Your family will love this Italian-Inspired Creamy Instant Pot Zuppa Toscana! Super easy to make Pressure Cooker Sausage Kale Potato Soup packed with deliciously savory-umami aromatic flavors & textures.
There’s just something magical, or rather mesmerizing, about watching white snow fall from the sky.
Nothing beats snuggling up with a cozy bowl of deliciously soul-soothing soup, right by the fireplace covered up in my favorite blankie, enjoying the creation of a beautiful wintery painting unfolds before my eyes. 🙂
Brown Chopped Bacon: Place chopped bacon in Instant Pot, then heat up Instant Pot using Sauté Normal function. Slowly render out the bacon fat. Stir occasionally and allow the bacon bits to crisp (~11 - 12 mins). Remove bacon bits from Instant Pot and place on paper towel to absorb the excess fat.
Brown Sausages & Onions: Brown 1 lb Italian sausages in Instant Pot for 3 minutes. Flip and brown the other side for another 3 minutes. Then add chopped onions and saute for 3 minutes. Add in minced garlic & a pinch of dried thyme. Add in ½ tsp red pepper flakes if you want it a bit spicier. Saute for another minute.
Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot with wooden spoon.
Pressure Cook Zuppa Toscana: Add 1 tbsp (15ml) fish sauce, 3 ½ cups (875ml) unsalted chicken stock, and 820g russet potato cubes in Instant Pot. Give it a quick mix and close lid. Pressure cook at High Pressure for 3 minutes + 10 minutes Natural Release.
Add Kale & Cream: Heat up the Instant Pot by using the "Saute" button. Add in ½ - 1 bunch (150g - 300g) kale. Let the soup boil for 2 - 3 minutes. Add in 1 cup (250ml) heavy cream or half & half, then turn off the heat once the soup starts to simmer.
Add in Bacon & Adjust Seasoning: Right before serving, add in crisped bacon bits and give it a quick mix. Taste and adjust seasoning by adding more salt (we added 2 - 3 pinches of kosher salt at the end). Serve & Enjoy this creamilious Zuppa Toscana!~ 🙂