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!
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!
Servings Prep Time
6people 15minutes
Cook Time Passive Time
12 minutes 10minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
12 minutes 10minutes
Ingredients
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!