T-Fal P31052, User Manual

Page: 27 / 150

23
EN
haddock or cod fillets, cut into 1” pieces, 2 pounds mussels, scrubbed and de-
bearded, 2 pounds large uncooked shrimp, peeled, shredded basil leaves and
minced parsley, for serving.
DIRECTIONS
Heat oil in pressure cooker over medium heat. Add onion, fennel, garlic, bay
leaves, oregano, and red pepper flakes.
Season with salt and black pepper and sauté until soft. Add white wine and
reduce by half. Add seafood.
Close the pressure cooker. As soon as steam starts to release, lower the heat
and cook 6 minutes.
Remove from heat, release pressure and remove cover. Taste and adjust for salt
and black pepper.
Serve in soup bowls. Garnish with basil and parsley. Serve with crusty bread.
CHUNKY CHICKEN NOODLE SOUP
Preparation time : 10 minutes
Pressure Cooking Time: 19 minutes under pressure
Setting :
2
Yield : 8 servings
INGREDIENTS
4 split chicken breasts with bone and skin, about 3 pounds, 16 cups (4 quarts)
water, 4 large leeks (or 2 large onions), washed well to remove dirt and grit,
white and light green parts only, sliced thin, 6 carrots, peeled and cut into ¼-
inch rounds, 6 celery stalks, cut into ¼-inch slices, 4 cups broad egg noodles,
cooked al dente, 2 tablespoons chopped fresh parsley or dill, salt and black
pepper, to taste.
DIRECTIONS
1 Place the chicken, water, and salt in pressure cooker. Cover and bring to
pressure. Lower heat to stabilize pressure and cook 15 minutes. Use cold water
release method to release pressure. Open and remove lid. Remove chicken with
a slotted spoon. Skin and debone. Cut into bite-sized chunks.
2 Pour the broth through a fine-mesh strainer. Rinse out pressure cooker. Pour
broth back into pot. Add leeks, carrots, and celery. Cover and bring to pressure.
Lower heat to stabilize pressure and cook 4 minutes. Use cold water release
method to release pressure. Open and remove lid. Taste and season with salt
and black pepper. Add the cooked chicken, noodles, and parsley or dill.