Instant Pot Bariatric Low Carb Zucchini and Sausage Soup

A friend sent me this recipe to use up an overabundance of zucchini from my garden. I made a few changes to make the flavors more to my family's preferences and it was amazing! It's even picky eater approved!

If you're a regular reader, you know that I have a large vegetable garden every summer that usually gives me a nice harvest, however this year's garden is really producing. I mean, REALLY producing. I'm picking 6 zucchini a week and I have peppers, honeydew, and cantaloupe coming in like crazy. My tomatoes are not turning red even though the plants are loaded. Not sure what's going on there, but anyway...

A friend shared this recipe on Facebook and I knew I wanted to try it. I made a few tweaks to it to change the flavors a bit and I also made the recipe in my electric pressure cooker (instant pot) instead of on the stovetop like the original recipe recommended. This made about 4 quarts for me, but may make more or less depending on the size of the zucchini you have. I also doubled the original recipe so I'd have some to freeze for later!

I peeled my zucchini before adding based on my friend's recommendation, but you can leave the skin on if you wish. Also, don't add the zucchini until the last 10 minutes of cooking, or you'll end up with mush since they are all water!

Below is my take on the sausage/zucchini soup. Enjoy!