Use and Care Manual

17
2. Once pressure has released completely,
the red indicator will drop. Remove lid and
strain through a fine mesh strainer. Discard
vegetables.
3. Vegetable stock may be used immediately
or allow to cool to room temperature and
refrigerate; it may be stored for 7 days in
the refrigerator and up to 6 months in the
freezer.
Nutritional information per serving (one cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g
fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g
Quick Chicken Soup
The Cuisinart
®
Pressure Cooker makes it pos-
sible to achieve a flavorful base for chicken
soup in 25 minutes with no flavor enhancers,
like salty bouillon cubes.
Makes about 7 cups
2 pounds boneless, skinless
chicken thighs
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
½ onion, cut into 2-inch chunks
10 parsley stems
2 thyme stems
1 bay leaf
1 garlic clove, crushed
6 cups chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 carrots, halved and thinly sliced
1 celery stalk, halved and thinly sliced
Chopped parsley, for garnish
1. Put the chicken, chunks of carrot, celery
and onion, parsley and thyme stems, bay
leaf, garlic and broth into the cooking pot
of the Cuisinart
®
Pressure Cooker. Secure
the lid and select High Pressure. Set the
time for 25 minutes. When the audible beep
sounds, allow pressure to release naturally.
2. Once pressure has released completely, the
red indicator will drop. Remove lid and allow
to cool slightly before removing chicken
and vegetables with a sturdy, slotted spoon
or skimmer. Reserve chicken and discard
vegetables.
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Pressure Cooker. Secure the
lid and select High Pressure. Set the time for
70 minutes. When the audible beep sounds,
allow pressure to release naturally.
2. Once pressure has released completely, the
red indicator will drop. Remove lid and strain
stock through a fine mesh strainer.
3. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the stock before
using. Stock may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
NOTE: If time is short, stock can be prepared
in 30 minutes – the flavor deepens the longer
it cooks.
Nutritional information per serving (one cup):
Calories 403 (63% from fat) • carb. 3g • pro. 34g
fat 27g • sat. fat 8g • chol. 136mg • sod. 147mg
calc. 33mg • fiber 1g
Vegetable Stock
While this recipe uses whole vegetables, scraps
can also be added. Store carrot peels, celery
leaves and ends, onion skins, mushroom stems
and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance
a flavorful, vegetarian stock.
Makes 10 cups
4 large carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 onions, cut into about 8 chunks
1 leek, cleaned well and cut into 2-inch
pieces
12 black peppercorns
10 parsley stems
3 thyme sprigs
2 bay leaves
2 garlic cloves
10 cups water
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Pressure Cooker. Secure the
lid and select High Pressure. Set the time for
30 minutes. When the audible beep sounds,
allow pressure to release naturally.