Here’s an easy Instant Pot Sausage Kale soup. Create a hearty, comforting low carb soup in your Instant Pot. This soup is easy, delicious, freezes well, and actually tastes even better the next day.
What Is Zuppa Toscana
This delicious keto kale soup that just happens to have Italian Sausage, Kale, Cauliflower, and other goodness in it, and is a soup that I’ve been making for years and years. Why it’s taken me so long to post this recipe is anyone’s guess, but we’re here now so let’s enjoy it.
Low Carb Zuppa Toscana that you can make and enjoy at home! This means no pants necessary. Which means comfort and joy, if you ask me.
Italian Sausage Soup is a classic soup originating from Italy. The term Zuppa Toscana is just a broad term meaning " Tuscan Soup ." This is because the sausage kale soup originated in Tuscany. Olive Garden, sadly, didn’t just make this soup up, although their version has definitely made the soup really popular.
Zuppa Toscana is traditionally made with:
- cannellini beans
- kale
- zucchini
- potatoes
- celery
- carrots
- onion
- tomato
- olive oil
- chili powder
- Italian bacon
However, Olive Garden has a version that has made this Tuscan soup somewhat famous, and it’s made a bit differently using sausage, chicken broth, potatoes, kale, and various spices.
This is a low carb / keto recipe . No potatoes, but still lots and lots of taste. And crazy easy. This keto sausage soup is easy, delicious, freezes well, and actually tastes even better the next day.
What Kind Of Soup Can You Have On A Keto Diet?
Low Carb Soups are great for those on a ketogenic diet. Not only are they filling and warming, but if you choose fattier meats and low carb vegetables , you can have a soup with very balanced keto macros . Moreover, given how well soups reheat, they’re great for meal planning .
I recently created a post with 15 low carb soups for your Instant Pot or Pressure Cooker, so I hope you check those out as well.
And if you’re looking for even more great Instant Pot soup recipes, check out these 38+ Best Instant Pot Soup Recipes !
Is Italian Sausage Good For TheKeto Diet?
Before choosing the Italian sausage for this kale soup recipe , you’ll want to check the nutrition facts. Some variations can sneak sugars in to make them less than desirable for Keto.
However, if there is no added sugars, Italian sausage is generally low in carbs and high in fat. This makes it perfect for a keto soup .
Ingredients You’ll Need
- 1 cup Onion - Provides a sweet, savory base for the soup. As the onions cook, they release natural sugars that balance the spiciness of the sausage and deepen the overall flavor.
- 6 cloves Garlic - Adds aromatic warmth and enhances the soup’s savory profile. Garlic complements the sausage perfectly and infuses the broth with rich, comforting flavor.
- 1 pound Bulk Hot or Mild Italian Sausage - The main source of protein and flavor. The sausage adds richness, spice, and depth to the broth. Using hot sausage brings a pleasant heat, while mild sausage creates a more balanced, savory soup.
- 12 oz Frozen Cauliflower - Acts as a low-carb alternative to potatoes, giving the soup body and creaminess without heaviness.
- 12 oz Frozen Kale - Adds color, texture, and nutrients. Kale brings a mild, earthy flavor that pairs beautifully with the sausage and balances the richness of the broth.
- 3 cups Water - Forms the soup’s liquid base, helping to distribute all the flavors evenly.
- 1/2 cup Heavy Whipping Cream - Adds luxurious creaminess and rounds out the flavors with a silky finish.
- 1/2 cup Shredded Parmesan Cheese - Adds a nutty, salty flavor that enhances the broth’s depth.
How to Make Instant Pot Sausage Kale Soup
Step 1. Turn the Instant Pot to Saute.
Step 2. Chop Onions and Garlic.
Step 3. Add in sausage and break up into crumbles using a wooden spoon. Add in the onions and garlic and mix well.
Step 4. Add in frozen cauliflower and frozen Kale and 3 cups of water. Close the lid on the pressure cooker.
Step 5. Cook on High pressure for 3 minutes, and allow the pressure to release naturally for 5 minutes. Slowly release all remaining pressure.
