Step One: Brown the Bacon. Set your Instant Pot to the “Sauté” function. Add the chopped bacon and cook until it’s wonderfully crispy. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, but leave the rendered bacon fat in the pot. This fat is gold for flavor!

Step Two: Sauté Aromatics. Keep the Instant Pot on “Sauté.” Add the diced onion and minced garlic to the bacon fat. Cook for about 3 minutes, stirring occasionally, until the onions become translucent and fragrant. This step is crucial for building a deep flavor base.

Step Three: Brown the Sausage. Add the ground Italian sausage to the pot with the onions and garlic. Break it up with a spoon and sauté until it’s fully cooked through and no longer pink. If there’s an excessive amount of grease, you may carefully drain some off at this point.

Step Four: Deglaze and Add Liquids/Potatoes. Turn off the “Sauté” function. Pour in a splash of chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze it, ensuring no browned bits are stuck (this prevents a “BURN” warning). Then, add the remaining chicken broth, coconut milk, diced white sweet potato, dried oregano, salt, and black pepper. Stir everything well to combine.

Step Five: Pressure Cook. Secure the lid onto your Instant Pot and ensure the sealing valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function (High Pressure) and set the timer for 13 minutes. Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the valve to “Venting.”

Step Six: Add Kale and Serve. Once the pressure has fully released, carefully open the lid. Stir in the chopped kale and fresh Italian parsley. Let it sit in the hot soup for 3-4 minutes, stirring occasionally, until the kale has softened and wilted. Ladle into bowls and serve immediately, topped with the reserved crispy bacon and a sprinkle of extra fresh parsley.

Pro Tips & Tricks for the Best Zuppa Toscana

• Customize Your Sausage: The type of Italian sausage you choose significantly impacts the soup’s flavor. Use spicy Italian sausage for a soup with a good kick, or a mild/sweet sausage for a more family-friendly version. You can even create your own flavor profile by starting with plain ground pork or turkey and adding your favorite Italian spice blend (like fennel, red pepper flakes, paprika, and dried herbs).
• Don’t Skimp on the Bacon Fat: That rendered bacon fat isn’t just a byproduct; it’s a fundamental flavor builder for this soup. Sautéing your onions and garlic in it adds an unparalleled depth that olive oil alone can’t quite replicate.
• Deglaze Thoroughly: After browning your sausage, always ensure you scrape up any browned bits from the bottom of the Instant Pot liner when you add your liquids. This process, called deglazing, prevents the dreaded “BURN” warning and incorporates all those flavorful bits into your soup.
• Adjust Consistency: If you prefer a thicker soup, you can mash some of the cooked sweet potatoes against the side of the pot to release their starches, which will naturally thicken the broth. For a thinner soup, simply add a bit more chicken broth until it reaches your desired consistency.
• Kale Varieties: While curly kale is common, Lacinato kale (also known as dinosaur kale) works beautifully too. Always remember to remove the tough central stems before chopping and adding the kale.
• Layer Your Garnishes: Beyond the essential crispy bacon and fresh parsley, consider additional toppings. A sprinkle of freshly grated Parmesan or Pecorino Romano cheese adds a salty, umami kick (if not dairy-free). A pinch of red pepper flakes can also enhance the heat.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. You might find it needs a little more salt, pepper, or even a dash of garlic powder to truly sing.

Yes, this Instant Pot Zuppa Toscana recipe is entirely gluten-free! It uses white sweet potatoes as the main starch instead of pasta, and no flour is used to thicken the soup, making it naturally safe for those avoiding gluten.

Zuppa Toscana offers a rich and creamy experience with a delightful complexity of flavors. You’ll taste the savory, often slightly spicy notes of Italian sausage, the smoky crispness of bacon, the tender sweetness of potatoes, and a refreshing burst from the wilted kale. The creamy broth ties everything together, making it deeply satisfying and flavorful.

Traditionally, Zuppa Toscana is made with heavy cream. However, this Instant Pot version thoughtfully uses full-fat canned coconut milk as a dairy-free substitute. This clever swap makes the soup not only dairy-free but also compliant with Paleo dietary guidelines, offering that desired creamy texture without compromising on dietary needs.

Zuppa Toscana is a hearty meal on its own, but it pairs wonderfully with a simple side. A crusty loaf of gluten-free bread for dipping, a fresh green salad with a light vinaigrette, or even a side of roasted vegetables would complement it perfectly.

Absolutely! To make a vegetarian version, omit the bacon and Italian sausage. Instead, use a plant-based sausage alternative or add hearty vegetables like mushrooms, zucchini, or cannellini beans. Sauté your aromatics in olive oil or avocado oil, and ensure you use vegetable broth instead of chicken broth. The creamy base and vegetables will still make a delicious and satisfying meat-free soup.

Storage, Reheating, and Freezing Instructions

This Instant Pot Zuppa Toscana is just as delicious the next day, making it perfect for meal prep. Here’s how to store and enjoy your leftovers:

Storage: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days. For best quality, store the crispy bacon separately and add it fresh when serving leftovers.

Reheating: To reheat, gently warm the soup on the stovetop over medium heat for 5-7 minutes, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl, stirring every minute, until hot.