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.
Equipment
- Pressure Cooker
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)
Instructions
- Set your instant pot to the saute function, add the bacon and cook for 4-5 minutes.
- Add the sausage and break up, stirring frequently. Discard drippings.
- 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.
- Add onion, garlic, broth, red pepper flakes and potatoes.
- Lock the lid and the set the valve to "seal." Place on high pressure for 6 minutes.
- 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.
- 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.