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Why go out to eat when you can make it yourself at home? You're just going to love this Olive Garden Copycat INSTANT POT Zuppa Toscana. That's right, INSTANT POT! It doesn't get easier than this.

Instant Pot Zuppa Toscana - Olive Garden Copycat

Why go out to eat when you can make it yourself at home? You're just going to love this Olive Garden Copycat INSTANT POT Zuppa Toscana. That's right, INSTANT POT! It doesn't get easier than this.
5 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: Copycat, Instant Pot, Kale, Pork, Real Food, Soup, Whole Food
Prep Time: 15 minutes
Cook Time: 35 minutes
Approximate Pressure Building and Release Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Author: Little Home in the Making

Ingredients

  • 1 lb Hot Italian Sausage casings removed
  • 1 large Onion peeled and diced
  • 5 cloves Garlic peeled and minced
  • 4 cups Diced and Peeled Russet Potatoes 3-4 large potatoes
  • 6 cups Chicken Bone Broth
  • ¼ tsp. Ground Black Pepper
  • ½ tsp. Mineral Salt
  • 3 slices Bacon cooked and crumbled
  • 1 bunch Kale stemmed and chopped
  • ½ cup Heavy Cream
  • ½ cup Grated Parmesan Cheese for serving

Instructions

  • Set your instant pot to the “Saute” setting and set the timer for 30 minutes.
  • Add the sausage, casings removed, to the instant pot, and use a wooden spoon to crumble the meat as it browns.
  • Once the sausage is browned, remove the meat from the instant pot and set aside on a plate lined with a paper towel.
  • Add the onion to the instant pot and saute until translucent, about 5 minutes.
  • Add the garlic to the instant pot and saute until fragrant, about 1 minute.
  • Add the chicken broth and deglaze the instant pot, using a wooden spoon to scrape any burned bits off the bottom of the pot.
  • Hit “cancel” on the Instant Pot and add the potatoes, salt, and pepper.
  • Stir well and add the lid to the instant pot. Set the valve to sealing.
  • Press “Manual” and set the Instant Pot for 4 minutes.
  • Once the Instant Pot comes to pressure and cooks for 4 minutes, it will beep. Let it do a natural pressure release for 10 minutes. Move the valve from “Sealing” to “Venting” and let the pressure release. Once the pin drops, open the pot.
  • Set the instant pot to “Saute” and set the timer for 10 minutes.
  • Add the sausage back into the Instant Pot and stir.
  • Add the bacon and the chopped kale and stir well. Taste and adjust seasonings.
  • Stir in the heavy cream and serve with shredded parmesan cheese.