Name: Instant Pot Zuppa Toscana
Ingredients: 1 lb pasture-raised Italian sausage (NOTE: If you’re vegetarian or vegan, use veggie sausage!); 1 yellow onion diced; 3 cups packed with chopped kale (or any other greens); 2 cups baby rainbow potatoes chopped in half; 3 cloves garlic grated; 1 can chilled full fat coconut milk or coconut cream; 3/4 - 1 cup low sodium broth; 1 tsp salt; 1/2 tsp black pepper (I used almost 1 tsp because I like a peppery broth but start with 1/2 and add more if you wish); 1/2 tsp crushed red pepper (Use less if you can’t tolerate spice); 1 tsp oregano; 1/2 tsp Italian seasoning; 1 tbsp lemon juice; 1 tbsp olive oil or ghee

Instant Pot Zuppa Toscana

Shivangi Rao

By Shivangi Rao

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Course Entrees, Side Dish

Equipment

Instant Pot

Ingredients

1 lb pasture-raised Italian sausage NOTE: If you’re vegetarian or vegan, use veggie sausage!
1 yellow onion diced
3 cups packed with chopped kale or any other greens
2 cups baby rainbow potatoes chopped in half
3 cloves garlic grated
1 can chilled full fat coconut milk or coconut cream must be full fat – chill in the fridge so cream separates from water. Use only cream
3/4 – 1 cup low sodium broth make sure there’s enough liquid so contents of the pot are in liquid but still showing so not fully immersed
1 tsp salt
1/2 tsp black pepper I used almost 1 tsp because I like a peppery broth but start with 1/2 and add more if you wish
1/2 tsp crushed red pepper Use less if you can’t tolerate spice
1 tsp oregano
1/2 tsp Italian seasoning
1 tbsp lemon juice
1 tbsp olive oil or ghee

Instructions

Set Instant Pot to saute mode. Add oil, onions, salt, pepper, crushed red pepper, Italian seasoning, oregano, and garlic. Saute until onions have cooked down (a few minutes).
Add in sausage and saute until mostly browned.
Add in broth and chopped potatoes and give it a good stir.
Cancel saute mode on Instant Pot. Set it to pressure cook mode on high for 10 minutes. Set valve to sealing.
Once done pressure cooking, set valve to venting. Let steam release fully. Remove lid, and add in coconut milk, greens, and lemon juice.
Stir everything well. Taste and adjust seasonings (especially black pepper, crushed red pepper, and salt).
Turn on the “sauté” mode. Let everything come to a boil for 10-15 minutes. Stir frequently to prevent burning. This helps remove the coconut flavor from the coconut milk.
Then, let everything sit for about 30 more minutes on the “Keep warm” mode on Instant Pot. This allows the flavors to really combine.
Serve hot, garnish with fresh parsley and/or parmesan cheese (optional), and eat with some crusty gluten-free or regular bread. Enjoy!

Tried this recipe?Mention @raodyrecipes if you like it!

Instant-Pot Zuppa Toscana