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22
Release pressure. Open the cooker. Preheat the broiler to high. Add the
remaining broth and bring to a simmer. Season with salt and pepper, to taste.
Ladle the soup into large soup bowls. Place two pieces of bread on top of each
plate. Sprinkle with cheese. Place bowls on a large baking pan, put in oven and
broil until the cheese melts, approximately 3 minutes.
BEEF CHILI
Serves: 6
Setting : 2
Pressure Cooking Time: 15 min
INGREDIENTS
6 tablespoons olive oil, 4 medium onions chopped, 12 cloves garlic minced
(approximately 4 tablespoons), 6 pounds ground beef, 4 tablepoons ground
cumin, ½ cups chili powder, or to taste, 3 teaspoons oregano, ½ teaspoon
cayenne powder, 3 bay leafs, salt to taste, 2 (28 ounce) cans crushed or diced
tomatoes, 1 (28 ounce) can tomato puree, 2 (15 ounce) cans red kidney beans
(drained and rinsed), 2 (15 ounce) cans cannelli beans (drained and rinsed).
DIRECTIONS
Heat olive oil in pressure cooker pot over medium heat. Add the onion and
garlic, and cook until the onion is wilted.
Add half of the beef and cook until it is browned then remove and cook the
other half. Add all the beef back to the pot. Mix in the cumin, chili powder,
oregano, cayenne pepper and bay leaves.
Stir in the crushed tomato and puree. Close and lock. Bring to pressure and cook
for 15 minutes at high pressure.
Release pressure, remove the lid and add the beans.
Cook uncovered for 5 minutes. Serve.
CIOPPINO SEAFOOD STEW
Serves: 8
Setting : 2
Pressure Cooking Time: 6 min
INGREDIENTS
6 tablespoons olive oil, 2 medium onions, chopped, 1 large fennel bulb, finely
chopped, 8 garlic cloves, chopped, 6 bay leaves, 2 teaspoons dried oregano, 1
teaspoon crushed red pepper flakes, 3 cups dry white wine, 2 (28-ounce) cans
diced tomatoes with juice, 2 (8-ounce) bottles clam juice, 2 pounds skinless
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