2.The cooker is not fully closed (see page 4).
3.There is insufficient liquid to form steam.
4.The gasket for the air vent/cover lock needs to be replaced (see page 7).
Soups and Stocks
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordinary methods.
Stocks form the base for most great soups and sauces, and you can even substitute a stock for water in many recipes to add extra flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker, you can do the same thing in just minutes by following the simple directions on the following pages.
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using one of the recipes in this book as your guide. If adding dry beans and peas, they must first be soaked according to directions on page 29. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes because they have a tendency to foam, froth, and sputter and could block the vent pipe.
Cooked barley, rice, grains, pasta, dry beans and peas which are not listed in the chart on page 29, and dried soup mixes should be added to the soup after pressure cooking.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER ½ FULL!
Operating the cooker without cooking liquid oR
allowing the cooker to boil dry will damage the cooker.
CHICKEN SOUP
11⁄2 | pounds chicken, cut into | 1⁄2 | cup chopped onion |
| serving pieces | 1⁄4 | cup chopped celery |
4 | cups water | 1 | teaspoon salt |
1⁄2 | cup sliced carrots | 1⁄4 | teaspoon black pepper |
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
12 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove pieces of chicken from cooker and let cool. Remove meat from bones and return meat to cooker. Heat through.
Nutrition Information Per Serving | 4 servings |
160 Calories, 8 g Fat, 54 mg Cholesterol |
|
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Bring soup to a boil. Add fine noodles and simmer, uncovered, 10 to 15 minutes. Salt and pepper to taste.
6 servings
CHICKEN DUMPLING SOUP — Mix together 1 beaten egg, 1⁄2 cup milk, and 1⁄2 teaspoon salt. Stir in 11⁄8 cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in cooker. Simmer uncovered
6 minutes.
6 servings
CHICKEN RICE SOUP — Add 1 cup cooked rice to Chicken Soup. Heat through. Salt and pepper to taste.
6 servings
10
