Zuppa Toscana (Instant Pot)

Shared by: Iris

I recently have used the Autoimmune Protocol (AIP) to help with my autoimmune disease and figure out what foods could be causing me inflammation. The elimination phase can be quite restrictive in terms of what you can eat but I found this great soup recipe that really got me through that phase and even though I've now already reintroduced most of the foods, I will continue to make this soup because it's that good!


4 slices of bacon, chopped
1 lb ground pork
1 teaspoon each of dried basil, dried oregano, dried parsley, dried thyme, garlic powder, dried minced onion and sea salt
2-3 medium white sweet potatoes, peeled and cubed into bite-sized pieces (I used Japanese sweet potatoes)
4-6 cups broth or water (I used water)
1 bunch curly kale, destemmed and finely chopped
1 can coconut milk


Prep your ingredients. Chop the sweet potato and kale, and slice the bacon. Pre-measure the seasonings into a small bowl.

Set your Instant Pot to sauté mode and add a small drizzle of olive oil to the insert. Once your Instant Pot is warmed up, add chopped bacon and ground pork and sauté, stirring occasionally, until browned and cooked through. Add all the herbs and seasonings and stir to incorporate. Turn the Instant Pot off.

Add cubed sweet potato and broth or water. Give it one more stir and then seal and set on high pressure for 15 minutes.

Once the cooking cycle is complete, let the pressure release naturally for about 15 minutes before manually releasing it (be sure not to burn yourself. Use a wooden spoon or a towel to turn to “venting”).

Add kale and coconut milk. Stir and then cover for about 10 minutes, or until the kale is wilted. Serve warm.


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