Minestrone Ticinese - 5-qt. Pressure Cooker

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 bacon, slices chopped
• 2 medium onions, chopped (220 g)
• 2 garlic cloves, peeled and minced
• 3 carrots, peeled and chopped
• 2 leeks, parts only, halved and thinly sliced
• 1/2 head cabbage (chopped or shredded)
• 2 celery ribs, chopped
• 1/3 cup sun-dried tomato, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1 1/2-2 lbs beef shank
• 8 cups homemade chicken stock or 8 cups low sodium chicken broth
• salt & freshly ground black pepper, to taste
• 1/2 cup elbow macaroni
• 1/2 cup arborio rice
• 1/2 cup freshly grated parmesan cheese, for garnish

Recipe

• 1 in a 5-quart or larger pressure cooker, heat bacon over medium-high heat.
• 2 after bacon has released some oil, stir in onion. cook until onion is transparent.
• 3 add garlic, carrots, leeks, cabbage, celery, tomatoes, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. stir to mix.
• 4 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.
• 5 remove from heat. follow directions for your p.c. for quick release; for kuhn rikon, press steam valve with wooden spoon in short bursts.
• 6 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.
• 7 add macaroni and rice.
• 8 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.
• 9 remove from heat and allow pressure to reduce naturally.
• 10 remove lid and serve in bowls and garnish with freshly grated parmesan cheese.