Mexican Salsa Minestrone Pressure Cooker Recipe

Mexican Salsa Minestrone Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

• 10 cups vegetable broth or chicken broth, homemade preferred
• 1 cup chunky tomato salsa, store-bought or homemade
• ½ large white or yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 white or red waxy potatoes, left unpeeled and cut into bite-size pieces
• 2 medium carrots, diced
• 1 cup diced zucchini
• 1 cup chopped fresh green beans
• 1 cup diced peeled chayote (1 medium chayote)
• 1 cup frozen white corn kernels
• ½ cup frozen petite peas
• ½ cup small soup pasta, such as rosmarina or orzo
• sea salt and freshly ground black pepper
• ½ cup chopped fresh cilantro

Method

1. In a 5- to 8-quart pressure cooker, combine the broth, salsa, onion, garlic, herbs, potatoes, carrots, zucchini, green beans, chayote, corn, and peas
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 10 minutes
6. Remove the pot from the heat
7. Open the cooker with the Quick Release method
8. Be careful of the steam as you remove the lid
9. Stir in the pasta
10. Bring to a boil, uncovered, over high; reduce the heat to a low boil, cover partially (without pressure), and boil gently until the pasta is tender to bite, 6 to 8 minutes
11. Season with salt and pepper to taste
12. Stir in the cilantro
13. Serve nice and hot with warm fresh tortillas and butter on the side

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