Minestrone Ticinese 5 Qt Pressure Cooker Recipes

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.

SLOW-COOKER MINESTRONE

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

HEARTY MINESTRONE SOUP (INSTANT POT®)

Steps:

• Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.
• Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.

MANDARIN CHICKEN - 2.5-QT. PRESSURE COOKER

Steps:

• In the pressure cooker, combine chicken, vinegar, stock and onions.
• Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure.
• Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual.
• Remove the lid. Transfer the chicken to a platter and keep warm.
• Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce.
• Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens.
• Serve the chicken over cooked noodles. Add pepper to taste.

SLOW-COOKER VEGETABLE MINESTRONE

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.