Use and Care Manual

19
minutes. When the audible beep sounds,
allow pressure to release naturally.
2. Once the pressure has released completely,
the red indicator will drop. Remove lid and
add the carrot, potato and pasta. Secure the
lid and select High Pressure again. Set time
for 5 minutes.
3. When time expires, use Quick Pressure
Release. Remove lid and add the chopped
kale, zucchini and yellow squash. Select
Simmer and cook until kale is wilted and
zucchini is just tender. Discard Parmesan
rind. Stir in salt and pepper and add lemon
juice. Serve with grated Parmesan on the
side.
Nutritional information per serving (1 cup):
Calories 202 (9% from fat) • carb. 37g • pro. 9g
fat 2g • sat. fat 1g • chol. 2mg • sod. 472mg
calc. 89mg • fiber 9g
Vegetarian Bean Chili
The smokiness of the chipotle not only adds a
lot of flavor (and some heat), but an unexpect-
ed meatiness to the dish, making this a filling,
but healthy, chili.
Makes about 7 cups
2 cups dried beans, soaked overnight,
then drained (a mixture of beans
works well for this dish – black,
kidney, navy, adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and
finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper,
divided
1 medium bell pepper (yellow or green
preferably, for color), cored, seeded
and diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes,
drained
2 tablespoons tomato paste
1 chipotle in adobo sauce, puréed with
additional 1 teaspoon adobo sauce
2 cups vegetable broth
Shredded Cheddar or Monterey Jack,
for garnish
Fresh cilantro, for garnish
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Once the oil is hot, add the ginger, garlic
and onion with a pinch each of the salt and
pepper. Cook until softened and the onion
is translucent, about 2 to 3 minutes. Add
the bell pepper and the spices and cook to
meld the flavors and cook the pepper, about
3 to 4 minutes. Add the drained beans,
tomatoes, tomato paste, chipotle and
sauce, broth and remaining salt and pepper.
2. Secure the lid and select High Pressure. Set
the time for 20 minutes. When the audible
beep sounds, allow pressure to release
naturally.
3. Once the pressure is released completely,
the red indicator will drop. Remove lid.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 247 (10% from fat) • carb. 44g • pro. 14g
fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg
calc. 117mg • fiber 14g
Mushroom and
Farro Soup
Satisfying vegetarian meal – perfect for meat-
less Monday or any day for that matter!
Makes about 6 cups
1 tablespoon olive oil
2 medium carrots, cut into ¼-inch dice
3 garlic cloves, smashed
12 ounces sliced mushrooms
½ teaspoon kosher salt
3 fresh thyme sprigs
1
∕
3
cup sherry
¾ cup farro
1 bay leaf
4 cups vegetable broth
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Sauté.
Once the oil is hot, add the carrots. Stir over
the heat until slightly soft. Add the garlic,
mushrooms, salt and thyme. Sauté until
mushrooms release most of their moisture