SEE NOTES BELOW BEFORE YOU BEGIN!!
Turn your pot on to saute. When it's hot, add the ground beef and saute for about 5 minutes, crumbling as you go. Add the onions and garlic to the beef and saute for another 5 minutes.
If your beef has put off a lot of grease, remove what you can. You can certainly leave it all if that's how you roll.
Add the broth, frozen ravioli or tortellini, beef broth, spices, diced tomatoes, veggies, mushrooms and sun dried tomato spread or tomato paste.
Pressure on high for the time in the notes below.
Let the pressure come down naturally for 10 minutes. Release the remaining pressure.
Add a splash of balsamic vinegar, if you're going that route. If not, just grab some crackers or crusty hot bread and enjoy!
LISTEN UP GUYS! Ok, you have some choices about the ravioli, depending on what you can find. I have used frozen, fresh, and tortellini, but there are different cook times for each.
Like I said, this soup is flexible. Here are some tasty additions we've thrown in: dollop of ricotta in individual bowls, tablespoon of Vegemite in the pot to cook with the other ingredients, balsamic vinegar splashed in individual bowls, parmesan rind thrown in to cook with the other ingredients, and some of you might find this gross, but anchovy paste.
Now, we don't put all of this in one pot. Just if we have a parmesan rind hanging around (you can buy them at Whole Foods), we throw that in. All of those ingredients add an extra umami layer to the soup.