Pressure Cooker Olive Garden Zuppa Toscana (Italian Soup

• Meat

  • 4 slices Bacon, rough
  • 1 lb Italian sausage, hot

• Produce

  • 4 Garlic cloves
  • 2 cups Kale, fresh
  • 1 Onion
  • 3 Potatoes, large

• Canned Goods

  • 1 1/2 qt Chicken stock/broth

• Dairy

  • 1 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on thisoldgal.com

Description

Ingredients

• 1 pound Hot Italian Sausage, casing removed
• 4 slices Bacon, rough chopped
• 3 Large Potatoes, UNpeeled and sliced ¼ thick
• 1 Onion, chopped
• 4 Garlic Cloves, minced
• 1½ quarts Chicken Stock/Broth
• ¼ cup water
• 2 cups Fresh Kale, Chiffonade (sliced into ribbons)
• 1 cup Heavy Cream

Directions

• Select the Sauté or Browning function on your Pressure Cooker 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, if necessary.
• Add Chicken Broth, water and potatoes.
• Lock on lid and close Pressure Valve.
• 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 to the cooking pot and stir until wilted. Add cream and combine.
• Place in serving bowls and top with bacon.