Use and Care Manual

18
3. Add sliced carrot and celery to the cooking
pot. Secure the lid and select High Pressure
again. Set time for 3 minutes. While
vegetables cook, shred the chicken.
4. When time expires, use Quick Pressure
Release, remove lid and stir in shredded
chicken with the salt and pepper. Once
chicken is warmed through, taste and adjust
seasoning as desired. Garnish with chopped
parsley before serving.
* For chicken noodle soup, add 1 cup of egg
noodles with the sliced veggies and increase
cooking time to 5 minutes.
**Make Greek Avgolemono Soup by adding
8 ounces of orzo with the sliced vegetables.
Cook for 5 minutes with High Pressure. Then,
after stirring in the shredded chicken, combine
4 eggs, the juice of 2 lemons and 1 teaspoon
kosher salt in the mixing cup of a hand blender
or a small bowl. Use a hand blender to beat the
egg mixture until light and frothy. (A fork may
also be used.) While continuously beating the
egg mixture, slowly add in about 1 cup of hot
broth; this will gently cook the eggs so they do
not scramble when you add them to the soup.
Slowly add more broth to the mixture until the
outside of the mixing cup or bowl is warm.
Then, while stirring the soup, slowly add in the
tempered egg mixture. Sprinkle with freshly
ground black pepper and garnish with a pinch
of chopped parsley or dill before serving.
Nutritional information per serving (1 cup):
(for Quick Chicken Soup)
Calories 379 (56% from fat) • carb. 11g • pro. 30g
fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg
calc. 36mg • fiber 1g
Lentil Soup
Simple, yet satisfying. This cool weather favor-
ite is ready in no time with the pressure cooker!
Makes 8 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, cut into ¼-inch dice
2 garlic cloves, thinly sliced
1 small bay leaf
1 pound dried brown lentils
5 cups vegetable or chicken broth
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon fresh lemon juice
1. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Once oil is hot, add the onion, carrot and
garlic. Stir vegetables and cook until soft
and fragrant, about 5 minutes.
2. Add the bay leaf, lentils and broth to the
cooking pot. Secure lid and select High
Pressure. Set time for 8 minutes. When the
audible beep sounds, allow pressure to
release naturally.
3. Once pressure has released completely, the
red indicator will drop. Remove lid and add
the salt, pepper and lemon juice. Discard
the bay leaf. Taste and adjust seasoning as
desired.
For variation, stir in chopped fresh spinach and
freshly grated Parmesan when serving.
Nutritional info per cup:
Calories 110 (16% from fat) • carb. 16g • pro. 7g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg
calc. 21mg • fiber 5g
Summer Minestrone
Dried beans cook in a fraction of the time in the
Cuisinart
®
Pressure Cooker – perfect for a quick
bean soup like the recipe below.
Makes about 6 cups
4 cups vegetable stock (see recipe on
page 17 or store-bought may be used)
½ cup dried white beans (such as
cannellini), rinsed and drained
1 2-inch piece Parmesan rind
1 carrot, cut into ¼-inch slices
1 red potato, cut into ¼-inch cubes
½ cup dried small pasta, such as ditalini
2 stems curly kale, hard stems removed
and discarded, leaves and tender
stems coarsley chopped
½ zucchini, cut into ¼-inch cubes
½ yellow squash, cut into ¼-inch cubes
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
Grated Parmesan, for serving
1. Put the vegetable stock, beans and
Parmesan rind into the cooking pot of the
Cuisinart
®
Pressure Cooker. Secure the lid
and select High Pressure. Set time for 35