Instant Pot Zuppa Toscano Recipe
Easy and quick Instant Pot Zuppa Toscano Recipe
Servings: 4
Calories: 615kcal
Ingredients
- 1 lb pork or turkey sausage
- 1 large onion chopped3 cloves of garlic: minced
- 1 teaspoon dried oregano
- 1 cup sun-dried tomatoes drained and chopped
- 6 cups of chicken broth
- 1 bunch of kale leaves stripped
- 3/4 cup of heavy cream
- Pepper to taste
- 1 cup Cauliflower rice prepared or fresh
- For topping:
- 1/4 cup freshly grated Parmesan cheese
- 3 slices of Bacon chopped for serving
Instructions
- 1 .Set your Instant Pot to Saute mode. Add the sausage to the insert and cook breaking it up with a wooden spoon until the sausage is lightly browned. About 5 minutes. Drain excess fat, but leave a little for flavor.
- 2. Add in garlic, onion, and oregano to the sausage in the Instant Pot. Cook about 2-3 minutes until onions have become translucent.
- 3. Next, stir in chicken broth and the sundried tomatoes, add pepper to taste.
- 4. Select manual setting on your Instant Pot and adjust the pressure to high. Set the timer for 5 minutes. So a quick-release.
- 5. Now, select saute mode and stir in Kale until it's wilted. Next, stir in heavy cream until it's heated through, for about a minute.
- 6. Add about a 1/4 cup of cooked cauliflower rice to a bowl and spoon the Instant Pot Zuppa Toscano on top.
- 7. Top with fresh shredded parmesan and bacon bits.
- EAT!
Video
Nutrition
Serving: 1g | Calories: 615kcal | Carbohydrates: 19g | Protein: 46g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1877mg | Fiber: 4g | Sugar: 10g