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Instant Pot Zuppa Toscana

Jennie Duncan
This copycat Zuppa Toscana is so hearty and tastes amazing! So, ditch the takeout, this super easy meal is made in the instant pot, and all the flavors come together so nicely! Serve with a thick slice of your favorite crust bread.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Instant Pot, Main Course, Soup
Cuisine Instant Pot, Italian, Mediterranean
Servings 6 servings
Calories 334 kcal


  • 1 tablespoon olive oil
  • 1 medium-size onion chopped
  • 4 cloves garlic (minced)
  • 1 pound Ground Sausages chicken
  • salt and pepper (or to taste)
  • 1 teaspoon chili flakes (optional for spice)
  • 1 teaspoon Italian seasoning
  • 3 medium russet potatoes (peeled and cut into large cubes)
  • 4 cups chicken broth
  • 1 cup half and half (half cup milk and half cup heavy cream mixed)
  • 1 cup chopped kale


  • Start by setting the instant pot on the sauté function and allow it to heat up then add in your oil.
  • Once your oil is hot, add in the chopped onions and garlic and sauté for 1-2 minutes or two until onions are tender
  • Next, add in your sausage and cook until the sausage is lightly browned.
  • Season with salt, black pepper, chili flakes, and Italian seasoning. Next, add potatoes and mix.
  • Add in broth and close the lid and pressure valve. Select the pressure cook button on high pressure and cook for 5 minutes.
  • Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from the sealing to the venting position.
  • Open the lid carefully and select the cancel button. Then select the sauté button.
  • Add chopped kale and let the broth bubble up for a few minutes. Add half and half and mix. Last cancel the sauté button then serve.


Serving: 1cupCalories: 334kcalCarbohydrates: 29gProtein: 17gFat: 18gSaturated Fat: 6gCholesterol: 68mgSodium: 1380mgPotassium: 722mgFiber: 2gSugar: 2gVitamin A: 1634IUVitamin C: 34mgCalcium: 97mgIron: 2mg
Keyword Instant Pot Zuppa Toscana, Zuppa Toscana
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