Instant Pot Dairy Free Creamy Zuppa Toscana - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Woodhaven Place for same day cooking instructions.

42 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Set Instant Pot to saute and place coconut oil and onions in inner pot. Cook until onions become shiny.
3. Add sausage to the inner pot and cook thoroughly.
4. Add garlic and cook an additional 30 seconds.
5. Add chicken broth, potatoes and carrots. Hit cancel saute.
6. Lock lid into place and seal steam nozzle.
7. Cook on high pressure for 8 minutes.
8. Quick release pressure.
9. Remove indicated amount of reserved chicken broth and place in blender with cooked sweet potatoes until creamy.
10. Add mixture back to the soup and stir well to incorporate.
11. Turn off the Instant Pot and stir in the kale until it wilts.
12. Let cool.
13. Divide among indicated number of freezer bags, label & freeze.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in the microwave for 1-2 minutes or until heated through.