Pressure Cooking Recipes Soups And Stews; Pressure Cooking; Soups And Stews; Classic Chicken Soup - Presto 02141 Instruction And Recipe Manual

10. Sometimes my food is not completely done after the recommended cooking time. When I try to put the cover back on the
cooker, so I can cook it longer, the cover will not close. How can I get the cover closed?
Allow the pressure cooker to cool slightly. When the cooker is still hot, the air vent/cover lock will lift, preventing you from
closing the cover. Before placing the cover back on, be sure the quick pressure release valve is in the STEAM OUT position. Once
the cover is closed, move the lever to the COOK position.
11. What can be done after pressure cooking if the food has more liquid than desired?
With the cover removed, press SAUTÉ and allow the excess liquid to evaporate. Next time you prepare the same recipe, you may
want to use less liquid.
12. I believe I am thoroughly cleaning my cooker, but sometimes I notice the odor of my last meal remains in the cooker. What
can I do to remove the odor?
The sealing ring is made of silicone. Silicone has many wonderful properties but it does tend to retain odors. Unfortunately, there
is no good way to remove the odors, but over time they will dissipate.
PRESSURE COOKING RECIPES

Soups and Stews

This pressure cooker is perfect for preparing delicious soups and stews. Included are a few favorite recipes. If you have a favorite recipe of
your own, try it using one of the recipes in this book as your guide. If adding dry beans and peas, they first must be soaked according to the
directions on page 18.
CAUTION! Do not pressure cook soups or soup mixes containing barley, rice, pasta, grains, or split peas because they have a tendency to
foam, froth, and sputter and could block the vent pipe. These foods should be added to the soup AFTER pressure cooking.

Classic Chicken Soup

1½ pounds bone-in chicken breasts, skinned
1 cup celery, cut into 2-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, halved
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
4 cups water
• • • • • • •
1½ cups sliced carrots
1 cup sliced celery
2 green onions, thinly sliced

Hearty Vegetable Beef Soup

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 (14½-ounce) can 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
FOR SOUPS AND STEWS, DO NOT FILL COOKING POT OVER
Add chicken, celery, onion, garlic, thyme, salt, pepper, and
water to cooking pot. Close cover. Place quick pressure
release valve on vent pipe. Press SOUP and then adjust
time to 10 minutes.
When time is up, allow pressure to drop of its own accord.
Remove chicken to a cutting board and allow to cool. Strain
stock by pouring through a large sieve; discard solids.
Return stock to cooking pot; add carrots and celery. Press
CANCEL. Close cover. Place quick pressure release valve
on vent pipe. Press VEGETABLES–HIGH and then adjust
time to 3 minutes.
Meanwhile, remove chicken from bones and cut into bite-
size pieces.
When cooking time is up, quickly release pressure.
Return chicken to cooking pot and add onions; allow to
heat through.
7 servings
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
10
½
FULL!