How does Natasha Nicholes’s method for making Zuppa Toscana in a pressure cooker outperform traditional recipes?

I use the same core recipe I shared on my blog, but the pressure cooker changes the game in a few ways:

• Speed: About 30 minutes start to finish, versus roughly an hour on the stovetop. Great for a last‑minute lunch or weeknight dinner.
• Texture: The potatoes turn tender and creamy without falling apart, and the flavors meld faster under pressure.
• Hands‑off time: Once everything’s in and sealed, I’m not babysitting a simmering pot.

Would you like a step‑by‑step of how I adapt the stovetop method for the pressure cooker?