Presto Electric Pressure Cooker Plus Instructions And Recipes Manual page 10

Hearty Vegetable Beef Soup
1 pound beef stew meat, cut into
1-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 can (14½ ounces) diced tomatoes,
undrained
2 cups chopped cabbage
1½ cups sliced carrots
1 cup sliced celery
1 cup frozen whole kernel corn
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon black pepper, coarsely
ground
Salt
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
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
one-half pound of beef at a time, removing each
batch from pot when done. Press CANCEL.
Return all beef, including juices, to cooker. Add
broth, tomatoes, cabbage, carrots, celery, corn,
onion, oregano, thyme, and pepper. Close cover.
Place quick pressure release valve on vent pipe.
Press SOUP and then adjust time to 12 minutes.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt.
8 servings
Soak beans according to instructions on page
30.
With cooking pot in cooker body, press SAUTÉ
and preheat cooker. Add oil, onion, and garlic.
Sauté until onions are translucent. Press CAN-
CEL. Add drained beans, broth, kale, carrots,
rosemary, thyme, and pepper. Close cover. Place
quick pressure release valve on vent pipe. Press
BEANS.
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
18
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
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
With cooking pot in cooker body, press
BROWN 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
cover. Place quick pressure release valve on
vent pipe. Press STEW and then adjust time to
10 minutes.
When time is up, allow pressure to drop of its
own accord.
6 servings
Soak beans according to instructions on page
30.
With cooking pot in cooker body, press SAUTÉ
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 cover. Place quick
pressure release valve on vent pipe. Press
BEANS.
When time is up, allow pressure to drop of its
own accord.
Season to taste with salt and pepper.
4 servings
19