Instant Pot Keto Zuppa Toscana (dairy-free, potato-free, nut-free)
Your family will love this hearty and nourishing Instant Pot Keto Zuppa Toscana that’s loaded with veggies, dairy-free, and nut-free (no cashews!). It’s even proven to be a favorite for picky eaters! This Whole30 recipe makes a lot, so you’ll love the leftovers even more!
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The first time I ate Olive Garden’s Zuppa Toscana…
It was allllll over. I was hooked.
I craved that soup for weeks. In fact, I think I made my husband take me to Olive Garden at least once a week for months so I could get my Zuppa fix.
As you can imagine, those weekly “dates” added up, and one day, a friend of mine made the very reasonable suggestion that I learn to make Zuppa Toscana for myself.
(But, but…I wanted someone to make it for meeeeeeee!)
Alas, she was totally right. And honestly, it’s not a difficult soup to make. Especially when you use your Instant Pot!
This Whole30, Paleo, Keto, Dairy-Free, Nut-FreeInstant Pot Zuppa Toscana is different…
- It’s potato-free — great for people who need to avoid nightshades or who are low-carb/keto/THM
- It’s nut-free — every other Whole30 or dairy-free recipe I’ve seen for Instant Pot Zuppa Toscana is made with cashews. Mine isn’t. 😉
I use my favorite, lower-carb potato doppelganger, celeriac, as the potato stand-in.
Though it is literally the ugliest vegetable in the world, celeriac (or celery root) makes a remarkable potato substitute, mimicking the color, texture, and flavor of diced, cooked potatoes.
But hey, a veggie swap is pretty easy when you know what to swap. And if you didn’t know that celeriac makes one heck of a great potato sub, now you do!
Dairy-Free, Keto, Whole30 Instant Pot Zuppa Toscana That’s Also Nut-Free
With many Whole30, keto, and dairy-free versions of this Olive Garden copycat, recipe writers use soaked cashews that are then blended to create a cream.
While I have used this technique myself — and it does make a lovely “cream” — I opted to go for a nut-free option in this Dairy-Free Instant Pot Zuppa Toscana.
Wanna know how I make “cream” without nuts or cream?
My Instant Pot Cauliflower “Cream”!
It still gives your Zuppa that thick, creamy consistency but with added veggies instead of added nuts!
Also, let’s be real honest here: cashews are hella expensive. A couple bags of frozen cauliflower won’t set you back nearly as much.
So, this Nut-Free Instant Pot Keto Zuppa Toscana is budget-friendly, too!
And, your kiddos will be eating their cauliflower and no one but Momma has to know. Muahahahahaha. 😉
This is our family’s favorite soup. For real.
Any time I announce to the family that we’re having Zuppa Toscana, I get not one eyeroll or grumble. My family truly loves this soup.
And I love that they’re eating tons of veggies, like cauliflower, onion, celeriac, and kale!
I also love that this is another way to increase our intake of bone broth.
If you have picky eaters, I highly recommend this soup.
I actually had a friend with 5 picky kids, and though she was reluctant to try this soup, every kid ate theirs and loved it! She was thrilled to find a soup they’d all actually eat!
How To Make Instant Pot Keto Zuppa Toscana
First, get the cauliflower “cream” going.
Add 2 pounds of cauliflower florets and a cup of bone broth to the Instant Pot. Pressure cook for 2 minutes, release the pressure, then blend the cream. Set aside.
You can work on chopping onion and peeling/dicing celeriac while the cauliflower cream cooks.
Next, press the Saute button. Add the ground sausage and some chopped bacon to the pot. Cook until the sausage is browned and the bacon begins to crisp.
Then, add the onions, diced celeriac, more broth, salt, and pepper to the pot. Pressure cook again for 10 minutes.
While it’s cooking, wash and tear one entire bunch of kale.
As soon as the pot beeps, manually release the pressure. Stir in the cauliflower “cream” and chopped kale.
Wait 5 minutes for the kale to soften, then serve!
Here’s the full recipe for this delicious and hearty Instant Pot Keto Zuppa Toscana with no nuts or dairy!
Instant Pot Keto Zuppa Toscana (dairy-free, potato-free, nut-free)
Your family will love this hearty and nourishing Instant Pot Keto Zuppa Toscana that's loaded with veggies, dairy-free, and nut-free (no cashews!). It's even proven to be a favorite for picky eaters! This Whole30 recipe makes a lot, so you'll love the leftovers even more!
- 2poundsfrozen cauliflower florets
- 1cupbone broth
- 2poundsnitrate-free ground Italian sausage
- 2cupsyellow onionfinely chopped
- 6cupsceleriacpeeled and diced
- 6cupsbone broth
- 1teaspoonblack pepper
- 1bunchkaletorn from stems and into bite-size pieces
Add the frozen cauliflower and bone broth to the stainless insert of your Instant Pot.
Press the "Manual" button and adjust the time to 2 minutes on high pressure.
Release the pressure as soon as it beeps.
Transfer the contents of the pot to a blender and blend until smooth. Set aside. Don't wash the pot! Proceed!
For the Zuppa Toscana
Add the ground Italian sausage and bacon to the stainless steel insert of the Instant Pot. Press the Saute button. Cook until the sausage is browned and bacon begins to crisp.
Next, add the onion and celeriac to the pot and cook for 5 to 7 minutes, stirring occasionally.
Add the bone broth, salt, and pepper to the pot.
Secure the lid on the pot, seal the vent, and press the "Keep Warm/Cancel" button.
Then, press the "Manual" button and adjust the time to 10 minutes on high pressure.
When it beeps, immediately release the pressure and stir in the Cauliflower Cream and torn kale.
Wait 5 minutes for the kale to soften, then serve.
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[…] 20. Instant Pot Keto Zuppa Toscana […]
We love this recipe, we’ve made it many times. I’m wondering if it works well frozen/reheated. I’m looking for some good winter postpartum freezer meals.
Absolutely, this recipe freeze really well — there’s no dairy to separate! Glad you’re enjoying this recipe and good luck being a new momma!