Instant Pot Easy Paleo Zuppa Toscana
Ingredients:
- 1 c Onions diced
- 3 cloves Garlic minced or diced
- 3 Russet Potatoes large, cubed
- 0.50 lb Bacon diced
- 1 lb Chicken Sausage
- 1 tbsp Butter or ghee
- 5 c Chicken Broth divided
- 0.50 tsp Sea Salt
- 0.50 tsp Black Peppercorns
- 0.33 tsp Crushed Red Pepper Flakes
- 3 tbsp Arrowroot Powder
- 1.5 c Coconut Cream
- 2 c Baby Spinach fresh, roughly chopped
Instructions:
- Select SAUTE and add the bacon to the Instant Pot. Cook until crisp and remove to a plate lined with paper towels.
- Add sausage to the pot and cook until browned. Remove to a second plate lined with paper towels.
- Add butter to the pot. When the butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.
- Add garlic and cook 1 minute more.
- Add 3 cups chicken broth, salt, pepper, and red pepper flakes to the Instant Pot.
- Put the steamer basket in the Instant Pot. Add the diced potatoes.
- Lock lid in place, select HIGH PRESSURE and 4 minutes cook time and start. When timer beeps, turn off Instant Pot and do a quick pressure release. Carefully remove potatoes and steamer basket from the Instant Pot.
- Add remaining 2 cups of chicken broth to Instant Pot.
- In a mixing bowl, dissolve arrowroot in a little coconut cream. Add to Instant Pot along with the remainder of the cream.
- Select SAUTE and bring to a boil, stirring often. When soup thickens, stir in spinach, browned sausage, potatoes, and half of the crispy bacon.
- Serve topped with remaining bacon.
Nutrition
Calories: 972kcal | Carbohydrates: 52g | Protein: 33g | Fat: 73g | Saturated Fat: 40g | Cholesterol: 125mg | Sodium: 2954mg | Potassium: 1457mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1965IU | Vitamin C: 41.7mg | Calcium: 79mg | Iron: 5.8mg
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