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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, press
BROWN
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 cover . Place quick pressure release valve on vent pipe . Press
SOUP
and then adjust time
to 12 minutes . When time is up, allow pressure to drop of its own accord . Season to taste with salt .
Makes 8 cups
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 16 . With cooking pot in cooker body, press
SAUTÉ
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
cover . Place quick pressure release valve on vent pipe . Press
BEANS
. When time is up, allow pressure to drop of its own accord . Stir in
tomato paste until well blended . Season to taste with salt .
Makes 7 cups
Traditional Beef Stew
2 slices thick-sliced bacon, diced
⅓ cup all-purpose flour
1 teaspoon salt, divided
1½ pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup sliced carrot
½ pound small red potatoes
1 large clove garlic, minced
2 tablespoons tomato paste
¾ teaspoon dried thyme
1 bay leaf
With cooking pot in cooker body, press
BROWN
and preheat cooker . Add bacon; fry until crisp . Remove bacon from cooker, leaving
drippings in pot. Combine flour and ½ teaspoon of the salt in a large bowl. Add beef and toss to coat; shake off excess flour mixture.
Brown one-third of beef at a time, removing each batch from pot when done . Press
CANCEL
. Return all beef, including juices, and
bacon to cooker . Add broth, onion, mushrooms, carrot, potatoes, garlic, tomato paste, thyme, and bay leaf . Close cover . Place quick
pressure release valve on vent pipe . Press
STEW
and then adjust time to 10 minutes . When time is up, allow pressure to drop of its own
accord .
6 servings
Chicken and White Bean Chili
1 cup dry Great Northern beans
1 tablespoon olive oil
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
½–1 jalapeño pepper, seeded, deveined, minced
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
4 cups chicken broth
1 pound boneless, skinless chicken breasts,
cut into ¾-inch pieces
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
• • • • • • •
Salt and pepper
Soak beans according to instructions on page 16 . With cooking pot in cooker body, press
SAUTÉ
and preheat cooker . Add oil, onion,
carrot, garlic, jalapeño, chili powder, oregano, and allspice . Sauté for 2 minutes . Press
CANCEL
. Stir in drained beans, broth, chicken,
brown sugar, and vinegar . Close cover . Place quick pressure release valve on vent pipe . Press
BEANS
. When time is up, allow pressure
to drop of its own accord . Season to taste with salt and pepper .
4 servings
