Instant Pot Zuppa Toscana

5 from 1 vote

Instant Pot Zuppa Toscana: A Delicious and Hearty Soup for All Seasons. It is a mouthwatering Italian-inspired soup that’s sure to become a favorite in your household. It is straightforward to make, just perfect for quick night soup comfort.

Prep Time10

Cook Time3

Servings: people

Calories: 829kcal

Author: Shobee

Equipment

1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
1 chopping board
1 Ladle

Ingredients

1/4 cup Unsalted Butter
1/2 lb Premium Pork Sausage
1/4 cup Chopped Red Onion
1 lb Cube Baking Potatoes please see notes
2 cups Water
11/2 cup Heavy Whipping Cream
4 Leaves Kale

Spices

1 tsp Italian Seasoning
1 Tbsp Beef Bouillon Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Pepper

Instructions

Prepare the Ingredients

Wash the kale, remove the stem of the kale, and roughly cut it off. Set it aside.
Wash the potatoes and cut them into big cubes. Set it aside.

Prepare the Instant Pot

Put the inner pot to the base and push the saute button setting. Wait for three minutes and melt the unsalted butter. Once melted, add the premium sausage and cook until brown.
Add the chopped red onion. Add all the spices. Add the water and the diced potatoes.
Cover the Instant Pot using the pressure cooker lid. Push the pressure cooker button setting and set the timer to five minutes. Quickly release when done.
Cancel the pressure cooker button setting and push the saute function. Add the heavy whipping cream and add the kale. Gently mix and let your Zuppa Toscana simmer until the kale is wilted.

Notes

Make a giant cube of cut potatoes. You want to be able to eat potatoes in the soup.
When the potatoes are still hard with the cooking duration, continue cooking in saute mode before adding the Heavy Whipping cream and Kale.

Nutrition