22
5.
Add onions, carrots, celery, parsnips, mushrooms, garlic and rosemary to pressure cooker and
sauté for 5-7 minutes.
6.
Stir in tomato paste and return beef to pressure cooker.
7.
Close lid and lock in place.
8.
Press soup button, press “texture” once for 20 minutes, then press “start/stop” button.
9.
Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
10.
Carefully open lid, stir in fresh thyme, season with salt & pepper to taste and serve.
Tips: Use grape juice or beef stock in place of red wine.
CHICKEN & RICE SOUP
Serves: 6-8 people
Ingredients:
1 tablespoon olive oil
1 cup long-grain rice
3 boneless skinless chicken breast (small diced)
4 cups chicken stock
1 onion (finely chopped)
1 (28 ounce) can diced tomatoes
3 carrots (peeled & sliced)
1 ½ teaspoons salt
2 ribs celery (sliced)
Freshly ground black pepper to taste
3 cloves garlic (minced)
¼ cup chopped fresh parsley
1 teaspoon dried thyme
Directions:
1.
Press “sear” button, then press “start/stop” button.
2.
Add olive oil & chicken to Pressure cooker, and brown chicken.
3.
Add onions, carrots, celery, garlic and thyme and sauté for 2 minutes.
4.
Add rice, chicken stock and tomatoes and season with salt and pepper.
5.
Close lid and lock in place.
6.
Press “soup” button, set 8 minutes, then press “start/stop” button.
7.
Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
8.
Season with salt and pepper, garnish with celery and serve.
CASSOULET CHICKEN
Serves: 4-6 people
Ingredients:
6-8 chicken legs or thighs
1 cup carrots (diced)
Salt & black pepper to taste
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 clove garlic (chopped)
½ pound diced pancetta
2 cups low sodium chicken stock
1 cup white wine
2 (15 ounce) cans navy beans (drained)
½ onion (chopped)
1 teaspoon chopped fresh thyme
¼ cup celery (diced)
Directions:
1.
Press “sear” button, set to 13 minutes, then press “start/stop” button.
2.
Coat chicken in olive oil and season with salt and pepper.
