Warranty

19
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.
3. Add sliced carrot and celery to the cooking
pot. Secure the lid and select High Pressure.
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 to taste.
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
Cuban Black Bean Soup
Rich black bean soup that is both smoky
and satisfying.
Makes about 9 cups
1 tablespoon olive oil
12 ounces chicken or pork andouille
sausage, cut into small dice
1 medium onion, chopped
1 red pepper, cut into small dice
3 garlic cloves, finely chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
½ teaspoon coriander
6 cups water
1 pounds dried black beans,
rinsed and drained
1 bay leaf
¼ teaspoon cayenne
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1. Put oil into the cooking pot of the
Cuisinart
®
Pressure Cooker and select
Brown. When the oil is hot, cook the
sausage until slightly brown, about 5
minutes. Add the onion, pepper, garlic,
oregano, cumin and coriander. Sauté until
onion is are translucent and soft, about
3 to 5 minutes. Add the water, black beans
and bay leaf.
2. Secure the lid and select Beans. Set the
time for 30 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 stir
in the cayenne, vinegar and salt.
4. Taste and adjust the seasoning as desired.
* Serving ideas: Serve with diced avocado, sour
cream, cilantro and cooked rice.
Nutritional information per cup:
Calories 140 (20% from fat) • carb. 16g • pro. 10g
fat 3g • sat. fat 1g • chol. 22 mg • sod. 447mg
calc. 35mg • fiber 5g