Pressure Cooker Sausage Minestrone

Ingredients

• 1 lb (0.5 kg) mild Italian sausage meat
• 5 cups no-salt-added chicken broth
• 2 cups chopped onions
• 2 cups chopped zucchini
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 can (28 oz/796 mL) diced tomatoes
• 1 can (14 oz/398 mL) diced tomatoes
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• 1 cup macaroni or small shell pasta
• 4 cloves garlic, finely chopped
• 1 tsp salt
• 1 tsp freshly ground pepper
• ½ cup chopped fresh basil
• ½ cup chopped fresh parsley

Directions

1. Sauté sausage in an 8 quart pressure cooker over medium heat, stirring to break up sausage meat, until browned and completely cooked, about 8 minutes.
2. Add 1 cup broth and cook, scraping to loosen browned bits.
3. Add remaining 4 cups broth, onions, zucchini, carrots, celery, tomatoes, beans, macaroni, garlic, salt and pepper; stir to combine. Cover with lid and lock it in place. Bring to high pressure over high heat.
4. Cook for 15 minutes, adjusting heat as needed to maintain high pressure.
5. Carefully remove from heat and allow steam to release naturally for up to 15 minutes. Keeping a safe distance or using a wooden spoon, quickly release remainder of pressure according to manufacturer’s instructions.
6. Wearing oven mitts, carefully open lid away from yourself to protect from steam. Stir in basil and parsley.