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Instant Pot Zuppa Toscana recipes

Instant Pot Zuppa Toscana recipes

This Instant Pot Zuppa Toscana recipe offers a convenient way to prepare a comforting soup. It features ground pork or Italian sausage, diced russet potatoes, and aromatic vegetables cooked in a creamy broth with cream of chicken soup and milk, finished with fresh spinach or kale. Ideal for a quick and hearty meal.
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Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2961.7 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring spoons/cups
  • 1 Wooden Spoon or Spatula For sautéing and stirring

Ingredients
  

Main

  • 2 tsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 3 cloves garlic minced
  • 1 medium yellow onion diced
  • 1 pound ground pork or Italian sausage
  • 6 russet potatoes unpeeled and diced into small pieces about 1/4" thick
  • 12 oz cream of chicken soup
  • 3 cups water
  • 1 cup spinach or kale sliced into thin strips
  • 1 cup milk

Instructions
 

  • Set the Instant Pot to the 'Sauté' function. Add olive oil, then sauté the diced yellow onion until softened, about 3-5 minutes. Add minced garlic and sauté for another minute until fragrant.
  • Add the ground pork or Italian sausage to the pot, breaking it up with your spoon. Brown thoroughly, then drain any excess fat if desired.
  • Stir in garlic salt and pepper. Add the diced russet potatoes, cream of chicken soup, and water to the pot.
  • Close the Instant Pot lid and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and set to High Pressure for 8 minutes.
  • Once the cooking cycle is complete, perform a Quick Release of pressure by carefully turning the valve to 'Venting'.
  • Carefully open the lid. Stir in the milk and the sliced spinach or kale.
  • Use the 'Sauté' function again and simmer gently for 2-3 minutes, or until the spinach/kale is wilted and the soup is heated through.
  • Taste and adjust seasoning as needed before serving hot.

Notes

For an authentic Zuppa Toscana, consider replacing the cream of chicken soup with 1 cup of heavy cream and an additional 2 cups of chicken broth for a lighter, more traditional broth base. Always thoroughly brown your ground pork or Italian sausage directly in the Instant Pot using the sauté function; this crucial step builds depth of flavor. Deglaze the pot with a splash of water or broth after browning to scrape up any fond, preventing a 'burn' notice and incorporating all those rich flavors. Add the spinach or kale only after pressure cooking and stirring in the milk, simmering just until wilted, to maintain its vibrant color and tender texture. Adjust garlic salt and pepper to taste before serving.