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Vegan Zuppa Toscana

Instant Pot Vegan Zuppa Toscana

Author: Heidi Boortz
Servings : 8


  • 4 links vegan Italian sausage chopped, see notes
  • 2 Tbsp extra virgin olive oil
  • 1 onion diced, or 1 cup frozen diced onion
  • 2 Tbsp bottled minced garlic
  • 2 hannah sweet potatoes peeled, halved, and cut into 1/4 inch thick slices
  • 6 cups vegetable broth no sugar added
  • 1/4 cup water
  • 2 cups frozen chopped kale
  • 8 oz vegan cream cheese no red tier ingredients, see notes


  • Add oil to IP and push saute. When oil is hot, add onions. Cook 5 minutes or until onions are translucent, stirring frequently. Add the Italian sausage. Cook another 5 minutes, stirring frequently.
 Stir in garlic. Cook 1 minute. Press cancel.
  • Add potatoes, broth, and water. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. When cook time ends, allow for natural pressure release for 10 minutes. Carefully push valve open to release the remaining pressure. Open lid and stir in cream cheese and kale. Stir until well combined.
 Season with salt and pepper, if desired.


We used Field Roast Italian Sausage and Kite Hill cream cheese for testing purposes.
Tried this recipe?Let us know how it was!