Step 6. Open the Pot and Stir. Slowly add the whipping cream and stir until the soup is creamy. Mash the cauliflower for a thicker soup if desired.
Step 7. Pour into bowls, grate Parmesan cheese on top of the kale and sausage soup, and devour!
Tips and Tricks
Making Instant Pot Sausage Kale Soup is a quick and satisfying way to enjoy a rich, creamy, and comforting meal with minimal effort. To get the best flavor and texture from your ingredients, here are some helpful tips and tricks to make your soup turn out perfectly every time:
- If you’re squeamish about fat in your soups, you may want to either refrigerate and skim the fat off the soup, or use fully cooked and drained Italian Sausage in your soup. I tend to see fat as a good thing for Keto, but YMMV.
- Use frozen cauliflower if possible for this recipe as the unfrozen, riced cauliflower will cook to mush. Alternatively, you can do what I show in the video, which is to cut larger florets.
- This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.
- You can do this with any sort of fresh meat sausage you prefer.
- You can also use spinach for this soup rather than Kale. A 4 minute cook time will be ideal for spinach. Although it will wilt quite completely at 4 minutes, it will also flavor the soup really well. You can set some fresh spinach aside and stir it into the hot broth after the soup has cooked if you would like to see some fresh leaves in your soup.
Variations
Here are some flavorful and creative ways to customize your Instant Pot Sausage Kale Soup, so you can enjoy it in different styles. Try anything from creamy and indulgent to light and veggie-packed while keeping it just as satisfying:
- Vegetarian Version - Replace the sausage with plant-based sausage crumbles or white beans (like cannellini or navy beans). Use vegetable broth instead of water for depth.
- Chicken - Swap Italian sausage for chicken or turkey sausage to lighten up the dish while keeping that savory, herby flavor.
- Zuppa Toscana Style - Inspired by the classic Olive Garden soup, add diced potatoes instead of cauliflower and finish with a pinch of crushed red pepper and extra cream for a restaurant-style twist.
- Dairy-Free Option - Use coconut milk instead of heavy cream for a rich, creamy texture without dairy. Skip the parmesan or use a dairy-free alternative.
What To Eat With Sausage Kale Soup
Instant Pot Sausage Kale Soup is a hearty, flavorful dish that’s satisfying on its own, but it pairs wonderfully with a variety of sides that complement its creamy, savory goodness. Whether you want to keep things light or add something indulgent to round out the meal, here are some great ideas for what to eat with it:
- Crusty Bread or Baguette - Perfect for dipping into the rich, creamy broth and soaking up every last bit of flavor.
- Garlic Bread - Adds a buttery, garlicky crunch that pairs beautifully with the soup’s spicy sausage and creamy texture.
- Grilled Cheese Sandwich - A gooey, melty sandwich is a comforting and satisfying side that turns your soup into a full meal.
How Long Does It Last?
Instant Pot Sausage Kale Soup stores and reheats beautifully, making it a perfect meal prep option. Once cooled completely, transfer the soup to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it sits, giving you an even richer taste the next day.
To reheat, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to keep the cream and cheese from separating. If the soup thickens after chilling, add a splash of water or broth to loosen it to your desired consistency.
Can I Freeze Italian Sausage Soup?
You bet you can! This soup freezes very well and even tastes better the next day since all the flavors have had a chance to really meld together.
Here’s how I freeze it.
- Let soup cool.
- Separate into freezer-safe containers or souper cubes .
- Add the date to the container.
I prefer to store in individual portions so that they defrost easier or are easier to pop in your Instant Pot to warm. It also makes for a quick lunch without reheating all of your leftovers.
Want More Low Carb Soups?
- Poblano Chicken Soup
- Low Carb Miso Soup with Salmon
- Low Carb Broccoli Cheese Soup
- Stovetop Italian Sausage Soup
- Low Carb Spicy Chicken Soup
- Thai Panang Curry
This Low Carb Italian Kale Soup is so delicious you’ll be glad it makes plenty for leftovers. If you love it as much as I do share it with your friends on Facebook and Pin to make again soon.
