Instant Pot/Pressure Cooker Zuppa Toscana Soup
 
 
Author:
Ingredients
  • 2 Tbsp. Olive oil
  • 1 pkg. Chicken Sausage or any, sliced
  • 4 Large potatoes or 6 to 8 small ones, sliced
  • 1 Large Onion, diced
  • 3 Garlic cloves, diced
  • 6 Cups Low-Sodium chicken broth
  • 1 Cup Sour cream and 1 to 2 Tbsp. Flour
  • 1 pkg. Fresh Spinach or Kale
  • ½ Cup Bacon bits
  • salt/pepper to tast
Instructions
  1. Select Sauté mode on IP. When "Hot" add Olive oil and saute: onion, sausage and potatoes until onions are translucent, about 5 minutes.
  2. Click "Cancel".
  3. Add Chicken broth. Close the lid and Pressure valve.
  4. Select "Manual" for 6 minutes.
  5. When done cooking wait 10 minutes for Natural Pressure Release and then do a Quick Release.
  6. Open and stir the soup.
  7. Select "Saute" again.
  8. Add sour cream/flour mix and mix well. Add spinach and stir until wilted.
  9. Add bacon.
  10. Click "Cancel".
  11. Serve with sliced green onions and additional bacon, if you like.
  12. Enjoy!
Recipe by Crafty Cooking by Anna at https://www.craftycookingbyanna.com/video-recipe-instant-pot-zuppa-toscana-soup/