Instant Pot Zuppa Toscana (Paleo, Whole30)

Instant Pot Zuppa Toscana (Paleo, Whole30)

Happy Holidays friends! I am back with this recipe for instant pot Zuppa Toscana. This recipe is Whole30 compliant, super delicious and it’s ready in about 30 minutes thanks to the good old Instant Pot.  This soup will probably be in my meal prep rotation for the next few winter months and will come in so handy during my January Whole30 next month.  I made it two weeks in a row while I was testing the recipe for the blog and I could totally eat it again next week too.  It’s that good.

Yield :   6 servings
Prep Time : 10 mins
Cook Time : 30 mins
Total Time : 40 mins

  • 1 lb mild Italian sausage (I like Mulay's or Pederson's Farms)
  • 6 cups chicken broth (I used Vital Proteins Bone Broth Collagen mixed with water)
  • 4 cups diced red potatoes
  • 3 cups chopped kale
  • 1/2 cup canned coconut cream
  • 1/2 cup chopped white onion
  • 2 tbs avocado oil
  • 1 tbs minced garlic
  • 1 tbs Italian seasoning
  • salt and pepper to taste
  • garnish - parsley, crumbled bacon, red pepper flakes

  • Set Instant Pot to sauté mode and when ready add in avocado oil and sausage
  • When sausage is almost cooked through, add in onion and garlic and sauté for about 3 more minutes
  • Turn off sauté mode and add in chicken broth, potatoes and Italian seasoning
  • Place lid on Instant pot and make sure nozzle is set to "seal"
  • Set Instant Pot to pressure cook on high for 10 minutes
  • When finished, flick sealing nozzle to vent for quick pressure release. Make sure to use a spatula to avoid hot steam!
  • Once steam is released, open pot and stir in coconut cream and kale
  • Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired

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