Sausage Kale Soup Recipe | Instant Pot Keto Zuppa Toscana
Ingredients
For the Soup
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 6 cloves ( 6 cloves ) Garlic , minced
- ▢ 1 pound ( 453.59 g ) bulk hot or mild Italian sausage , removed from casing
- ▢ 12 oz ( 340.2 g ) Frozen Cauliflower
- ▢ 12 oz ( 340.2 g ) Frozen Kale
- ▢ 3 cups ( 750 g ) Water
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream
- ▢ 1/2 cup ( 50 g ) shredded parmesan cheese
Instructions
- Turn your pressure cooker on to Sauté.
- When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
- Add in the onions and garlic and mix well. Don’t worry about cooking the sausage, the pressure cooker will do that for you. Your job is to just mix everything up.
- Add in the frozen cauliflower and frozen kale. Don’t worry about mixing these, they will mix in as they thaw and cook.
- Add in 3 cups of water and close the pressure cooker.
- Cook on High pressure for 3 minutes, and allow it to release pressure naturally for 5 minutes. Slowly release all remaining pressure.
- Do this in bursts and if your cooker starts to spit or froth, just stop for a few minutes and try again.
- Open the pot and stir. In a slow and steady stream, add the whipping cream and mix until you have a lovely, creamy soup. It’s okay to mash some of the cauliflower with your spoon at this time to get a thicker soup.
- Pour into bowls, garnish with shredded parmesan cheese, and serve.
Watch The Video
- If you’re squeamish about fat in your soups, you may want to either refrigerate and skim the fat off the soup, or use fully cooked and drained Italian Sausage in your soup. I tend to see fat as a good thing for Keto, but YMMV.
- Use frozen cauliflower if possible for this recipe as the unfrozen, riced cauliflower will cook to mush. Alternatively, you can do what I show in the video, which is to cut larger florets.
- This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.
- You can do this with any sort of fresh meat sausage you prefer.
- You can also use spinach for this soup rather than Kale. A 4 minute cook time will be ideal for spinach. Although it will wilt quite completely at 4 minutes, it will also flavor the soup really well. You can set some fresh spinach aside and stir it into the hot broth after the soup has cooked, if you would like to see some fresh leaves in your soup.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Here’s an easy Instant Pot Sausage Kale soup. Create a hearty, comforting low carb soup in your Instant Pot. This soup is easy, delicious, freezes well, and actually tastes even better the next day.
What Is Zuppa Toscana
This delicious keto kale soup that just happens to have Italian Sausage, Kale, Cauliflower, and other goodness in it, and is a soup that I’ve been making for years and years. Why it’s taken me so long to post this recipe is anyone’s guess, but we’re here now so let’s enjoy it.
Low Carb Zuppa Toscana that you can make and enjoy at home! This means no pants necessary. Which means comfort and joy, if you ask me.
Italian Sausage Soup is a classic soup originating from Italy. The term Zuppa Toscana is just a broad term meaning " Tuscan Soup ." This is because the sausage kale soup originated in Tuscany. Olive Garden, sadly, didn’t just make this soup up, although their version has definitely made the soup really popular.
Zuppa Toscana is traditionally made with:
- cannellini beans
- kale
- zucchini
- potatoes
- celery
- carrots
- onion
- tomato
- olive oil
- chili powder
- Italian bacon
However, Olive Garden has a version that has made this Tuscan soup somewhat famous, and it’s made a bit differently using sausage, chicken broth, potatoes, kale, and various spices.
This is a low carb / keto recipe . No potatoes, but still lots and lots of taste. And crazy easy. This keto sausage soup is easy, delicious, freezes well, and actually tastes even better the next day.
What Kind Of Soup Can You Have On A Keto Diet?
Low Carb Soups are great for those on a ketogenic diet. Not only are they filling and warming, but if you choose fattier meats and low carb vegetables , you can have a soup with very balanced keto macros . Moreover, given how well soups reheat, they’re great for meal planning .
