Pressure Cooker Zuppa Toscana

Pressure Cooker Zuppa Toscana

Ingredients:

1 lb. ground Italian sausage

1.5 lbs. red potatoes, quartered

4-5 slices bacon, cooked & diced

3 cloves of garlic, minced

1/2 onion, diced

2 t dried oregano

4 c. chicken broth (32 oz)

1 t salt

1 t pepper

1 c heavy cream

2-3 c baby kale (you can sub spinach if you'd like)

Directions:

1. Add insert to pressure cooker.

2. Set to saute and add a little olive oil to bottom of insert.

3. Saute onions until translucent, then add garlic and saute for 30 seconds longer.

4. Add sausage and brown in insert.

5. Add garlic, bacon, oregano, salt and pepper and stir.

6. Add chicken broth.

7. Quarter red potatoes while broth is heating.

8. Add potatoes to insert.

9. Lock lid in place and set to high pressure for 10 minutes.

10. Once cook time is complete, use a quick release to release pressure.

11. Stir in kale and heavy cream.

12. Serve with warm crusty garlic bread.