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5
1
¼
½ pot. Secure the lid and select High Pressure again. Set time for 3 minutes. While vegetables cook, shred the chicken.
Cuisinart ® Pressure Cooker. Select Sauté.
Once oil is hot, add the onion, carrot and garlic. Stir vegetables and cook until soft and fragrant, about 5 minutes.
Release, remove lid and stir in shredded chicken with the salt and pepper. Once chicken is warmed through, taste and adjust seasoning as desired. Garnish with chopped parsley before serving.
* For chicken noodle soup, add 1 cup of egg noodles with the sliced veggies and increase cooking time to 5 minutes.
**Make Greek Avgolemono Soup by adding
8 ounces of orzo with the sliced vegetables.
Cook for 5 minutes with High Pressure. Then, after stirring in the shredded chicken, combine
4 eggs, the juice of 2 lemons and 1 teaspoon kosher salt in the mixing cup of a hand blender or a small bowl. Use a hand blender to beat the egg mixture until light and frothy. (A fork may also be used.) While continuously beating the egg mixture, slowly add in about 1 cup of hot broth; this will gently cook the eggs so they do not scramble when you add them to the soup.
Slowly add more broth to the mixture until the outside of the mixing cup or bowl is warm.
Then, while stirring the soup, slowly add in the tempered egg mixture. Sprinkle with freshly ground black pepper and garnish with a pinch of chopped parsley or dill before serving.
Nutritional information per serving (1 cup):
(for Quick Chicken Soup)
Calories 379 (56% from fat) • carb. 11g • pro. 30g fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg calc. 36mg • fiber 1g
Lentil Soup
Simple, yet satisfying. This cool weather favorite is ready in no time with the pressure cooker!
Makes 8 cups
1 tablespoon oil
1
1 medium onion, finely chopped carrot, cut into ¼-inch dice
2
1 garlic cloves, thinly sliced small bay leaf cooking pot. Secure lid and select High
Pressure. Set time for 8 minutes. When the audible beep sounds, allow pressure to release naturally.
red indicator will drop. Remove lid and add the salt, pepper and lemon juice. Discard the bay leaf. Taste and adjust seasoning as desired.
For variation, stir in chopped fresh spinach and freshly grated Parmesan when serving.
Nutritional info per cup:
Calories 110 (16% from fat) • carb. 16g • pro. 7g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 515mg calc. 21mg • fiber 5g
Summer Minestrone
Dried beans cook in a fraction of the time in the
Cuisinart ® Pressure Cooker – perfect for a quick bean soup like the recipe below.
Makes about 6 cups
4
½
1
1
1
½
2 cups vegetable stock (see recipe on page 17 or store-bought may be used) cup dried white beans (such as cannellini), rinsed and drained
2-inch piece Parmesan rind carrot, cut into ¼-inch slices red potato, cut into ¼-inch cubes cup dried small pasta, such as ditalini
stems curly kale, hard stems removed and discarded, leaves and tender stems coarsley chopped
½ zucchini, cut into ¼-inch cubes
½ yellow squash, cut into ¼-inch cubes
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
Grated Parmesan, for serving cups vegetable or chicken broth teaspoon kosher salt teaspoon freshly ground black pepper teaspoon fresh lemon juice
Parmesan rind into the cooking pot of the
Cuisinart ® Pressure Cooker. Secure the lid and select High Pressure. Set time for 35
18
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