Instant Pot Zuppa Toscana

This easy recipe for Instant Pot Zuppa Toscana is a great copycat for the Olive Garden soup. Sausage, bacon, and kale make it delicious!


Italian sausage bacon onion garlic chicken broth red potatoes kale half and half

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Turn the Instant Pot to sauté mode. Once warm, add Italian sausage and cook for 3-4 minutes, until browned. Then, add bacon and brown for an addition 2-3 minutes. Add onion and garlic to meat. Cook for 2-3 minutes, until onion is browned and translucent.

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Add chicken broth. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pan.

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Add sliced red potatoes and chopped kale to cooker.

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Lock on the lid and set Instant Pot for manual, high pressure, 15 minutes. Quick release the remaining pressure as soon as cook cycle ends.

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After removing the lid, add half and half. Stir well.

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