11
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 first must be soaked according to the
directions on page 20.
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 first batch from pot when done. Press cancel. Return first 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)
12. I believe I am thoroughly cleaning my cooker, but sometimes I notice the odor of my last meal remains in the cooker. What
can I do to remove the odor?
The sealing ring is made of silicone. Silicone has many wonderful properties but it does tend to retain odors. Unfortunately, there
is no good way to remove the odors, but over time they will dissipate.
13. I live at a high altitude and normally need to adjust my pressure cooking times. What adjustments should I make with this
pressure cooker?
No adjustments are needed. The temperature sensor automatically assures the correct temperature is maintained for precise
cooking no matter where you live.
