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Instant Pot Tuscan Soup

Otherwise known as Zuppa Toscana. This one-pot, super easy recipe is BOTH gluten and dairy free. It's heart and sticks to the ribs with generous portions of Italian sausage, bacon, kale and potatoes. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 6 strips bacon
  • 1 lb italian sausage (you can find this gluten free)
  • 1/2 white onion, diced
  • 1 tbsp minced garlic
  • 4 cups chicken stock
  • 4 russet potatoes, peeled and cubed (1")
  • 2 tbsp dried oregano
  • 1/3 cup parsley, chopped
  • 3/4 cup full-fat coconut milk
  • 2 cups kale (chopped)
  • pinch red pepper flakes
  • salt and pepper, to taste
  • 1/4 cup fresh grated parmesan (optional for my non-DF peeps)

Equipment

  • Pressure Cooker

Method
 

  1. Set your instant pot to the saute function, add the bacon and cook for 4-5 minutes.
  2. Add the sausage and break up, stirring frequently. Discard drippings.
  3. Add about a tbsp of chicken broth and deglaze the bottom of the pain. If you skip this step, your instant pot will likely have problems reaching pressure.
  4. Add onion, garlic, broth, red pepper flakes and potatoes.
  5. Lock the lid and the set the valve to "seal." Place on high pressure for 6 minutes.
  6. When the instant pot beeps, let it sit for an additional 10 minutes and then do a quick release of the steam with the valve set to vent.
  7. Add the coconut milk, kale and salt/pepper. Grate fresh parmesan over the top (optional). Serve warm. Store leftovers in an airtight container in the refrigerator.