Top-Notch Zuppa Toscana From The Instant Pot!

Amy Herald


I love Zuppa Toscana! The roasted red peppers in this recipe really give it a wonderful flavor and so quick and easy in the Instant Pot!


☆☆☆☆☆ 0 votes

10 Min
30 Min
Pressure Cooker/Instant Pot


  • 1 lb
    ground mild italian sausage
  • 2 clove
    garlic, minced
  • 6 medium
    medium yukon gold potatoes, scrubbed and cut into bite-size cubes
  • 1 jar(s)
    roasted red pepper, drained and cut into thin slices
  • 32 oz
    chicken stock (not broth)
  • 1 bunch
    kale, de-stemmed and torn into bite sized pieces
  • 1 c
    heavy cream
  • 1/4 c
  • 1/2 c
  • ·
    salt and pepper to taste
  • ·
    chopped fresh parsley to garnish

How to Make Top-Notch Zuppa Toscana From The Instant Pot!


  1. Select the SAUTE button on your Instant Pot.
  2. Heat olive oil and brown italian sausage with garlic.
  3. Press CANCEL on Instant Pot. Drain off grease and return meat to pot.
  4. Put chicken broth, potatoes, peppers and kale into pot.
  5. Cook on MANUAL, HIGH pressure for 4 minutes.
  6. Use quick release. When pressure is released, remove lid.
  7. Select the SAUTE button again. Bring stock to a simmer.
  8. Meanwhile, mix together flour and water until very, very smooth to make a slurry.
  9. Stir in heavy cream and flour slurry. Continue to stir until thickened slightly.
  10. Press CANCEL on Instant Pot.
  11. Ladle into bowls and sprinkle with a bit of fresh parsley.
  12. Serve! (I like to serve this one with crispy garlic bread!)

Printable Recipe Card

About Top-Notch Zuppa Toscana From The Instant Pot!

Course/Dish: Cream Soups
Main Ingredient: Pork
Regional Style: Italian

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