This recipe came together on the fly when I was needing something warm and hearty to take over to the neighbor’s house for dinner. It hit the spot and was ready in just minutes.
Electric Pressure Cooker Ravioli Soup
1 lb. bulk Italian sausage
1/2 tsp. dried basil
1 onion, diced
4 ribs celery, diced
4 carrots, diced
3 Tbs. tomato paste
1 Knorr chipotle cube (or 1/2 tsp. chipotle sauce)
4 cups chicken broth
1/2 lb. frozen cheese ravioli, thawed
1/3 cup whipping cream
Parmesan cheese, for garnish, optional
In electric pressure cooker (EPC) pot set to sauté setting, crumble Italian sausage, then add onion, celery, carrots and tomato paste; cook for 2-3 minutes or until tomato paste turns a deep, reddish brown in color, stirring often and adding a bit of chicken broth as needed to keep tomato paste from sticking to the bottom of the EPC pot.
Stir in chipotle cube, broth, and ravioli to EPC pot; lock lid into place and choose High Pressure setting for 3 minutes. When timer sounds, perform a quick release to remove all pressure from EPC. Remove lid and stir in whipping cream. Serve soup garnished with Parmesan cheese.