Use and Care Manual

Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.
ONION SOUP — Pour 2 tablespoons vegetable oil into cooker and sauté 1
1
⁄
2
cups
thinly sliced onions. Stir onions into 6 cups Brown Beef Soup Stock in cooker. Season
with
1
⁄
4
teaspoon pepper. Close cover securely. Place pressure regulator on vent pipe
and cook 2 minutes with pressure regulator rocking slowly. Let pressure drop of
its own accord. Ladle into soup bowls. Top with Parmesan cheese. If desired, garnish
with croutons or toasted French bread.
6 servings
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown
Beef Soup. Heat through.
8 servings
BLACK BEAN SOUP
2 cups dry black beans
1 tablespoon olive or
vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
deveined, minced
1 tablespoon chili powder
1
1
⁄
2
teaspoons oregano
1
⁄
2
teaspoon allspice
4 cups chicken stock or
broth
2 cups sliced carrots,
3
⁄
4
-inch thick
1 tablespoon packed brown
sugar
2 teaspoons white wine
vinegar
• • • • • • •
1 cup loosely packed fresh
cilantro, chopped
Salt to taste
Soak beans according to instructions on page 53. Pour oil in pressure cooker. Sauté
onion, garlic, chiles, chili powder, oregano, and allspice for 2 minutes. Stir in beans,
chicken stock, carrots, brown sugar, and vinegar. Close cover securely. Place pressure
regulator on vent pipe and cook 12 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Remove 1 cup of bean mixture, place in blender
and purée until smooth. Return to pressure cooker and stir in fresh cilantro.
Nutrition Information Per Serving 8 servings
231 Calories, 3 g Fat, 0 mg Cholesterol
1 can (14
1
⁄
2
ounces) chicken broth
1
⁄
4
cup dry white wine
4 new red potatoes, quartered
3 carrots, cut into
1
⁄
2
-inch chunks
1 medium onion, finely chopped
2 cloves garlic, minced
1
⁄
4
cup chopped parsley
1 bay leaf
Pinch of saffron threads
or
1
⁄
4
teaspoon turmeric
SAFFRON FISH STEW
• • • • • • •
1 pound firm fish (halibut,
haddock, cod, pollack)
fresh or thawed, cut into
8 pieces
1 small red pepper, cut into
chunks
1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in
pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook
2 minutes with pressure regulator rocking slowly. Cool cooker at once. Add fish,
pepper, and peas. Close cover securely. Place pressure regulator on vent pipe and cook
1 minute with pressure regulator rocking slowly. Cool cooker at once. Discard bay
leaf.
Nutrition Information Per Serving 8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
1 pound lean beef, cut into
1-inch cubes
5 cups water
1 can (14-15 ounces) diced
tomatoes
1
⁄
2
cup chopped onion
1 cup sliced carrots
1
⁄
4
cup chopped celery
1 clove garlic, minced
2 tablespoons parsley flakes
1
1
⁄
2
teaspoons basil
1 teaspoon salt
1 bay leaf
1
⁄
4
teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great
Northern beans
1 can (15 ounces) cut green
beans, drained
2 ounces fine noodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf,
and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 10 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord. Add Great Northern beans, green beans, and noodles. Simmer uncovered
10 minutes. Garnish with Parmesan cheese, if desired.
Nutrition Information Per Serving 10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
MINESTRONE
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