This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes, add oil and sausage, stirring, until sausage is cooked through.
Step 3
Add onion, carrot, celery, garlic, salt, and pepper, and cook for 5 minutes. Then add herbs, beans, tomatoes, stock, and pasta. Stir to combine.
Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
When cooking is complete, remove rosemary and thyme sprigs. Serve with cheese and parsley.
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Step 2 of 6
After 5 minutes, add oil and sausage, stirring, until sausage is cooked through.
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Step 3 of 6
Add onion, carrot, celery, garlic, salt, and pepper, and cook for 5 minutes. Then add herbs, beans, tomatoes, stock, and pasta. Stir to combine.
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Step 4 of 6
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Step 5 of 6
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
Step 6 of 6
When cooking is complete, remove rosemary and thyme sprigs. Serve with cheese and parsley.
1 tablespoon
olive oil
227g
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans
Great Northern beans, rinsed, drained
480g
crushed tomatoes
1440
chicken stock
150g
ditalini pasta (or any small-shaped pasta)
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish
1 tablespoon
olive oil
1/2 pound
spicy Italian sausage, crumbled, casings removed
1
onion, peeled, chopped
1/2 cup
carrot, peeled, diced
1/2 cup
celery, diced
2
cloves garlic, peeled, minced
1/2 teaspoon
kosher salt
1/4 teaspoon
pepper
2
sprigs fresh rosemary
2
sprigs fresh thyme
2 cans (15 ounces each)
Great Northern beans, rinsed, drained
2 cups
crushed tomatoes
6 cups
chicken stock
1 1/2 cups
ditalini pasta (or any small-shaped pasta)
