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
Pinch of saffron threads
or
1
⁄
4
teaspoon turmeric
SAFFRON FISH STEW
• • • • • • •
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 set heat control at
400°. When pressure regulator begins a rocking motion,
cook 2 minutes
. When cooking
time is complete turn control to OFF and remove heat control.
Cool cooker at once.
Add fish, pepper, and peas. Close cover securely. Reconnect heat control. Place pressure
regulator on vent pipe and set heat control at 400°. When pressure regulator begins a
rocking motion,
cook 1 minute
. When cooking time is complete turn control to OFF and
remove heat control.
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 set
heat control at 400°. When pressure regulator begins a rocking motion,
cook 10 minutes
.
Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat
control down, stopping just at the point where the pilot light goes out. When cooking
time is complete turn control to OFF and remove heat control.
Let pressure drop of
its own accord.
Add Great Northern beans, green beans, and noodles. Reconnect heat
control and set heat control at 225°. Simmer uncovered 10 minutes. Garnish with Par-
mesan cheese, if desired.
Nutrition Information Per Serving
10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
1
⁄
2
teaspoon black pepper
1
⁄
2
teaspoon oregano
1
⁄
4
teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney
beans, drained and rinsed
Preheat pressure cooker at 350° for 5 minutes. Brown beef. Add remaining ingredients
except kidney beans. Close cover securely. Place pressure regulator on vent pipe and set
heat control at 400°. When pressure regulator begins a rocking motion,
cook 5 minutes
.
Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat
control down, stopping just at the point where the pilot light goes out. When cooking
time is complete turn control to OFF and remove heat control.
Let pressure drop of its
own accord.
Stir in kidney beans.
Nutrition Information Per Serving
4 servings
432 Calories, 17 g Fat, 111 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
Preheat pressure cooker at 325° for 5 minutes. Pour oil in pressure cooker. 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 set heat control at 400°. When
pressure regulator begins a rocking motion,
cook 5 minutes
. Allow pressure regulator to
rock for 1 to 2 minutes at 400° and then slowly turn the heat control down, stopping just
at the point where the pilot light goes out. When cooking time is complete turn control
to OFF and remove heat control.
Let pressure drop of its own accord.
Remove 2 cups
of potato mixture; place in blender or food processor 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
1
1
⁄
2
pounds ground beef
1 can (8 ounces) tomato sauce
1
⁄
2
cup water
1 cup chopped onion
3
⁄
4
cup chopped green pepper
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
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