Quick Chicken Pot Pie; Minestrone Soup - Wolfgang Puck Bistro BPCR0010 Use And Care Manual

Quick Chicken Pot Pie

6 Servings
INGREDIENTS
1 package (10 ounces) frozen puff pastry
2 cups chicken stock
15 whole frozen chicken tenders
1 bag (16 ounces) frozen pearl onions
1 bag (16 ounces) frozen mixed vegetables
1 can (10 3/4 ounces) condensed cream of mushroom soup
METHOD
1 Bake puff pastry according to package directions.
2 Preheat uncovered pressure cooker to 375°.
3 Add chicken stock, chicken tenders and pearl onions. Secure
pressure cooker lid.
4 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
6 Add frozen vegetables and condensed cream of mushroom soup to
chicken mixture. Set temperature to 400° and heat through in
uncovered pressure cooker. Serve in pastry towers.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Minestrone Soup

6 Servings
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
4 slices pancetta (or bacon), chopped
2 stalks celery, thinly sliced
1/2 cup baby carrots
2 small potatoes, cubed
1 can (28 ounces) diced tomatoes in juice
4 cups liquid (white wine, stock or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
salt and pepper
1/4 cup chopped fresh spinach
1 medium zucchini, halved and sliced
1/2 cup small pasta shells
METHOD
1 Preheat uncovered pressure cooker to 350°.
2 Add oil and brown onion and pancetta in oil.
3 Add all other ingredients except pasta. Secure pressure cooker lid.
4 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 30 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
6 Check tenderness of beans. If beans are tender, add pasta to
pot and check for seasoning. Place lid back on pressure cooker
and bring back to high pressure for 8 minutes more. Again,
release pressure before opening lid.
PRESENTATION
This low-calorie and lowfat soup is wonderful hot or cold. Try dropping
a teaspoon of fresh pesto and some olive oil in each bowl of soup right
before serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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