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2. The cooker is not fully closed (see page 4).
3. There is insufcient liquid to form steam.
4. The gasket for the air vent/cover lock needs to be replaced (see page 7).
soups and sToCks
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken
by ordinary methods.
Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add
extra avor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their avor. With the
pressure cooker, you can do the same thing in just minutes by following the simple directions on the following pages.
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker
using one of the recipes in this book as your guide. If adding dry beans and peas, they must rst be soaked according to
directions on page 29. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which
are not listed in the chart on page 29, and dried soup mixes because they have a tendency to foam, froth, and sputter
and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes
should be added to the soup after pressure cooking.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CHICKEN SOUP
1
1
⁄
2
pounds chicken, cut into
serving pieces
4 cups water
1
⁄
2
cup sliced carrots
1
⁄
2
cup chopped onion
1
⁄
4
cup chopped celery
1 teaspoon salt
1
⁄
4
teaspoon black pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove pieces of
chicken from cooker and let cool. Remove meat from bones and return meat to cooker. Heat through.
Nutrition Information Per Serving 4 servings
160 Calories, 8 g Fat, 54 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Bring soup to a boil. Add ne noodles and simmer, uncovered, 10 to
15 minutes. Salt and pepper to taste.
6 servings
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, 1⁄2 cup milk, and 1⁄2 teaspoon salt. Stir in
1
1
⁄
8
cups our. Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer uncovered
6 minutes.
6 servings
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to
taste.
6 servings