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1 cup frozen corn kernels
1
/2 cup frozen green peas
3 cups chicken or vegetable broth or stock
Salt and pepper to taste
1 cup wide egg noodles
1
/2 tbsp. chopped fresh parsley or snipped dill
1 cup cooked diced chicken (optional)
Method
1. Heat oil in a separate pan on the stove top on Medium-high heat.
Add onions, peppers, carrots, celery, and potatoes. Brown until
soft. Add corn and peas. Transfer contents to the pressure
cooker.
2. Cover and cook for 8 minutes using the
Soup or DIY function
(see page 6 or 8).
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
Soup setting
(see page 6). Add noodles and cook until al dente. Stir in parsley
and chicken. Serve hot.
Method
1. Heat oil in a separate pan on the stove top. Add the roast and
evenly brown all sides.
2. Add onions and celery and cook for 1 minute. Take out the roast
and set aside. Put in the barbecue sauce, beer, and chili powder.
Mix well. Place the roast in the pressure cooker and cover with
barbecue sauce mixture.
3. Cover and cook for 40 minutes using the DIY function
(see page 8).
4. Release the pressure using the quick-release method. When the
pressure has dropped, unlock and remove cover. Test the roast for
tenderness with a fork. If not tender, cover and cook under
pressure for an additional 10 minutes.
5. Remove the roast and let sit for at least 15 minutes. Slice thin
against the grain. Serve with barbecue sauce.
Easy Corn Chowder
Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 8 minutes under pressure
Ingredients
1 tbsp. vegetable oil
1
/2 cup onion, chopped
1
/2 cup red bell pepper, cored, seeded and diced
1
/2 cup carrots, peeled and cut into
1
/4 inch rounds
1
/2 cup celery, cut into
1
/4 inch slices
3
/4 cup potatoes, peeled and diced