Pressure Cooker Zuppa Toscana

Directions

1. 1
   Select
2. 2
   Saute and add the bacon to the pressure cooking pot. Cook until crisp and remove to a plate lined with paper towels.
3. 3
   Add sausage to the pressure cooking pot and cook until browned.
4. 4
   Remove to a second plate lined with paper towels.
5. 5
   Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.
6. 6
   Add garlic and cook 1 minute more.
7. 7
   Add 1 can chicken broth, salt, pepper, and red pepper flakes to the pressure cooking pot.
8. 8
   Put the steamer basket in the pressure cooker pot.
9. 9
   Add the diced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
10. 10
    Add remaining 2 cans of chicken broth to pressure cooking pot.In a mixing bowl, dissolve cornstarch in a little evaporated milk.
11. 11
    Add to pressure cooking pot along with the remainder of the evaporate milk. Select Simmer and bring to a boil, stirring often. When soup thickens, stir in 3/4 cup Parmesan cheese, spinach, browned sausage, potatoes and half of the crispy bacon.
12. 12
    Serve topped with remaining Parmesan and bacon.