Minestrone Ticinese 5 Qt Pressure Cooker Food

MINESTRONE TICINESE - 5-QT. PRESSURE COOKER

Steps:

• In a 5-quart or larger pressure cooker, heat bacon over medium-high heat.
• After bacon has released some oil, stir in onion. Cook until onion is transparent.
• Add garlic, carrots, leeks, cabbage, celery, tomatoes, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix.
• Secure lid and bring to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 15 minutes.
• Remove from heat. Follow directions for your p.c. for quick release; for Kuhn Rikon, press steam valve with wooden spoon in short bursts.
• Remove lid and remove beef shank. When cool enough to handle, carve meat off bone and cut beef into bite-size pieces. Return beef to soup.
• Add macaroni and rice.
• Secure lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 7 minutes.
• Remove from heat and allow pressure to reduce naturally.
• Remove lid and serve in bowls and garnish with freshly grated Parmesan cheese.

MINESTRONE IN MINUTES

Steps:

• Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.
• Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

CLASSIC MINESTRONE

Steps:

• Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
• Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
• Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

MINESTRONE SOUP WITH TORTELLINI (PRESSURE COOKER)

Steps:

• Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese.
• Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.