I’m almost shying away from pressure cooker pork recipes, but then I thought I’d toss this one in there as something new and throw you for a loop. Because it’s not quite a pork dish, but then it has sausage in it, which is still pork. But, you get the jest- I’m trying to give you something new here.
Last year, around this time I started the Keto Diet. I’m not much on weighing myself, so I really can’t tell you how much I lost. But I can tell you that it was noticeable, and I felt good too. Actually, when I found out I was pregnant, my grandmaw said “Oh and she just lost all that weight, too.” Nice, maw maw. Nice.
I’ve crafted up a lot of my own Keto Recipes, just basing meals around meat and vegetables. But there’s just something special when you find alternatives to some of your favorite meals- that aren’t so healthy. Like Loaded Cauliflower Mash instead of Loaded Mashed Potatoes. I can’t wait to share that recipe with y’all.
My sister was the first to introduce me to Zuppa Toscana, and I was a little apprehensive with the kale. It was my first time trying kale, but this soup was the bomb diggity. So this Low Carb- Keto- Whole 30- Paleo- friendly Zuppa Toscana alternative may be even tastier than it’s original Olive Garden couterpart.
With cauliflower instead of potatoes and unsweet coconut milk in place of heavy cream, this Low Carb pressure cooker Zuppa Toscana is awesome! What makes everything even better is the fact that it’s all done in the pressure cooker; one dish, minimal cooking time, extra yum.
If you’re familiar with Zuppa Toscana, then you’re basically following the same instructions in just a different order. You don’t even have to worry about eating too much of it, because you will want to eat it all.
Grab your favorite Italian sausage and put it in your pressure cooker. You’ll want to brown it completely on the sear setting. Once it’s cooked through, you’ll want to remove and drain the fat. While the fat is draining, put in your chopped onion cook until soft. Add the ground sausage back to the pot.
Add chicken broth, cauliflower, and all seasoning. Close and lock lid, put on High pressure for 3 minutes. When it’s finished cooking, perform a manual release and immediately add coconut milk and kale. I like to put my pot back onto the sear setting and stir gently until kale wilts.
BOOM. You’re completely done. This Low Carb- Keto- Whole 30-Paleo Zuppa Toscana Soup is finished in less than 30 minutes, but it tastes like it’s been slow cooking all day long. The flavor in this soup is out of this world!
I love topping my soup with a little shredded parmesan cheese. It just gives this soup an extra depth of flavor. I can literally eat this soup every week, and sometimes I do. Because soup is good for the soul, right?
- 1 lb of Italian sausage
- 1 onion chopped
- 3 cloves garlic
- 4 cups chicken broth
- 2 cups fresh kale or less if you prefer
- 1 head cauliflower chopped without stem(2 cups?)
- 1 1/2 cups coconut milk
- 1 tbs salt
- 2 tsp pepper
- 2 tsp cayenna
- Parmesan as topping
Turn your pressure cooker to SEAR and brown your sausage.
Remove to drain.
Add in chopped onion and cook until soft.
Add in minced garlic and cook for another 3-4 minutes.
Add sausage back in with chicken broth, chopped cauliflower, and all seasonings.
Close lid and cook on high for 3 minutes.
Perform a manual release.
Add in coconut milk and kale.
Stir gently until kale wilts, try not to break up cauliflower. You may need to use your sear function again.
Once kale has wilted, you can serve topped with parmesan.