1 can (14
1
⁄
2
ounces) chicken broth
1
⁄
4
cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into
1
⁄
2
-inch chunks
1 medium onion, finely chopped
2 cloves garlic, minced
1
⁄
4
cup chopped parsley
1 bay leaf
SAFFRON FISH STEW
Pinch of saffron threads
or
1
⁄
4
teaspoon turmeric
• • • • • • •
1 pound firm fish (halibut, haddock,
cod, pollack) fresh or thawed, cut
into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure
cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 2 minutes
with pressure regulator rocking slowly
.
Cool cooker at once .
Add fish, pepper, and peas.
Close cover securely. Place pressure regulator on vent pipe and
cook 1 minute with pres-
sure regulator rocking slowly
.
Cool cooker at once .
Discard bay leaf.
Nutrition Information Per Serving
8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
MINESTRONE
1 pound lean beef, cut into 1-inch
cubes
5 cups water
1 can (14-15 ounces) diced tomatoes
1
⁄
2
cup chopped onion
1 cup sliced carrots
1
⁄
4
cup chopped celery
1 clove garlic, minced
2 tablespoons parsley flakes
1
1
⁄
2
teaspoons basil
1 teaspoon salt
1 bay leaf
1
⁄
4
teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great Northern
beans
1 can (15 ounces) cut green beans,
drained
2 ounces fine noodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and
pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 10
minutes with pressure regulator rocking slowly .
Let pressure drop of its own accord .
Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Gar-
nish with Parmesan cheese, if desired.
Nutrition Information Per Serving
10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
POTATO SOUP
1 tablespoon vegetable oil
1 cup finely chopped onions
1
⁄
2
cup finely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
1
⁄
4
teaspoon white pepper
1
⁄
4
teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated skim
milk
Salt to taste
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth,
potatoes, pepper, and basil to pressure cooker. Close cover securely. Place pressure regulator
on vent pipe and
cook 5 minutes with pressure regulator rocking slowly
.
Let pressure
drop of its own accord .
Remove 2 cups of potato mixture; place in blender or food proces-
sor and process until smooth. Return to pressure cooker and stir in evaporated milk.
Nutrition Information Per Serving
6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
12
