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Instant Pot Zuppa Toscana
When the weather gets cool, I know that it’s time for me to make soup! Of course, I don’t have a lot of time, so I am always trying to use the Instapot. It’s fast and it gets the job done! This dish is sure to be a hit among your family, and you can make it dairy-free! Let’s get started.
Ingredients
- 4 Strips of Thick Bacon, chopped
- 2 lbs Ground Hot Italian Sausage
- 1 Large Onion, chopped
- 1 tsp Oregano, dried
- 1 tsp of basil, dried
- Chili flakes (to taste)
- 5 cloves of Garlic, pressed or minced
- 4 Medium Russet Potatoes, halved and sliced 1/4 inch thick
- 2 48 oz. of Chicken Broth
- 1 Bunch of Kale chopped, with rib removed
- 3 cups of coconut milk
(I halved my ingredients today, but this list shows the amount to feed 8-10 people)
Step 1
Turn the Instant Pot to Sauté mode, and add the chopped bacon. Cook, stirring occasionally until the bacon renders out most of its fat and becomes slightly crispy. Remove and set aside in a bowl
Step 2
Add the sausage into the bacon fat and brown it, stirring a few times. Then remove the meat
Step 3
Add the onions and spices and cook until onion is translucent, then add the garlic
Step 4
Pour in your broth and add the meat back in
Step 5
Add the potatoes, and add the bacon back in. Cancel the saute mode and place the lid on top
Step 6
Set your instapot on manual for 5 minutes. Then allow the air release to go for 10 minutes
Step 7
Add the kale to the mixture and allow to sit for 5 minutes or until it is wilted
Step 8
Add coconut milk, stir, and serve. Enjoy!
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