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top-notch zuppa toscana from the instant pot!

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

I love Zuppa Toscana! The roasted red peppers in this recipe really give it a wonderful flavor and so quick and easy in the Instant Pot!

yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For top-notch zuppa toscana from the instant pot!

  • 1 lb
    ground mild italian sausage
  • 2 clove
    garlic, minced
  • 6 md
    medium yukon gold potatoes, scrubbed and cut into bite-size cubes
  • 1 jar
    roasted red pepper, drained and cut into thin slices
  • 32 oz
    chicken stock (not broth)
  • 1 bunch
    kale, de-stemmed and torn into bite sized pieces
  • 1 c
    heavy cream
  • 1/4 c
    flour
  • 1/2 c
    water
  • salt and pepper to taste
  • chopped fresh parsley to garnish

How To Make top-notch zuppa toscana from the instant pot!

  • 1
    Select the SAUTE button on your Instant Pot.
  • 2
    Heat olive oil and brown italian sausage with garlic.
  • 3
    Press CANCEL on Instant Pot. Drain off grease and return meat to pot.
  • 4
    Put chicken broth, potatoes, peppers and kale into pot.
  • 5
    Cook on MANUAL, HIGH pressure for 4 minutes.
  • 6
    Use quick release. When pressure is released, remove lid.
  • 7
    Select the SAUTE button again. Bring stock to a simmer.
  • 8
    Meanwhile, mix together flour and water until very, very smooth to make a slurry.
  • 9
    Stir in heavy cream and flour slurry. Continue to stir until thickened slightly.
  • 10
    Press CANCEL on Instant Pot.
  • 11
    Ladle into bowls and sprinkle with a bit of fresh parsley.
  • 12
    Serve! (I like to serve this one with crispy garlic bread!)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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