Saffron Fish Stew; Potato Soup - Presto 4- and 6-Quart Stainless Steel Instructions Manual

1 can (14 ⁄ ounces) chicken broth
1
2
⁄ cup dry white wine
1
4
4 new red potatoes, quartered
3 carrots, cut into
1
1 medium onion, finely chopped
2 cloves garlic, minced
⁄ cup chopped parsley
1
4
1 bay leaf
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes
with pressure regulator rocking slowly. Cool cooker at once . Add fish, pepper, and peas.
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with pres-
sure regulator rocking slowly. Cool cooker at once . Discard bay leaf.
Nutrition Information Per Serving
174 Calories, 1 g Fat, 40 mg Cholesterol
1 pound lean beef, cut into 1-inch
cubes
5 cups water
1 can (14-15 ounces) diced tomatoes
⁄ cup chopped onion
1
2
1 cup sliced carrots
⁄ cup chopped celery
1
4
1 clove garlic, minced
2 tablespoons parsley flakes
1 ⁄ teaspoons basil
1
2
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and
pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10
minutes with pressure regulator rocking slowly . Let pressure drop of its own accord .
Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish
with Parmesan cheese, if desired.
Nutrition Information Per Serving
234 Calories, 6 g Fat, 44 mg Cholesterol
1 tablespoon vegetable oil
1 cup finely chopped onions
⁄ cup finely sliced celery
1
2
3 cups chicken broth
4 cups peeled, diced potatoes
⁄ teaspoon white pepper
1
4
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth,
potatoes, pepper, and basil to pressure cooker. Close cover securely. Place pressure regulator
on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure
drop of its own accord . Remove 2 cups of potato mixture; place in blender or food proces-
sor and process until smooth. Return to pressure cooker and stir in evaporated milk.
Nutrition Information Per Serving
160 Calories, 2 g Fat, 2 mg Cholesterol

SAFFRON FISH STEW

⁄ -inch chunks
2
MINESTRONE

POTATO SOUP

12
Pinch of saffron threads
or ⁄ teaspoon turmeric
1
4
• • • • • • •
1 pound firm fish (halibut, haddock,
cod, pollack) fresh or thawed, cut
into 8 pieces
1 small red pepper, cut into chunks
1 cup frozen peas, thawed
1 teaspoon salt
1 bay leaf
⁄ teaspoon black pepper
1
4
• • • • • • •
1 can (16 ounces) Great Northern
beans
1 can (15 ounces) cut green beans,
drained
2 ounces fine noodles
⁄ teaspoon basil
1
4
• • • • • • •
1 can (12 ounces) evaporated skim
milk
Salt to taste
8 servings
10 servings
6 servings