Creamy Instant Pot Zuppa Toscana (Best Flavor)

Name: Creamy Instant Pot Zuppa Toscana (Best Flavor)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian, American
Ingredients: 6 slices bacon (chopped); 1 pound mild Italian sausage; 1 onion (chopped); 3 cloves garlic (minced); 6 cups chicken broth; ¼ teaspoon salt; ⅛ teaspoon ground pepper; ⅙-¼ teaspoon crushed red pepper; 2 pounds Yukon gold potatoes (1 inch cubes); 6 ounces kale leaves (destemmed and roughly chopped); 12 ounce evaporated milk

5 steps

Prep:15minCook:10min

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!

Updated at: Sat, 14 Dec 2024 12:54:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories381.5 kcal (19%)

Total Fat24.7 g (35%)

Carbs23.4 g (9%)

Sugars3.3 g (4%)

Protein16.7 g (33%)

Sodium1269.3 mg (63%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

6 slicesbacon

chopped

1 poundmild italian sausage

6 cupschicken broth

¼ teaspoonsalt

⅛ teaspoonground pepper

⅙ teaspooncrushed red pepper

2 poundsYukon gold potatoes

1 inch cubes

6 ounceskale leaves

destemmed and roughly chopped

12 ounceevaporated milk

Instructions

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.

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