Cuisinart CPC-600 Series Instruction Booklet page 32

serve. and peas
have noodles Once
according noodles
Simmer select boil,
Browning. Select
or chop either and
handle, to enough
discard. and herbs
a in reserve and
disperse.
from away tilting carefully,
valve float When pressure.
Pressure Quick use
sounds beep audible
timer Set Pressure.
lid Lock pot. cooking
thyme, parsley,
the with pieces
brown. too become
keep but color some
The occasionally. stirring
vegetables Sauté
Stir translucent. become
onions until minutes,
pot. cooking the into
sizzle, to begins
Cooker. Pressure
pot cooking the
while (thaw
noodles
broth
parsley
salt
removed skin
and breasts chicken
dice, ¼-inch into
cups 4 to 3 about
into sliced
chopped, finely
butter unsalted
cups 10
veggies.
chicken of full chock
Noodles
with Soup
in stir off, turn cooked,
directions. package
Cook noodles. add
a to comes mixture
pot. to return and
bones from meat remove
cool is chicken
Remove bowl. stainless
pieces chicken Remove
to steam allow
lid remove
release to Release
then and minutes
When minutes.
High Select place.
to broth chicken
chicken, Add salt. kosher
chicken skinless
not do they so stirring
up pick will vegetables
minutes, 5 about
celery. and carrots
and soften to
2 to 1 about for
onions chopped the
butter Once Sauté.
Electric Cuisinart
™
in oil and butter the
soup) preparing
peas frozen cup
egg medium cups
chicken cups
thyme fresh sprig
fresh sprig
kosher teaspoon
in, bone thighs,
mixed pounds
cup 1 about
cut celery, ribs
rounds, ¼-inch
carrots, medium
cups 1½ about
onions, small
oil olive teaspoon
teaspoon
about Makes
and
is soup soothing
Chicken
13
to
and
Once
shred
When
to you
drops,
5 wait
5g fiber • 21mg
8 for
7g pro. •
in cup): (one
and
grated
Toss
chopped
immediately.
adjust
salt, in
for
the in
begin
from away
Sauté
valve float
stir
Pressure
Select
When minutes.
the of
Select
Place
to broth
becomes
1
for sauté
2 to 1 and soft until
about for
5½
soften.
1
about for
1
the stir then
½
Allow Sauté.
Cuisinart
™
4 to 3
3
pepper
6
2
1
1
¼-inch
This
calc. • 515mg sod. •
16g carb. • fat) from (16%
serving per information
cheese.
freshly with serve
adding by soup
Serve accordingly.
and Taste juice. lemon
Stir leaf. bay discard
disperse. to steam
tilting carefully, lid
When pressure. release
Natural use sounds
8 for timer Set
place. in lid Lock
chicken and lentils,
garlic until two, or
and garlic in Stir
occasionally, stirring
vegetables Sauté carrots.
to start onions until
Sauté pot. the into
and minutes few
Select Cooker. Pressure
the of pot cooking
juice lemon teaspoon
black ground teaspoon
salt kosher teaspoons
broth chicken
lentils brown dried
sliced thinly garlic,
cup 1 about
into cut carrot,
cup
chopped, onion,
oil olive tablespoon
cups 8 Makes
Soup Lentil
0mg chol. • 2g fat •
110 Calories
Nutritional
Parmesan
or spinach fresh
the Vary Note:
seasonings
and pepper,
and Remove
allow to you
remove drops,
to Release
beep audible
Pressure. High
pot. cooking the
leaf, bay Add
aromatic.
minute another
golden. slightly
minutes, 4
the in Stir
minutes, 2 to 1
onions chopped
a for heat to oil
Electric
the in oil Place
½
¼
1¼
cups 5
pound 1
leaf bay ½
cloves 2
dice,
medium 1
1 about
medium 1
1