Minestrone Ticinese - 5-Qt. Pressure Cooker

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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