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Electric Pressure Cooker
Method
1. Heat oil in pressure cooker, using the BROWN setting. Add
onions, peppers, carrots, celery, and potatoes. Brown until soft.
Add corn and peas.
2. Cover, set to high pressure, set time for 8 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid.
5. Season with salt and pepper.
6. Heat the chowder until it boils, using the STEAM setting. Stir
in noodles, parsley and chicken. Serve hot.
Rich Cauliflower Soup
Servings: 6-8
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
3 tbsp. olive oil
1 cup onion, chopped
2 large heads cauliflower, trimmed, broken into small florets
(about 8 cups)
2 cups half and half
3 cups chicken or vegetable broth or stock
(additional to thin if necessary)
Salt and pepper to taste
3 tbsp. fresh parsley, chopped and 1 tsp. fresh mint
5. Unlock and remove lid. Carefully remove turkey and place on
large plate. Cover with foil.
6. Strain the cooking liquid. Pour it back into the pressure cooker
with the cornstarch and water, bring to simmer. Whisk to mix.
Season to taste with salt and pepper.
7. Slice the turkey. Serve with gravy.
Easy Corn Chowder
Servings: 6-8
Prep Time: 10 minutes
Cooking Time: 8 minutes under pressure
Ingredients
3 tbsp. vegetable oil
1
1
/2 cups onion, chopped
1
1
/2 cups red bell pepper, cored, seeded and diced
1
1
/2 cups carrots, peeled and cut into
1
/4 inch rounds
1
1
/2 cups celery, cut into
1
/4 inch slices
2 cups potatoes, peeled and diced
3 cups frozen corn kernels
1
1
/2 cups frozen green peas
4 cups chicken or vegetable broth or stock
Salt and pepper to taste
3 cups wide egg noodles, cooked audente
3 tbsp. chopped fresh parsley or snipped dill
3 cups cooked diced chicken (optional)