Chicken And White Bean Chili; Traditional Beef Stew; Tuscan Bean Soup - Presto 02141 Instruction And Recipe Manual

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

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
Soak beans according to instructions on page 18.
With cooking pot in cooker body, press SAUTÉ and preheat
cooker. Add oil, onion, and garlic. Sauté until onions are
translucent. Press CANCEL. 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
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 18.
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
11