Zuppa Toscana in the Instant Pot
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!
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Zuppa Toscana in the Instant Pot
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!
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time | Passive Time |
| 12 minutes | 10minutes |
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Ingredients
- 3Tablespoons olive oilcan you avocado
- 1large yellow oniondiced
- 4cloves garlicpressed or chopped
- 1pound Italian sausagecut into small pieces
- 3large Russet potatoesdiced
- 4 cups chicken broth1 box, or, use home made
- 1 cup water
- 1Tablespoon dried basil
- 1 teaspoon dried fennel
- 2cups kalechopped into small pieces
- 1can coconut milkcan use cream or half-n-half
- 1teaspoon red pepper flakescan use more to taste
- salt and pepper to your taste
Instructions
- Turn Instant Pot onto sauté, and when hot add oil.
- 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.
- 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.
- 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.
- Manual/pressure cook for 12 minutes. Do a quick release at the end of the cooking time. Carefully remove your hot lid.
- 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.
- Season with the red pepper flakes and salt and pepper. Serve hot. This soup keeps well and is actually better the second day!