Instant Pot Zuppa Toscana (Paleo, Whole30)
- Ready In:
- 22mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons olive oil or 2 tablespoons avocado oil
- 1 medium sized yellow onion, chopped
- 3 garlic cloves, minced
- 1 lb Italian sausage (can be turkey or chicken)
- 3 large russet potatoes, cut into 1 inch chunks
- 5 cups chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried fennel
- 2 cups chopped fresh kale (I used spinach instead)
- 1⁄2 cup full fat coconut milk or 1/2 cup heavy cream
- 1 -2 teaspoon crushed red pepper flakes
- salt, to taste
- pepper, to taste
directions
- Select the Saute function on your instant pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2 to 3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select Cancel on your instant pot.
- Pour chicken broth over the sausage, and add in potatoes and herbs.
- Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function.
- Add kale (I doubled the amount I added but listed recipe as written) and stir a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
- Season with crushed red pepper, salt, and pepper to taste.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.