Instant Pot Zuppa Toscana Paleo Whole30 Recipes

INSTANT POT® ZUPPA TOSCANA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

INSTANT POT ZUPPA TOSCANA (PALEO, WHOLE30)

Steps:

• Select the Saute function on your instant pot. Once hot, cover bottom of pot with oil of choice. Add chopped onion and saute for 2 to 3 minutes. Then add in garlic and sausage. Brown the sausage until cooked (about 5 minutes). Select Cancel on your instant pot.
• Pour chicken broth over the sausage, and add in potatoes and herbs.
• Secure the lid. Cook on high pressure for 12 minutes. Use a quick release. Remove the lid and select saute function.
• Add kale (I doubled the amount I added but listed recipe as written) and stir a few minutes until kale begins to wilt. Add in coconut milk or heavy cream.
• Season with crushed red pepper, salt, and pepper to taste.