Here is a soup recipe I made for my pressure cooker cooking class at the Lawrence Public Library.
I like this soup on the stewy side, so I only added two cups of water. If you like yours thinner, add more water (up to 4 cups total).
Pressure cookers don’t explode these days if you follow the manufuctorer’s instructions. So it’s imperative that you carefully read the pressure cooker manual before you start using it.
- Two tablespoons olive oil
- One large onion, finely chopped
- Four cloves garlic, minced
- One tablespoon chopped rosemary
- Two tablespoons chopped fresh oregano
- One carrot, diced
- One cup celery, diced
- One tablespoon tomato paste
- One potato, diced
- Two cups water
- One bunch kale, leaves torn (option: chop the sturdy stalks and add to the soup with the celery)
- Two cups cannellini beans that have been soaked overnight and drained.
- 1/2 teaspoon freshly ground black pepper
- 3 to 4 tablespoons basil pesto
- Add the oil to the pressure cooker pot. When an oil is hot, add the onion, garlic, rosemary and oregano, and a little salt. Cook, occasionally stirring until the onion is tender, about 5 minutes. Add the carrots, celery, and a little salt (plus chopped kale stalks if using). Cook about five more minutes.
- Add the tomato paste and stir until mixed in well.
- Add water.
- Lock lid in place. Following your manufacturer instructions, cook until pressure is built. Then start the countdown - 20 minutes.
- After 20 minutes, turn off pressure cooker and wait for natural pressure release (in other words, let the pressure released by itself).
- When all the pressure is released, open, taste and season with pepper and more salt if needed.
- Stir in the pesto just before serving.