Instant Pot Olive Garden Zuppa Toscana Copycat

(from castro15’s recipe box)

Categories: Instant Pot


  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 3 russet potatoes, chopped
  • 6 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 bunch kale, stems removed and leaves chopped
  • 1 cup half and half


  1. Set Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

  2. Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

  3. Stir in potatoes and chicken broth; season with salt and pepper, to taste.

  4. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  5. Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.

  6. Serve immediately.

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