Instant Pot Zuppa Toscana (Paleo, Whole30)

Instant Pot Zuppa Toscana (Paleo, Whole30)

from beautyandthebenchpress.com
18 min
6 servings

Ingredients

  • 1 lb mild Italian sausage (I like Pederson’s Farms or Mulay’s)
  • 6 cups chicken broth (I like using Kettle and Fire Bone broth – code “BATBP15” saves you 15%! )
  • 4 cups diced red potatoes
  • 3 cups chopped kale
  • 1/2 cup canned coconut milk
  • 1/2 cup chopped white onion
  • 2 tbs avocado oil (I love Primal Kitchen Foods – enter code BEAUTY10 for 10% off!)
  • 1 tbs minced garlic
  • 1 tbs Italian seasoning
  • salt and pepper to taste
  • garnish – parsley, crumbled bacon, red pepper flakes

Directions

  1. 1

    Set Instant Pot (affiliate link) to sauté mode and when ready add in avocado oil and sausage

  2. 2

    When sausage is almost cooked through, add in onion and garlic and sauté for about 3 more minutes

  3. 3

    Turn off sauté mode and add in chicken broth, potatoes and Italian seasoning

  4. 4

    Place lid on Instant pot (affiliate link) and make sure nozzle is set to “seal”

  5. 5

    Set Instant Pot (affiliate link) to pressure cook on high for 10 minutes

  6. 6

    When finished, flick sealing nozzle to vent for quick pressure release. Make sure to use a spatula to avoid hot steam!

  7. 7

    Once steam is released, open pot and stir in coconut milk and kale

  8. 8

    Divide into bowls and top with parsley, red pepper flakes and crumbled bacon if desired