Italian

PRESSURE COOKER ZUPPA TOSCANA is for Dinner.

PRESSURE COOKER ZUPPA TOSCANA takes 30 minutes to prepare.

PRESSURE COOKER ZUPPA TOSCANA takes 30 minutes to cook.

PRESSURE COOKER ZUPPA TOSCANA makes 8 servings.

The ingredients for PRESSURE COOKER ZUPPA TOSCANA are:

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

Here is how you make PRESSURE COOKER ZUPPA TOSCANA:

Instant PotServing Size:?8 bowls

The nutritional information for PRESSURE COOKER ZUPPA TOSCANA is:

• Servings Per Recipe: 8
• 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

PRESSURE COOKER ZUPPA TOSCANA is Italian cuisine.