Low Carb Instant Pot Zuppa Toscana (Quick and Easy Recipe)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 1x
Scale
Ingredients
- 1 tsp olive oil
- 3 slices bacon, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 pound no sugar added hot or mild Italian sausage, removed from casing
- 4 cups cauliflower florets
- 6 cups chicken stock
- 4 cups chopped kale
- 1 cup heavy cream
- pinch red pepper flakes or to taste
- salt and black pepper to taste
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the oil.
- Add the onion and bacon and cook for 2-3 minutes.
- Add the sausage and cook until no longer pink.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the cauliflower florets and chicken stock.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 3 minutes.
- When finished cooking, let the pressure come down naturally for 5 minutes, then quick release the rest of the pressure.
- Open the lid.
- Press the SAUTE button.
- Stir in the heavy cream and chopped kale and cook for 4-5 minutes or until the kale is cooked to your liking.
- Press the CANCEl button.
- Add pinch of red pepper flakes (or to taste).
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-zuppa-toscana