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Ingredients
  

  • 1 16 oz. Frozen Veggies Bag your choice, this used peas and carrots
  • 2 Potatoes peeled, and cubed
  • 2 Tbsp. Minced Garlic
  • 1 C Tomato Sauce
  • 1 medium Chunk Cheese Rind Pecorino Romano
  • 2 ½ C Water

Instructions
 

  • Set Pressure Cooker to sauté, and quickly (5 minutes or less) sauté veggies, and garlic.
  • Add in water, and cheese rind.
  • Set Pressure Cooker to Soup and decrease time to 10 minutes.
  • Natural Release Pressure Method

Total Time

  • Prep Time: 5 minutes
  • Cook Time: Sauté 5 Minutes, Pressure build 5 minutes & cook time 10 Minutes
  • Total Time: 25 minutes