PRESSURE COOKER CORN ON THE COB
SERVES 10
Ingredients
10 ears sweet corn, halved 3 cup water
Directions
- Pour the water in the bottom of your pressure cooker pot.
- Arrange the corn in pot standing up.
- Secure the lid and set the Valve to Airtight. Press FISH & VEGETABLES button.
- When the pressure cooker has finished the cooking cycle, release all pressure by carefully
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
CREAM OF GARDEN TOMATO SOUP
SERVES 4-6
Ingredients
1 tablespoon vegetable oil
1 tablespoon butter
1 large yellow onion, finely chopped (you
can also use a white onion)
3 lbs tomatoes, coarsely chopped
2 teaspoons fresh thyme, chopped (or 1
teaspoon dried)
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup chicken broth (or vegetable broth
or water)
3/4 cup heavy cream
Directions
- Follow the "BROWNING" instructions in this manual: heat oil and butter in the pressure cooker
until butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
Cancel "BROWNING."
- Add tomatoes and their juices, thyme, salt, pepper, and broth and stir
to mix.
- Lock on the lid and set Valve to Airtight. Press FISH & VEGETABLES button.
- When the pressure cooker has finished the cooking cycle, release all pressure by carefully
setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked.
- Use immersion blender to puree soup (or transfer soup to blender or food processor and
puree in smaller batches to avoid burning yourself).
- If after blending you see any chunks of tomato peel, put soup through strainer or food mill to
remove.
- If using right away, place soup in large pan and stir in cream. Reheat gently without boiling
then add garnish of choice and serve.
- If not using right away, store in the refrigerator until ready to use; then stir in the cream, heat
and serve.
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