Here we go 2020! Can you believe we’re starting a new decade?! I hope you all had a wonderful holiday season and you were able to relax, have some fun and spend time with friends & family. I enjoyed myself, but now we’re getting back into the swing of things and getting back into the routine. I’ve been playing around with new recipes and been wanting to do more recipes that can be done in the instant pot, as well as the stove top if you’d rather do it that way. I know many of you may have gotten an instant pot for Christmas and are wondering what you can make with it.
I’ve had the most success with soups, stews and things like Coq Au Vin which usually require a long cooking time. I’ve tested doing things in the instant pot and stove top and generally the taste is somewhat better coming from the instant pot as the flavors are better developed when its been pressure cooked. It tastes like its been simmering for a long time, where it may have been under high pressure for only 10 minutes. I love how it has the saute option and use that feature a lot. I find it so important to brown the meat and veggies first so you can really get some caramelization going.
Zuppa Toscana is really just a tuscan soup that’s pretty rustic and flexible with what you put in it. You really could use whatever type of sausage you like (including vegan sausage), and other types of veggies. I really like this combo and adding the potato so it makes it more of a hearty dish. I made some focaccia to go on the side and it was a great accompaniment. I’ve tried a couple of focaccia recipes, but this one from Gimme Some Oven is by far the best one I’ve tried to date. Its actually very easy to follow and every time I’ve made it, it comes out perfect.
I recommend adjusting the spiciness to your taste. If you like it spicy, use a spicy italian turkey sausage. You can also add a bit of chili flakes for some more spice. I omitted these, as well as salt/pepper as I trust you will add that to taste as needed. Different brands of sausages have varying level of spiciness and saltiness, so just add those as you see fit.
- 1 lb or 454 g spicy or mild raw turkey sausage, casing removed
- 1 medium onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- 4 cups or 1 carton of reduced sodium chicken broth
- 3 medium white potatoes diced into small cubes (approx 3 cups, leave skin on)
- 4 cups kale, chopped (approx 1 bunch)
- ½ cup canned full fat coconut milk
- Prepare your veggies by chopping the onion, potatoes & garlic
- Using the saute option, warm the instant pot for 30 seconds. Lightly mist with oil.
- Add the raw turkey sausage that's been removed from the casing. Breaking it up with a wooden spoon into smaller pieces.
- Add the onion, garlic and potatoes and saute together for a few minutes.
- Add the broth. Close the lid to the instant pot making sure the valve is in the closed position.
- Cook on high pressure for 13 minutes.
- Once its finished cooking, do a quick release waiting until its safe to open the lid. Meanwhile, chop the kale.
- Switch to saute option again. Wilt in the kale, and stir in the coconut milk and simmer together for a couple minutes.
- Prepare your veggies by chopping the onion, potatoes & garlic.
- In a large soup pot, warm over medium heat.
- Mist or add a little oil.
- Add the turkey sausage and saute until it starts to brown. Add the onion and cook, stirring frequently until the onion has softened.
- Add in the chopped potatoes to the pot and cook together for a minute or so.
- Add the broth, stir to combine and place the lid on and lower the heat to low/medium.
- Allow to simmer together for 15-20 minutes until the potatoes are fork tender.
- Add in the chopped kale and coconut milk and simmer together for a few minutes until the kale is wilted.
** If not dairy-free, you can use cream or whole milk, if desired.