This recipe came with my pressure cooker when I bought it.
It's one of my favorites.
The flavors are amazing.
1 TBS EVOO
1-1/2 cups chopped onion
1 cup diced (1/2 inch) carrot
1/2 cup sliced celery
3 cloves garlic, peeled and minced
2 tsp Italian Herb blend divided
6 cups water
1 pound dry white beans, rinsed and picked over ( I used a combination of
navy beans, white and red kidney beans)
1 bay leaf
4 cuts vegetable broth or stock
2 14 oz cans diced tomatoes with juice
1 tsp sea salt
1-1/2 cups small macaroni ( used brown rice elbows)
Select Saute and add oil to the cooking pot, heat oil for 3-4 minutes.
When oil is hot add the chopped onions, carrots, celery, garlic and 1 tsp of
the Italian herb blend. Saute stirring for 4-5 minutes, until the onions
are softened and translucent. Add the water, dried beans and bay leaf.
Cover and lock lid in place. Select High pressure and set timer for 35
minutes. allow pressure to release naturally, about 20 minutes.
When the float valve drops turn off. Remove lid. Stir in broth/stock,
tomatoes and there juices, salt and the remaining tsp of Italian herb blend.
Select brown setting, when liquids boil add pasta and cook according to
package directions.
Discard bay leaf before serving.
You can garnish with freshly chopped parsley.
Eat and enjoy
