Do you Instant Pot? Do you even know what one is? Have you allowed this magical, amazing appliance into your kitchen?
Well, allow me to introduce you to the appliance that is revolutionizing the way busy women (and men) cook today!
To say this appliance has simplified my life is an understatement! It slices, it dices, it cleans, it cooks……well, slight exaggeration, but it does A LOT!
It’s a crockpot, a stove, an electric pressure cooker, a steamer, a rice cooker…..I could go on and on!
Tonight I’m sharing a VEGAN (because my youngest daughter is one), Instant Pot (cuz DUH), version of Olive Garden’s favorite soup (because Olive Garden=YUMMY),
INSTANT POT VEGAN ZUPPA TOSCANA SOUP
Ingredients:
1 package Morning Star Farms Grillers Crumblers **
1 medium onion, chopped
3 cloves garlic, minced
4 cups peeled and chopped potatoes
32 oz vegetable stock
1/2 tsp oregano
salt and pepper to taste
1/2 cup Coconut Cream ***
1 Tbsp Fennel
2 cups chopped Kale
1 Tbsp extra virgin olive oil
Instructions:
* Press the saute button on the instant pot
*Add the extra virgin olive oil and Morning Star Grillers Crumblers and saute until warm, about 5 minutes.
*Add onion, fennel and garlic and saute for another 3 minutes.
*Add potatoes, vegetable stock, oregano and season with salt and pepper. Stir everything together well.
*Lock the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’, pressure set to ‘High’ for 10 minutes. When the cook time is over, turn off the Instant Pot by pressing the power button off. Carefully quick release the pressure.
*Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add the coconut cream and the chopped kale to the pot. Stir everything together.
*Serve warm with nice, crusty bread!
