Pressure-Cooker Turkey Vegetable Soup

• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 3 large tomatoes, chopped
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 3 medium carrots, thinly sliced
• 1-1/2 cups cut fresh green beans (1-inch pieces)
• 1 medium zucchini, quartered lengthwise and sliced
• 1 large sweet red or green pepper, chopped
• 8 green onions, chopped
• 4 cups chicken stock
• 1 can (12 ounces) tomato paste
• 1/2 teaspoon seasoned salt
• 1/3 cup minced fresh basil

1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel.
2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Just before serving, stir in basil.
4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.

italian turkey sausage links, tomatoes, garbanzo beans, carrots, green beans, zucchini, sweet red, green onions, chicken stock, tomato paste, salt, fresh basil

Taken from www.tasteofhome.com/recipes/pressure-cooker-turkey-vegetable-soup/ (may not work)