Instant Pot Zuppa Toscana (Paleo, Whole30) Recipe
I needed to make this nondairy, and it was surprisingly delicious. I'm glad I doubled the recipe, but I'll post it as written. Recipe courtesy of www.wholesomelicious.com.
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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 529gCalories: 534.6kcalCarbohydrates: 41.6gProtein: 23.8gFat: 30.8gSaturated Fat: 11.9gCholesterol: 43.1mgSodium: 1560.3mgFiber: 5.2gSugar: 3.5g
Tried this recipe?Let us know how it was!