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CHICKEN SOUP
Serves 6 to 8
INGREDIENTS
3lbs chicken pieces (legs, wings, thighs)
1 medium onion, quartered
2 carrots, peeled and cut into 1 inch slices
1 celery stick, including green leaves, halved
4 sprigs parsley
3 sprigs fresh dill
1 teaspoon salt
10 black peppercorns
1–1.25 quarts (4–5 cups) water
METHOD
Sauté Setting
1. Wash chicken thoroughly and cut off
excess fat.
2. Press FUNCTION button then
select SAUTÉ, ensure indicator light
illuminates. Enter 15 minutes TIME,
time is displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
3. Into removable cooking bowl place all
ingredients and cover with water. Bring
soup to a boil and carefully skim scum
off the top with a large spoon. Secure
lid on.
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
5. Enter 30 minutes TIME, time is
displayed on LED.
6. Pressure Release Valve is turned
to PRESSURE position and
Pressure Control Dial turned to
MEDIUM position.
7. Press START/CANCEL button.
8. Once timer is 0 and 5 beeps sound,
release PRESSURE.
9. Open lid. Let soup cool and
strain through a sieve. Refrigerate
soup overnight.
10. Next day, remove and discard fat from
top of soup. Heat soup and adjust
seasoning. Serve with egg noodles.
PRESSURE COOK RECIPES - SOUP