Cookbook - The Everything Pressure Cooker Cookbook by Cookbook

Author:Cookbook [Cookbook]
Language: eng
Format: epub
Tags: epub, Pressure Cookery, ebook, Cooking, General, Special Appliances, Methods
ISBN: 9781440500176
Publisher: Adams Media
Published: 2009-09-18T10:00:00+00:00

Lock the lid into place. Bring to high pressure; maintain pressure for 8 minutes. Remove from the heat and quick-release the pressure. Remove the lid. Use an immersion blender to puree the soup. If you don't have an immersion blender, you can transfer the soup in batches to a blender or food processor, puree it, and then return it to the pot or a soup tureen. Taste for seasoning and add additional salt and pepper if needed.

Chicken-Vegetable Soup

Transform Chicken-Vegetable Soup into a tomato-based meal by substituting 2 (14½-ounce) cans of diced tomatoes for the chicken broth.

INGREDIENTS | SERVES 8

7 large carrots

2 stalks celery, finely diced

1 large sweet onion, peeled and diced

8 ounces fresh mushrooms, cleaned and sliced

1 tablespoon extra virgin olive oil

1 teaspoon butter, melted

1 clove garlic, peeled and minced

4 cups chicken broth

6 medium potatoes, peeled and diced

1 tablespoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon dried rosemary

1 bay leaf

2 strips orange zest

Salt and freshly ground black pepper, to taste

8 chicken thighs, skin removed

1 10-ounce package frozen green beans, thawed

1 10-ounce package frozen whole kernel corn, thawed

1 10-ounce package frozen baby peas, thawed

Pot Pie — Style Servings

This soup is also delicious if you use a roux to thicken the broth and serve it pot pie — style: ladled over split buttermilk biscuits. You can buy biscuits in the freezer aisle, but they only take about half an hour to make if you want to fix them from scratch.

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