Greek Lemon Chicken Soup
6 servings
INGREDIENTS
6 boneless skinless chicken breast halves, diced
1 medium onion, chopped
1 cup fresh spinach
6 cups chicken stock 1/2 cup Arborio rice
2 tablespoons fresh lemon rind, grated
Juice of 2 medium lemons (4 to 6 tablespoons) 1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 tablespoon fresh chopped mint
2 large eggs, beaten
METHOD
1Preheat pressure cooker to 400°.
2Add all ingredients except eggs to pressure cooker.
3Secure pressure cooker lid.
4When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 12 minutes.
5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
6Beat eggs well, and slowly drizzle into hot soup while stirring with a large spoon. When all eggs have been incorporated, soup is ready to eat.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
14 - Minute Pasta Meal
4 servings
INGREDIENTS
2 cups liquid (beef or chicken stock, wine or water)
1 jar (26 ounces) favorite pasta sauce
1 pound frozen ground meat (beef, turkey, or chicken)
1 1/2 cups uncooked penne pasta
1/4 cup shredded Parmesan and mozzarella cheeses 2 teaspoons fresh herbs (basil, oregano, parsley) Crushed red pepper flakes, optional
METHOD
1.Preheat uncovered pressure cooker to 400°.
2.Add liquid to pressure cooker and bring to a boil.
3.Add sauce, frozen meat, pasta, cheeses and herbs to pot.
4.Secure pressure cooker lid.
5.Keep temperature set to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 14 minutes.
6.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
7.Use a large spoon to break up the meat. Continue stirring pasta mixture to distribute all ingredients. Top with crushed red pepper flakes, if desired.
In a pinch for dinner in a snap?
Use frozen meat, uncooked pasta noodles, and bottled pasta sauce for the ultimate in convenience cooking.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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