PRESSURE COOKER ZUPPA TOSCANA

Name: PRESSURE COOKER ZUPPA TOSCANA Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 tbsp Butter salted; 1 cup Parmesan Cheese grated; 12 fl oz Milk canned evaporated nonfat; 1 cup chopped Onions raw; 2 cup Spinach fresh; 45 Corn Starch; 16 tsp Better Than Bouillon Chicken Base Organic Reduced Sodium; 3 serving Garlic (1 clove); 2 serving Bacon - Oscar Mayer Center Cut 3 slices; 5 serving Aidells Chicken Sausage - Roasted Garlic & Gruyere Cheese (1 link); 897 gram(s) Potato - Plain Baked Russet Potato

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 tbsp Butter, salted 1 cup Parmesan Cheese, grated 12 fl oz Milk, canned, evaporated, nonfat 1 cup, chopped Onions, raw 2 cup Spinach, fresh 45 Corn Starch 16 tsp Better Than Bouillon Chicken Base, Organic, Reduced Sodium 3 serving Garlic (1 clove) 2 serving Bacon - Oscar Mayer Center Cut 3 slices 5 serving Aidells Chicken Sausage - Roasted Garlic & Gruyere Cheese (1 link) 897 gram(s) Potato - Plain Baked Russet Potato

Directions

Instant Pot

Serving Size:�8 bowls

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 395.1
Total Fat: 17.2 g
Cholesterol: 72.5 mg
Sodium: 1,510.6 mg
Total Carbs: 39.8 g
Dietary Fiber: 3.4 g
Protein: 24.1 g

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