Pressure Cooker Vegetable Tortellini Soup

Serves 4 in about 40 minutes. A pressure cooker recipe built around carrots and parmesan.

Ingredients

• 1 tbsp olive oil
• 1 small sweet onion, chopped
• 2 carrots chopped
• 2 ribs celery, chopped
• 1 bay leaf
• 4 cloves garlic, pressed or finely minced.
• 1 (14 oz) can diced tomatoes, with juice
• ¾ tsp thyme, dried
• ½ tsp italian seasoning
• 1 tsp kosher salt
• ½ tsp pepper
• 1 4" sprig fresh rosemary
• 5 cups vegetable broth (or chicken)
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 3 large mushrooms, sliced
• 2 small zucchini, cut in 2" pieces
• 6 - 8 oz cheese tortellini* (or pesto cheese)
• 2 cups baby spinach (optional)
• Fresh basil leaves
• Grated parmesan

Method

1. Turn on the Sauté function. When display reads “Hot” add the oil.
2. Tip in onions, carrots, celery, and bay leaf. Simmer until vegetables are tender, while stirring now and then.
3. Tip in the garlic and cook for 30 seconds, while stirring the whole time.
4. Stir in the tomatoes, thyme, Italian seasoning, salt, pepper, and rosemary. Stir.
5. Stir in the broth, garbanzo beans, mushrooms, zucchini, and tortellini. Stir.
6. Set the lid on the pot and set the Steam Release Knob to Sealing (not on Ultra).
7. Cancel the Sauté function.
8. Press the Pressure Cook (or Manual) Button, or dial on Ultra. Set time to 3 minutes using the + or - button, or dial.
9. When cook cycle ends, let pot naturally release pressure for 5 minutes. Then manually release the remaining pressure by turning the knob to Venting (or push the button on the Ultra).
10. When the pin in the lid drops down, open the lid and stir the soup. Taste and adjust salt, if needed.
11. If using, stir in the baby spinach leaves and let them sit a instant to wilt in the hot soup.
12. Garnish with chopped fresh basil leaves and parmesan cheese.

More instant pot ideas are in the instant pot collection.