Instant Pot Sausage Soup with Pesto

Ingredients

• 1 medium onion, chopped small
• 1 green bell pepper, chopped small
• 1 T olive oil, divided
• 1 T minced garlic
• 1 can chickpeas
• 1 pkg. Italian sausage
• 3 14 oz. cans chicken broth
• 1 can petite diced tomatoes
• 2 tsp. Italian Herb Blend
• Pinch of red pepper flakes, optional
• 1/4 cup basil pesto

Directions

1. Cut the onion and green bell pepper into small pieces. Set the Instant Pot to SAUTE, MEDIUM, pour in 2 teaspoons olive oil, and cook the vegetables for 2-3 minutes, just until you see the first bit of color. Stir in the minced garlic and continue cooking for 1 minute.
2. While that is happening, empty the garbanzos into a colander in the sink and run cold water over them. If you prefer smaller bean pieces, press them a little with a potato masher; otherwise, leave them whole.
3. Move the onion mixture over to one side of the pot, add the remaining teaspoon of olive oil, then drop in the Italian sausage in crumbles. Brown the sausage well, using a turner to break it into smaller pieces as it cooks.
4. Pour the chicken broth into the pot, then add the petite diced tomatoes. Next add the drained beans, or the frozen cauliflower rice, followed by Italian Herb Seasoning and, if you want it, a pinch of red pepper flakes.
5. Secure the lid, then program the Instant Pot for MANUAL, HIGH PRESSURE, 5 minutes.
6. When the cycle ends, leave it alone for a natural pressure release of 10-15 minutes before venting whatever pressure remains.
7. Spoon in the basil pesto, change the Instant Pot to SAUTE, LOW, and let the soup cook about 5-10 minutes longer so the flavors come together.
8. Bring it to the table hot, and offer Parmesan cheese alongside if you like.
9. For the stovetop version, warm olive oil in a large nonstick frying pan, then cook the onion and green bell pepper until softened and lightly colored. Stir in the garlic and leave it in the pan for about 1 minute.
10. Transfer those vegetables to a soup pot. Pour in the chicken broth, add the petite diced tomatoes, then season with Italian Herb Seasoning and red pepper flakes, if you are using them. Bring the soup to a simmer over medium heat. For this stovetop method, include 1 more cup chicken stock.
11. Put the final teaspoon of oil into the frying pan. Remove the sausage from the links directly into the pan, then cook until browned, breaking it up with a turner as you go.
12. As the sausage cooks, rinse the garbanzo beans the same way as for the Instant Pot method, and mash them if you want.
13. Scrape the browned Italian sausage into the soup along with the drained beans, or use frozen cauliflower rice instead. Lower the heat and let the pot gently bubble for about 30 minutes. If it goes longer, that is fine, even a couple of hours.
14. When the simmering has had time to pull the flavors together, add the basil pesto and continue cooking for about 10 minutes. Ladle it up hot, and pass freshly-grated Parmesan cheese at the table if desired.