Chicken Soup; Black Bean Soup - Presto Stainless Steel Electric Pressure Cooker Instructions & Recipes

CHICKEN SOUP

1 ⁄ pounds chicken, cut into
1
2
serving pieces
4 cups water
1 ⁄ cup sliced carrots
2
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion, cook
12 minutes. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly
turn the heat control down, stopping just at the point where the pilot light goes out. When
cooking time is complete turn control to OFF and remove heat control. Let pressure
drop of its own accord. Remove pieces of chicken from cooker and let cool. Remove
meat from bones and return meat to cooker. Heat through.
Nutrition Information Per Serving
160 Calories, 8 g Fat, 54 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Reconnect heat control and set heat control at 250°.
Bring soup to a boil. Add fine noodles and then slowly turn the heat control down, stop-
ping just at the point where the pilot light goes out. Simmer, uncovered, 10 to 15 minutes.
Salt and pepper to taste.
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg,
teaspoon salt. Stir in 1 ⁄ cups flour. Reconnect heat control and set heat control at 225°.
1
8
Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer uncovered
6 minutes.
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through.
Salt and pepper to taste.
BROWN BEEF SOUP
1 ⁄ pounds lean beef, cut into
1
2
1-inch cubes
4 cups water
⁄ cup chopped onion
1
2
⁄ cup sliced carrots
1
2
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook 12 minutes. Allow pressure regulator to rock for 1 to 2 minutes at 400° and then
slowly turn the heat control down, stopping just at the point where the pilot light goes
out. When cooking time is complete turn control to OFF and remove heat control. Let
pressure drop of its own accord.
Nutrition Information Per Serving
295 Calories, 15 g Fat, 110 mg Cholesterol
⁄ cup chopped onion
1
2
⁄ cup chopped celery
1
4
1 teaspoon salt
⁄ teaspoon black pepper
1
4
4 servings
⁄ cup milk, and
1
2
⁄ cup chopped celery
1
4
1 bay leaf
1 teaspoon parsley flakes
1 teaspoon salt
⁄ teaspoon black pepper
1
4
4 servings
24
Delicious Soups From Brown Beef Soup...
BROWN BEEF SOUP STOCK — Strain Brown Beef Soup to make stock.
ONION SOUP — Preheat pressure cooker at 325° for 5 minutes. Pour 2 tablespoons
vegetable oil into cooker and sauté 1
Beef Soup Stock. Season with
regulator on vent pipe and set heat control at 400°. When pressure regulator begins a
rocking motion, cook 2 minutes. When cooking time is complete turn control to OFF and
remove heat control. Let pressure drop of its own accord. Ladle into soup bowls. Top
with Parmesan cheese. If desired, garnish with croutons or toasted French bread.
BEEF TOMATO SOUP — Add 2 cups tomato juice and 1 cup cooked rice to Brown
Beef Soup. Heat through.
2 cups dry black beans
1 tablespoon olive or
vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1-2 jalapeño chiles, seeded,
⁄
1
2
deveined, minced
1 tablespoon chili powder
1 ⁄ teaspoons oregano
1
2
⁄ teaspoon allspice
1
2
4 cups chicken stock or
broth
Soak beans according to instructions on page 52. Preheat pressure cooker at 325° for 5
minutes. Pour oil in pressure cooker. Sauté onion, garlic, chiles, chili powder, oregano,
and allspice for 2 minutes. Stir in beans, chicken stock, carrots, brown sugar, and vinegar.
Close cover securely. Place pressure regulator on vent pipe and set heat control at 400°.
When pressure regulator begins a rocking motion, cook 12 minutes. Allow pressure
regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat control down,
stopping just at the point where the pilot light goes out. When cooking time is complete
turn control to OFF and remove heat control. Let pressure drop of its own accord. Re-
move 1 cup of bean mixture, place in blender and purée until smooth. Return to pressure
cooker and stir in fresh cilantro.
Nutrition Information Per Serving
231 Calories, 3 g Fat, 0 mg Cholesterol
⁄ cups thinly sliced onions. Stir in 6 cups Brown
1
2
⁄ teaspoon pepper. Close cover securely. Place pressure
1
4

BLACK BEAN SOUP

2 cups sliced carrots,
3 ⁄ -inch thick
4
1 tablespoon packed brown
sugar
2 teaspoons white wine
vinegar
• • • • • • •
1 cup loosely packed fresh
cilantro, chopped
Salt to taste
25
8 servings