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!
Ingredients
- 2poundsfrozen cauliflower florets
- 1cupbone broth
- 2poundsnitrate-free ground Italian sausage
- 8ouncesbaconchopped
- 2cupsyellow onionfinely chopped
- 6cupsceleriacpeeled and diced
- 6cupsbone broth
- 1tablespoonsalt
- 1teaspoonblack pepper
- 1bunchkaletorn from stems and into bite-size pieces
Instructions
Cauliflower "Cream"
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.