(Prep + Cook Time:
twenty or so minutes | Servings: 8)
Nutrition Facts (Per Serving):
- Calories: 233
- Protein: 9g
- Carbs: 18.5g
- Fat: 14.3g
- Fiber: 2.4g
Ingredients:
- 1 lb. ground chicken sausage
- 3 (14.5 oz.) cans of chicken broth
- 1 (12 oz.) can of evaporated milk
- 6 diced slices of cooked bacon
- 3 cubed russet potatoes
- 2 cups chopped spinach
- 1 cup of diced onion
- 1 cup shredded dairy products
- 3 minced garlic cloves
- 3 tbsp. cornstarch
- 1 tbsp. butter
- 1/2 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Preparation:
- Brown the sausage with your PPCXL and plate greater paper towel, so that it absorbs excess grease.
- Add butter to pot and melt. Add onion and cook for 5 minutes until soft.
- Add garlic and cook by way of example more minute.
- Pour inside a can of broth and add seasonings.
- Put diced potatoes inside steamer basket and minimize into cooker.
- Close the lid. Select *Chicken/Meat* and adjust time and energy to 5 minutes.
- When the timer beeps, hit *Cancel* and quick-release pressure to ensure success.
- Pour in remaining two cans of broth.
- In a separate bowl; whisk cornstarch after a little evaporated milk until smooth.
- Add inside the rest with all the evaporated milk.
- Pour into pot thus hitting *Chicken/Meat* again.
- Simmer the soup until boiling.
- When the soup has thickened, add 3/4 cup of cheese, sausage, potatoes, spinach and three pieces with the bacon. Top with remaining cheese and bacon before serving.
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