Warm up those cold nights with this flavoursome soup.
Heat olive oil in Pressure Cooker over medium heat for 2 minutes.
Add onion, garlic, celery, capsicum, carrot and pancetta and cook, stirring over medium heat for 5 minutes or until onion is soft.
Add the rest of the ingredients to the Pressure Cooker and stir well to coat in oil.
Add stock and stir gently. Close and lock the Pressure Cooker and bring to Pressure on high heat using setting 2 (Pressure is reached when the red Pressure indicator has risen).
Once at Pressure turn down the heat to low and cook for 15 minutes.
Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds.
Open the lid after red pressure indicator has fallen and season with salt and pepper.
Serve topped with parmesan cheese and accompanied by crusty wood-fired bread.
This soup can be frozen, freeze in an airtight container for up to 2 months.
Easy and delicious!
It is the Best 👏🏻