Tomato-Basil Tortellini Soup Pressure Cooker Recipe

Tomato-Basil Tortellini Soup Pressure Cooker Recipe

Ingredients

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

• 3 tablespoons olive oil
• 1 large white onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, coarsely chopped
• 6 cups reduced-sodium chicken broth or homemade chicken stock
• 1/8 teaspoon red pepper flakes
• 1 (28-ounce) can tomato puree
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 (9-ounce) package fresh cheese tortellini
• 1 cup minced fresh basil
• salt and freshly ground black pepper
• ¾ to 1 cup shredded or grated Parmesan cheese, for serving
• extra virgin olive oil, for serving.

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
2. Add onion and cook, stirring often, until softened, about 5 minutes
3. Add the garlic and cook, stirring, until just fragrant, 30 to 60 seconds; do not brown or it will get bitter
4. Add the carrot, broth, and pepper flakes
5. Stir in the tomato puree, diced tomatoes with their juice, and tortellini
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 5 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 10 minutes
12. Be careful of the steam as you remove the lid
13. Stir in the basil and let stand 2 minutes
14. Season with salt and pepper to taste
15. Serve nice and hot with the grated cheese on the side
16. Drizzle each bowl with some very green fruity olive oil

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