I recently created a post with 15 low carb soups for your Instant Pot or Pressure Cooker, so I hope you check those out as well.
And if you’re looking for even more great Instant Pot soup recipes, check out these 38+ Best Instant Pot Soup Recipes !
Is Italian Sausage Good For TheKeto Diet?
Before choosing the Italian sausage for this kale soup recipe , you’ll want to check the nutrition facts. Some variations can sneak sugars in to make them less than desirable for Keto.
However, if there is no added sugars, Italian sausage is generally low in carbs and high in fat. This makes it perfect for a keto soup .
Ingredients You’ll Need
- 1 cup Onion - Provides a sweet, savory base for the soup. As the onions cook, they release natural sugars that balance the spiciness of the sausage and deepen the overall flavor.
- 6 cloves Garlic - Adds aromatic warmth and enhances the soup’s savory profile. Garlic complements the sausage perfectly and infuses the broth with rich, comforting flavor.
- 1 pound Bulk Hot or Mild Italian Sausage - The main source of protein and flavor. The sausage adds richness, spice, and depth to the broth. Using hot sausage brings a pleasant heat, while mild sausage creates a more balanced, savory soup.
- 12 oz Frozen Cauliflower - Acts as a low-carb alternative to potatoes, giving the soup body and creaminess without heaviness.
- 12 oz Frozen Kale - Adds color, texture, and nutrients. Kale brings a mild, earthy flavor that pairs beautifully with the sausage and balances the richness of the broth.
- 3 cups Water - Forms the soup’s liquid base, helping to distribute all the flavors evenly.
- 1/2 cup Heavy Whipping Cream - Adds luxurious creaminess and rounds out the flavors with a silky finish.
- 1/2 cup Shredded Parmesan Cheese - Adds a nutty, salty flavor that enhances the broth’s depth.
How to Make Instant Pot Sausage Kale Soup
Step 1. Turn the Instant Pot to Saute.
Step 2. Chop Onions and Garlic.
Step 3. Add in sausage and break up into crumbles using a wooden spoon. Add in the onions and garlic and mix well.
Step 4. Add in frozen cauliflower and frozen Kale and 3 cups of water. Close the lid on the pressure cooker.
Step 5. Cook on High pressure for 3 minutes, and allow the pressure to release naturally for 5 minutes. Slowly release all remaining pressure.
Step 6. Open the Pot and Stir. Slowly add the whipping cream and stir until the soup is creamy. Mash the cauliflower for a thicker soup if desired.
Step 7. Pour into bowls, grate Parmesan cheese on top of the kale and sausage soup, and devour!
Tips and Tricks
Making Instant Pot Sausage Kale Soup is a quick and satisfying way to enjoy a rich, creamy, and comforting meal with minimal effort. To get the best flavor and texture from your ingredients, here are some helpful tips and tricks to make your soup turn out perfectly every time:
- If you’re squeamish about fat in your soups, you may want to either refrigerate and skim the fat off the soup, or use fully cooked and drained Italian Sausage in your soup. I tend to see fat as a good thing for Keto, but YMMV.
- Use frozen cauliflower if possible for this recipe as the unfrozen, riced cauliflower will cook to mush. Alternatively, you can do what I show in the video, which is to cut larger florets.
- This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.
- You can do this with any sort of fresh meat sausage you prefer.
- You can also use spinach for this soup rather than Kale. A 4 minute cook time will be ideal for spinach. Although it will wilt quite completely at 4 minutes, it will also flavor the soup really well. You can set some fresh spinach aside and stir it into the hot broth after the soup has cooked if you would like to see some fresh leaves in your soup.
Variations
Here are some flavorful and creative ways to customize your Instant Pot Sausage Kale Soup, so you can enjoy it in different styles. Try anything from creamy and indulgent to light and veggie-packed while keeping it just as satisfying:
- Vegetarian Version - Replace the sausage with plant-based sausage crumbles or white beans (like cannellini or navy beans). Use vegetable broth instead of water for depth.
