Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed3 large tomatoes, chopped1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained3 medium carrots, thinly sliced1-1/2 cups cut fresh green beans (1-inch pieces)1 medium zucchini, quartered lengthwise and sliced1 large sweet red or green pepper, chopped8 green onions, chopped4 cups chicken stock1 can (12 ounces) tomato paste1/2 teaspoon seasoned salt1/3 cup minced fresh basil
Preparation
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.
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.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil.
