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!
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.
6 slices bacon
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.
1 pound mild Italian sausage, 1 onion, 3 cloves garlic
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.
Select HIGH PRESSURE and set time for 5 minutes. When finished cooking, quick release the pressure.
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.
6 ounces kale leaves, 12 ounce evaporated milk
Notes
Stove Top Directions
Saute the bacon, sausage, onions, and garlic according to the recipe directions. After adding the broth, spices, and potatoes, simmer, uncovered, until the potatoes are fork tender, about 15-20 minutes. Proceed with the recipe as written.
Slow Cooker Directions
Saute the bacon, sausage, onions, and garlic according to the recipe directions. Transfer the ingredients, with drippings, to the crock pot. Add the broth, seasonings, and potatoes. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.