MINESTRONE (4 minutes, high pressure)
2 tablespoons olive oil
1/2 pound cremini or button mushrooms, sliced or quartered 1/2 teaspoon salt
1 1/2 cups chopped leeks or onions
2 large cloves garlic, sliced
4 cups chicken or vegetable broth
2 cups water
One
1 tablespoon dried Italian herb blend (available in supermarkets, or use 1 teaspoon each dried oregano, basil, and rosemary)
1/4 teaspoon crushed red pepper flakes (optional)
4 ribs celery, halved lengthwise and sliced
4 carrots, cut into
1 pound potatoes, scrubbed and cut into
Salt and freshly ground black pepper to taste 3 tablespoons minced parsley
1/3 cup grated parmesan or romano cheese, plus more to pass at table
1.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Heat 1 table- spoon oil in Pressure Cooker. Add mushrooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms are lightly browned. Add leeks and garlic and cook until leeks soften slightly, about 2 minutes.
2.Add broth, water, and tomatoes. Break up tomatoes with a large wooden or plastic spoon. Stir in herbs, red pepper flakes (if using), and vegetables. (Don't be concerned if cabbage reaches beyond maximum fill line as it will quickly wilt and shrink.)
3.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.
4.Set PRESSURE MODE for HIGH and COOK TIME for 4 minutes. Press START Button.
5.When Pressure Cooker beeps three times, STOP Light will illuminate. Quickly release pressure by holding down QUICK STEAM RELEASE Button until red Pressure Indicator Rod drops.
6.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
7.Stir in additional tablespoon of oil and parsley. Season well with salt and pepper.
8.Serve in large soup bowls. Sprinkle each portion liberally with parmesan and pass remaining parmesan in a bowl.
Serves 6 to 8
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