Minestrone Soup With Tortellini (Pressure Cooker)

• 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

1. 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.
2. 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.

olive oil, white onion, stalks celery, carrots, fresh garlic, cheese tortellini, vegetable broth, spaghetti sauce, tomatoes, italian seasoning, sugar, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/minestrone-soup-with-tortellini-pressure-cooker-512937 (may not work)