Instant Pot Hearty Potato & Vegetable Soup (Rivals Copycat Zuppa Toscana!)
This delicious hearty and healthy potato and vegetable soup is full of flavor, texture, and color! Easy soup recipe for any occasion!
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Servings: 6 -8 servings
Ingredients
- 8 strips uncooked bacon
- 1 lb uncooked light ground pork sausage
- 1 small yellow onion diced
- 3 stalks celery diced
- 1 c diced carrots
- 2 cloves garlic minced or pressed
- 6 c diced golden potatoes about 6 whole golden potatoes
- 1 head broccoli chopped
- 4 c chopped kale
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp salt
- ½ tsp garlic powder
- Dash red chili flakes
- 4 c chicken broth
- ½ c whipping cream
- Parmesan cheese for topping
Instructions
- Preheat oven to 400.
- Place strips of raw bacon on baking sheet, place in preheated oven, and bake for 15-20 minutes (check at 15 minutes if you like your bacon less crispy). If you aren't using a very non-stick baking sheet like the baking pans I talk about in the recipe post, line your sheet with foil before placing the bacon on it.
- After bacon is finished cooking, allow it to cool for a few minutes and then chop it up. Reserve half of it to add to the Instant Pot, and reserve half of it for topping.
- Turn your Instant Pot onto saute mode, and add the pork sausage. Cook until it's about halfway brown, and then add the diced onion and continue cooking the sausage until it's fully browned.
- Add in the garlic, celery, and carrots, and continue to saute for 2-3 minutes.
- Turn Instant Pot off. Add in the potatoes, broccoli, kale, seasonings, half of the chopped bacon (about 4 strips), and chicken broth. Lightly stir, place Instant Pot lid and lock in place, make sure the release valve is closed, and turn on to high pressure for 20 minutes.
- Once the Instant Pot is finished cooking, do quick release (this will probably take about 3 minutes), and then remove the Instant Pot lid.
- Add whipping cream, and then use an immersion blender to do a few QUICK pulses (not too many so you don't liquify the soup) to add some thickness to the soup.
- Serve soup in bowls and top with remaining bacon crumbles and shredded Parmesan cheese.
- Enjoy with friends and family around your table!
Notes
Remember to factor in additional time - though the prep time is 20 minutes and the cook time is 20 minutes, it'll take some time for the Instant Pot to get up to pressure - probably about 10ish minutes. [br][br]As I mentioned in the recipe post, you don't have to do the bacon on a baking sheet, but it makes a BIG difference when it comes to texture. It's so evenly cooked and perfectly crisp when you bake it on a baking sheet![br][br]You don't HAVE to use an immersion blender (or other blender) in order to make this soup delicious, but I love using mine to add some extra creaminess/thickness to the soup. [br][br]If you want to make this in a slow cooker, you totally can! Follow the same saute instructions for the sausage/onion/carrots/celery/garlic, except you'll do that sauteeing in a skillet on the stove top instead of in the Instant Pot. Then, add that to the slow cooker, as well as all of the other ingredients (minus the whipping cream), and cook on high for 6 hours. Just like in this recipe, you'll add the whipping cream at the end, do a couple of quick pulses with an immersion blender (if you want to add that thickness to the soup), and then serve it topped with bacon and cheese in bowls.