Instant Pot Zuppa Toscana
User Reviews
5
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Total Time
55 mins
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Servings
6 - 8
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Calories
544 kcal
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Cuisine
Italian-American Fussion
Instant Pot Zuppa Toscana
Description
This recipe uses Italian sausage sliced into thick pieces, chopped bacon rendered to crispness, kale stripped of stems, and diced russet potatoes cooked together in chicken stock enriched with heavy cream. Onion, garlic, dried thyme, and optional red pepper flakes enhance the savory profile, while the pressure cooking method quickly finishes the soup.
The resulting soup balances the richness of the sausage and bacon with the slight bitterness of kale and the mild creaminess from the dairy. The potatoes add a comforting substance, soft but intact, creating a fulfilling and warming meal.
Zuppa Toscana is ideal to serve as a lunch or dinner entrée and pairs well with crusty bread to soak up the creamy broth. Including fish sauce is optional and can add umami depth if desired.
For best results, follow the specified pressure cooking times and use unsalted chicken stock to control the seasoning. Leftovers can be reheated gently to maintain soup texture.
Ingredients
- 1 pound (505g) Italian sausage cut to 0.5 inch thick, with basil
- 6 lices (220g) Bacon , chopped
- ½ - 1 bunch (150 - 300g) kale stems removed
- 1 (250g) onion chopped, large
- 2 (820g) russet potato cut into cubes
- 3 (16g) garlic minced, cloves
- 4 cups (1L) chicken stock unsalted
- A pinch dried thyme
- 1 cup (250ml) heavy cream
- salt to taste
- black pepper to taste
- fish sauce optional, 1 tablespoon
- red pepper flakes for spicy, ½ teaspoon
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
- Ensure to use unsalted chicken stock to better control the final saltiness of the soup.
- Include fish sauce optionally for a subtle umami boost without overpowering the soup’s flavor.
- After pressure cooking, allow reheating gently to maintain vegetable texture if serving leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 101mg | 34% |
| Sodium | 661mg | 28% |
| Potassium | 956mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3570IU | 71% |
| Vitamin C | 47.6mg | 53% |
| Calcium | 107mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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