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.
Instant pot paleo zuppa toscana is incredibly easy to make
An instant pot is not something I even knew I wanted, until I got one as a birthday gift last month. It turns out that it’s now one of my absolute favorite kitchen appliances. It does so many things that I’m truly impressed!
For those of you who don’t know, instant pots are “fancy” pressure cookers. They can cook whole meals in just a fraction of the time it normally takes on the stove. You really can’t beat how fast it cooks meat such as brisket, which would normally take all day!
One of my favorite things to make in the instant pot so far are definitely soups. You really can’t beat how quickly it can cook soups to perfection! Seriously, in just 5 minutes of pressure cooking, this incredible instant pot paleo zuppa toscana was done!
Instant pots make cooking incredibly quick and easy
To start, you’ll want to get your instant pot to the saute setting on high and add in the olive oil or coconut oil, ground Italian sausage, onion, oregano, salt and pepper. Saute until the sausage is no longer pink, approximately 5 minutes.
Add in the chicken broth and diced yellow potatoes, and put the lid on the instant pot. Set to pressure cook on high for 5 minutes. After it cooks, allow it to naturally release for 5 minutes, then switch to the “venting” position and allow the pressure to release. Be sure to protect your fingers using an oven mit so you do not burn yourself.
Remove the lid carefully, and add in the canned coconut milk and spinach. Stir until the spinach wilts. Serve right away with bread, parmesan cheese or your favorite side of choice.
I don’t like coconut milk, can I use another milk substitute here?
You sure can. Any milk of choice should work, but the thicker the milk is, the better. Cashew cream is a good alternative.
Can I use kale instead of spinach?
You sure can. You might need to cook it a bit more at the end, since kale does not wilt as readily as spinach. Return the instant pot to the saute setting if needed for a few minutes until the kale wilts.
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Instant Pot Paleo Zuppa Toscana
- 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
- 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.