Instant Pot Zuppa Toscana

trust me — it’s better than olive garden. all you need is salad and breadsticks!


  • 2 tbsp olive oil
  • ½ sweet onion
  • 1 lb ground italian sausage
  • 4 cloves garlic, minced
  • 3 large russet potatoes, peeled and cut into ¼ in slices
  • 6 cups chicken broth
  • 2 bunches chopped fresh kale
  • ¾ cup heavy whipping cream


  1. use the saute feature of the instant pot (wait until it reads “HOT”) to heat the olive oil
  2. add chopped onions until they become translucent
  3. add italian sausage and cook until browned
  4. mix in garlic and cook for about a minute
  5. add potato slices and chicken broth
  6. lock the lid and seal it
  7. cook at high pressure for 5 minutes using the manual setting
  8. allow instant pot to naturally release pressure for 10 minutes, then quick release
  9. slowly stir in kale (it’ll wilt as you mix it all together)
  10. stir in cream
  11. boomski.

Zuppa Toscana

Related Posts