Zuppa Toscana Soup - Instant Pot

Zuppa Toscana Soup - Instant Pot 

1 lb mild Italian sausage, casing removed 

3 cloves garlic, minced 

1 onion, diced 

1/2 tsp oregano 

3 russet potatoes, chopped 

6 cups chicken broth 

Kosher salt to taste 

Freshly ground black pepper

300 grams spinach, chopped 

1 cup heavy cream 

2 tbsp flour

2 tbsp water 

1/4 cup bacon, cooked and chopped 

Set a 6 qt Instant pot to high sautée. Add sausage, stirring get frequently, crumbling the sausage until lightly browned, approximately 3 - 5 minutes.  Drain excess grease. 

Add garlic, onion and oregano. Cook stirring frequently onions have become translucent, approximately 3 - 5 minutes. Stir in potatoes and chicken broth. Season with salt and pepper. Stir to combine. 

Select pressure cook, adjust pressure to high and set time for 5 minutes. It will take approximately 20 minutes to come to pressure. When finished QR to release the pressure. 

Add spinach and heavy cream and stir u till well combined. Change to sautée setting, mix flour and water and add to pot, stirring. Being to a boil and simmer until soup thickens slightly. 

Serve.