Instant Pot Zuppa Toscana Soup with Pancetta and Swiss Chard
This unique take on Instant Pot Zuppa Toscana Soup uses flavorful pancetta, a parmesan rind and Swiss chard to infuse the soup with amazing rich flavor. Make this any night of the week in your instant pot in under 40 minutes!
Servings: 6
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 tablespoon butter
- 4 oz diced pancetta
- 1 lb mild Italian sausage, casings removed
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 Parmesan rind (optional)
- 4 cups chicken stock or chicken broth
- 4 medium sized yukon gold potatoes, cut into small cubes
- 1 bunch Swiss chard, stems chopped, leaves chopped into ribbons, separated
- 1 cup heavy cream
- grated parmesan, for serving (optional)
Instructions
- Melt butter in instant pot on saute function. 2. Sauté pancetta in butter, stirring occasionally until crispy, 5-6 minutes. Remove to a paper towel lined plate with a slotted spoon to drain. 3. Add sausage, chard stems and onion. Cook, breaking up as you go, until all sausage is browned and veggies are softened 4-5 minutes. (This will also help bring down the instant pot temperature if you get a warning from the pancetta). 4. Add garlic, red pepper flakes, basil, salt, pepper, and oregano and cook until fragrant, 30 seconds. 5. Add stock, parmesan rind (if using), cooked pancetta and potatoes. 6. Lock instant pot lid, and set to high pressure for 15 minutes. 7. Natural release for 10 minutes, then manual release. 8. Remove parmesan rind (if using) and discard. 9. Add chard leaves and cream, and cook on sauté for 5-7 minutes until chard is wilted. 10. Serve hot with grated parmesan, if desired.