Instant Pot Zuppa Toscana
A creamy Italian sausage, kale, and potato soup finished with heavy cream and crispy bacon.
Ingredients
Method
Completed steps 0
Set the Instant Pot to Sauté Normal and add the chopped bacon. Stir occasionally as the bacon renders and crisps over 11 to 12 minutes. Transfer the cooked bacon bits to a paper towel.
Sauté the sausage slices in the bacon fat for 3 minutes, then flip and cook the other side for another 3 minutes. Stir in the chopped onion and sauté for 3 minutes more. Add the minced garlic, a pinch of dried thyme, and ½ teaspoon red pepper flakes if desired, then sauté for 1 additional minute.
Pour in ½ cup (125ml) of the chicken stock and use a wooden spoon to scrape the browned bits from the pot bottom.
Add the fish sauce (if using), the remaining 3½ cups (875ml) chicken stock, and the 820g potato cubes to the pot and stir to combine. Lock the lid and cook on high pressure for 3 minutes, then allow 10 minutes of natural pressure release.
Switch back to Sauté mode and add the 150–300g kale bunch to the simmering soup. Let it cook for 2 to 3 minutes until wilted. Pour in the 1 cup (250ml) heavy cream, then turn off heat as soon as it reaches a simmer.
Stir in the reserved bacon bits, taste the soup, and add salt and black pepper to your preference. Serve immediately.
Notes
The optional fish sauce adds umami depth but can be omitted if not on hand.
Russet potatoes break down slightly during cooking, creating a naturally creamy texture.
Prepare all ingredients before starting since the sauté steps move quickly.
Calories: 544 kcal · Carbs: 27 g · Protein: 18 g · Fat: 40 g · Sodium: 661 mg · Fiber: 1 g · Sugar: 2 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.