Pressure Cooker Tortellini Soup

• Meat

  • 1 tbsp Chicken base

• Produce

  • 1 lb Carrot coins, frozen
  • 1 tbsp Garlic
  • 1 tbsp Onion, dried
  • 1 tbsp Shallots, dried
  • 5 oz Spinach, frozen

• Canned Goods

  • 3 15 ounce cans Chicken broth or chicken stock

• Pasta & Grains

  • 6 oz Cheese tortellini, dried

• Baking & Spices

  • 1/2 tsp Pepper, coarsely ground

• Dairy

  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup Dry vermouth or white wine

Found on epressurecooker.com

Description

Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon minced or chopped dried onion
• 1 tablespoon Dried Shallots (can substitute minced onion)
• 1 tablespoon of Chicken Base
• ½ teaspoon coarsely ground pepper
• 1 pound frozen carrot coins or 1 ½ pounds fresh carrots
• 6 ounces of dried cheese tortellini
• ¼ cup dry vermouth or white wine
• 3 – 15 ounce cans (6 cups) of chicken broth or chicken stock
• 5 ounces frozen chopped spinach or 6 – 8 ounces fresh baby spinach
• Parmesan cheese for garnish (optional)

Directions

• Add 1 tablespoon each of dried chopped onion, dried minced garlic, dried shallots and chicken base plus ½ teaspoon of coarsely ground pepper to the pressure cooker pot.
• For fresh carrots, peel them and cut them into ¼ inch thick coins. (I like to cut them at a 45° or 60° angle to make them larger and more visually interesting.) For frozen carrots, theres no need to defrost them. Add the carrots to the pot.
• Add the tortellini on top of the carrots. Add 6 cups of chicken broth and ¼ cup of vermouth or white wine to the pot. Pressure cook for 2 minutes at HIGH PRESSURE (10 PSI) using QUICK RELEASE.
• While the rest of the soup cooks, clean the spinach leaves and remove the stems. If using frozen spinach, use your chefs knife to shave thin strips of the frozen leaves off half the box of frozen spinach.
• When the timer goes off, turn off the pressure cooker and quick release the pressure. Unlock the lid, holding it like a shield, with the top facing toward you and the lid at an angle so all the hot broth falls back into the pot. When youre ready to eat, gently stir the spinach leaves into the soup, wait 2 minutes, then ladle it into your bowls. Garnish with a tiny sprinkle of Parmesan cheese for an extra savory flavor boost.