Cuisinart CPC-600 - Electric Pressure Cooker Instruction Booklet & Recipe Book page 11

Cuban Black Bean
Soup
Makes about 10 cups (2.5 L)
1 tablespoon (15 ml) extra virgin
olive oil
12 ounces (340 g) smoked spicy
chicken, turkey, or pork sausage
1½ cups (375 ml) chopped onion
1¼ cups (300 ml) chopped red bell
pepper, divided
3 garlic cloves, peeled and chopped
1 tablespoon (15 ml) oregano
1 teaspoon (5 ml) cumin
½ teaspoon (2 ml) coriander
6 cups (1.5 L) water
1 pound (500 g) dry black beans,
picked over, rinsed and drained
1 ham hock (about 1 pound [500 g])
or smoked turkey wing
1 bay leaf
¼ teaspoon (1 ml) cayenne
¹⁄ ³ cup (75 ml) dry sherry
1 tablespoon (15 ml) red
wine vinegar
1 teaspoon (5 ml) kosher salt
Add oil to the cooking pot of the Cuisinart
Pressure Cooker. Select Brown and let oil
heat for 3 to 4 minutes. When oil is hot,
cook the sausages until browned, about
4 to 5 minutes on each side. Turn off.
Remove, slice into ½-inch (1.25 cm) pieces
and refrigerate until ready to use.
Select Sauté, add chopped onions, ¾ cup
(175 ml) of the chopped red bell pepper,
garlic, oregano, cumin, and coriander.
Sauté, stirring until onions are translucent
and tender, about 3 to 4 minutes. Add
the water, black beans, ham hock, and
bay leaf. Cover and lock lid in place.
Select High Pressure, and set timer for 30
minutes. When audible beep sounds, allow
pressure to release naturally, about 20
minutes.
When float valve drops, turn off. Remove
lid, tilting away from you to allow steam
to disperse. Select Simmer. Remove ham
hock and bay leaf; discard bay leaf. Use
a hand blender (unplug pressure cooker
first and use blender carefully to avoid
scratching nonstick cooking pot) or potato
masher to smash beans to desired texture.
Slice reserved sausage and add to soup.
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When hock is cool enough to handle,
remove meat from ham hock and shred,
add shredded meat to soup; discard bone
and fat. Add cayenne, sherry, vinegar, and
salt, simmer for 15 to 20 minutes to allow
flavours to blend. Turn to Keep Warm to
hold soup until ready to serve.
Serve in warmed bowls as desired with
freshly chopped parsley, sour cream and
diced avocado. Soup may also be served
with a scoop of cooked rice.
Nutritional information per serving (one cup [250 ml]):
Calories 140 (20% from fat) carb. 16g • pro. 10g
• fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg
• calc. 35mg • fiber 5g
Lentil Soup
Makes 8 cups (2 L)
1 tablespoon (15 ml) olive oil
1 medium onion, chopped,
about 1 cup (250 ml)
1 medium carrot, cut into ¼-inch
(0.6 cm) dice, about 1 cup (250 ml)
2 cloves garlic, thinly sliced
½ bay leaf
1 pound (500 g) dried brown lentils
5 cups (1.25 L) chicken broth
™
1¼ teaspoons (8.75 ml) kosher salt
¼ teaspoon (1 ml) ground black
pepper
½ teaspoon (2 ml) lemon juice
Place oil in the cooking pot of the Cuisinart
Pressure Cooker. Select Sauté. Allow oil
to heat for a few minutes and then stir the
chopped onions into the pot. Sauté for
about 1 to 2 minutes, until onions start to
soften. Stir in the carrots. Sauté vegetables
for about 4 minutes, stirring occasionally,
until soft and slightly golden. Stir in garlic
and sauté for another minute or two, until
garlic becomes aromatic.
