PRESSURE COOKER CHEESE TORTELLINI AND MEATBALL SOUP RECIPE - (4/5)

Pressure Cooker Cheese Tortellini and Meatball Soup Recipe - (4/5) image

Provided by kathya5084

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 1/3 cup sliced celery (around 6 to 7 trimmed celery hearts)
8 cups chicken stock or broth
38 to 40 frozen meatballs (around 20 ounces, I use Farmrich Italian)
1 8 ounce bag dried cheese-stuffed tortellini
2 1/2 cups chopped kale or spinach
1 tablespoon minced garlic or 2 garlic cloves, minced
1 1/2 tablespoon lemon juice
1 1/3 teaspoon sugar
1 1/3 teaspoon dried basil
1/2 cup heavy cream

Steps:

With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling. Place onion in cooker and saute until translucent, about 5 min. Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil. Securely lock pressure cooker and set for 5 minutes on HIGH. Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.