Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Zuppa Toscana

Rated as 5 out of 5 Stars
0

"Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 399
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function.
  2. Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  4. Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

Nutrition Facts


Per Serving: 399 calories; 21.9 35.1 16 49 1634 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

Excellent soup and everyone loved it!

This recipe was easy and the soup is AMAZING!

Substituted veggie broth & sausage & it came out great. The onion completely liquified. If I was going to make it again I would add less kale & chop it more finely. Great flavor. I added a littl...