advertisement
of the Cuisinart ® Pressure Cooker. Secure the lid and select High Pressure. Set the time for
70 minutes. When the audible beep sounds, allow pressure to release naturally.
the red indicator will drop. Remove lid and strain through a fine mesh strainer. Discard vegetables. red indicator will drop. Remove lid and strain stock through a fine mesh strainer. before transferring to the refrigerator to complete the cooling process. When ready to serve, use a spoon to discard the solid fat that sits on top of the stock before using. Stock may be stored for 7 days in the refrigerator and up to 6 months in the freezer.
NOTE: If time is short, stock can be prepared in 30 minutes – the flavor deepens the longer it cooks.
Nutritional information per serving (one cup):
Calories 403 (63% from fat) • carb. 3g • pro. 34g fat 27g • sat. fat 8g • chol. 136mg • sod. 147mg calc. 33mg • fiber 1g or allow to cool to room temperature and refrigerate; it may be stored for 7 days in the refrigerator and up to 6 months in the freezer.
Nutritional information per serving (one cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g
Quick Chicken Soup
The Cuisinart ® Pressure Cooker makes it possible to achieve a flavorful base for chicken soup in 25 minutes with no flavor enhancers, like salty bouillon cubes.
Makes about 7 cups
Vegetable Stock
While this recipe uses whole vegetables, scraps can also be added. Store carrot peels, celery leaves and ends, onion skins, mushroom stems and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance a flavorful, vegetarian stock.
Makes 10 cups
1
1
½ chicken thighs carrot, cut into 2-inch pieces celery stalk, cut into 2-inch pieces onion, cut into 2-inch chunks
10 parsley stems
1
1 bay leaf garlic clove, crushed
4
3 large carrots, cut into 2-inch pieces celery stalks, cut into 2-inch pieces
2 onions, cut into about 8 chunks
1 leek, cleaned well and cut into 2-inch
pieces
12 black peppercorns
10 parsley stems
3 thyme sprigs
2
2 bay leaves garlic cloves
10 cups water
1
¼
2
1 teaspoon kosher salt teaspoon freshly ground black pepper carrots, halved and thinly sliced celery stalk, halved and thinly sliced
Chopped parsley, for garnish and onion, parsley and thyme stems, bay leaf, garlic and broth into the cooking pot of the Cuisinart ® Pressure Cooker. Secure the lid and select High Pressure. Set the time for 25 minutes. When the audible beep sounds, allow pressure to release naturally.
of the Cuisinart ® Pressure Cooker. Secure the lid and select High Pressure. Set the time for
30 minutes. When the audible beep sounds, allow pressure to release naturally.
red indicator will drop. Remove lid and allow to cool slightly before removing chicken and vegetables with a sturdy, slotted spoon or skimmer. Reserve chicken and discard vegetables.
17
advertisement