Use and Care Manual

10
SAFFRON FISH STEW
1 can (14½ ounces) chicken broth
¼ cup dry white wine
 4 newredpotatoes,quartered
3 carrots, cut into ½-inch chunks
 1 mediumonion,nelychopped
2 cloves garlic, minced
¼ cup chopped parsley
1 bay leaf
Pinch of saffron threads or ¼ teaspoon turmeric
• • • • • • •
 1 poundrmsh(halibut,haddock,cod,pollack)fresh
or thawed, cut into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 2 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker
at once.Addsh,pepper,andpeas.Closecoversecurely.Placepressureregulatoronventpipeandcook 1 minute with a very slow,
steady ow of steam escaping from the pressure regulator. Cool cooker at once. Discard bay leaf.
Nutrition Information Per Serving 8 servings
174 calories, 1 g fat, 40 mg cholesterol
MINESTRONE
1 pound lean beef, cut into 1-inch cubes
5 cups water
1 can (14 to 15 ounces) diced tomatoes
½ cup chopped onion
1 cup sliced carrots
¼ cup chopped celery
1 clove garlic, minced
 2 tablespoonsparsleyakes
1½ teaspoons basil
1 teaspoon salt
1 bay leaf
¼ teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great Northern beans
1 can (15 ounces) cut green beans, drained
 2 ouncesnenoodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 10 minutes with a very slow, steady ow of steam escaping from the pressure regulator.
Let pressure drop of its own accord. Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish
with Parmesan cheese, if desired.
Nutrition Information Per Serving 10 servings
234 calories, 6 g fat, 44 mg cholesterol
POTATO SOUP
1 tablespoon vegetable oil
 1 cupnelychoppedonions
 ½ cupnelyslicedcelery
3 cups chicken broth
4 cups peeled, diced potatoes
¼ teaspoon white pepper
¼ teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated skim milk
Salt to taste
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth, potatoes, pepper, and basil to pressure
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady ow of steam escap-
ing from the pressure regulator. Let pressure drop of its own accord.Remove2cupsofpotatomixture;placeinblenderorfood
processor and process until smooth. Return to pressure cooker and stir in evaporated milk.
Nutrition Information Per Serving 6 servings
160 calories, 2 g fat, 2 mg cholesterol
ZESTY HOMEMADE CHILI
1½ pounds ground beef
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
 2 clovesgarlic,nelychopped
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans, drained and rinsed
Brownmeatincookerovermediumheat.Addremainingingredientsexceptkidneybeans.Closecoversecurely.Placepressureregulator
on vent pipe and cook 5 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Let pressure drop of
its own accord. Stir in kidney beans and heat through.
Nutrition Information Per Serving 4 servings
432 calories, 17 g fat, 111 mg cholesterol