1 quart of homemade vegetable stock (salt if stock isn’t
salty and also add some garlic if your stock didn’t have any added)
½ bag of good quality frozen Italian meatballs or a handful
of homemade (precooked)
1 medium acorn squash, peeled and cubed
1 quart home canned tomatoes, drained (or equivalent canned
Dried basil and oregano (I used between ¾ and 1 tsp of
1 sweet onion, diced
1 green bell pepper, diced
A few baby Portabellas diced
I kept this simple.I
poured in the stock, added the meatballs, seasonings, squash and veggies.I then drained the tomatoes and added them on
top.I didn’t stir them in.Cook on high for 8 minutes pressure and then
let rest for a minute or two.Quick
At this point you can take out part of the squash to puree
it if you chose.I left mine slightly
chunky because I like texture.
(My vegetable broth did not have salt, but because I had
canned my tomatoes with salt I ended up not needing to add anymore. I also was
heavy on the garlic when I made my broth, but if I had not been I would have
added some for that extra depth.)
This soup was a huge hit with my husband.He ate two bowls of it and kept telling me
how great it tasted.
I followed the basic directions for using the pressure cooker I have to make yogurt and I'm pleased with the results. Of course, there are tons of ways out there for making yogurt that don't require having this kitchen gadget.