8
SOUPS AND STOCKS
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordinary
methods.
Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add extra flavor.
Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker, you can do
the same thing in just minutes by following the simple directions on the following pages.
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using one of
the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked according to directions on pages 21 and
22.
Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page
22, and dried soup mixes
because they have a tendency to foam, froth, and sputter and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 22, and dried soup mixes should be added
to the soup after pressure cooking.
FOR SOUPS AND STOCKS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
CHICKEN SOUP
2½ pounds chicken, cut into serving pieces
5 cups water
1 cup sliced carrots
1 cup chopped onion
¼ cup chopped celery
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 12 minutes at HIGH
PRESSURE .
Let pressure drop of its own accord .
Remove pieces of chicken from cooker and let cool. Remove meat from bones and
return meat to cooker. Heat through.
Nutrition Information Per Serving
6 servings, 212 Calories, 10 g. Fat, 72 mg. Cholesterol
Delicious Soups From Chicken Soup...
Chicken Soup Stock
: Strain Chicken Soup to make stock.
Chicken Noodle Soup
: Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste.
8 servings
Chicken Dumpling Soup
: Mix together 1 beaten egg, ½ cup milk, and ½ teaspoon salt. Stir in 1⅛ cups flour. Drop the mixture from
teaspoon into bubbling Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes.
8 servings
Chicken Rice Soup
: Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste.
8 servings
BROWN BEEF SOUP
2 pounds lean beef, cut into 1-inch cubes
5 cups water
1 cup chopped onion
1 cup sliced carrots
¼ cup chopped celery
1 bay leaf
1 teaspoon parsley flakes
1 teaspoon salt
¼ teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 12 minutes at HIGH
PRESSURE . Let pressure drop of its own accord .
Nutrition Information Per Serving
6 servings, 268 Calories, 13 g. Fat, 98 mg. Cholesterol
Delicious Soups From Brown Beef Soup...
Brown Beef Soup Stock
: Strain Brown Beef Soup to make stock.
Beef Tomato Soup
: Add 2 cups tomato juice and 1 cup cooked rice to Brown Beef Soup. Heat through.
8 servings
Onion Soup
: Pour 2 tablespoons vegetable oil into cooker and sauté 1½ cups thinly sliced onions. Stir onions into 6 cups Brown Beef
Soup Stock in cooker. Season with ¼ teaspoon pepper. Close cover securely. Place the PressureTru
indicator on the vent pipe and c
ook
2 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Ladle into soup bowls. Top with Parmesan cheese. If desired,
garnish with croutons or toasted French bread.
8 servings