Zuppa Toscana in the Instant Pot
Sausage and potatoes meet in a creamy broth, with kale to brighten up this hearty and quick soup. Use cashew or coconut milk to make this dairy free and delicious!
Equipment
- Pressure cooker
- Mandolin slicer
Ingredients
- 1 pound ground Italian sausage, can be mild or spicy
- 1 medium yellow onion, chopped
- 3 cloves or 3 teaspoons minced garlic
- 6 cups chicken broth
- 3 large russet potatoes sliced thin
- 2 cups fresh kale sliced thin
- 1 tsp salt
- ½ tsp pepper
- 1-3 dashes crushed red pepper flakes
- ¾ cup heavy cream or non-dairy milk of choice, like cashew milk or coconut milk
- Fresh parsley or bacon crumbles as a garnish
Instructions
- If you want to add bacon crumbles to the soup, start by crisping up 3 to 4 pieces of bacon on sauté in the Instant Pot. Drain and set aside on a plate lined with paper towels.
- With Instant Pot on sauté, brown sausage until fully cooked. Drain out most of the grease, leaving sausage in the pot.*If you are on a Whole30, use compliant bacon and sausage!
- Add onion and cook until translucent. Add garlic and cook on sauté for another minute or two. Turn off pressure cooker.
- Add chicken broth to deglaze the bottom of the pot. Add sliced potatoes, salt and pepper.
- Close and seal pressure cooker lid and cook on high pressure for 5 minutes. Let the Instant Pot naturally release pressure for 10 minutes, then do a quick release to open the lid.
- Add red pepper flakes to your taste, from one to several dashes. Stir in kale until wilted, about 5 minutes.
- Add cream or non-dairy option of your choosing. If you are on a Whole30 plan, use compliant cashew or coconut milk. Give it a quick stir and serve hot! Enjoy!