Instant Pot Zuppa Toscana (Olive Garden Copycat) tastes just like the original, but it’s made super quick and easy with the help of your electric pressure cooker. Hearty, creamy & delicious, it will quickly become your favorite instant pot soup recipe.
Add Italian sausage and cook, breaking sausage into smaller pieces until no longer pink, 5 minutes.
Add onions and garlic, saute for 2 minutes. Hit CANCEL.
Add potatoes and chicken broth.
Place lid on pot and set to seal. Press MANUAL high pressure and cook for 5 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
When time is up, let pressure release naturally for 10 minutes before releasing any remaining pressure.
Remove lid and add kale. Stir until wilted, about 2 minutes. Add cream and season with salt and pepper, to taste. Enjoy!
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Notes
You can freeze this soup for up to three months. The potatoes will break up a bit in the freezer, but it will still be delicious.