Instant Pot Zuppa Toscana Recipe
2022-09-28- Cuisine: Italian
- Course: Main Dish
- Skill Level: Moderate
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(3.7 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
232.9 -
Carbohydrates
18.5 g -
Cholesterol
37.8 mg -
Fat
14.3 g -
Fiber
2.4 g -
Protein
8.4 g -
Saturated Fat
6.9 g -
Serving Size
1 -
Sodium
337.6 mg -
Sugar
1.0 g -
Trans Fat
0 g -
Unsaturated Fat
0.3 g -
Potassium
454.7 mg
Instant pot zuppa Toscana recipe.Try out this delicious and easy Zuppa Toscana recipe! Enjoy a hearty Italian soup with Italian sausages, potatoes, and kale, cooked to perfection in an electric Instant Pot. Make it in under 30 minutes and bring a taste of Italy to your dinner table tonight. You may also like Pressure Cooker Mongolian Chicken
This Italian soup is a perfect meal for busy weeknights and lazy weekends alike. Unlike traditional stovetop Zuppa, this recipe is ready in a fraction of the time, without forfeiting flavor.
The electric Instant Pot, with its customizable settings, allows you to tailor the cooking times to ensure dishes are cooked to perfection. Plus, using the Instant Pot is also healthier than traditional cooking methods, as it requires significantly less oil and fat.
Instant Pot Zuppa Toscana Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound (480 g) mild Italian sausages, casing removed
- 3 cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and diced
- 1/2 teaspoon dried oregano
- 3 Russet potatoes, peeled and chopped
- 6 cups (1.5L) chicken broth
- kosher salt and freshly ground black pepper
- 1/2 bunch fresh kale, stems removed and leaves chopped
- 1 cup (250 ml) half-and-half
Method
Step 1
Heat the olive oil in a 6-quart (6 L) electric instant pot turned to the sauté functions. Add sausages and cook, stirring frequently, until lightly browned, for about 3-5 minutes, making sure to crumble them as it cook. Drain excess fat.
Step 2
Add garlic, onion, and oregano. Continue cooking and stirring, until onions are translucent, for a further 2-3 minutes.
Step 3
Pour in the broth, then stir in cubed potatoes. Season with salt and black pepper, to taste.
Step 4
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 5
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Step 6
Add kale and continue cooking and stirring until wilted. Mix in half-and-half and cook until heated though, for a further 1 minute. Season with more salt and black pepper.
Step 7
Serve hot.
