Saute: Press the saute function on the Instant Pot. Cut bacon into ½ inch pieces crosswise. Add bacon to the inner pot and cook until crispy and cooked through. Meanwhile, dice onion. With a slotted spoon, scoop out all bacon bits and transfer them to a paper towel lined plate. Set aside.
Add: Pour bacon grease into a jar for future use, reserving 3 tablespoons in the Instant Pot. Add diced onion to the reserved bacon grease and cook until translucent, approximately 5 minutes. As onions start releasing juices, scrape the bottom of the pot to de-glaze and remove any burnt pieces from the surface.
Cook: Push the onions towards the edge of the pot, clearing the center. Add sausage and cook, breaking up the meat. Eventually, the onions will get mixed in with the meat.
Add: Meanwhile, mince garlic and prepare Italian seasonings and dice potatoes. Once the sausage has been cooked through and there is no more pink, add minced garlic and herbs. Stir to combine. Add diced potatoes and bone broth.
Cook: Close the lid and set the safety valve to sealing position. Cook on high pressure for 4 minutes. When cooking cycle has completed, allow to naturally release pressure (NPR) for 10 minutes followed by quick pressure release (QPR) for remaining pressure.
Finish: When safety valve has dropped and it is safe to do so, open the lid. Pour cream (or half and half), kale, and reserved bacon bits. Stir to combine. Serve hot and garnish with freshly shaved Parmesan cheese and ground black pepper.
Notes
Storage: Store leftover zuppa toscana in an airtight container in the fridge for up to 5 days. Reheat gently over medium heat in a pot, taking care not to boil vigorously. Helpful Tips:
Bacon fat: If bacon produces a lot of grease, pour half of it into a small jar for later use. But reserve a little bit to caramelize onions.
Skip the salt: Don't add salt until after the end when you do a taste test. Bacon, sausage, and broth all have salt.
Avoid splashing: Add potatoes to the inner pot first, then pour in the broth to avoid broth splashing everywhere.
Make-ahead tip: Set the soup in the Instant Pot to cook in the morning and add cream and kale just before serving. The kale will retain it's bright green hue and won't be mushy.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.