Classic and Authentic Instant Pot Zuppa Toscana Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 pound mild Italian sausage, casings removed
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 2 garlic cloves
- 1 tsp crushed red pepper flakes
- 6 potatoes, thinly sliced
- 4 cups chicken broth or stock
- 1 cup heavy cream
- 2 cups chopped fresh spinach
- salt, black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the sausage and cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
- Spoon out excess oil, leaving about 1 tablespoon of oil in the pot.
- Add the bacon and onion and cook for 1-2 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the broth and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Add the potatoes and red pepper flakes and stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 5 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Press the SAUTE button on the Instant pot.
- Stir in the heavy cream.
- Add the chopped spinach and cook the spinach until just wilted.
- Season to taste with salt and black pepper.
Find it online: https://misswish.com/instant-pot-zuppa-toscana-soup