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instant pot zuppa toscana

Instant Pot Zuppa Toscana (Paleo, Whole30)

  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Italian


  • 1 lb mild Italian sausage (I like Pederson’s Farms or Mulay’s)
  • 6 cups chicken broth (I like using Kettle and Fire Bone broth – code “BATBP15” saves you 15%! )
  • 4 cups diced red potatoes
  • 3 cups chopped kale
  • 1/2 cup canned coconut milk
  • 1/2 cup chopped white onion
  • 2 tbs avocado oil (I love Primal Kitchen Foods – enter code BEAUTY10 for 10% off!)
  • 1 tbs minced garlic
  • 1 tbs Italian seasoning
  • salt and pepper to taste
  • garnish – parsley, crumbled bacon, red pepper flakes


  1. Set Instant Pot (affiliate link) to sauté mode and when ready add in avocado oil and sausage
  2. When sausage is almost cooked through, add in onion and garlic and sauté for about 3 more minutes
  3. Turn off sauté mode and add in chicken broth, potatoes and Italian seasoning
  4. Place lid on Instant pot (affiliate link) and make sure nozzle is set to “seal”
  5. Set Instant Pot (affiliate link) to pressure cook on high for 10 minutes
  6. When finished, flick sealing nozzle to vent for quick pressure release. Make sure to use a spatula to avoid hot steam!
  7. Once steam is released, open pot and stir in coconut milk and kale
  8. Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired


Cook time does not include time for Instant Pot (affiliate link) to come to pressure

Mix up your sausage! Add spicy chorizo for a kick or use hot Italian sausage!


  • Calories: 345
  • Fat: 17
  • Carbohydrates: 22.7
  • Fiber: 1.8
  • Protein: 23.6

Keywords: whole30, paleo, instant pot, zuppa toscana