Zuppa Toscana (Instant Pot Version)

Name: Zuppa Toscana (Instant Pot Version)
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 Tablespoon avocado oil; 1 pound uncooked bulk Italian sausage (sweet or spicy); 1 medium onion, chopped; 4 cloves garlic, minced; 1/4 teaspoon red pepper flakes (see note); 2 medium russet potatoes, peeled and cut into 1/2-inch cubes; 1 bunch of fresh kale, stems removed and leaves cut into bite-sized pieces; 1 1/2 quarts chicken broth; 2 Tablespoons red wine vinegar; 1 cup heavy cream or coconut milk; Salt and pepper to taste; Fresh, chopped parsley, shaved Parmesan, and crispy bacon, for garnish (if desired)

Zuppa Toscana (Instant Pot Version) was pinched from <a href="http://www.perrysplate.com/2017/10/zuppa-toscana-instant-pot.html" target="_blank" rel="noopener">www.perrysplate.com.</a>

"Zuppa Toscana (an Olive Garden knock off) is a snap in an Instant Pot and one of our favorite family dinners. Paleo, Whole30, and Keto versions, too!..."

INGREDIENTS

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1 Tablespoon avocado oil

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1 pound uncooked bulk Italian sausage (sweet or spicy)

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1 medium onion, chopped

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4 cloves garlic, minced

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1/4 teaspoon red pepper flakes (see note)

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2 medium russet potatoes, peeled and cut into 1/2-inch cubes

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1 bunch of fresh kale, stems removed and leaves cut into bite-sized pieces

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1 1/2 quarts chicken broth

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2 Tablespoons red wine vinegar

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1 cup heavy cream or coconut milk

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Salt and pepper to taste

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Fresh, chopped parsley, shaved Parmesan, and crispy bacon, for garnish (if desired)

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