Hearty & Delicious Zuppa Toscana Soup ~ Pressure Cooker Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Turn on the pressure cooker to sear saute on high.

Add 18 or 19 ounces of mild Italian sausage and 2 pieces of thick cut Applewood smoked bacon to the pot.

Saute the sausage and bacon together without removing the grease for flavor.

If desired, skip browning the sausage for a softer texture, but browning is recommended for firmness.

Add 1 bulb of crushed garlic cloves (about 8 cloves) to the pot and cook until fragrant.

Deglaze the pot with 6 cups of chicken stock, scraping the bottom to incorporate the fond.

Add 2 whole peeled Vidalia onions to the pot.

Mix in 1.5 teaspoons of fine grind sea salt, 1 teaspoon of Italian seasoning, 0.5 teaspoon of basil, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, between 0.25 and 0.5 teaspoon of red pepper flakes, and 0.25 teaspoon of black pepper (optional).

Stir the mixture to combine.

Add 1.5 cups of rinsed Great Northern beans and 4 Yukon Gold potatoes (cut into chunks) to the pot.

Seal the pressure cooker lid and ensure the valve is set to seal.

Set the pressure cooker to high pressure for 25 minutes, then start the cooking process.

After cooking, perform a quick release of the pressure.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens