Copy Cat Instant Pot Olive Garden Zuppa Toscana || What's Cookin' Wednesday || Trunk or Treat

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk provides a lower-calorie alternative while still adding creaminess.

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is often more affordable.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs, while sweet potatoes add sweetness.

Turn the Instant Pot to high sauté mode.

Add 1 tablespoon of olive oil to the pot.

Add 1 pound of Italian sausage and brown it using a meat masher.

Add 5 cloves of minced garlic and a pinch of red pepper flakes.

Add 1 whole diced onion and cook until soft and translucent.

Stir in 1 teaspoon of black pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of oregano.

Add 3 russet potatoes, diced into large chunks (about 1 inch).

Pour in 6 cups of chicken stock.

Seal the lid and set the Instant Pot to pressure-cook for 5 minutes.

Once the timer goes off, perform a quick release of the pressure.

After the pressure is released, add 1 cup of heavy whipping cream and stir it in.

Add kale a handful at a time, allowing it to wilt before adding more, totaling about 1 to 2 cups.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens