Presto Electric Pressure Cooker - Manual (Page 11)

11
1 pound lean beef, cut into
1-inch cubes
5 cups water
1 can (14-15 ounces) diced
tomatoes
½ cup chopped onion
1 cup sliced carrots
¼ cup chopped celery
1 clove garlic, minced
2 tablespoons parsley flakes
1½ teaspoons basil
1 teaspoon salt
1 bay leaf
¼ teaspoon black pepper
• • • • • • •
1 can (16 ounces) Great
Northern beans
1 can (15 ounces) cut green
beans, drained
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 pressure regulator rocking slowly. Let pressure drop of its own accord.
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
MINESTRONE
ZESTY HOMEMADE CHILI
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon oregano
¼ teaspoon cayenne pepper
• • • • • • •
1 can (15 ounces) kidney beans,
drained and rinsed
Turn heat selector to medium and brown meat. Add remaining ingredients except kidney beans. Close cover securely. Place pressure
regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in
kidney beans and heat through.
Nutrition Information Per Serving
4 servings
432 Calories, 17 g Fat, 111 mg Cholesterol
POTATO SOUP
1 tablespoon vegetable oil
1 cup finely chopped onions
½ cup finely sliced celery
3 cups chicken broth
4 cups peeled, diced potatoes
¼ teaspoon white pepper
¼ teaspoon basil
• • • • • • •
1 can (12 ounces) evaporated
skim milk
Salt to taste
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 pressure regulator rocking slowly. 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
1½ pounds ground beef
1 can (8 ounces) tomato sauce
½ cup water
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt