Presto Electric Pressure Cooker manual Minestrone, Potato Soup, Zesty Homemade Chili, servings

MINESTRONE

1	pound lean beef, cut into	11⁄2	teaspoons basil
	1-inch cubes	1	teaspoon salt
5	cups water	1	bay leaf
1	can (14-15 ounces) diced	1⁄4	teaspoon black pepper
	tomatoes		• • • • • • •
1⁄2	cup chopped onion	1	can (16 ounces) Great
1	cup sliced carrots		Northern beans
1⁄4	cup chopped celery	1	can (15 ounces) cut green
1	clove garlic, minced		beans, drained
2	tablespoons parsley flakes	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

POTATO SOUP

1	tablespoon vegetable oil	1⁄4	teaspoon basil
1	cup finely chopped onions		• • • • • • •
1⁄2	cup finely sliced celery	1	can (12 ounces) evaporated
3	cups chicken broth		skim milk
4	cups peeled, diced potatoes		Salt to taste
1⁄4	teaspoon white pepper

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

ZESTY HOMEMADE CHILI

11⁄2	pounds ground beef	1	teaspoon ground cumin
1	can (8 ounces) tomato sauce	1⁄2	teaspoon black pepper
1⁄2	cup water	1⁄2	teaspoon oregano
1	cup chopped onion	1⁄4	teaspoon cayenne pepper
3⁄4	cup chopped green pepper		• • • • • • •
2	cloves garlic, minced	1	can (15 ounces) kidney beans,
1	tablespoon chili powder		drained and rinsed
1	teaspoon salt

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

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