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Tuscan Bean Soup
1 cup dry Great Northern beans
½ tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
5 cups chicken broth
2 cups kale, coarsely chopped
1 cup sliced carrots
½ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon black pepper
• • • • • • •
2 tablespoons tomato paste
Salt
Soak beans according to instructions on page 18. With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add
oil, onion, and garlic. Sauté until onions are translucent. Press cancel.
Add drained beans, broth, kale, carrots, rosemary, thyme, and pepper. Close and secure cover. Place quick pressure release valve on
vent pipe. Select BEANS and press start. When time is up, allow pressure to drop of its own accord. Stir in tomato paste until well
blended. Season to taste with salt.
7 servings
Traditional Beef Stew
2 slices thick-sliced bacon, diced
⅓ cup all-purpose flour
1 teaspoon salt, divided
1½ pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1 cup chopped onion
1 cup sliced fresh mushrooms
1 cup sliced carrot
½ pound small red potatoes
1 large clove garlic, minced
2 tablespoons tomato paste
¾ teaspoon dried thyme
1 bay leaf
With cooking pot in cooker body, select BROWN, press start, and preheat cooker. Add bacon; fry until crisp. Remove bacon from
cooker, leaving drippings in pot. Combine flour and ½ teaspoon of the salt in a large bowl. Add beef and toss to coat; shake off excess
flour mixture. Brown one-third of beef at a time, removing each batch from pot when done. Press cancel.
Return all beef, including juices, and bacon to cooker. Add broth, onion, mushrooms, carrot, potatoes, garlic, tomato paste, thyme, and
bay leaf. Close and secure cover. Place quick pressure release valve on vent pipe. Select STEW, adjust time to 10 minutes, and press
start. When time is up, allow pressure to drop of its own accord.
6 servings
Chicken and White Bean Chili
1 cup dry Great Northern beans
1 tablespoon olive oil
½ cup chopped onion
½ cup sliced carrot
2 cloves garlic, minced
½–1 jalapeño pepper, seeded, deveined, minced
2 teaspoons chili powder
1 teaspoon dried oregano
¼ teaspoon ground allspice
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into ¾-inch
pieces
1½ teaspoons packed brown sugar
1 teaspoon white wine vinegar
• • • • • • •
Salt and pepper
Soak beans according to instructions on page 18. With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add
oil, onion, carrot, garlic, jalapeño, chili powder, oregano, and allspice. Sauté for 2 minutes. Press cancel.
Stir in drained beans, broth, chicken, brown sugar, and vinegar. Close and secure cover. Place quick pressure release valve on vent
pipe. Select BEANS and press start. When time is up, allow pressure to drop of its own accord. Season to taste with salt and pepper.
4 servings
Fish and Seafood
Fish and seafood are the basis of some of the healthiest and most nutritious meals you can make.
Steaming them in the pressure cooker brings out their finest, fullest flavors. Fish and seafood cook very quickly under pressure, and the
cooking time required is directly related to the thickness of the seafood. To prevent overcooking, do not cook fish or seafood that is less
than ¾ inch thick.
For fish or seafood more than 1 inch thick, cook for the suggested time in the timetable below and then allow the cover to remain on the
pressure cooker for another minute after the air vent/cover lock has dropped.
FOR FISH AND SEAFOOD, DO NOT FILL COOKING POT OVER ⅔ FULL!
