There's nothing quite like a bowl of hearty soup to warm your soul on a chilly day, and when it comes to comfort in a bowl, Instant Pot Zuppa Toscana Soup takes the crown. This classic Italian soup is not only delicious but also incredibly easy to make with the help of your trusty Instant Pot. Let's dive into the steps of creating this savory masterpiece that will leave you wanting seconds and thirds.
Equipment
- Instant Pot - 6 Quart
- Other basic kitchen tools you already have on hand
Ingredients
- Extra Virgin Olive Oil
- 1 pound “Hot” Italian sausage
- 1 yellow onion, finely diced
- 1 teaspoon minced garlic
- 32 oz chicken stock
- 4 russet potatoes, peeled and cubed (you don’t have to peel if you don’t want to)
- 2 tablespoons flour
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1 12 fl. oz can evaporated milk
- 1 bunch of kale, chopped
- 3 oz package bacon bits
- Salt & pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
Sauté Sausage:
- Set your 6 qt Instant Pot to "saute" and drizzle extra virgin olive oil into the pan. Add the hot Italian sausage and sauté until fully cooked.
Add Aromatics:
- Incorporate the finely diced onion and minced garlic into the Instant Pot. Continue stirring until the onions become translucent, which should take about 5 minutes.
Add Potatoes and Stock:
- Pour in the chicken stock and add the cubed potatoes. Press "cancel" on the Instant Pot, put the lid on, and ensure the valve is sealed. Press "pressure cook" and set the timer for 5 minutes.
Natural Pressure Release:
- Once the 5 minutes are up, allow the Instant Pot to perform a natural pressure release for an additional 10 minutes. Simply wait patiently during this time.
Quick Pressure Release:
- After the 10 minutes, do a quick pressure release by turning the dial to "venting." Carefully open the lid when the pin drops.
Prepare Creamy Mixture:
Whisk together flour, cornstarch, heavy cream, and evaporated milk. Add this velvety mixture to the pot, along with the chopped kale and bacon bits. Stir well and season with salt and pepper to taste. If you like a bit of heat, add red pepper flakes.
Serve and Savor:
Ladle the creamy Zuppa Toscana into bowls and serve while hot. Indulge in the richness of flavors, from the spicy sausage to the creamy texture, creating a perfect harmony in every spoonful.
Variations & Substitutions
If you want to be extra fancy, you can use fresh bacon crumbles (cooked through) instead of bacon bits. That'll add to the overall time though.
Is spicy food on your hate list? You can take out the hot sausage and make it mild sausage. Feel free to take out the red pepper flakes as well.
Easy Instant Pot Zuppa Toscana
This easy as ever Instant Pot Zuppa Toscanan is done in just 30 minutes and is super tasty! With the Instant Pot doing the heavy lifting, you'll have a bowl of warmth and flavor ready to be enjoyed in no time. I'm telling you, this rivals the famous Olive Garden Zuppa Toscana. Enjoy!
Instant Pot Zuppa Toscana
Equipment
- 1 Instant Pot 6 quart
Ingredients
- Extra Virgin Olive Oil
- 1 pound “Hot” Italian sausage
- 1 yellow onion finely diced
- 1 teaspoon minced garlic
- 32 oz chicken stock
- 4 russet potatoes peeled and cubed (you don’t have to peel if you don’t want to)
- 2 tablespoons flour
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 1 12 fl. oz can evaporated milk
- 1 bunch of kale chopped
- 3 oz package bacon bits
- Salt & pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Set a 6 qt Instant Pot on “saute” and drizzle extra virgin olive oil into the pan. Add in the sausage and saute until cooked through.
- Add the finely diced onion and minced garlic to the Instant Pot and continue stirring until onions are translucent (about 5 minutes).
- Pour in chicken stock and cubed potatoes and press “cancel” on the Instant Pot. Put the lid on the Instant Pot and make sure the valve is sealed. Press “pressure cook” on the Instant Pot and set the timer for 5 minutes.
- Once the 5 minutes is up, let the Instant Pot do a natural pressure release for 10 minutes. This basically means you just wait another 10 minutes.
- Once the 10 minutes is up, do a quick pressure release by turning the dial to “venting.”
- When the pin drops you may carefully open the lid.
- Whisk together flour, cornstarch, heavy cream and evaporated milk. Add it to the pot along with kale and the bacon bits. Stir and season with salt and pepper to taste and add red pepper flakes if desired.
- Serve while hot. Enjoy!
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