Use and Care Manual

RECIPES
TORTILLA SOUP
SERVES 8-10
Ingredients
1/3 cup vegetable oil
2 onions, diced
4 cloves garlic, peeled
1 can tomatoes, drained
3 quarts chicken broth
2 Cups Cooked Shredded Chicken
Tortilla chips
cilantro, chopped
1 lb grated cheese
lime wedges (optional)
Directions:
- Follow the "BROWNING" instructions in this manual: saut onions and garlic in the
oil until they are deep golden brown and transparent. Cancel "BROWNING."
- Remove from inner pot and pur e with tomatoes in blender or food processor
until smooth.
- Return to pressure cooker pot and add broth.
- Close and lock pressure cooker lid. Adjust pressure valve to Airtight and press
SOUP & STEW.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust. Once all pressure has released, the lid can
be turned and unlocked.
- Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup
bowls and pour hot soup on top. Serve with lime wedges, if desired.
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
- Follow the "BROWNING" instructions in this manual: saut 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 re 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.
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