Use and Care Manual

2120
PRESSURE COOKING RECIPES
Soups and Stews
This pressure cooker is perfect for preparing delicious soups and stews. Included are a
few favorite recipes. If you have a favorite recipe of your own, try it using one of the
recipes in this book as your guide. If adding dry beans and peas, they rst must be soaked
according to the directions on page 34.
CAUTION! Do not pressure cook soups or soup mixes containing barley, rice, pasta,
grains, or split peas because they have a tendency to foam, froth, and sputter and could
block the vent pipe. These foods should be added to the soup AFTER pressure cooking.
FOR SOUPS AND STEWS, DO NOT FILL COOKING POT OVER ½ FULL!
Classic Chicken Soup
1½ pounds bone-in chicken breasts,
skinned
1 cup celery, cut into 2-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, halved
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
4 cups water
• • • • • • •
1½ cups sliced carrots
1 cup sliced celery
2 green onions, thinly sliced
Add chicken, celery, onion, garlic, thyme,
salt, pepper, and water to cooking pot.
Close and secure cover. Place quick pres-
sure release valve on vent pipe. Select the
SOUP function, adjust time to 10 minutes,
and press start.
When time is up, allow pressure to drop
of its own accord.
Remove chicken to a cutting board and
allow to cool. Strain stock by pouring
through a large sieve; discard solids.
Return stock to cooking pot; add carrots
and celery. Press cancel. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the VEGGIES–HIGH
function, adjust time to 3 minutes, and
press start.
Meanwhile, remove chicken from bones
and cut into bite-size pieces.
When cooking time is up, quickly release
pressure.
Return chicken to cooking pot and add
onions; allow to heat through.
7 servings
Hearty Vegetable Beef Soup
1 pound beef stew meat, cut into
1-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 can (14½ ounces) diced tomatoes,
undrained
2 cups chopped cabbage
1½ cups sliced carrots
1 cup sliced celery
1 cup frozen whole kernel corn
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper, coarsely
ground
Salt
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add oil; brown one-half
pound of beef at a time, removing each
batch from pot when done. Press cancel.
Return all beef, including juices, to
cooker. Add broth, tomatoes, cabbage,
carrots, celery, corn, onion, oregano,
thyme, and pepper. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the SOUP function,
adjust time to 12 minutes, and press start.
When time is up, allow pressure to drop
of its own accord.
Season to taste with salt.
8 servings
Tuscan Bean Soup
1 cup dry Great Northern beans
½ tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
5 cups chicken broth
2 cups kale, coarsely chopped
1 cup sliced carrots
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon black pepper
• • • • • • •
2 tablespoons tomato paste
Salt
Soak beans according to instructions on
page 34.
With cooking pot in cooker body, select
the SAUTÉ function, press start, and
preheat cooker. Add oil, onion, and garlic.
Sauté until onions are translucent. Press
cancel. Add drained beans, broth, kale,
carrots, rosemary, thyme, and pepper.
Close and secure cover. Place quick pres-
sure release valve on vent pipe. Select the
BEANS function and press start.
When time is up, allow pressure to drop
of its own accord.
Stir in tomato paste until well blended.
Season to taste with salt.
7 servings