Instant Pot Zuppa Toscana

This stuff was good, Todd even went back for seconds. It was easy too. I also don't think that this one is any better or faster in the IP rather than just on the stove, but it didn't dirty any other pans so we will be happy with it.

Ingredients

1 pound Italian Sausage I used Jimmy Dean’s I think

4 slices Bacon, rough chopped

3 Large Potatoes, UNpeeled and sliced ¼" thick (I used red, because they make it pretty, ha ha)

1 Onion, chopped (I only used ½ of an onion)

4 Garlic Cloves, minced

6 cups Chicken Stock/Broth

2 cups Fresh Kale or Spinach sliced into ribbons

1 cup Heavy Cream

Instructions

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Select the Sauté function on your IP and allow to heat.

Add bacon to the Pressure Cooker cooking pot and cook until crisp. Remove bacon to paper towel lined plate and drain most of the grease.

Add onions to the cooking pot and sauté three minutes. Add sausage, breaking up into pieces and sauté until browned, about five minutes. Add garlic to cooking pot and sauté one more minute.

Turn off Pressure Cooker and drain grease.

Add Chicken Broth and potatoes.

Lock on lid and set to ‘seal’ .

Cook at High Pressure for 5 minutes.

When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release.

Add kale or spinach to the cooking pot and stir until wilted. Add cream and combine.

Place in serving bowls and top with bacon. EJOY!