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 35.
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
3½ pounds bone-in chicken breasts,
skinned
3 cups coarsely chopped celery
3 cups coarsely chopped onion
6 cloves garlic, smashed
1 bay leaf
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon black peppercorns
10 cups water
• • • • • • •
3 cups sliced carrots
2 cups sliced celery
• • • • • • •
6 ounces thin egg noodles
4 green onions, thinly sliced
Add chicken, celery, onion, garlic, bay
leaf, thyme, salt, peppercorns, and water
to cooking pot. Close and secure cover.
Place quick pressure release valve on vent
pipe. Select the SOUP function, adjust
time to 8 minutes, and press start.
When time is up, use natural pressure
release. Press cancel.
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. 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 egg noodles. Place cover on
cooker but do not rotate to close. Allow
noodles to heat for 10 minutes or until
tender. Stir in green onions.
15 servings (serving size 1 cup)
Hearty Vegetable Beef Soup
3 pounds beef stew meat, cut into
1-inch cubes
2 tablespoons vegetable oil
2 (14.5-ounce) cans diced tomatoes,
undrained
4 cups chopped cabbage
3 cups sliced carrots
2 cups whole kernel corn
1 cup chopped onion
1 cup sliced celery
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon black pepper
5 cups beef broth
• • • • • • •
Salt
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add oil; brown one-half
of beef at a time, removing the rst batch
from pot when done. Press cancel. Return
rst batch of beef, including juices, to
cooker. Add tomatoes, cabbage, carrots,
corn, onion, celery, oregano, thyme,
pepper, and broth. Close and secure cover.
Place quick pressure release valve on vent
pipe. Select the SOUP function, adjust
time to 5 minutes, and press start.
When time is up, use natural pressure
release.
Season to taste with salt.
16 servings (serving size 1 cup)
Tuscan Bean Soup
3 cups dry Great Northern beans
2 tablespoons olive oil
2½ cups chopped onion
5 large garlic cloves, minced
6 cups kale, coarsely chopped
3 cups sliced carrots
1½ teaspoons dried rosemary
½ teaspoon dried thyme
½ teaspoon black pepper
13 cups chicken broth
• • • • • • •
¼ cup plus 1 tablespoon
tomato paste
Salt
Soak beans according to instructions on
page 35.
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, kale, carrots,
rosemary, thyme, pepper, and broth. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
BEANS function and press start.
When time is up, use natural pressure
release.
Stir in tomato paste until well blended.
Season to taste with salt.
18 servings (serving size 1 cup)