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 fol-
lowing 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 page 29.
Do not pressure cook soups containing barley, rice, pasta, grains, dry beans
and peas which are not listed in the chart on page 29, 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 29, and dried soup
mixes should be added to the soup after pressure cooking.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
OPERATING ThE COOKER wIThOUT COOKING LIqUID OR
ALLOwING ThE COOKER TO bOIL DRy wILL DAmAGE ThE COOKER.
CHICKEN SOUP
1
1
⁄
2
pounds chicken, cut into serving
pieces
4 cups water
1
⁄
2
cup sliced carrots
1
⁄
2
cup chopped onion
1
⁄
4
cup chopped celery
1 teaspoon salt
1
⁄
4
teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and
cook 12 minutes with pressure regulator rocking slowly
.
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
4 servings
160 Calories, 8 g Fat, 54 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, un-
covered, 10 to 15 minutes. Salt and pepper to taste.
6 servings
CHICKEN DUMPLING SOUP
— Mix together 1 beaten egg,
1
⁄
2
cup milk, and
1
⁄
2
teaspoon salt. Stir in 1
1
⁄
8
cups flour. Drop mixture from teaspoon into bubbling
Chicken Soup in cooker. Simmer dumplings uncovered 6 minutes.
6 servings
CHICKEN RICE SOUP
— Add 1 cup cooked rice to Chicken Soup. Heat through. Salt
and pepper to taste.
6 servings
10
