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Tortellini
Serves: 8-12
Ingredients:
2 tablespoons olive oil
2 onions, diced small
2 cloves garlic, minced
2 red peppers, diced small
2 (8-ounce) packages cremini
mushrooms
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons salt
4 cups low-sodium chicken stock
Directions:
1. Press "sear", set for 10 minutes, then press "start/stop".
2. Add olive oil, onions, garlic, red pepper, mushrooms, oregano, and basil,
and sauté.
3. Add stock, tomatoes, tomato paste, salt, and bay leaves.
4. Stir in carrots, zucchini, sausage, and tortellini.
5. Close lid and lock.
6. Press "time", set to 5 minutes, and press "start/stop".
7. When done, the pressure cooker will automatically go to the "warm"
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
8. Carefully open lid, stir tortellini, and top with fresh parsley.
56
Recipes
2 (28-ounce) cans diced tomatoes
with juice
2 tablespoons tomato paste
2 bay leaves
4 medium carrots, thinly sliced
4 medium zucchini, thinly sliced
2 pounds ground hot Italian sausage
1½ pounds frozen cheese tortellini
½ cup fresh parsley, chopped
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