Presto 8-Quart Stainless Steel Pressure Cooker and Canner - Manual (Page 12)

12
SAFFRON FISH STEW
1 can (14 1 ⁄
2
ounces) chicken broth Pinch of saffron threads
1 ⁄
4
cup dry white wine or 1 ⁄
4
teaspoon turmeric
4 new red potatoes, quartered • • • • • • •
3 carrots, cut into 1 ⁄
2
-inch chunks 1 pound firm fish (halibut, haddock,
1 medium onion, finely chopped cod, pollack) fresh or thawed,
2 cloves garlic, minced cut into 8 pieces
1 ⁄
4
cup chopped parsley 1 small red pepper, cut into chunks
1 bay leaf 1 cup frozen peas, thawed
Place broth, wine, potatoes, carrots, onion, garlic, parsley, bay leaf, and saffron in pressure cooker. Close
cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady flow
of steam escaping from the pressure regulator. Cool cooker at once Add fish, pepper, and peas.
Close cover securely. Place pressure regulator on vent pipe and cook 1 minute with a very slow, steady
flow of steam escaping from the pressure regulator. Cool cooker at once Discard bay leaf.
Nutrition Information Per Serving
8 servings
174 Calories, 1 g Fat, 40 mg Cholesterol
MINESTRONE
1 pounds lean beef, cut into 1 1 ⁄
2
teaspoons basil
1-inch cubes 1 teaspoon salt
5 cups water 1 bay leaf
1 can (14-15 ounces) diced 1 ⁄
4
teaspoon black pepper
tomatoes • • • • • • •
1 ⁄
2
cup chopped onion 1 can (16 ounces) Great
1 cup sliced carrots Northern beans
1 ⁄
4
cup chopped celery 1 can (15 ounces) cut green
1 clove garlic, minced beans, drained
2 tablespoons parsley flakes 2 ounces fine noodles
Place beef, water, tomatoes, onions, carrots, celery, garlic, parsley, basil, salt, bay leaf, and pepper in
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very
slow, steady flow of steam escaping from the pressure regulator Let pressure drop of its own ac-
cord Add Great Northern beans, green beans, and noodles. Simmer uncovered 10 minutes. Garnish
with Parmesan cheese, if desired.
Nutrition Information Per Serving
10 servings
234 Calories, 6 g Fat, 44 mg Cholesterol
POTATO SOUP
1 tablespoon vegetable oil 1 ⁄
4
teaspoon basil
1 cup finely chopped onions • • • • • • •
1 ⁄
2
cup finely sliced celery 1 can (12 ounces) evaporated
3 cups chicken broth skim milk
4 cups peeled, diced potatoes Salt to taste
1 ⁄
4
teaspoon white pepper
Heat oil in pressure cooker over medium heat. Sauté onion and celery until soft. Add broth, potatoes,
pepper, and basil 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.
Nutrition Information Per Serving
6 servings
160 Calories, 2 g Fat, 2 mg Cholesterol