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Ingredients
5 Cups chicken stock, fat removed
1 1/2 Cups tomato juice
1 Large carrot, finely chopped
1 Small zucchini, cut into 1/4� slices
1/4 Cup celery, finely chopped
1 Medium onion, finely chopped
1 1/2 Cups cabbage, chopped
1/3 Cup alphabet pasta
1 Clove garlic, minced
1 1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Bay leaf
1 Tablespoon parsley, chopped
Instructions
Pour stock and tomato juice into cooker. Bring to boil on high heat. Add remaining ingredients except parsley. Stir. Close cooker and bring to full pressure on high heat. Remove cooker immediately from heat and allow pressure to release naturally. Open cooker. Serve hot, garnished with parsley.