Chicken Broth
2
onions, chopped
2
carrots, cut in quarters
2
celery stalks, cut in quarters
5 cups (1.25 L)
water
1
bay leaf
2 lbs. (1 kg)
chicken parts
•
Brown onions, carrots and celery.
•
Add remaining ingredients, cover and cook for 25 minutes on Low
Pressure Cooker Setting.
•
Use Slow Pressure Release method.
Minestrone
2
carrots, diced
3
stalks celery, diced
1
yellow onion, diced
2
garlic cloves, diced
2
fresh tomatoes, diced
1
large potato diced
1 cup (250 ml)
green beans, cut in 1" (2.5cm) pieces
6 cups (1.5 L)
beef or vegetable broth
1 cup (250 ml)
Navy Beans, precooked
1/2 cup (125 ml)
elbow macaroni
1 tbsp. (15 ml)
dried basil
2 tbsp. (30 ml)
grated parmesan cheese
•
Brown carrots, celery, onion and garlic until lightly browned on
the Brown Setting.
•
Add tomatoes, potato, green beans and broth. Cook for
4 minutes on the Low Pressure Cooker Setting.
•
Use Slow Pressure Release method.
•
Open the Pressure Cooker and add Navy Beans, macaroni and basil and
cook without the Cover for approximately 5 minutes on the Brown
Setting, until pasta is tender.
•
Ladle into bowls and sprinkle with Parmesan cheese.
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