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Instant Pot® Zuppa Toscana

Prep Time10 mins
Cook Time15 mins
Servings: 4
Calories: 340kcal
Author: Amanda


  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board


  • 2 Tbsp Olive Oil
  • 2 pounds Hot Italian Sausage
  • 1 large Onion
  • 5 cloves Garlic
  • 1 pound Red Potatoes
  • 6 cups Chicken Broth
  • 2 cups Chopped Spinach, frozen, thawed
  • 1.5 cups Cream
  • 1 tsp Salt
  • 0.5 tsp Ground Black Pepper


  • Chop the onions and garlic.
  • Chop the potatoes into one inch pieces
  • Add the olive oil to the Instant Pot bowl and press the “saute” button. Add the sausage and cook for about 5 minutes, breaking up the pieces of sausage with your spatula as it cooks.
  • Add the, onion, garlic, potatoes and spices to the Instant Pot and stir, cooking for another 5 minutes.
  • Add the chicken broth to the pot
  • Close the lid and set the steam valve to the ‘seal’ position. Press the ‘manual’ button and set the timer for 5 minutes, cooking over high pressure. Once the timer is done, let the Instant Pot naturally release its pressure by letting it just sit, untouched! After about 10 minutes you should be able to open the lid.
  • Stir in the spinach and the cream
  • Serve the soup while hot!