Hearty Lentil and Pasta Soup

2 T oil
4 oz bacon chopped
1 onion chopped
4 celery stalks chopped
5 carrots diced
3 garlic cloves, minced
1/2 tsp thyme
1/2 tsp oregano
1 bay leaf
1 lb dried lentils (2 1/3 c.)
1 can pureed tomatoes
5 c. water
2 c. beef broth
1 tsp salt
1/4 tsp pepper
8 oz small pasta

Heat oil and add bacon and cook until crisp. Pour out all but 2 T fat and add onion, celery, carrot and garlic and cook until veg begin to soften. Stir in thyme, oregano and bay leaf. Add the lentils and stir well. Stir in the tomatoes, then water and broth. Season with salt and pepper. Lock lid and and cook 8 min. Release pressure. Check lentils for doneness. Stir in bacon. Cook pasta and add to the soup.

Beef Barley Vegetable Soup

1 1/4 lb ground beef
28 oz can crushed tomatoes
2 1/2 c. water
1/2 c. barley
3 large carrots
2 stalks celery
1 lrg potato
1 med onion
1 clove garlic
s&p
1/2 tsp each thyme, rosemary, marjoram, basil

Brown beef and drain. Add tomatoes, water and barley. Cook over high pressure 10 min. Cut carrots and celery into 1/2 in slices, peel and dice potato, onion and garlic. Quick release and add vegetables and herbs. Cook on high pressure 10 min longer. Release pressure

Pasta with Meat Sauce

1-2 T olive oil
¾ -1 lb ground beef
1 ½ c. onions
1 tsp fennel seeds
½ c. broth
1 ½ c. water
¾ tsp salt
½ - 1 tsp garlic powder
12 oz spirals or pasta that cooks in 9-13 min
28 oz can crushed tomatoes in puree
¼ c. fresh parsley
¼ c. grated parmesan
½ tsp red pepper flakes

Heat oil and add ground meat and brown. Stir in onions and fennel seeds cook for 1 min. Stir in broth and scrape up any brown bits. Boil until some of liquid has evaporated. Stir in water, salt and garlic. Bring to a boil. Add pasta and pour tomatoes on top. Don’t stir. Over high pressure cook for 5 min. Quick release. Stir in parsley, cheese and red pepper flakes. Let dish rest