Instant Pot Zuppa Toscana

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian


Italian sausage, potatoes, and kale come together to make a delicious, hearty soup you can enjoy any night of the week!


  • 1 Tbsp. olive oil
  • 2 lbs. mild Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 lbs. white potatoes (about 6 medium), in ½ inch cubes
  • 8 cups unsalted chicken stock
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1/4-1/2 tsp. crushed red pepper flakes (optional)
  • 8 cups (packed) torn curly kale, stems removed
  • 1/2 cup heavy whipping cream


  1. Set the Instant Pot to Saute on High. Add the olive oil and swirl it around.
  2. Add the sausage. Use a wooden spoon to break it apart as it cooks. Continue to cook, stirring occasionally and breaking it up more, cooked through, about 4-5 minutes. Use a spoon to drain off any excess fat or liquid.
  3. Add the onion. Stir and cook until softened, 1-2 minutes.
  4. Add the potatoes, stock, salt, garlic powder, and red pepper flakes (if using). Stir.
  5. Set Instant Pot to pressure cook on high for 3 minutes. Make sure the valve is set to Sealing.
  6. When the 3 minutes of pressure cooking is done, turn valve to Venting and allow pressure to release.
  7. Set Instant Pot to saute on high. Stir in kale and simmer for a moment until it wilts.
  8. Turn off Instant Pot. Stir in cream. Taste and season with additional salt, if desired.