Instant Pot Zuppa Toscana Soup

Classic and Authentic Instant Pot Zuppa Toscana Soup

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  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the sausage and cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
  4. Spoon out excess oil, leaving about 1 tablespoon of oil in the pot.
  5. Add the bacon and onion and cook for 1-2 minutes.
  6. Add the garlic and cook for 30 seconds.
  7. Press the CANCEL button.
  8. Add the broth and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
  9. Add the potatoes and red pepper flakes and stir to combine.
  10. Close and seal the Instant pot.
  11. Turn the venting knob to SEALING.
  12. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  13. Adjust the timer to 5 minutes.
  14. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  15. Open the lid.
  16. Press the SAUTE button on the Instant pot.
  17. Stir in the heavy cream.
  18. Add the chopped spinach and cook the spinach until just wilted.
  19. Season to taste with salt and black pepper.

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