Instant Pot Paleo Zuppa Toscana
Servings
6-8people
Cook Time
40minutes
Servings
6-8people
Cook Time
40minutes
Ingredients
  • 5slices thick cut bacon, chopped
  • 1 1/2pounds Italian sausage
  • 1large yellow onion, chopped
  • 4cloves garlic, minced
  • 1teaspoon red pepper flakes
  • 2teaspoons dried oregano
  • salt and pepper, to taste
  • 4cups chicken broth
  • 5 red potatoes, diced (1/2 inch thick)
  • 4-5cups kale, shrdded or chopped
  • 113.5 ounce can full-fat coconut milk
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in chopped kale and coconut milk. Allow to heat through for 5 minutes. Serve in bowls and top with crispy bacon bits.
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