Minestrone Ticinese 5 Qt Pressure Cooker Recipes

Steps:

• In a skillet, heat oil over medium-high heat; saute onion, leek and pancetta until onion is tender, about 2 minutes. Add garlic; cook and stir 1 minute. Transfer to a 5-qt. slow cooker. Stir in all remaining ingredients except beans., Cook, covered, on low until vegetables are tender, 6-8 hours., Stir in beans. Cook, covered, on low until heated through, about 30 minutes.

Steps:

• 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.