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Basque Potato and Sausage Soup

8 oz Smoked hot sausage; sliced 1/2" thick
1 md Onion; in 1/4" chunks
2 Small ribs celery; bias-cut 3/4" thick
2 md Tomatoes; in 1" pieces
1 lg Red potatoes, unpeeled; in 1/2" dice
1 1/2 c Chicken stock or canned broth
1 ts Dried thyme
Salt and freshly ground pepper

Combine the sausage and onion in the pressure cooker. Cook, uncovered over Medium-High heat, stirring often, until the sausage is browned, 4-5 minutes. Add the celery, tomatoes, potatoes, chicken broth and thyme. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 8 minutes. Reduce pressure and season with salt and pepper to taste.

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