Last updated on March 30th, 2022 at 07:11 am
Keto Zuppa Toscana
- Pressure Cooker
- 1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
- 1 tbsp olive oil
- 1 cup onion diced
- 8 cloves garlic minced, fresh
- 8 cups chicken broth low sodium
- 12 oz. kale frozen, chopped or fresh, chopped
- 12 oz. cauliflower florets frozen or fresh
- 1/2 cup bacon pieces cooked
- 1 cup heavy whipping cream
- 1 teaspoon red pepper flakes optional
- 1/2 to 1 teaspoon salt salt to taste
- Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
- When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
- Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
- Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
- Set Steam Release Valve to [Sealing] to pressure cook.
- Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
- Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
- Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
- Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
- Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
- Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
- Serve and enjoy!