- Chicken - Swap Italian sausage for chicken or turkey sausage to lighten up the dish while keeping that savory, herby flavor.
- Zuppa Toscana Style - Inspired by the classic Olive Garden soup, add diced potatoes instead of cauliflower and finish with a pinch of crushed red pepper and extra cream for a restaurant-style twist.
- Dairy-Free Option - Use coconut milk instead of heavy cream for a rich, creamy texture without dairy. Skip the parmesan or use a dairy-free alternative.
What To Eat With Sausage Kale Soup
Instant Pot Sausage Kale Soup is a hearty, flavorful dish that’s satisfying on its own, but it pairs wonderfully with a variety of sides that complement its creamy, savory goodness. Whether you want to keep things light or add something indulgent to round out the meal, here are some great ideas for what to eat with it:
- Crusty Bread or Baguette - Perfect for dipping into the rich, creamy broth and soaking up every last bit of flavor.
- Garlic Bread - Adds a buttery, garlicky crunch that pairs beautifully with the soup’s spicy sausage and creamy texture.
- Grilled Cheese Sandwich - A gooey, melty sandwich is a comforting and satisfying side that turns your soup into a full meal.
How Long Does It Last?
Instant Pot Sausage Kale Soup stores and reheats beautifully, making it a perfect meal prep option. Once cooled completely, transfer the soup to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it sits, giving you an even richer taste the next day.
To reheat, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to keep the cream and cheese from separating. If the soup thickens after chilling, add a splash of water or broth to loosen it to your desired consistency.
Can I Freeze Italian Sausage Soup?
You bet you can! This soup freezes very well and even tastes better the next day since all the flavors have had a chance to really meld together.
Here’s how I freeze it.
- Let soup cool.
- Separate into freezer-safe containers or souper cubes .
- Add the date to the container.
I prefer to store in individual portions so that they defrost easier or are easier to pop in your Instant Pot to warm. It also makes for a quick lunch without reheating all of your leftovers.
Want More Low Carb Soups?
- Poblano Chicken Soup
- Low Carb Miso Soup with Salmon
- Low Carb Broccoli Cheese Soup
- Stovetop Italian Sausage Soup
- Low Carb Spicy Chicken Soup
- Thai Panang Curry
This Low Carb Italian Kale Soup is so delicious you’ll be glad it makes plenty for leftovers. If you love it as much as I do share it with your friends on Facebook and Pin to make again soon.
Sausage Kale Soup Recipe | Instant Pot Keto Zuppa Toscana
Ingredients
For the Soup
- ▢ 1 cup ( 160 g ) Onion , diced
- ▢ 6 cloves ( 6 cloves ) Garlic , minced
- ▢ 1 pound ( 453.59 g ) bulk hot or mild Italian sausage , removed from casing
- ▢ 12 oz ( 340.2 g ) Frozen Cauliflower
- ▢ 12 oz ( 340.2 g ) Frozen Kale
- ▢ 3 cups ( 750 g ) Water
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream
- ▢ 1/2 cup ( 50 g ) shredded parmesan cheese
Instructions
- Turn your pressure cooker on to Sauté.
- When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
- Add in the onions and garlic and mix well. Don’t worry about cooking the sausage, the pressure cooker will do that for you. Your job is to just mix everything up.
- Add in the frozen cauliflower and frozen kale. Don’t worry about mixing these, they will mix in as they thaw and cook.
- Add in 3 cups of water and close the pressure cooker.
- Cook on High pressure for 3 minutes, and allow it to release pressure naturally for 5 minutes. Slowly release all remaining pressure.
- Do this in bursts and if your cooker starts to spit or froth, just stop for a few minutes and try again.
- Open the pot and stir. In a slow and steady stream, add the whipping cream and mix until you have a lovely, creamy soup. It’s okay to mash some of the cauliflower with your spoon at this time to get a thicker soup.
- Pour into bowls, garnish with shredded parmesan cheese, and serve.
