Presto 8-Quart Stainless Steel Pressure Cooker User Manual download pdf (Page 10)

SOUPS AND STOCKS

The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-

nary 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 dried vegetables, they must ﬁrst be soaked according to directions on page

31. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart

on page 32, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.

The recipes in this section may be doubled. Be sure not to ﬁll the pressure cooker over

⁄

full (see page 6). When the recipe is

increased, the cooking time remains the same.

FOR SOUPS AND STOCKS,

DO NOT FILL PRESSURE COOKER OVER

⁄

FULL!

OPERATING THE COOKER WITHOUT COOKING LIQUID OR

ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.

CHICKEN SOUP 

⁄

pounds chicken, cut into 1 carrot, diced

serving pieces 1 small onion, diced

1 teaspoon salt 4 cups water

1 stalk celery, chopped

Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK

15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE

PRESSURE REGULATOR. Let pressure drop of its own accord. Remove pieces of chicken from

cooker and let cool. Skim off fat. Remove meat from bones and return meat to cooker. Heat through.

Nutrition Information Per Serving 4 servings

236 Calories, 9 g Fat, 104 mg Cholesterol

Delicious Soups From Chicken Soup...

CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.

CHICKEN NOODLE SOUP — Add ﬁnely chopped carrot, celery, and onion to Chicken Soup. Salt

and pepper to taste. Bring to a boil, add noodles and simmer, uncovered, 20 minutes.

4 servings

CHICKEN DUMPLING SOUP—Mix together 1 beaten egg, or 2 egg whites,

⁄

teaspoon salt, and

⁄

cup skim milk. Stir in 1

⁄

cups ﬂour. Drop mixture from teaspoon into bubbling Chicken Soup in

cooker. Simmer dumplings uncovered 6 minutes.

4 servings

CHICKEN RICE SOUP — Add 2 cups cooked rice and 2 cups cooked diced vegetables of your choice

to Chicken Soup. Salt and pepper to taste. Heat through.

4 servings

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 42 43

Comments to this Manuals

No comments

Presto 8-Quart Stainless Steel Pressure Cooker User Manual Page 10

Comments to this Manuals

Related products and manuals for Stoves Presto 8-Quart Stainless Steel Pressure Cooker