Remove the lid and stir in the heavy cream. Do a QUICK RELEASE when the timer is done.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Add 6 cups of chicken broth in with the frozen food. When ready to use, dump ingredients from bag into Instant Pot (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).If youve never worked with greens before, its important to remove the stems and wash any grit off.
Place freezer bag into freezer and it will last up to 90 days. HOW TO MAKE OLIVE GARDENS ZUPPA TOSCANA: First chop up the kale. Add Italian sausage, breaking it up with your spatula and saut until cooked through (5 min). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot. Simmer until the potatoes are tender and stir occasionally. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and saut until browned (5-7 mins). Toss in the potatoes, broth, water, and liquid smoke. Ingredients 1 pound Italian sausage (I recommend spicy) 3 garlic cloves, minced 1 medium white onion, peeled and diced 1.5 pounds Yukon Gold potatoes. Add the cooked meat and onions, diced potatoes, and chopped kale to the crockpot. Then add in sausage and cook until brown and barely crispy. On the stove, sauté diced onion until translucent. Whisk together until no clumps of separated coconut cream remain. It starts with an easy but delicious Italian sausage recipe, made. Simply brown your aromatics, add the broth, and simmer until everything is creamy and tender Sauté the onion and sausage until browned, then add in the garlic. Set your crockpot to low and add water, vegetable bullion, and coconut milk. Add in the garlic, red pepper, potatoes, salt and pepper, kale, and cooked bacon into the bag. This Whole30 soup is rich and creamy like traditional Zuppa Toscana but totally dairy free.Stir to combine and scrape the bits from the bottom of the pot. Add the potatoes and pour in the chicken stock. Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Add heavy cream and cook until thoroughly heated. Drain excess the sausage drippings from the pan (if necessary). Cook until boiling Add potatoes and cook until soft, about half an hour. Mix together chicken bouillon and water, then add it to the onions, bacon and garlic. Let the bag cool down (if still hot from the cooked ground sausage). In the same pan, saut bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
Cook the sausage and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container.Try our most popular Instant Pot recipe: Instant Pot Cheesy Chicken and Rice How to turn this into a freezer meal: