Tortilla Soup

A work in progress, so expect this to change over time. Adapted from the Fagor pressure cooker cookbook.

• 1/3 cup cooking oil (canola, olive, whatever)
• 2 onions, diced
• 4 cloves garlic, peeled and crushed
• 2 15 oz. cans of diced tomatoes (I can my own and use a full quart)
• 2 15 oz. cans of tomato sauce (again, I use a quart of my own)
• 2 quarts chicken stock
• 3 stalks celery, chopped
• 2 lbs. chicken thighs, chopped
• Salt and pepper to taste
• 1 lb. grated cheese
• Chopped cilantro
• Tortilla chips
  

Heat oil in the pressure cooker, add onions and garlic cloves. Saute until brown. Extract half the onions and set aside. Add tomato sauce, and, with an immersion blender or in a conventional blender, grind the onions and tomato sauce until pureed. If using a conventional blender, return to the pressure cooker. Add broth, tomatoes, celery, remaining onions, chicken, and salt and pepper.

Heat to boiling, then bring to high pressure (15 lbs.) for 10 minutes. Quick release pressure and serve with tortilla chips covered in cheese and cilantro.

Edit:

I can as chicken soup, 10 lbs. for 60 minutes in pints.