Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.
It’s been a hot minute since I’ve made this Instant Pot Paleo Zuppa Toscana. This soup is hands down THE soup of the moment for me. Literally, THE MOMENT, I’m eating it for lunch right now.
This hearty soup has saved the day more than once. I’ve literally made 3 batches in the last month. After all, it’s been one blizzard after another here in the Midwest or a polar vortex (hard to keep track). So I need something to keep me warm at night. And there is nothing better than a warm bowl of soup during a BLIZZARD. Am I right?!
Not only has this recipe won over my heart, it’s won over my extended family as well. Just a few weeks ago the hubby and I had my family up to our cabin for a mini vacay. And cooking happens to be my favorite thing to plan when hosting. However, this group has a wide array of eaters. From human garbage disposals to the pickiest of eaters, we had them all.
The guys were doing some ice fishing so I wanted something that could be thrown together for lunch, but warm and ready to eat when people trickled in. This Instant Pot Paleo Zuppa Toscana seemed to perfect. But, I wasn’t sure it would “tickle their taste buds,” if you will. Kale is an exotic food for some. And red pepper flakes may just melt off their tongue.
That is to say…I’m talking to you Mom!
So, I went for it. She can pick out the kale chunks right? Maybe I’ll just keep the kale on the side. No, forget it. I trust this recipe for my Instant Pot Paleo Zuppa Toscana. I was going all out, kale and all.
Not to mention, the Instant Pot version is pretty quick. A vacation must. Plus, it’s one pot deal so you can skip the mess after dinner. Sounds ideal right?!
Sure you can make it the old school way. Fry up the bacon and sausage in a couple of pans. Pull out a big stock pot. But why not keep it simple. Buy an Instant Pot for yourself here.
I’m sure your dying to know how dinner unfolded.
- My mom ate the kale
- My mom ate her whole dang bowl
- And my mom asked for the recipe
Forget my hubby, forget my siblings, and forget my dad. My mom was the real test of greatness here. Therefore, Instant Pot Paleo Zuppa Toscana was the MVP of the weekend.
Want more recipes like our Instant Pot Paleo Zuppa Toscana? Then subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! Otherwise, be sure to grab some of our other favorite Instant Pot recipes before you go! If you decide to whip up this batch of soup for yourself, be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram.
| Cook Time | 40 minutes |
| Servings |
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- 5 slices thick cut bacon, chopped
- 1 1/2 pounds Italian sausage
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- salt and pepper, to taste
- 4 cups chicken broth
- 5 red potatoes, diced (1/2 inch thick)
- 4-5 cups kale, shrdded or chopped
- 1 13.5 ounce can full-fat coconut milk
Ingredients
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- Start by turning the Instant Pot to Saute mode. Toss in chopped bacon and. Stirring occasionally, cook until bacon starts to get crispy. Remove cooked bacon and set aside.
- Add Italian sausage to the Instant Pot to brown. Break up the meat using a meat masher or spatula. When browned and cooked through, drain most of the oil, leaving about 1-2 tablespoons of drippings in the pot.
- Add in onions and saute for 2-3 minutes. Then stir in garlic, crushed red pepper flakes and oregano, salt and pepper, saute for an additional minute. Pour in chicken broth, and stir. Be sure to scrape the bottom of the pot to release any browned bits. Add in the potatoes. This should fill the pot approximately 2/3 full.
- Cancel the saute mode. Close the lid and set the steam knob to sealing. Turn on the pressure cook function and set to 10 minutes. When the cycle ends, do a quick release by turning the pressure release handle from sealing to venting until steam is no longer released. Be sure to keep hands and face away from the steam.
- Stir in chopped kale and coconut milk. Allow to heat through for 5 minutes. Serve in bowls and top with crispy bacon bits.
Ready to make more Instant Pot magic? Check out the recipes below!
Instant Pot Coconut Milk Yogurt
Homemade Instant Pot Vanilla Yogurt
