Wolfgang Puck WPPCR005C manual Quick Chicken Pot Pie, Minestrone Soup

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TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 35

Quick Chicken Pot Pie

6 Servings

INGREDIENTS

1 package (10 ounces) frozen puff pastry shells

2 cups chicken stock

15 whole frozen chicken tenders

2 sprigs fresh thyme

1 bag (16 ounces) frozen pearl onions

1 bag (16 ounces) frozen mixed vegetables with peas and carrots 1 can (10 3/4 ounces) condensed cream of chicken soup

METHOD

1Bake puff pastry shells according to package instructions.

2Add chicken stock, chicken tenders, pearl onions and thyme to cooking pot.

3Lock lid in place. Select Meat function, and set timer for 12 minutes.

4When cooking cycle is complete and all pressure is released, open lid. Remove thyme sprigs.

5Add frozen mixed vegetables and soup.

6Select Meat function again and bring back to a boil, uncovered. Make sure the vegetables are cooked through, and use a wooden spoon to break up the chicken tenders. Taste for seasoning.

7Ladle chicken stew into baked pastry shells; garnish with freshly chopped parsley or chives.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Minestrone Soup

6 - 8 Servings

INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

4 slices pancetta (or bacon), chopped

2 stalks celery, thinly sliced 1/2 cup baby carrots

2 small potatoes, cubed

1 can (28 ounces) diced tomatoes in juice

4 cups liquid (white wine, stock, or water) 1/2 cup dried great northern beans, washed 3 sprigs fresh thyme

salt and pepper

1/4 cup chopped fresh spinach

1 medium zucchini, halved and sliced 1/2 cup small pasta shells

METHOD

1Select Soup function. Add oil to cooking pot. When oil is hot, add onion and pancetta. Cook, uncovered, until brown.

2Add all remaining ingredients, except for spinach, squash and pasta.

3Lock lid in place. Select Soup function again, and set timer for 30 minutes.

4When cooking cycle is complete and all pressure is released, open lid.

5Add spinach, zucchini and pasta.

6Lock lid in place. Select Vegetable function, and set timer for 5 minutes.

7When cooking cycle is complete and all pressure is released, open lid. Taste for seasoning before serving.

PRESENTATION

This low-calorie and low-fat soup is wonderful hot or cold. Try dropping a teaspoon of fresh pesto and some olive oil in each bowl of soup right before serving.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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Contents Wolfgang Puck Before Your First Use Additional Safety InformationTable of Contents Know Your Electric Pressure Cooker Pressure Cooker Settings Lid AssemblyUsing Your Pressure Cooker Additional Safety TipsAbout Pressure Cooking Using Your Pressure Cooker Cont Helpful Hints Care & CleaningRecipes Beef Goulash Greek Lemon Chicken SoupChicken Stock Pressure Cooker Barbecued Pulled PorkChicken Enchilada Casserole Creamy Cauliflower SoupGround Beef and Pork Chipotle Cont Ground Beef and Pork Chipotle Chili with Kidney BeansBraised Lamb Shanks Cont Braised Lamb Shanks with Squash and PeasCranberry Relish Savory Squash SoupSpiced Caramelized Pecans Cardamom CreamTortilla Soup Beef Burgundy Cream of Root Vegetable SoupMinestrone Soup Quick Chicken Pot PiePaella Beef BologneseBraised Red Cabbage Stuffed PeppersStuffed Artichokes Green RisottoCorned Beef and Cabbage Spicy Honey-Glazed Baby Pork RibsCoconut Rice Pudding Pot RoastChocolate Truffle Crème Brulee FlanWhite Chocolate Cheesecake Creamy Dreamy Rice PuddingEasy Individual Banana Baby Cakes Raspberry SauceMicrowave Caramel Lively Lemon CheesecakeSilky Flan with Microwave Caramel Raspberry White Chocolate Bread PuddingVegetables Pressure Cooker Cooking ChartRecipe Notes Recipe Notes Limited Warranty
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