Pressure Cooker Mini - Tortellini Soup

Serves 5 in about 20 minutes. The pressure cooker brings ground beef turkey* and parmesan cheese together.

Ingredients

• ½ lb lean ground beef or turkey* (93% lean)
• ½ small sweet onion, chopped
• 2 small carrots, chopped
• 2 small cloves garlic, pressed or finely minced
• 1 tsp fresh ginger, grated (or 1/4 tsp powdered)
• 3 ¼ cups chicken or vegetable broth, low sodium
• 1 bay leaf
• 1 sprig fresh thyme (or 1/2 tsp dried)
• 1 sprig fresh rosemary, about 3-4 inches long
• 1 cup mushrooms, thickly sliced
• ½ tsp kosher salt (or 1/4 tsp table salt)
• ¼ tsp pepper
• 1 15 oz can white beans, drained & rinsed
• 1 cup refrigerated tortellini
• ¾ cup sweet potato, cubed
• Grated parmesan cheese

Method

1. Turn the pot on to the Sauté function (Normal/Med heat). When the display reads "Hot" add the meat (add a little oil if using ground turkey). Cook, while stirring now and then, until almost done.
2. Stir in the onion and carrots and stir. Simmer a few minutes, while stirring now and then, until onion starts to turn translucent.
3. Tip in the garlic and ginger. Stir.
4. Tip in broth and stir.
5. Stir in bay leaf, thyme, rosemary, mushrooms, salt, pepper, and beans (also sweet potato, if using).
6. Mix in the tortellini.
7. Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
8. Cancel the Sauté function.
9. Press Pressure Cook (Manual) and then the + or - to choose 5 minutes.
10. When the cooking cycle ends, let the pot sit for 5 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam.
11. When the pin in the lid drops, open the lid and stir the soup. Taste and adjust salt, if needed.
12. Garnish as desired and serve.

More instant pot ideas are in the instant pot collection.