Zuppa Toscana in the Instant Pot

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    Zuppa Toscana in the Instant Pot Yum
    There is a good reason when a recipe is super popular on all the Facebook groups one is on - it must be delicious! This soup certainly is...I had been seeing the recipe, with small variations here and there, on my Instant Pot groups and also on my Whole30 groups. I also know that people LOVE to go to Olive Garden and order it, so, it was high time for me to try it!
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Prep Time 15 minutes
    Cook Time 12 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Prep Time 15 minutes
    Cook Time 12 minutes
    Passive Time 10 minutes
    Servings
    people
    Ingredients
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. Turn Instant Pot onto sauté, and when hot add oil.
    2. Add the onions and cook for 2 minutes, stirring occasionally. Then add the sausage and cook for 5 minutes. During the last minute, add the garlic.
    3. Deglaze the bottom of the pan with a little of the broth and then scrape all the browned bits off the bottom with a spoon.
    4. Add the rest of the broth, the water, and the potatoes. Put in the basil and fennel. Close the lid and make sure your toggle is on sealing.
    5. Manual/pressure cook for 12 minutes. Do a quick release at the end of the cooking time. Carefully remove your hot lid.
    6. Turn the sauteed button on. Add the chopped kale and stir until it is wilted, usually about 2 minutes. Turn off the sauteed button, and then add the coconut milk. Depending on how thick you like your soup, you do not have to use the entire can, but I did and it was delicious.
    7. Season with the red pepper flakes and salt and pepper. Serve hot. This soup keeps well and is actually better the second day!
    Share this Recipe

    There is a good reason when a recipe is super popular on all the Facebook groups one is on – it must be delicious!

    This soup certainly is…I had been seeing the recipe, with small variations here and there, on my Instant Pot groups and also on my Whole30 groups. I also know that people LOVE to go to Olive Garden and order it, so, it was high time for me to try it!

    I based my recipe on this one from Wholesomelicious.com, but I did change a couple of things to make it easier for #takeyourInstantPottowork.

    I made it last night for my daughter and I, and we each had two bowls of it – yum! This recipe will certainly go into our regular rotation.

    This recipe could easily be made vegan by using a vegan Italian sausage. The kind of sausage that you use could change the taste slightly…the recipe calls for Italian but you can use what you and your family prefer.