Winter Minestrone Pressure Cooker Recipe

Recipe Category: Soup

pagect=recipes,popular-recipes,soup,:recipes,popular-recipes,most-popular,popular+soup

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

3 tablespoons olive oil
1 large white or yellow onion, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, minced or pressed
1½ teaspoons dried Italian herb blend
¼ cup pearl barley, rinsed and drained
2 medium white or red waxy potatoes (about 12 ounces), left unpeeled and cut into bite-size pieces
2 medium carrots, diced
1 large turnip, peeled and diced
8 cups vegetable broth, homemade preferred
¼ cup tomato paste
1 (15-ounce) can cannellini or red kidney beans, undrained, or 1¾ cups cooked beans
2/3 cup small soup pasta (shells, ditali, or orzo)
2 cups finely shredded green cabbage
sea salt and freshly ground black pepper
1½ cups shredded Monterey Jack cheese, for serving

In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
Add the onion, celery, garlic, and herb blend and cook, stirring often, until the onion is softened, about 3 minutes
Add the barley, potatoes, carrots, turnip, and broth
Place the tomato paste in a dollop right on top
Do not stir it in
Close and lock the lid
Set the burner heat to high
When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
Set a timer to cook for 10 minutes
Remove the cooker from the heat
Open the cooker with the Quick Release method
Be careful of the steam as you remove the lid
Stir in beans and their liquid and the pasta
Bring to a boil over high heat; reduce the heat to a low boil, cover partially (without pressure), and boil gently until the macaroni is tender to bite, 8 to 10 minutes
Add the cabbage and cook over low heat, uncovered, until the cabbage is tender-crisp, 4 to 5 minutes
Season with salt and pepper to taste
Serve nice and hot with the grated cheese on the side

Comments are closed.