Whole30 Instant Pot Zuppa Toscana


  • 2 tbsp ghee
  • 1lb mild or hot sausage
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 6 cups reduced sodium chicken broth
  • 78 medium red potatoes, unpeeled and chopped
  • 1 package frozen chopped spinach, thawed
  • 8 oz coconut milk
  • Salt and Pepper, to taste


  1. Set Instant Pot to saute; add ghee, sausage, onion, and garlic until sausage is browned; drain grease.
  2. Add chicken broth and potatoes.
  3. Lock Instant Pot lid and set vent to sealing.
  4. Set to manual for 5 minutes and when Instant Pot beeps allow to natural pressure release for 10 minutes.
  5. Open lid and add spinach and coconut milk, stir.
  6. Add salt and pepper to taste and serve
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