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Instant Pot Chicken Zuppa Toscana, instant pot soup recipes
Front Porch Recipe

Instant Pot Chicken Zuppa Toscana

A lighter take on classic Zuppa Toscana with seasoned ground chicken, tender potatoes, kale, and a creamy Parmesan finish, all in the Instant Pot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian American
Calories: 390
Ingredients Equipment Method Notes

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

Equipment

  • 6-quart or 8-quart Instant Pot

Method
 

  1. Set the Instant Pot to Saute. Heat the olive oil. Add ground chicken, fennel seeds, Italian seasoning, red pepper flakes, 1/2 teaspoon salt, and pepper. Cook 5 to 6 minutes, breaking it up, until no pink remains.
  2. Add onion and cook 3 minutes. Stir in garlic for 30 seconds. Splash in broth and scrape the bottom clean.
  3. Add potato slices, remaining salt, remaining broth, and water. Stir. Press Cancel.
  4. Lock the lid, valve to Sealing. Pressure cook on High for 5 minutes. Quick release.
  5. Stir in kale and Saute 2 to 3 minutes until wilted. Press Cancel. Stir in cream and Parmesan. Taste and adjust seasoning.
  6. Ladle into bowls and finish with more Parmesan and black pepper.

Notes

Ground chicken is lean; a little olive oil helps it brown. If you prefer shredded chicken thighs, brown briefly then pressure cook 10 minutes.