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#9 Beer-Braised
Savoy Cabbage
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 5 minutes
Total Cook Time: 8 minutes
Ingredients:
1 medium savoy cabbage, halved
and sliced in strips
1 tablespoon butter
1 medium onion, sliced
¾ cup light beer
Prep Directions:
1. Melt butter in Pressure Cooker on
Medium-High (375°F).
2. Add onions and cook, stirring
occasionally, for about 5 minutes.
3. Add cabbage and beer to
Pressure Cooker.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 9 on numeric key pad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Mix well and serve.
#10 Roasted Bell
Pepper Soup
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Stage 2: 375°F - 6 minutes
Total Cook Time: 10 minutes
Ingredients:
4 tablespoons olive oil, divided
3 red bell peppers, seeded
and quartered
96 • NuWave
PIC
Platinum Complete Cookbook
™
®
3 garlic cloves, peeled and crushed
1 onion, peeled and chopped
1 ripe tomato, chopped
3 saffron strands
1 tablespoon basil leaves, shredded
4 cups vegetable or chicken broth
Salt and freshly ground black pepper
4 tablespoon light cream or
crème fraiche
Croutons for garnish
Prep Directions:
1. Add 2 tablespoons olive oil to
Pressure Cooker and heat
on Max/Sear
2. Add bell peppers and sauté for
8 minutes, or until skins have
begun to char.
3. Remove peppers from
Pressure Cooker with slotted
spoon and let cool.
4. Wipe Pressure Cooker clean.
5. Add remaining olive oil, garlic and
onion, and sauté on Medium-Low
(275°F) for 3 minutes, or until soft.
6. Return chopped bell peppers
to Pressure Cooker.
7. Add tomatoes, saffron, shredded
basil, and broth.
8. Add seasoning to taste and bring to
boil on Max/Sear.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 10 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Transfer Pressure Cooker
contents to emulsion blender,
puree and strain.
9. Stir well, season to taste and
drizzle with cream.
10. Garnish with fresh basil and
croutons and serve.
#11 Old Fashioned
Potato Soup
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 375°F - 8 minutes
Total Cook Time: 14 minutes
Ingredients:
1 tablespoon extra-virgin olive oil
1 onion, diced
1 stalk celery, diced
4 medium potatoes, peeled and diced
6 cups vegetable stock
2 teaspoons salt
½ teaspoon white pepper
1 cup whole plain yogurt
¼ cup fresh chives, chopped
Prep Directions:
1. Add olive oil to Pressure Cooker and
heat on High (425°F)
2. Add onions and celery and sauté for
about 5 minutes.
3. Add potatoes and vegetable stock.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 11 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Transfer Pressure Cooker contents
to immersion blender and puree
until smooth.
9. Mix in yogurt and season with salt
and pepper.
10. Garnish with chives and serve.
#12 Farmhouse Chicken
Noodle Soup
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 8 minutes
Stage 2: 375°F - 20 minutes
Total Cook Time: 28 minutes
Ingredients:
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
8 cups water
4 carrots, peeled and cut into
½-inch slices
2 stalks celery, ½ inch thick
2 tablespoons soy sauce
2 teaspoons fresh thyme, minced
1 whole chicken (up to 4 pounds)
¼ cup fresh parsley, minced
Salt and pepper to taste
8 ounces dried wide egg noodles,
precooked
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium (275F).
2. Add onions and cook for about
5 minutes until soft.
3. Add garlic and stir for 30 seconds.
4. Stir in water, carrots, celery, soy
sauce and thyme while scraping
up any bits from bottom of
Pressure Cooker.
5. Add chicken.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 12 on numeric key pad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Carefully transfer chicken to work
surface and remove and discard
any skin.
9. Shred chicken and discard bones.
10. Transfer shredded chicken to
mixing bowl and season with
parsley, salt and pepper.
11. Heat stock on High (425°F).
12. Stir in noodles and cook for
5 minutes.
13. Add shredded chicken to
Pressure Cooker and continue
to cook until hot.
14. Mix well and serve.
Tip: Skim excess fat from surface
of soup if desired.
Pressure Cooker • 97
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