Soups And Stocks - Presto 8-Quart Stainless Steel Pressure Cooker Instructions And Recipes Manual

The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-
nary methods.
Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra
flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker,
you can do the same thing in just minutes by following the simple directions on the following pages.
We've also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using
one of the recipes in this book as your guide. If adding dried vegetables, they must first be soaked according to directions on page
31. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart
on page 32, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over
increased, the cooking time remains the same.
1 ⁄
1
1 teaspoon salt
1 stalk celery, chopped
place all ingredients in cooker. Close cover securely. place pressure regulator on vent pipe and COOK
15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR Let pressure drop of its own accord. Remove pieces of chicken from
cooker and let cool. Skim off fat. Remove meat from bones and return meat to cooker. Heat through.
nutrition Information per Serving
236 Calories, 9 g Fat, 104 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Add finely chopped carrot, celery, and onion to Chicken Soup. Salt
and pepper to taste. Bring to a boil, add noodles and simmer, uncovered, 20 minutes.
CHICKEN DUMPLING SOUP—Mix together 1 beaten egg, or 2 egg whites,
⁄ cup skim milk. Stir in 1
1
2
cooker. Simmer dumplings uncovered 6 minutes.
CHICKEN RICE SOUP — Add 2 cups cooked rice and 2 cups cooked diced vegetables of your choice
to Chicken Soup. Salt and pepper to taste. Heat through.

SouPS aNd SToCkS

FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
pounds chicken, cut into
2
serving pieces
⁄ cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in
1
8
CHICKEN SOUP 
1 carrot, diced
1 small onion, diced
4 cups water
10
⁄ full (see page 6). When the recipe is
1
2
⁄ FULL!
1
2
4 servings
4 servings
⁄ teaspoon salt, and
3
4
4 servings
4 servings