Directions

1. Add oil and set to "sear".

2. Add shallots, red onion, garlic, rosemary, and ¼t of freshly ground black pepper. Stir and cook for 2 to 3 minutes or until onions soften.

3. Add zucchini, yellow squash, tomato, corn kernels, and kale. Stir and then add pasta and chicken stock.
4. Close lid and lock. Set to "soup" and adjust for 8 minutes.
5. When done, quick release until all pressure is released.
6. Open. Season to taste with sea salt and fresh ground black pepper.