Instant Pot Paleo Zuppa Toscana
This instant pot paleo zuppa toscana is a quick and easy recipe for any night of the week. Tastes just like Olive Garden, but healthier! Gluten-free, dairy-free.
Servings: 4 people
Calories: 536kcal
Ingredients
- 1 tablespoon refined coconut oil
- 1 lb ground sausage 16 oz
- 1 small onion, diced
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- fresh pepper, to taste
- 16 oz yellow potatoes, cut into 1 inch cubes
- 3 cups chicken broth 24 oz
- 1 can full-fat coconut milk 13.7 oz
- 10 oz fresh spinach
Instructions
- Set instant pot to saute on high. Add in 1 tablespoon of coconut oil, sausage, onion, oregano, salt and pepper. Saute for 5 minutes, stirring occassionally.
- Add in cubed potatoes and chicken broth. Stir. Secure lid and ensure that vent is set to "sealing". Set to pressure cook on high for 5 minutes.
- After cooking, allow to naturally release for 5 minutes, then carefully switch to "vent", using an oven mit so you don't get hot steam on your fingers. Allow to fully release steam before opening lid.
- Add in spinach and coconut milk. Stir until the spinach is wilted. Serve right away. Store in the fridge in the instant pot bowl with a lid, or in sealed containers for up to 4 days before consuming.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 536 calories, 30 g fat, 27 g total carbs, 4 g fiber, 34 g protein