Deni #9770 manual Rich Cauliflower Soup, Dijon Pork Stew

Electric Pressure Cooker

Rich Cauliflower Soup

Servings: 2-3

Prep Time: 15 minutes

Cooking Time: 10 minutes under pressure Ingredients

1 tbsp. olive oil

3/4 cup onion, chopped

1/2 large head cauliflower, trimmed, broken into small florets 1 cup half and half

2 cups chicken or vegetable broth or stock Salt and pepper to taste

1 tbsp. fresh parsley, chopped and 1/2 tsp. fresh mint

Method

1.Heat olive oil a separate pan on the stove top on Medium-high heat. Add onion and brown until soft. Add cauliflower, stock, and half and half.

2.Cover and cook for 10 minutes using the Soup or DIY Function (see page 6 or 8) for 10 minutes.

3.Let the pressure drop using the quick-release method.

4.Unlock and remove lid. The cauliflower should be very soft. If it’s still hard, cook under pressure for an additional 2-3 minutes, or until tender.

5.Puree the soup in batches in a blender until smooth. Pour back in the pressure cooker. Season with salt and pepper. Stir in parsley and mint.

15

Dijon Pork Stew

Servings: 1-2

Prep Time: 20 minutes

Cooking Time: 14 minutes

Ingredients Salt and pepper

1 lb pork shoulder, cut into 1” cubes

1 tbsp. olive oil

1 cup onion, chopped

1 clove garlic, chopped

1/2 tbsp. all-purpose flour

1/4 cup dry red wine

1/4 chicken or beef broth

2 fresh sage leaves, chopped

4 small red potatoes, scrubbed, peeled, quartered

1/2 large carrot, thinly sliced

3/4 tbsp. dijon or whole-seed mustard 1 tbsp. minced flat-leaf Italian parsley

Method

1.Liberally salt and pepper the pork shoulder. Set aside.

2.Heat olive oil in a separate pan on the stove top on Medium-high heat. Add onions and garlic, browning until onion is soft. Add the pork and cook until golden brown. Dust with flour. Stir well. Add red wine, broth, and sage. Transfer contents to pressure cooker.

3.Cover and cook for 20 minutes using the DIY function (see page 8).

4.Let the pressure drop using the quick-release method.