My Instant Pot is quickly becoming my BFF in the kitchen. Why? Well, if you don’t already have one, I’ll let you in on a little secret. This magical electric pressure cooker can cook almost anything in so much less time than conventional methods. This means quick and delicious homemade meals in a snap! For a busy mom like me, that’s music to my ears!
My Instant Pot Swedish Meatballs recipe was a big hit in our home. My family, loved it. I’ve also made beef, beans, and many other dishes in it. Most recently, I made a copycat Olive Garden soup, Zuppa Toscana.
This recipe is hearty and heartwarming. Perfect for cold weather! There weren’t ANY leftovers when I made this. My family literally gobbled it all up, which is the best compliment I can get when I cook!
Are you ready to whip up this easy Instant Pot recipe? Here’s what you’ll need:
Instant Pot Zuppa Toscana Recipe
INGREDIENTS
– 2tsp olive oil
– 1/2 tsp garlic salt
– 1/2 tsp pepper
– 3 cloves garlic (minced)
– 1 medium yellow onion (diced)
– 1 pound ground pork or Italian sausage (I used ground pork because that’s what was in the freezer!)
– 6 russet potatoes (unpeeled and diced into small pieces about 1/4″ thick)
– 12 oz cream of chicken soup (I use Pacific Foods Organic Cream of Chicken Soup – available at Whole Foods and similar)
– 3 cups water
– 1 cup spinach or kale (sliced into thin strips)
– 1 cup milk
INSTRUCTIONS
First, add olive oil, garlic salt, pepper, minced garlic, and yellow onion to Instant Pot and sauté until onions are translucent.
Next, add in the ground pork (or sausage) and sauté until browned, while continuously breaking the meat up into smaller pieces. (about 5 minutes)
After the meat is browned, add in potatoes, cream of chicken soup, and water. Set the Instant Pot on manual setting for 5 minutes HP (high pressure). Cover, and cook!
Once the timer goes off, allow for a 10 minute natural release. Since this is soup, you don’t want to do a quick release, or you may have soup spraying all over the place out of the steam valve. Yes, you will cry over spilled soup!
Once the pressure is completely released, add in the greens (spinach or kale) and milk. Stir to combine thoroughly.
Serve and enjoy!
Looking for more INSTANT POT RECIPES? Click here!
Ingredients
- 2tsp olive oil
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 1 pound ground pork or Italian sausage
- 6 russet potatoes (unpeeled and diced into small pieces about 1/4" thick)
- 12 oz cream of chicken soup
- 3 cups water
- 1 cup spinach or kale (sliced into thin strips)
- 1 cup milk
Instructions
- First, add olive oil, garlic salt, pepper, minced garlic, and yellow onion to Instant Pot and sauté until onions are translucent.
- Next, add in the ground pork (or sausage) and sauté until browned.
- Now, add in potatoes, cream of chicken soup, and water. Set the Instant Pot on manual setting for 5 minutes HP (high pressure).
- Cover, and cook!
- Once the timer goes off, allow for a 10 minute natural release.
- Once the pressure is completely released, add in the greens (spinach or kale) and milk. Stir to combine thoroughly.
- Serve and enjoy!
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[…] in the ever-so-versatile electric pressure cooker. So far, we’ve made Swedish Meatballs, Zuppa Toscana, braised beef (osso bucco), and so much more in the Instant Pot! Last night I whipped up this very […]