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34.
35.
SUNDRIED TOMATO AND
BLACK BEAN VEGETARIAN CHILI
4 cup dried black beans
1 tablespoon olive oil
2 cup chopped onion
2 teaspoon minced garlic
1 medium green pepper, cored, seeded and chopped
1 jalapeno pepper, cored seeded and chopped
1 carrot, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
4 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 cup water
1 tablespoon vegetable oil
2 tablespoons sundried tomatoes
2 teaspoon salt
1 tablespoon minced fresh cilantro
1. Soak beans overnight according to package directions. Drain the
beans and set aside.
2. Heat the oil in the Pressure Cooker Pan on
MAX/BROWNING. Add the onion, garlic,
peppers, carrot, chili powder, cumin and oregano.
Sauté 5 to 7 minutes until onion is soft, stirring
frequently.
3. Add the soaked beans, tomatoes, water, oil,
sundried tomatoes and salt. Stir to combine.
4. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE. Heat on
MAX/BROWNING until the Pressure Lift
Pin raises.
5. After a few minutes when a steady flow of steam is
released from the Pressure Regulator Valve,
reduce the Variable Temperature/Pressure
Control to 6 - 7 and cook 22 to 26 minutes or
until done.
6. Turn the Variable Temperature/Pressure Control to WARMING
and unplug the unit. The Power Indicator Light will turn off.
Use the Natural Steam Release method. Wait until the Pressure
Lift Pin drops.
7. Serve with fresh cilantro.
Makes 4 servings
NORTHERN BEAN AND HAM SOUP
2 cup dried Great Northern beans
14 cups water
1 (10-ounce) can French Onion Soup
2 tablespoon vegetable oil
2 cup cubed ham
2 cup chopped onion
4 cup sliced celery
4 cup sliced carrots
2 tablespoon dried parsley
1 bay leaf
8 teaspoon salt
8 teaspoon black pepper
1. Soak beans overnight according to package directions.
2. Drain the beans and place into the Pressure Cooker Pan.
3. Add the remaining ingredients.
Stir to combine.
4. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE. Heat on
MAX/BROWNING until the Pressure Lift
Pin raises.
5. After a few minutes when a steady flow of
steam is released from the Pressure Regulator
Valve, reduce the Variable Temperature/
Pressure Control to 6 - 7 and cook 11 to 13
minutes or until done.
6. Turn the Variable Temperature/Pressure
Control to WARMING and unplug the unit.
The Power Indicator Light will turn off. Use
the Natural Steam Release method.
Wait until the Pressure Lift Pin drops.
Makes 4 servings
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
Steam
Clean
Pressure
Steam
Release
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
Steam
Clean
Pressure
Steam
Release