Instant Pot Zuppa Tuscana

Ingredients:
1 pound hot Italian sausage
2 teaspoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon dried oregano
6 cups low-sodium chicken broth
3 large russet potatoes, peeled and diced
2 cups chopped spinach
3/4 cup heavy cream
Parmesan cheese to serve
Instructions
Set the Instant Pot to sauté and add olive oil.
When the Instant Pot is hot, add the sausage and the onion. Break apart with a spoon or spatula, and cook for about 5 minutes, until the sausage is cooked through.
Add the garlic and cook for an additional 1-2 minutes.
Add the chicken broth, potatoes, and dried oregano, and stir in.
Put the lid on the Instant Pot, lock, and turn the pressure cooker on to high. Cook for 5 minutes, then let the Instant Pot naturally release for 10 minutes, before finishing with the quick release to unlock.
Stir in the spinach and the heavy cream for about 2 minutes, until the spinach starts to wilt.
Serve topped with optional parmesan cheese.
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