Minestrone Soup With Tortellini (Pressure Cooker) - cooking recipe

Ingredients

2 tablespoons olive oil
1 white onion, diced
2 stalks celery, cut into 1/4 inch slices
2 carrots, sliced into 1/4 inch discs
1 tablespoon fresh garlic, minced
8 ounces dry cheese tortellini (found in pasta section of grocery)
4 cups vegetable broth
1 (24 ounce) jar spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons italian seasoning
1 teaspoon sugar
1/4 teaspoon ground black pepper
shredded parmesan cheese, for garnish

Preparation

Pressure Cooker: Add oil to the pressure cooker and heat on high or \"brown\" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a \"quick release\" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or \"brown\" with the lid off to your preference. Serve topped with parmesan cheese.
Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.