Use and Care Manual

9
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CHICKEN SOUP
1½ pounds chicken, cut into serving pieces
4 cups water
½ cup sliced carrots
½ cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with a very slow,
steady ow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove pieces of chicken from
cooker and let cool. Remove meat from bones and return meat to cooker. Heat through.
Nutrition Information Per Serving 4 servings
160 calories, 8 g fat, 54 mg cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK—Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP—Bringsouptoaboil.Addnenoodlesandsimmer,uncovered,10to15minutes.Saltandpeppertotaste.
6 servings
CHICKEN DUMPLING SOUP—Mixtogether1beatenegg,½cupmilk,and½teaspoonsalt.Stirin1⅛cupsour.Dropmixture
from teaspoon into bubbling Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes. 6 servings
CHICKEN RICE SOUP—Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste. 6 servings
BROWN BEEF SOUP
1½ pounds lean beef, cut into 1-inch cubes
4 cups water
½ cup chopped onion
½ cup sliced carrots
¼ cup chopped celery
1 bay leaf
 1 teaspoonparsleyakes
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with a very slow,
steady ow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
295 calories, 15 g fat, 110 mg cholesterol
Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK—Strain Brown Beef Soup to make stock.
ONION SOUP—Heat 2 tablespoons vegetable oil in cooker over medium heat. Sauté 1½ cups thinly sliced onions. Add 6 cups Brown
Beef Soup Stock to cooker. Season with ¼ teaspoon pepper. 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. Let pressure drop of its own accord. Ladle
into soup bowls. Top with Parmesan cheese. If desired, garnish with croutons or toasted French bread. 6 servings
BEEF TOMATO SOUP—Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through. 8 servings
BLACK BEAN SOUP
2 cups dry black beans
1 tablespoon olive or vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 to 2 jalapeño chilies, seeded, deveined, minced
1 tablespoon chili powder
1½ teaspoons oregano
½ teaspoon allspice
4 cups chicken stock or broth
2 cups sliced carrots, ¾ inch thick
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
• • • • • • •
1 cup loosely packed fresh cilantro, chopped
Salt to taste
Soak beans according to instructions on page 22. Heat oil in pressure cooker over medium heat. Sauté onion, garlic, chilies, chili powder,
oregano, and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure
regulator on the vent pipe and cook 12 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Let
pressure drop of its own accord.Remove1cupofbeanmixture,placeinblenderandpuréeuntilsmooth.Returntopressurecooker
and stir in fresh cilantro.
Nutrition Information Per Serving 8 servings
231 calories, 3 g fat, 0 mg cholesterol