Easy and Delicious Zuppa Toscana in the Instant Pot Pressure Cooker

These days, I very rarely actually go to Olive Garden, though, because I’ve learned how to make some pretty stellar soups over the years.  Homemade soups are so much better than what you can buy in a can, and they are much less expensive than what you can buy in a restaurant!

This Instant Pot Zuppa Toscana from This Old Gal is one of the most recent soups I’ve made for my family, and we LOVE it.  It’s been added to our meal plan rotation and I make it about once every two weeks.

6-8 servings
Instant Pot Zuppa Toscana


2 Tbs olive oil
1 medium onion, diced
1 lb ground mild Italian sausage
4 cloves garlic, minced
3 large russet potatoes, unpeeled and sliced into 1/4-inch slices.
6 cups (1 1/2 quarts) chicken broth
2 cups fresh kale, chiffonade
3/4 cup heavy cream or half and half (or milk if you want to decrease calories a bit)


Using the "saute" function of the Instant Pot, heat the olive oil. Add onions and cook until they begin to become translucent.
Add the Italian sausage, crumbling up into smaller pieces and cooking until browned.
Add garlic and allow to cook just until fragrant, about a minute.
Drain off excess grease if desired and return to pot.
Add potato slices and chicken broth.
Lock the lid into place and set to "sealed."
Cook at high pressure for 5 minutes using the Manual setting.
When cooking is complete, allow a natural pressure release for 10 minutes, followed by a quick release.
When pressure valve has dropped, remove the lid and add kale to the pot. The heat from the soup will wilt the kale as you stir.
Pour in cream or half and half (or milk), stirring to combine.

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