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Easy Instant Pot Zuppa Toscana is the Olive Garden Copycat easily made in the Instant Pot in just 40 minutes with budget friendly ingredients.

Instant Pot Zuppa Toscana

Easy Instant Pot Zuppa Toscana is the Olive Garden Copycat easily made in the Instant Pot in just 40 minutes with budget friendly ingredients.

Course Main Course
Cuisine American, Italian
Keyword Instant Pot Zuppa Toscana
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 490 kcal
Author Catalina Castravet

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 lbs ground hot Italian sausage
  • 1 large sweet onion diced
  • 6 garlic cloves minced
  • 1 teaspoon dried Oregano
  • 5-6 medium russet potatoes diced into 1/4 inch thick pieces
  • 6 cups chicken broth low sodium
  • 1 bunch of kale stems removed and chopped
  • 1 cup heavy cream
  • Salt and pepper to taste

Garnish:

  • 1/4 cup parmesan cheese shredded

Instructions

  1. Turn the Instant Pot to Sauté mode, and when it reads Hot, add the olive oil.
  2. Add the sausage and brown it for about 5-6 minutes, stirring occasionally, until you get a nice golden brown color on the outside.
  3. Add the diced onion, minced garlic and oregano, stir to combine. Cook for 2-3 minutes.
  4. Add two cups of chicken broth to deglaze the pot, stir well and make sure to scrape the bottom of the pot, to get any sausage pieces that stuck to it.
  5. Add the diced potatoes and pour in the remaining 4 cups of broth, stir to combine.
  6. Check to make sure the contents don't go over the Max Fill line marked on the inner liner.
  7. Cancel Sauté mode, close the lid, set the steam release knob to Sealing and set to Manual (or Pressure Cook), and choose 5 minutes High Pressure or select Soup mode, click on adjust and select High (for High Pressure) and adjust the time to 5 minutes. It may can take several minutes for the IP to come to pressure as it contains a lot of liquid.
  8. After cooking cycle ends, allow a 10 minute Natural Pressure Release, after that manually release the rest of the steam.
  9. Once all the steam has been released, open the lid, and add in the kale, stir well. Cover and let heat through for 2-3 minutes to soften the kale. If you want the kale more cooked, select Sauté before covering the pot for 2 minutes.
  10. Stir in the heavy cream, taste and adjust for salt and pepper.
  11. Serve and enjoy!
Nutrition Facts
Instant Pot Zuppa Toscana
Amount Per Serving
Calories 490 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 69mg23%
Sodium 1343mg58%
Potassium 1044mg30%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 785IU16%
Vitamin C 32.8mg40%
Calcium 142mg14%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.