Instant Pot Zuppa Toscana

Low Carb Instant Pot Zuppa Toscana (Quick and Easy Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews




  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the oil.
  3. Add the onion and bacon and cook for 2-3 minutes.
  4. Add the sausage and cook until no longer pink.
  5. Add the garlic and cook for 30 seconds.
  6. Press the CANCEL button.
  7. Add the cauliflower florets and chicken stock.
  8. Stir to combine.
  9. Close and seal the Instant pot.
  10. Turn the venting knob to SEALING.
  11. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  12. Adjust the timer to 3 minutes.
  13. When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
  14. Open the lid.
  15. Press the SAUTE button.
  16. Stir in the heavy cream and chopped kale and cook for 4-5 minutes or until the kale is cooked to your liking.
  17. Press the CANCEl button.
  18. Add pinch of red pepper flakes (or to taste).
  19. Season to taste with salt and black pepper.
  20. Serve warm.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon