21
RECIPIES
SMOKE SAUSAGE & CABBAGE SOUP
Serves: 4-6 people
Ingredients:
3 tablespoons olive oil
½ teaspoon caraway seeds
1 pound andouille sausage (diced)
1 teaspoon fennel seeds
1 small onion (diced)
½ teaspoon mustard powder
2 carrots (chopped)
1 tablespoon tomato paste
½ ribs celery (chopped)
6 cups low sodium chicken stock
½ head nappa cabbage (chopped)
Salt & black pepper to taste
½ head green cabbage (chopped)
½ cup chopped fresh parsley
3 cloves garlic (minced)
Directions:
1.
Press “sear” button, set to 3 minutes, then press “start/stop” button.
2.
Add olive oil and sausage to the Pressure Cooker, and brown the sausage.
3.
Add onions, carrots, celery and cabbage to the pressure cooker and mix well.
4.
Add seasonings and toss to coat well.
5.
Add stock and tomato paste, and mix well.
6.
Season with salt and pepper.
7.
Close lid and lock in place.
8.
Press “soup” button, press “texture” once to 20 minutes, then press “start/stop” button.
9.
Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will released naturally.
10.
Once pressure is released, carefully open lid, stir in fresh parsley, season with salt and pepper
to taste and serve.
BARLEY BEEF SOUP
Serves: 4-6 people
Ingredients:
3 tablespoons olive oil (divided)
2 cloves garlic (chopped)
1 ½ pounds beef (cubed)
1 teaspoon dried rosemary
1 onion (medium diced)
2 tablespoons tomato paste
2 carrots (medium diced)
1 cup of red wine
4 ribs celery (medium diced)
1 cup uncooked pearl barley
2 medium parsnips (chopped)
6 cups low sodium beef broth
225 grams white mushrooms (chopped)
1 tablespoon chopped fresh thyme
Salt & black pepper to taste
Directions:
1.
Press “sear” button, set to 10 minutes, then press “start/stop” button.
2.
Rub 1 tablespoon oil onto beef and season with salt and pepper.
3.
Working in small batches, brown beef on all sides in pressure cooker, adding additional oil
between batches.
4.
Transfer browned beef to paper towel-lined dish and set aside.