Add bay leaf, lentils, and chicken broth
to the pot. Lock lid in place. Select High
Pressure. Set timer for 8 minutes. When
audible beep sounds use Natural Pressure
Release to release pressure. When float
valve drops, remove lid carefully, tilting
away from you to allow steam to disperse.
Remove and discard bay leaf. Stir in salt,
pepper, and lemon juice. Taste and adjust
seasonings accordingly. Serve immediately.
Notes: Vary the soup by adding chopped
fresh spinach or serve with freshly grated
Parmesan cheese.
Nutritional information per serving (one cup [250 ml]):
Calories 110 (16% from fat) • carb. 16g • pro. 7g
• fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g
Mushroom Barley Soup
Makes about 8 cups (2 L)
1 tablespoon (15 ml) unsalted butter
1 medium onion, chopped,
about 1 cup (250 ml)
2 medium carrots, peeled and cut
into ¼-inch (0.6 cm) dice
3 cloves garlic, smashed
16 ounces (453 g) mushrooms, sliced
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) fresh thyme,
chopped
¹⁄ ³ cup (75 ml) sherry
¾ cup (175 ml) pearl barley
1 bay leaf
5 cups (1.25 L) chicken broth
½ teaspoon (2 ml) fresh ground pepper
2 tablespoons (30 ml) chopped fresh
parsley (about 5 sprigs)
Place the butter in the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
™
Once butter begins to sizzle, stir the chopped
onions into the pot. Sauté for about 1 to
2 minutes, until onions start to soften. Stir
in the carrots and sauté vegetables for
about 4 minutes, stirring occasionally, until
vegetables are soft and lightly golden. Stir in
garlic, sliced mushrooms, salt, and thyme.
Sauté until mushrooms release most of their
moisture and the garlic becomes aromatic,
about 5 minutes. Add sherry to the pot and
cook until liquid is evaporated.
Add barley, bay leaf and chicken broth to the
pot. Lock lid into place. Select High Pressure.
Set timer to 10 minutes. When audible beep
sounds, use the Natural Pressure Release to
release all pressure. When float valve drops,
remove lid carefully, tilting away from you to
allow steam to disperse.
Remove and discard bay leaf. Stir in pepper.
Adjust seasoning to taste. Stir in chopped
parsley. For an extra kick, stir in 2 additional
tablespoons (30 ml) of sherry. Serve
immediately.
Nutritional information per serving (one cup [250 ml]):
Calories 130 (13% from fat) • carb. 22g • pro. 5g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg
• calc. 21mg • fiber 4g
Brown Beef Stock
Makes 8 cups (2 L)
2½ pounds (1.1 kg) beef and/or veal
bones
1 pound (500 g) beef chuck or other
stew beef, cut into 1-inch (2.5 cm)
cubes
2 large carrots, peeled, cut into
3-inch (6 cm) lengths
2 ribs celery, cut into 3-inch
lengths
2 large onions, peeled and
quartered
2 tablespoons (30 ml) olive or
vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 cloves garlic
12 peppercorns
Preheat oven to 425°F (220°C). Arrange
bones, beef cubes, and vegetables in a
shallow roasting pan. Drizzle with oil and toss
to coat. Roast for 25 minutes, then turn and
roast for an additional 25 minutes. Tie chives,
parsley and thyme into a bundle using
butcher's string.
Transfer browned bones, meat, and
vegetables to the cooking pot. Add bundle of
herbs, garlic cloves and peppercorns. Cover
with 8 cups (2 L) cold water. Select High
Pressure and set timer for 60 minutes. When
audible beep sounds, allow Natural Pressure
Release. When float valve drops, turn off.
Remove lid carefully, tilting away from you to
allow steam to disperse.
Strain solids from stock and discard solids.
Cover and refrigerate. Fat will solidify and
come to the top. Remove and discard fat.
Keep stock refrigerated until ready to use, up
to 5 days, or freeze.
Tip: Freeze in 1-cup (250 ml) amounts to
have ready to thaw and use.
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