Creamy Instant Pot Zuppa Toscana (Best Flavor)

Learn how to make Instant Pot zuppa toscana soup with a quick and easy recipe! Using a pressure cooker means you can sit down to a steaming comforting bowl of soup in less than 30 minutes with perfectly tender potatoes, ample, robust spice, and a nice creamy finish. What's the trick to the exceptionally velvety broth? Using evaporated milk, rather than heavy cream, has a low moisture content to boost creaminess, plus reheats beautifully without separating or curdling!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat the pressure cooker to SAUTE medium. Add the chopped bacon and cook until bacon is crisp, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the drippings in the pot. Set aside the bacon for topping.

Step 2

To the drippings add the sausage, onion, and garlic. Saute and break up sausage into crumbles, until it is no longer pink and cooked through, about 5-10 minutes. Press CANCEL.

Step 3

Add the chicken broth, salt, pepper, crushed red pepper, and potatoes to the pressure cooker. Stir to combine and then seal on lid and close valve.

Step 4

Select HIGH PRESSURE and set time for 5 minutes. When finished cooking, quick release the pressure.

Step 5

Stir in the the kale, handfuls at a time, until wilted. Stir in the evaporated milk, and adjust seasonings to taste. Top soup bowls with reserved crumbled bacon before serving.

↑Support creators by visiting their site 😊