Whole30 Zuppa Toscana is one of my favorite meals to make in my instant pot on a cold, wintery day. It’s rich, creamy, and tastes authentic while remaining Paleo and gluten-free. Double the batch for you and your family and enjoy this healthy Whole30 soup for lunches or dinners for the week.
This Paleo recipe has everything to make it a full family friendly meal containing protein, veggies, and hearty potatoes for good measure! If you want to avoid using potatoes you can use cauliflower florets instead.
Instant Pot Whole30 Zuppa Toscana Ingredients
This Whole30 soup is fairly easy to make, and only requires some standard paleo and Whole30 ingredients. You’ll need a can of unsweetened coconut milk, sausage and bacon (both with no sugar added), kale, onion and some spices. You could also swap the kale for baby spinach if you prefer, I do this sometimes depending on what I already have for greens in the fridge!
Since it was time to stock up on some essentials like garlic, chicken broth, coconut milk, even salt and pepper for around the kitchen I knew I needed to place an order. This was made easy by going to Thrive Market which has all my favorite kitchen staples. You can shop too with my discount! I know I could have easily just gone to Target or Walmart to get these ingredients but I love the convenience of ordering online with Thrive Market or Amazon when I actually take the time to plan out my meals.
How to Make Whole30 Zuppa Toscana Soup
Now to the fun part! First you’re going put your instant pot on sauté mode to fry up your bacon until crisp, place it on a plate or cutting board to cool and then add in the sausage. Brown the sausage, and drain the grease from the sausage and instant pot and set aside. Next you’ll sauté your onions with some minced garlic until they’re soft. This is a huge reason I love the instant pot, all of this can be achieved with just your pressure cooker!
Related: Whole30 Compliant Bacon Brands & Where to Find Them, Whole30 Compliant Sausage & Where to Find Them
Put all these ingredients back into your instant pot, add your chicken broth, coconut milk, and potatoes and all other ingredients, with the exception of the kale. Stir to incorporate, then cook on high pressure for 5 minutes. Once the cooking cycle is complete you can remove the lid and stir in your kale allowing it to soften. Dish up and enjoy!
This Whole30 instant pot zuppa toscana recipe is pretty versatile, you can use mild or spicy Italian pork sausage or substitute with ground chicken or turkey sausage if you prefer. Same goes for kale, feel free to swap out for some spinach instead!
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- 6 slices of bacon
- 1 lb ground sausage
- 1/2 tsp red pepper flakes (omit if you don’t want any spice)
- 1/2 medium yellow onion, diced
- 2 tbsp minced garlic
- 1 lb golden potatoes, diced
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp black pepper
- 4 cups chicken broth
- 1 (14.5 oz) can unsweetened, full-fat coconut milk
- 3 cups kale, stems removed and roughly chopped
- Put the instant pot on sauté mode and once it’s hot, add the bacon and cook. Once done, transfer from the instant pot to a cutting board. Then add in the ground sausage and brown. Once browned, drain the grease from the instant pot.
- Add the minced garlic and diced onion and sauté for about 2-3 minutes until garlic is fragrant and onion is translucent. Press cancel to take the instant pot off of sauté mode. Chop the bacon and then add bacon and sausage back into the instant pot, along with all of the remaining ingredients except for the kale.
- Place the lid on the instant pot and make sure to seal the pressure release valve. Cook on manual high pressure for 5 minutes. Once done, do a quick release and open the lid. Stir in the kale, add any additional salt and pepper and serve.
- Optional: reserve a few pieces of the chopped bacon for topping.
Keywords: whole30 instant pot, paleo instant pot, whole30 soup, whole30 zuppa toscana
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