RECIPES
SAUSAGE AND LENTIL SOUP
SERVES 4
Ingredients
3-4 Cups Dried Lentils
1-2 Cups Chopped Sausage (any sausage to
your liking)
2 Cups Crushed Roasted Tomatoes
1 Cup Mirepoix (chopped mixture of celery,
carrots and onions.)
4 Garlic cloves, minced
2 Bay Leaves
2 Tbsp Beef Buillion (Or 2 Cups Beef Broth)
6 Cups Fresh Water (Less or more
depending on the size of your pressure
cooker.)
Salt & Pepper to taste
Directions
-
Follow the "BROWNING" instructions in this manual: sauté the mirepoix and garlic until they
are fragrant. Cancel "BROWNING."
-
Add remaining ingredients into the cooking pot. Shut lid and lock properly into position.
Adjust the Pressure Valve to “Airtight”. Program pressure cooker for 15-minutes.
-
When the cook time is complete and it’s ready to release the pressure, make sure you are
careful. Since it’s a big pot of soup, there may be some spitting at the pressure valve when
you turn it to exhaust. Sometimes a folded up dish rag or towel over the valve will help.
-
When it is safe to open the lid, give the soup a good stir. It may appear a bit watery but
depending on if you want to keep it more on the brothy side or you want to thicken it a bit,
you can thicken it by mixing a bit of the broth liquid with flour until it becomes a thick roux
and pour the roux back into the soup and stir it. Season with salt and pepper to your
preference. Serve with a dollop of sour cream or plain greek yogurt.
KIELBASA, BUTTERNUT SQUASH & KALE SOUP
SERVES 4
Ingredients
1 Package Kielbasa Sausage (Chopped into
half-moon size)
4 Cups Chicken Broth
2 Cups Chopped Butternut Squash
2 Sprigs of Fresh Rosemary
1 Onion, Chopped
2 Cups Fresh Kale
4 Cloves Garlic, Minced
Water
1 Shot Glass Sherry, Cooking Wine or White
Wine
1 Cup Wild Rice (I ran out, so I just used
brown rice)
Directions
Follow the "BROWNING" instructions in this manual: add a bit of olive oil and place the first 4
ingredients in and sauté for 4 minutes. Pour in shot glass of cooking wine or sherry and sauté for
another 2-3 minutes. Cancel "BROWNING."
Add the wild rice and chicken broth. Depending on how much soup you want, you can fill up the
rest of the pot with water and add in the sprigs of fresh Rosemary. Do not add the Kale into the
soup yet.
Close and lock pressure cooker lid. Set Pressure Valve to “Airtight” and program the pressure
cooker for 10-minutes.
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