Instant Pot Zuppa Tuscana
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6
-
Calories
440 kcal
-
Course
Main Course, Soup
Instant Pot Zuppa Tuscana
Description
This Zuppa Tuscana recipe uses an Instant Pot to develop flavor efficiently. The process begins by sautéing onions and Italian sausage, which provides a savory base. Garlic adds aroma before the addition of thinly sliced russet potatoes and chicken broth, which pressure cook for five minutes. A natural pressure release allows gentle finishing. After releasing pressure, kale is stirred in just until wilted, preserving some bite and its green color. Stirring in milk rounds out the soup with a creamy consistency and mild richness. Crispy crumbled bacon is an optional garnish that adds smoky contrast.
The resulting soup balances tender potatoes with robust sausage and fresh kale, making it filling and flavorful. It suits a comforting lunch or light dinner, served in bowls. The combination of pressure cooking and sautéing expedites a dish that usually requires long simmering.
Adapted from Margin Making Mom, the recipe relies on common ingredients and typical Instant Pot functions. It's important to slice potatoes thinly for even cooking and to add kale only after cooking to prevent over-softening.
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 1 lb Italian sausage ground
- 6 garlic cloves, minced
- 3 russet potato sliced thin
- 6 1/2 cups chicken broth
- 2 cups kale chopped
- 3/4 cup milk
- Bacon cooked, crumbled, optional
Instructions
- Press saute on the Instant Pot and heat the olive oil.
- Add onions and cook for about 3-4 minutes.
- Add the Italian Sausage and cook until no longer pink, breaking into smaller pieces as its cooking.
- Add garlic and allow to cook about 1 minute.
- Add in the potatoes and chicken broth.
- Place lid securely onto Instant Pot and set valve at top to "sealed".
- Cook at manual, high pressure, for 5 minutes.
- When cooking is completed, allow a natural release for 10 minutes, and then a quick release.
- Once pressure has been released and "pin" drops, remove the lid and add the kale.
- Stir until kale is slightly wilted, about 3 minutes.
- Pour in the milk and stir to combine.
- Serve in bowls with crumbled bacon on top, if using.
Notes
- This recipe was adapted from Margin Making Mom.
- Slicing potatoes thin helps them cook evenly during pressure cooking.
- Add kale after cooking to keep its texture and vibrant color.
- Optional bacon adds a savory topping but can be omitted as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 66mg | 22% |
| Sodium | 1527mg | 64% |
| Potassium | 844mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2287IU | 46% |
| Vitamin C | 31mg | 34% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
