Instant Pot Olive Garden Zuppa Toscana – VIDEO POST

This Instant Pot Olive Garden Zuppa Toscana is restaurant quality at home! The delicious Instant Pot soup is filled with sausage, bacon, garlic, kale, and cream – serve with crusty bread!

Since posting my recipes for Instant Pot Potato Salad and Pressure Cooker BBQ Drumsticks, I’ve been experimenting quite a bit with my Instant Pot. There is quite the craze right now around this new appliance and I know since Christmas just passed, there are most likely a lot of you out there who are new Instant Pot owners. So here is a word to the wise:

The name “Instant Pot” is a bit of a misnomer. Womp, womp.

In certain situations, it can definitely cook things a lot quicker than other methods. I think the mistake most people make is seeing the “cook time” listed on Instant Pot recipes and making the assumption that dinner will be ready in that short of time. Unfortunately, that’s not the case! The Instant Pot, or any pressure cooker for that matter, needs time to come to pressure before cooking. The time it takes to come to pressure can vary widely depending on how much liquid is in the pot and how much volume of food. I’ve tried some recipes where it came to pressure in less than 5 minutes, but then I’ve had other recipes where it took almost 20 minutes to come to pressure.

This can be a bit hard with a tight schedule, ask me how I know! ?

With all of that being said, my Instant Pot will be staying on my kitchen counter. Why? IT COOKS FOOD FROM FROZEN. Last week I threw frozen boneless, skinless chicken thighs in there, added water, and about 30 minutes later I had chicken salad ready for sandwiches. I also tried a few freezer meals and cooked them directly from frozen, which is an absolute life saver for me at night.

By FAR though, this Instant Pot Olive Garden Zuppa Toscana has been the best tasting dinner that’s come out of it for us. If you own one, you absolutely have to try this soup!

Instant Pot Olive Garden Zuppa Toscana

This Instant Pot Olive Garden Zuppa Toscana is restaurant quality at home! The delicious Instant Pot soup is filled with sausage, bacon, garlic, kale, and cream - serve with crusty bread!

5 from 1 vote

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Course: Soup

Cuisine: Italian

Keyword: zuppa toscana

Prep Time: 20 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 27 minutes minutes

Servings: 6 people

Calories: 593kcal

Author: Kelly Miller

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 16 oz ground sausage
• ▢ 3 strips bacon chopped
• ▢ 3 cloves garlic minced
• ▢ 6 cups chicken broth
• ▢ 3 potatoes peeled and cut into chunks
• ▢ 3 cups kale chopped
• ▢ 1 1/2 cups heavy cream
• ▢ 2 tsp salt plus more to taste

Instructions

• Set Instant Pot to "saute". Heat olive oil. Saute ground sausage until browned almost all the way through.
• Stir in chopped bacon and continue to saute until sausage is no longer pink in the middle and bacon is browned. Stir in minced garlic and cook 1 minute until it becomes fragrant.
• Pour in chicken broth and potatoes. Cancel the saute function. Close lid, seal vent, and cook on manual setting for 7 minutes. Allow pressure to naturally release for 10 minutes.
• Switch lid dial to "venting" and allow any remaining pressure to release. Open lid and stir in kale. Allow soup to sit for 5 minutes and allow kale to soften slightly.
• Stir in heavy cream and salt. Taste and add more salt as desired. Serve immediately.

Video

Nutrition

Calories: 593kcal | Carbohydrates: 19g | Protein: 19g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 143mg | Sodium: 2235mg | Potassium: 1052mg | Fiber: 2g | Vitamin A: 4280IU | Vitamin C: 70.1mg | Calcium: 145mg | Iron: 5.3mg

Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!

We honestly could not get enough of this delicious soup! I’m so excited for the spring, too, because I plan on growing a few different varieties of kale in my backyard – this recipe is at the TOP of my list to use with home grown kale. I’m so excited!