Watch The Video
- If you’re squeamish about fat in your soups, you may want to either refrigerate and skim the fat off the soup, or use fully cooked and drained Italian Sausage in your soup. I tend to see fat as a good thing for Keto, but YMMV.
- Use frozen cauliflower if possible for this recipe as the unfrozen, riced cauliflower will cook to mush. Alternatively, you can do what I show in the video, which is to cut larger florets.
- This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.
- You can do this with any sort of fresh meat sausage you prefer.
- You can also use spinach for this soup rather than Kale. A 4 minute cook time will be ideal for spinach. Although it will wilt quite completely at 4 minutes, it will also flavor the soup really well. You can set some fresh spinach aside and stir it into the hot broth after the soup has cooked, if you would like to see some fresh leaves in your soup.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Sausage Kale Soup Recipe | Instant Pot Keto Zuppa Toscana
Ingredients
For the Soup
- 1 cup Onion diced
- 6 cloves Garlic minced
- 1 pound bulk hot or mild Italian sausage removed from casing
- 12 oz Frozen Cauliflower
- 12 oz Frozen Kale
- 3 cups Water
For Finishing
- 1/2 cup Heavy Whipping Cream
- 1/2 cup shredded parmesan cheese
Instructions
Turn your pressure cooker on to Sauté.
When it is hot, add in the sausage and using a wooden spoon, break up the meat so it is more like ground beef rather than a sausage. In other words, smooth the sausages down and break them into bits. Be ruthless.
Add in the onions and garlic and mix well. Don’t worry about cooking the sausage, the pressure cooker will do that for you. Your job is to just mix everything up.
Add in the frozen cauliflower and frozen kale. Don’t worry about mixing these, they will mix in as they thaw and cook.
Add in 3 cups of water and close the pressure cooker.
Cook on High pressure for 3 minutes, and allow it to release pressure naturally for 5 minutes. Slowly release all remaining pressure.
Do this in bursts and if your cooker starts to spit or froth, just stop for a few minutes and try again.
Open the pot and stir. In a slow and steady stream, add the whipping cream and mix until you have a lovely, creamy soup. It’s okay to mash some of the cauliflower with your spoon at this time to get a thicker soup.
Pour into bowls, garnish with shredded parmesan cheese, and serve.
If you’re squeamish about fat in your soups, you may want to either refrigerate and skim the fat off the soup, or use fully cooked and drained Italian Sausage in your soup. I tend to see fat as a good thing for Keto, but YMMV.
Use frozen cauliflower if possible for this recipe as the unfrozen, riced cauliflower will cook to mush. Alternatively, you can do what I show in the video, which is to cut larger florets.
This soup freezes very well, but it reheats even better. The flavors meld overnight, and the fat forms a layer on top if you choose to remove it.
You can do this with any sort of fresh meat sausage you prefer.
You can also use spinach for this soup rather than Kale. A 4 minute cook time will be ideal for spinach. Although it will wilt quite completely at 4 minutes, it will also flavor the soup really well. You can set some fresh spinach aside and stir it into the hot broth after the soup has cooked, if you would like to see some fresh leaves in your soup.
Sausage Kale Soup Recipe | Instant Pot Keto Zuppa Toscana https://twosleevers.com/low-carb-italian-sausage-kale-soup/
If you’ve been looking for an Instant Pot Dolma recipe, this Instant Pot Unstuffed dolma casserole is the one you need. It’s a great way to make dolmas-without actually having to roll up each grape leaf individually.
This dolma casserole tastes exactly like stuffed grape leaf dolmas, but it’s an easy weeknight supper to put together. Try this and you may never make grape leaf dolmas in the traditional way again!
What Is An Unstuffed Dolmas Recipe?
What are dolmas really? Dolmas are essentially stuffed grape leaves and across the Levant, they are made in a variety of different ways. At the heart of it, you’re looking at grape leaves or if you’re in the Balkans, often cabbage leaves, stuffed with rice and usually some meat. The spices vary across regions.
