Name: Instant Pot Chicken Zuppa Toscana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp olive oil; 1 lb ground chicken; 1 tsp fennel seeds (lightly crushed); 1 tsp Italian seasoning; 1/2 tsp red pepper flakes (optional); 1 tsp kosher salt (divided, plus more to taste); 1/2 tsp black pepper; 1 medium yellow onion (diced); 4 cloves garlic (minced); 1 1/2 lbs Yukon Gold potatoes (sliced 1/4-inch thick); 4 cups chicken broth (low-sodium); 1 cup water; 1 bunch kale (stems removed, leaves chopped); 3/4 cup heavy cream; 1/3 cup grated Parmesan (plus more for serving)

From the roundup: 22 Instant Pot Soup Recipes for Easy Weeknight Dinners

Jump to Recipe

This Instant Pot Chicken Zuppa Toscana came out of a Tuesday night scramble when I had ground chicken in the fridge and everyone wanted something warm and filling. Ground chicken seasoned with fennel seed and Italian herbs does a convincing job standing in for sausage, and the Instant Pot handles the browning and the pressure cooking in the same pot, which means fewer dishes.

The active work is maybe 15 minutes: browning the chicken, building the base, getting the lid on. After that the pot does its thing. Cream and Parmesan go in at the very end, off pressure, so the soup stays smooth instead of grainy. Potatoes and kale make it substantial enough that bread on the side is really all you need.

Why you will love this

Ground chicken with fennel seed mimics the flavor of Italian sausage without the extra grease or pork.
One pot handles everything from browning to pressure cooking, so cleanup is minimal.
Cream goes in after pressure cooking, which keeps the soup silky instead of broken or gritty.
Potatoes and kale make it a complete meal without needing a side salad or a second dish.
Leftovers reheat well and actually taste better the next day once the flavors settle.

Tips for success

Crush the fennel seeds between your fingers or with the flat of a knife before adding them. Whole seeds stay whole; cracked seeds actually flavor the meat.
Cut the potatoes as close to the same size as you can manage. I once rushed this and half of them turned to mush while the rest were still firm.
Never add the cream before the lid goes on. Pressure cooking dairy at high heat will break it and leave you with a greasy, curdled soup. Stir it in after you open the pot.
If the broth looks thin when you open the lid, let the soup sit on the Saute setting for two or three minutes before adding the cream. It tightens up quickly.

If it turns out bland or thin

Bland usually means the chicken needed more time to brown, or the fennel and Italian seasoning were light. Taste before sealing the lid and adjust.
A splash of chicken broth can loosen it when reheating, but if it was thin straight out of the pot, try the Saute setting for a few minutes with the lid off.
More Parmesan stirred in at the end adds both salt and body without watering anything down.
A pinch of red pepper flakes at the table gives it the kick that Italian sausage normally brings.

Substitutions

Ground turkey works exactly the same way as ground chicken here, same amounts, same timing. If you want even more sausage flavor, sweet Italian chicken sausage with the casings removed is a good swap. For the kale, baby spinach works fine. Just stir it in with the cream at the end since it wilts fast and does not need any cooking time.

To lighten the soup, half-and-half in place of heavy cream still gives you a creamy finish. For a dairy-free version, full-fat coconut cream blends in without curdling and does not taste strongly of coconut once the fennel and Parmesan are in the mix. Skip the Parmesan or use a dairy-free alternative if you are cooking for someone with a dairy allergy.

Make-ahead and storage

The soup keeps in the fridge for up to 4 days in a sealed container. The potatoes absorb liquid as it sits, so stir in a splash of broth when you reheat it to bring the consistency back. Warm it slowly over medium-low heat on the stove rather than blasting it in the microwave, which can make the cream look a little separated.

This soup freezes for up to 2 months, though the cream can look slightly grainy when it thaws. A good stir over low heat usually brings it back together. If you know you are making a batch to freeze, you can hold back the cream and stir it in fresh when you reheat.

Front Porch Recipe