Instant Pot Zuppa Toscana
1 lb pasture raised Italian sausage (NOTE: If you’re vegetarian or vegan, use veggie sausage!)
1 yellow onion diced
3 cups packed with chopped kale (or any other greens)
2 cups baby rainbow potatoes chopped in half
3 cloves garlic grated
1 can full fat coconut milk
1.5 cups water or low sodium broth
1 tsp salt
1/2 tsp black pepper (I used almost 1 tsp because I like a peppery broth but start with 1/2 and add more if you wish)
1/2 tsp crushed red pepper (Use less if you can’t tolerate spice)
1 tsp oregano
1/2 tsp Italian seasoning
1 tbsp lemon juice
1 tbsp olive oil or ghee
Set Instant Pot to saute mode. Add oil, onions, salt, pepper, crushed red pepper, italian seasoning, oregano, and garlic. Saute until onions have cooked down (a few minutes).
Add in sausage and saute until mostly browned.
Add in water and chopped potatoes and give it a good stir.
Cancel saute mode on Instant Pot. Set it to pressure cook mode on high for 10 minutes. Set valve to sealing.
Once done pressure cooking, set valve to venting. Let steam release fully. Remove lid, and add in coconut milk, greens, and lemon juice.
Stir everything well. Taste and adjust seasonings (especially black pepper, crushed red pepper, and salt).
Let everything sit for about 30-60 minutes on “Keep warm” mode on Instant Pot. This allows the flavors to really combine.
Serve hot, garnish with fresh parsley and/or parmesan cheese (optional), and eat with some crusty gluten free or regular bread. Enjoy!