Instant Pot Zuppa Toscana Recipe (2024)

4.88 from 8 votes

Author: Becky Hardin

• ▢ 8 slices bacon cut into ¼-inch strips, cooked crisp, divided
• ▢ 1 large sweet yellow onion diced
• ▢ 2 cloves garlic minced/crushed
• ▢ 1 pound bulk sweet Italian sausage
• ▢ 4 cups unsalted chicken broth, divided
• ▢ 1/8 teaspoon crushed red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 4 medium Yukon gold potatoes cut into 2-inch chunks
• ▢ 3 tablespoons cornstarch
• ▢ 1½ cups heavy cream divided
• ▢ ¼ cup dry or semi-dry white wine
• ▢ 2 cups chopped fresh baby spinach leaves

Optional Garnishes

• ▢ Freshly grated Parmesan or Parmigiano Reggiano cheese
• ▢ Crusty Bread
• ▢ Fresh Parsley

• Peeled or unpeeled potatoes can be used in this recipe. If using unpeeled, be sure to scrub the potatoes and remove any potato eyes before using. Cut the potatoes into 1½-inch chunks and place in a steamer basket that fits your Instant Pot (I use this Optional Steamer Basket for my 8-quart Instant Pot (The first time I made this soup, I didn’t have a steamer basket, so I used the Instant Pot trivet (steamer rack). The slots are a little large, but it worked well. Be sure to cut the potato chunks large enough so they don’t fall through the spaces in the rack.

• Set Instant Pot to Sauté and add the bacon strips. Fry until just crispy but not so crispy they end up crunchy hard. Transfer the bacon to a paper towel-lined plate and set aside.

• Add the diced onion to the pot and cook the onion until translucent, about 2-3 minutes – stirring occasionally.

• Add the garlic and sausage to the pot and cook until sausage is cooked through and no longer pink in the middle, about 5 minutes. Stir often.

• Transfer the sausage/onion/garlic mixture to a second paper towel-lined plate. Set aside.

• Pour the bacon/sausage fat into a heatproof bowl, and keep it in a sealed container, in the fridge for later use.

• Place the Instant Pot insert pot back in the Instant Pot with the setting still set to Sauté.

• To deglaze the pan, slowly pour 2 cups chicken stock into the pot, while scraping the bottom of the pot with a wooden spatula. Once the pan is deglazed, add the red pepper flakes, kosher salt, black pepper and stir.

• Turn off the Instant Pot.

• Set the steamer basket, with the prepared potatoes, in the Instant Pot and lock down the lid. Set the Pot to manual and pressure-cook the potatoes on HIGH for 4 minutes. When cooking time is done, cover the release valve with a kitchen cloth and use the quick pressure release.

• When the pressure valve drops, carefully remove the lid and the potatoes from the pot. The potatoes should be ‘almost’ fork-tender or fork-tender but NOT falling apart.

• Add the remaining 2 cups chicken stock to the liquid in the pot and set the Instant Pot to Simmer/Sauté.

• In a small bowl, combine ½ cup heavy cream with 3 tablespoons cornstarch and add the mixture to the liquid in the pot. Bring the mixture to a boil, stirring often until smooth and the soup thickens a bit.

• After the soup thickens, add the remaining 1-cup heavy cream, half the crispy bacon lardons, the onion/garlic/sausage mixture, potatoes, wine and the spinach. Mix well. Simmer, stirring often, until the soup is the desired consistency (and the potatoes are fork-tender).

• Serve with a topping of crispy bacon lardons and a sprinkling of grated Parmesan (if desired).

• Enjoy!

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