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Instant Pot Zuppa Toscana

Easy and Delicious Zuppa Toscana Soup made in your Instant Pot

Servings 8
Author Sunup to Sundown


  • 1-2 tbsp olive oil
  • 1 lb mild italian sausage
  • 4 cloves garlic, minced
  • 6-8 red potatoes, unpeeled and sliced into 1/4-inch slices
  • 6 cups chicken broth
  • 2 cups fresh kale or spinach
  • 1 zucchini, diced
  • 3/4 cup heavy cream, half and half, or milk


  1. Using the saute function of the instant pot, heat the olive oil.  Add onions and cook until they begin to become translucent. 

  2. Add the Italian sausage, crumbling up into smaller pieces and cooking until browned. 

  3. Add garlic and allow to cook just until fragrant, about a minute. 

  4. Drain off excess grease if desired and return meat to pot. 

  5. Add potato slices, zucchini, and chicken broth. 

  6. Lock the lid into place and set to sealed. 

  7. Cook at high pressure for 5 minutes using the manual setting. 

  8. When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release. 

  9. When remaining pressure has released, remove the lid and add the kale or spinach to the pot.  The heat from the soup will wilt the greens as you stir. 

  10. Pour in cream, half and half, or milk, stirring to combine.