instant Pot Zuppa Toscana Soup Recipe.
We used Italian mild Pork Sausage with Basil for this recipe.
*Pro Tip: We cut our sausages into 0.5″ bite size (as shown in photo below) because we like them this way. Feel free to cut them smaller if you like. 🙂
Brown Chopped Bacon
Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function.
Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 – 12 mins).
Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.
Brown Sausages and Onions
Add 1 lb Italian sausages in Instant Pot, then let them brown for 3 minutes.
Flip and brown the other side for another 3 minutes.
Then add chopped onions and saute for 3 minutes.
Add in minced garlic & a pinch of dried thyme.
Now is a good time to add in ½ tsp red pepper flakes if you want it a bit more spicy. 🙂 Then saute for another minute.
Deglaze Instant Pot
Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.
Pressure Cook Zuppa Toscana
Add 1 tbsp (15ml) fish sauce, 3½ cups (875ml) unsalted chicken stock, and 820g russet potatoes cubes in Instant Pot.
Give it a quick mix and close lid. Turn Venting Knob to Sealing position.
- Pressure Cooking Method: High Pressure for 3 minutes + 10 minutes Natural Release
After 10 minutes of Natural Release, carefully turn Venting Knob to the Venting position to release the remaining pressure.
Once the floating valve drops, remove the lid.
Add Kale & Cream
Heat up the Instant Pot by using the “Saute” button.
Add in ½ – 1 bunch (150g – 300g) fresh kale.
Let the soup boil for 2 – 3 minutes.
Add in 1 cup (250ml) heavy cream or half & half.
Then turn off the heat once the soup starts to simmer.
Add in Bacon & Adjust Seasoning
Right before serving, add in crisped bacon bits and give it a quick mix.
Taste and adjust seasoning by adding more salt.
*For Reference: we added in 2 – 3 pinches of kosher salt at the end.
Ta da! You did it!! 😀
Serve & Enjoy your Irresistibly Creamy & Delicious Instant Pot Zuppa Toscana!
Buon appetito!~ 🙂
Tools for Instant Pot Zuppa Toscana
Instant Pot Zuppa Toscana
Ingredients
- 1 pound (505g) Italian sausage with basil , cut to 0.5 inch thick
- 6 slices (220g) bacon , chopped
- ½ - 1 bunch (150 - 300g) kale with stems removed
- 1 (250g) large onion , chopped
- 2 (820g) russet potatoes , cut into cubes
- 3 (16g) garlic cloves , minced
- 4 cups (1L) unsalted chicken stock
- A pinch dried thymes
- 1 cup (250ml) heavy cream
- Salt and ground black pepper to taste
- Optional: 1 tablespoon fish sauce
- For spicy: ½ teaspoon red pepper flakes
Equipment
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Instructions
- Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.
- Brown Sausages & Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes. Then add chopped onions and saute for 3 minutes. Add in minced garlic & a pinch of dried thyme. Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.
- Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.
- Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.
- Add Kale & Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes. Add in 1 cup (250ml) heavy cream or half & half, then turn off the heat once the soup starts to simmer.
- Add in Bacon & Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve & Enjoy this creamilious Zuppa Toscana!~ 🙂
Notes
Nutrition
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