Minestrone Ticinese - 5-Qt. Pressure Cooker - cooking recipe

Ingredients

2 bacon, slices chopped
2 medium onions, chopped (220 g)
2 garlic cloves, peeled and minced
3 carrots, peeled and chopped
2 leeks, white parts only, halved and thinly sliced
1/2 head cabbage (chopped or shredded)
2 celery ribs, chopped
1/3 cup sun-dried tomato, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon parsley, chopped
1 teaspoon fresh oregano, chopped
1 1/2 - 2 lbs beef shank
8 cups homemade chicken stock or 8 cups low sodium chicken broth
salt & freshly ground black pepper, to taste
1/2 cup elbow macaroni
1/2 cup arborio rice
1/2 cup freshly grated parmesan cheese, for garnish

Preparation

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.