I made a variation of the recipe from this old gal, and it's amazing! Now I want to go to Olive Garden to try theirs and see how mine compares!
I made a few alterations of the recipe I started with of course, I have to make it my own!
First, I love pancetta and I often find it easier to cook with than bacon because it already comes cut up into little cubes. I buy it in 4oz packages at Aldi for a little over $2. Especially since the original recipe only called for 4 strips of bacon, I used pancetta instead, I didn't want most of a package of bacon laying around. Or you know, in my stomach.
I also just cooked the pancetta with the sausage and left it in because, laziness. I really did not see any reason to take it out and then put it back on top, except maybe it makes a nicer photo op!
|The meat and potatoes in the pot!|
|The finished product!|
- a little bit of olive oil
- 2 tsp of minced garlic (I use this kind in the jar)
- 12 oz pork sausage (you could use a pound, I was also making a quiche and borrowed a little from my pound!)
- 4oz pancetta
- 3 Large Potatoes cut into bite sized slices
- 1 1/2 quarts chicken stock (I used low sodium)
- ground pepper to taste
- onion powder to taste
- 3 cups chopped fresh spinach
- 1 cup Heavy Cream
Turn your instant pot or other electric pressure cooker on saute normal heat (ie not high or low) and pour a small amount of olive oil in the bottom. Allow to heat for 1-2 minutes and add your garlic sauteing for 2-3 minutes. Add the sausage and pancetta to the pot and brown the meat. When the meat is fully cooked (5-7 minutes) turn the pot off and allow to cool before draining the grease (keep the sausage and pancetta in the pot).
Add the potatoes and chicken stock, a little pepper and onion powder (according to your preference) to the pot and set the pressure cooker to manual and set for 5 minutes. After the cook time finishes allow a 10 minute natural pressure release and then you can release the remaining pressure with quick release (I actually let mine NPR 15 minutes because I was busy, and it still turned out fine). Add the spinach and cream. Stir to combine and allow the spinach to wilt before serving.
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