Warranty

18
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Pressure Cooker. Secure
the lid and select Soup. Set the time for 30
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 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
Brown Beef Stock
For a deeper-flavored beef stock, roast the
bones at 425°F for 40 to 45 minutes before
adding to the pressure cooker.
Makes about 8 cups
2 pounds beef chuck, short ribs
or shank
2 pounds beef bones
2 large carrots, peeled and (?) cut into
2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 large onion, quartered
1 tablespoon olive oil
2 garlic cloves
1 teaspoons black peppercorns
10 parsley stems
4 thyme sprigs
1 bay leaf
8 cups water
1. Preheat oven to 425°F. Arrange beef,
bones, carrots, celery and onion in a shallow
roasting pan. Drizzle with oil and toss to
coat. Roast in oven for about 40 minutes,
turning ingredients halfway through roasting
time. Ingredients on tray should be nicely
browned.
2. Put contents of roasting pan minus any
excess oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Add the garlic,
peppercorns, herbs and bay leaf to the pot.
Cover ingredients with 8 cups of water.
Secure the lid and select Soup. Set the
time for 75 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
strain stock through a fine mesh strainer.
Reserve any meat, discard bones and
vegetables.
4. 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.
Nutritional information per serving (1 cup):
Calories 17 (2% from fat) • carb. 1g • pro. 3g
fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg
calc. 12mg • fiber 0g
Quick Chicken Soup
The Cuisinart
®
Pressure Cooker makes it
possible to achieve a flavorful base for chicken
soup in 25 minutes with no flavor enhancers
like salty bouillon cubes.
Makes about 12 cups
4 pounds skinless, boneless
chicken thighs
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 onion, cut into 2-inch chunks
10 parsley stems
2 thyme stems
1 bay leaf
1 garlic clove, crushed
10 cups chicken broth
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
6 carrots, halved and thinly sliced
3 celery stalks, halved and thinly sliced
Chopped parsley, for garnish
1. Put the chicken, chunks of carrots, 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 Soup. Set the time for 25