1medium Yukon gold potato, diced into ½ inch cubes - about 1 cup diced potatoes
124 ounce jar puréed tomatoes - can sub in crushed
114 ounce can crushed or diced tomatoes
6cupschicken or vegetable broth
115 ounce can kidney beans, rinsed and drained - can also use white beans such as cannelloni or northern beans
1/2cuporecchiette, elbow noodles, small shells, or any pasta of choice
1teaspoonItalian seasoning spice
1/2teaspoonred pepper flakes - optional
After Pressure Cooking
1medium zucchini, sliced into coins - or 1 cup green beans
4cupsspinach - or can use kale or Swiss chard
1 1/2teaspoonsbalsamic vinegar
3/4teaspoonsalt, plus more to taste
Freshly ground black pepper - to taste
Freshly grated Parmesan, and parsley, for garnish - optional
Press the SAUTE function and add oil to electric pressure cooker. Once hot, add onion, celery and carrots. Saute 2-3 minutes, until soft. Hit CANCEL to stop.
To the pot, add diced potato, tomatoes, broth, beans, pasta and spices. Stir to combine.
Set pot to seal and cook on MANUAL high pressure for 5 minutes. It will take about 15 minutes for the pressure to build. Quick release once done, release pressure valve and remove the lid. Press SAUTE and add zucchini and spinach. Saute 2-3 minutes until pasta is fully cooked and vegetables are tender. Hit CANCEL to stop.
Stir in balsamic, and salt and pepper, to taste. Serve with Parmesan and parsley if desired and dig in!
nutrition info does not include parmesan cheese as a garnish