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carrots and celery, or used in dozens of recipes that call for some broth or
stock (chicken stock, to be sure, produces a much tastier dish than plain
water). In just 35 minutes you can have an incomparable chicken stock at a
cost of next to nothing.
2 pounds boney chicken parts (backs, wings and necks)
1 medium onion peeled and cut in half
1 celery stalk cut in several pieces
1 large carrot, peeled and cut into pieces
2 large sprigs of parsley
6 peppercorns
1 bay leaf
Salt and freshly ground pepper to taste
6 cups water
Combine all the ingredients in the cooker; close the lid and turn the knob to
Pressure. Set the timer for 30 minutes at high pressure. When done, release
the pressure and open the cooker. Strain the remaining liquid, pressing with
the back of a wooden spoon to extract as much of the liquid as possible. Dis-
card what remains in the sieve. Cool the broth, then refrigerate overnight and
remove any congealed fat that has collected on the surface.
AASSPPAARRAAGGUUSS SSOOUUPP
Serves 4, High-pressure, 10 minutes
Fresh asparagus usually signals the beginning of spring. Omit the half and
half for a lighter soup with a healthy asparagus flavor or leave it in for a deli-
cate starter to a spring time dinner.
1 ½ pounds fresh asparagus
2 tablespoons unsalted butter
1 cup (5 oz.) minced shallots
Pinch of thyme
14 oz low sodium chicken stock
Salt and freshly ground pepper to taste
1 cup half and half
Clean the asparagus and trim off any tough stems. Cut the asparagus in 2
inch pieces. Use the “browning” setting to sauté the shallots in the butter,
being careful no to burn the butter. Stir in the prepared asparagus, thyme, but-
ter, stock and season with the salt and pepper. Turn off the browning setting.
Close the lid and turn the knob to Pressure. Set the timer for 10 minutes at
high pressure. When done, release the pressure and open the cooker.
In batches, puree the soup in a blender until smooth. Add the half and half, ad-
just seasonings and serve. Serve with a garnish of fresh thyme.
RECIPES
58
Pressure Cooking Recipes
GGRREEEEKK TTOOMMAATTOO SSOOUUPP
Serves 4, Low pressure, 20 + 15 minutes
A wonderful winter meal, presented in two parts: the soup, with very fine noo-
dles and grated cheese, then the meat and vegetables served with mustard.
2 pounds of beef, i.e. a chuck roast in one piece
2 beef knuckle bones
4 cups water
Salt and freshly ground pepper to taste
3 cups crushed tomato
1 celery stalk
2 large carrots peeled
1 leek very well washed
2 large sprigs of parsley
2 teaspoons of dried oregano
4 very small red waxy potatoes, scrubbed and left whole
2 cups very fine noodles prepared, (about ¼ pound)
Grated Parmesan cheese for garnish
Place the whole piece of meat and the bones in the cooker. Pour in the water,
season with the salt and pepper, close the lid and turn the knob to Pressure.
Set the timer for 20 minutes at low pressure. When done, release the pressure
and open the cooker. Remove the beef bones as the cooker will be too full with
the addition of rest of the ingredients. Add the remaining ingredients except
the noodles and cheese. Close the lid and set the time for an additional 15
minutes at low pressure. Meanwhile, cook the noodles, drain and reserve.
Release the pressure and remove the lid. Transfer the meat and vegetables to
a warm platter. Strain the remaining liquid into a serving bowl, pressing with
the back of a wooden spoon to extract as much of the liquid as possible. Dis-
card what remains in the sieve.
Mix the noodles into the soup and serve with grated cheese. In individual
dishes arrange portions of the meat and vegetables and serve at the same
time as the soup. A hearty mustard is excellent for the meat and vegetables.
CCHHIICCKKEENN SSTTOOCCKK
Makes about 6 cups, High-pressure, 30 minutes
There is no canned chicken broth that can compare to this all natural and fla-
vorful stock. You can serve it simply as a broth, liven it up with rice or noodles,
RECIPES
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