This Instant Pot Zuppa Toscana is the best copycat Olive Garden soup recipe and can be made in 5 minutes in your pressure cooker. Filled with sausage, potatoes, spinach and parmesan cheese, your family is going to think you got it right from the restaurant.
6slicesbaconcooked and cut into 1" pieces (see note about using raw bacon)
1teaspooncrushed red pepper
4potatoespeeled and cut into 1/2" pieces
1cupheavy whipping cream
Place sausage, onion, garlic, and red pepper into the instant pot. Sautee the meat, constantly stirring until browned.
When meat is browned, turn off the instant pot by pressing cancel.
Add bacon, (if not added already) chicken broth, water, potatoes, salt and pepper to the pot and mix well. Place the lid on the pot, seal and close the steam release. Set the instant pot to manual, high pressure for 5 minutes. Once the instant pot cycle is finished, quick release the steam.
Open the pot and check the soup. If it is boiling, let the soup rest, uncovered until it is no longer boiling. Add spinach and heavy whipping cream and stir to combine.
Serve topped with Parmesan cheese.
*If using raw bacon, cut it into 1" pieces and add it to the pot with the sausage to cook.