Vegan Pressure Cooker Pasta Fagioli

• 1 1/2 cups dried beans, soaked over night
• 2 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 2 cups onions, chopped
• 2 large celery ribs, chopped
• 2 large carrots, chopped
• 1 bay leaf
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 5 cups boiling water
• 3 tablespoons tomato paste
• 1 cup small shell pasta
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/4 cup nutritional yeast

1. Rinse and drain your soaked beans. Set aside.
2. Heat oil in the cooker. Cook the onion until just beginning to soften - 2 minutes or so. Add the garlic and continue to cook another 30 seconds. Add the remaining veggies, dry spices, reserved beans and boiling water. Lock the lid in place.
3. Bring up to high pressure. Reduce heat until just enough to maintain pressure. Cook at high pressure for 5 minutes. Turn off heat and allow pressure to reduce naturally.
4. Remove bay leaf. Stir in tomato paste and pasta. Continue cooking over medium high heat (not under pressure) for 7 minutes, or until pasta is cooked.Stir in the vinegar. Top each serving with a sprinkle of nutritional yeast.

beans, olive oil, garlic, onions, celery, carrots, bay leaf, basil, red pepper, boiling water, tomato paste, shell pasta, balsamic vinegar, salt, nutritional yeast

Taken from www.food.com/recipe/vegan-pressure-cooker-pasta-fagioli-496109 (may not work)