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13
POTATO SOUP
1 tablespoon vegetable oil
1
⁄
4
teaspoon dried basil
1 cupnelychoppedonions •••••••
1
⁄
2
cup finely sliced celery 1 12-ounce can evaporated
4 cups peeled, diced potatoes skim milk
3 cups chicken broth Salt
1
⁄
4
teaspoon white pepper
Heat vegetable oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add all
remaining ingredients except evaporated skim milk to pressure cooker. Close cover securely. Place
pressure regulator on vent pipe and COOK 5 MINUTES WITH A VERY SLOW, STEADY FLOW
OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own
accord. Remove 2 cups of potato mixture; place in blender or food processor and process until smooth.
Return to pressure cooker and stir in evaporated milk. Season to taste with salt.
Nutrition Information Per Serving 6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol
ZESTY HOMEMADE CHILI
2 pounds ground beef
1
⁄
2
teaspoon oregano
1 large onion, chopped 1 teaspoon ground cumin
1 green pepper, chopped 2 cloves garlic, finely chopped
1 8-ounce can tomato sauce 1 teaspoon salt
1 cupwater •••••••
1 tablespoon chili powder 1 16-ounce can kidney beans,
1
⁄
4
teaspoon cayenne pepper drained and rinsed
1
⁄
2
teaspoon black pepper
Turn heat selector to medium and brown meat, onion, and green pepper. Add remaining ingredients except
kidney beans. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES
WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE
REGULATOR. Let pressure drop of its own accord. Stir in kidney beans and heat through.
Nutrition Information Per Serving 8 servings
302 Calories, 15 g Fat, 76 mg Cholesterol