Dolma means stuffed. But in each case, the grape or cabbage leaves are stuffed individually. You put down a grape leaf, you put in a mixture of raw meat and rice or sometimes bulgur, and you painstakingly roll each one up. You then cook the leaves until the rice and meat are cooked, a squirt of lemon juice, and you’re ready to go.
Dolmas can be eaten hot or cold. I prefer mine–both ways, hah! Eat some hot and eat some cold, I say. Why choose?
How To Make This Unstuffed Dolmas Recipe
I love dolmas , but I hate rolling up each one. Given my lazy efficient disposition, I just can’t even cope with rolling up 1000 grape leaves before we can eat. So most of the time I end up not making them.
I have been wondering for a long time though, WHY they need to be rolled? I mean sure, it’s portable, it’s traditional, and that’s just how it’s done.
But when was the last time I did things traditionally? Ground beef shawarma rice anyone? 30-minute butter chicken recipe ? Butter chicken Pizza?
Yeah, I don’t do things traditionally, BUT I need my food to taste authentic and traditional.
So I decided to just play with this Instant Pot Dolma recipe . If I were a hipster, I’d be calling this deconstructed dolmas. But I am not a hipster.
So I call it unstuffed dolma casserole because in fact, what I did was I used the traditional dolma ingredients, but I cooked it all in one go in one pot.
- With your Instant Pot on Sauté mode, add olive oil to the pot. Add garlic and onions and stir.
- Add the ground beef and break up any large pieces. You’re just trying to break up the ground beef, not cook nor brown it.
- Add rice, grape leaves, parsley, ground allspice, salt, pepper, and water. Stir and immediately close the lid.
- Cook for 4 minutes high pressure. Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- Sprinkle lemon juice and chopped mint and stir with a light hand to incorporate the juice but not break the rice.
How To Cook Ground Beef In The Instant Pot
One thing that’s different about cooking ground beef in the instant pot is that you do not need to brown the ground beef. Pressure cooking will brown and cook the meat just fine. So your job is just to break up the ground beef so it doesn’t cook up as a huge lump of beef, and you are good.
In fact, if you’re new to Instant Pot cooking, you may run into a few issues if you brown the meat. What happens is that the meat might make a brown fond at the bottom of the pot, and unless you very carefully deglaze the pot, you might well get a Burn message on your Instant Pot panel.
So why take a chance, and especially if it’s not going to vastly improve the flavor anyway? I say skip it. I’ve been cooking ground beef without browning in a pressure cooker for years and I assure you, it’s equally delicious without that extra step.
You can also substitute ground lamb or ground chicken for this Instant Pot Dolmas recipe if you’d like.
Getting the burn message and unsure as to why? Check out this article on Everything You Need To Know About The Instant Pot Burn Message!
Want More Easy Casserole Recipes?
- Broccoli Chicken Casserole
- Buffalo Chicken Casserole
- Reuben Casserole
- Low Carb Chicken Cordon Bleu
If you love this Unstuffed Dolmas recipe as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Instant Pot Dolmas Recipe | Unstuffed Dolma Casserole
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) olive oil
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 8 ounces by weight ( 8 ounces by weight ) brined grape leaves , drained and chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Dried Parsley , or 1/4 cup fresh parsley
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Allspice
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 cup ( 250 g ) Water
For Finishing
- ▢ 1/3 cup ( 81.33 g ) Lemon Juice
- ▢ 1/4 cup ( 11.25 g ) Chopped Mint
Instructions
- With your Instant Pot on Sauté mode, add olive oil to the pot. Add garlic and onions and stir.
- Add the ground beef and break up any large pieces. You’re just trying to break up the ground beef, not cook nor brown it.
- Add rice, grape leaves, parsley, ground allspice, salt, pepper, and water. Stir and immediately close the lid.
- Cook for 4 Minutes high pressure. Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
- Sprinkle lemon juice and chopped mint and stir with a light hand to incorporate the juice but not break the rice.
- Serve with Tzatziki on the side.
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 25, 2018
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