Instant Pot Keto Zuppa Toscana

I really love soup and my instant pot!  I use the instant pot for soups more than anything else.  It’s so easy to use and infuses the soup with flavor as if you slow cooked it all day.  For many years I made Zuppa Toscana using potatoes.  Adapting it to fit my keto lifestyle was easy using simple swaps.  Cauliflower is the perfect replacement for the potatoes.  I don’t even miss peeling all of those potatoes!  Another reason this recipe is so easy is the use of frozen veggies.  I like to use spinach in my version but of course you can use kale.  I hope you enjoy!

Instant Pot Keto Zuppa Toscana

4.19 from 16 votes

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Servings: 6

Author: Natasha Newton - Keto is life

Ingredients

• 2 tbsp avocado oil olive oil can be used
• 1 pound Italian Sausage
• 1/2 cup onion diced
• 2 cloves garlic minced
• 4 slices bacon diced
• 3 cups broth I use vegetable
• 12 ounces Frozen Cauliflower
• 10 ounces Frozen leaf spinach
• 2 tsp Italian seasoning
• 1 cup heavy cream
• shredded parmesan cheese
• Crushed red pepper

Instructions

• Turn instant pot to saute mode and add oil to pot.  Put sausage, onion, garlic and bacon in pot.  Cook until sausage and bacon are browned.  Drain if necessary and return to pot. 
• Pour in broth and add cauliflower, spinach and Italian seasoning.  Set instant pot to manual mode - 6 minutes.  After it finishes allow it to natural release pressure.  When it's finished the lid will unlock.  
• Stir in heavy cream.  Serve soup garnished with parmesan cheese and crushed red pepper. 

Notes

Macros are calculated on the brands I use.  

Net Carbs 5.3 g

Total Carbs 8.5 g

Fiber 3.2 g

Protein 17. 2 g

Fat 47 g

Calories 524

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