pressure cook recipeS - soup
Chicken Soup
Serves 6 to 8
Ingredients
3lbs chicken pieces (legs, wings, thighs)
1 medium onion, quartered
2 carrots, peeled and cut into 1 inch slices
1 celery stick, including green leaves, halved
4 sprigs parsley
3 sprigs fresh dill
1 teaspoon salt
10 black peppercorns
Method
Sauté Setting
1.Wash chicken thoroughly and cut off excess fat.
2.Press FUNCTION button then select SAUTÉ, ensure indicator light illuminates. Enter 15 minutes TIME, time is displayed on LED. Press START/ CANCEL button and wait 3 minutes while bowl is heating before cooking.
3.Into removable cooking bowl place all ingredients and cover with water. Bring soup to a boil and carefully skim scum off the top with a large spoon. Secure lid on.
Pressure Cook Setting
4.Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
5.Enter 30 minutes TIME, time is displayed on LED.
6.Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to MEDIUM position.
7.Press START/CANCEL button.
8.Once timer is 0 and 5 beeps sound, release PRESSURE.
9.Open lid. Let soup cool and strain through a sieve. Refrigerate soup overnight.
10.Next day, remove and discard fat from top of soup. Heat soup and adjust seasoning. Serve with egg noodles.
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BPR600XL_IB_B13.indd 37 | 18/01/13 1:03 PM |
