Instant Pot Zuppa Toscana Soup
Your pressure cooker will infuse Italian flavors into every bite! Instant Pot zuppa Toscana soup is a low-carb version of a classic recipe.
Equipment
- Instant Pot
Ingredients
- 6 strips Bacon Chopped
- 1 package Mild Italian Sausage 12-16 ounces, casings removed
- 1 Onion diced
- 2 medium Carrots Peeled and diced
- 32 ounces Chicken Broth
- 12 ounces Frozen Riced Cauliflower
- 1 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Crushed Red Pepper Flakes
- 1 bunch Kale stems removed and coarsely chopped
- 1 cup Heavy Cream
Instructions
- Heat an electric pressure cooker using the “saute” mode until ”hot.”
- Add the bacon to the electric pressure cooker and cook until crisp, stirring often. Place the bacon on paper toweling to drain.
- To the electric pressure cooker, add the sausage, onions, and carrots. Cook, crumbling the sausage, until the meat is no longer pink. Drain the meat and vegetables well to remove the grease and then return to the electric pressure cooker.
- Pour the broth into the pressure cooker, scraping the bottom to remove any cooked-on pieces if needed. Cancel the “saute” mode.
- Stir in the riced cauliflower and seasonings.
- Cover the electric pressure cooker and set the valve to sealing. Program the electric cooker to “manual” or “pressure cook” for 2 minutes. When the cooking cycle is complete, perform a quick release of the pressure.
- Carefully remove the lid and stir in the kale. Replace the lid to allow the kale to soften using the “keep warm” function.
- Once the kale is at your desired texture, stir in the heavy cream. Heat through.
- Serve topped with the cooked bacon and grated parmesan if desired.
Notes
Calories: 375 Net Carbs: 5 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.