This Instant Pot Zuppa Toscana recipe is sure to become a family favorite! The classic Olive Garden soup with sausage, bacon, potatoes, kale, and cream is easily made in the electric pressure cooker.
Using kitchen shears (or a knife), cut the bacon into small pieces and add them to your Instant Pot.
Take the sausages out of their casings. I lightly slice the sausages length-wise with a sharp knife to make a slit in the casings, and then it's really easy to get them out. I then use my fingers to break the meat into bite-size pieces and add them to the Instant Pot as I go. Press the sauté button and cook the sausages and bacon until they're crispy and browned.
Add the onion, potatoes, garlic, and Italian seasoning.
Give the soup and stir and close the Instant Pot's lid. Make sure the valve is set to "sealing".
Cook for 8 minutes on high pressure. The Instant Pot will take about 10 minutes or so to come up to pressure.
Carefully do a quick pressure release and take off the lid.
Add the cream and kale. Close the lid again and let the soup sit for another 5 minutes or so until the kale wilts (keep the Instant Pot off or on "keep warm").
Season with salt & pepper as needed and enjoy immediately.