12
Tuscan Bean Soup
3 cups dry Great Northern beans
2 tablespoons olive oil
2½ cups chopped onion
5 large garlic cloves, minced
6 cups kale, coarsely chopped
3 cups sliced carrots
1½ teaspoons dried rosemary
½ teaspoon dried thyme
½ teaspoon black pepper
13 cups chicken broth
• • • • • • •
¼ cup plus 1 tablespoon
tomato paste
Salt
Soak beans according to instructions on page 35.
With cooking pot in cooker body, select the SAUTÉ function, press start,
and preheat cooker. Add oil, onion, and garlic. Sauté until onions are
translucent. Press cancel. Add drained beans, kale, carrots, rosemary,
thyme, pepper, and broth. Close and secure cover. Place quick pressure
release valve on vent pipe. Select the BEANS function and press start.
When time is up, use natural pressure release.
Stir in tomato paste until well blended. Season to taste with salt.
18 servings (serving size 1 cup)
Traditional Beef Stew
6 slices thick-sliced bacon, diced
¾ cup all-purpose our
1 teaspoon salt
4 pounds beef stew meat, cut into
1-inch cubes
Vegetable oil
4 cups beef broth
¼ cup plus 2 tablespoons
tomato paste
1½ pounds small red potatoes, halved
8 ounces fresh mushrooms, sliced
3 cups sliced carrot
2 cups chopped onion
3 large cloves garlic, minced
1½ teaspoons dried thyme
3 bay leaves
• • • • • • •
Salt and pepper
With cooking pot in cooker body, select the BROWN function, press start,
and preheat cooker. Add bacon; fry until crisp. Remove bacon from cooker,
leaving drippings in pot. Mix our and salt in a large bowl. Add beef and
toss to coat; shake off excess our mixture. Brown one-third of beef at a
time, removing each batch from pot when done. Add oil for browning, as
necessary, between batches.
Add 1 cup broth to the cooking pot. Scrape the bottom of the pot with a
wooden utensil to release stuck-on browned bits of meat and our. Add
remaining broth and tomato paste; stir. Press cancel.
Return beef, including juices, and bacon to the cooker. Add potatoes, mush-
rooms, carrots, onions, garlic, thyme, and bay leaves. Close and secure
cover. Place quick pressure release valve on vent pipe. Select the STEW
function and press start.
When time is up, use natural pressure release.
Season to taste with salt and pepper.
12 servings (serving size 1½ cups)
Chicken and White Bean Chili
3 cups dry Great Northern beans
3 tablespoons olive oil
1½ cups chopped onion
1½ cups sliced carrot
6 cloves garlic, minced
2 jalapeño peppers, seeded,
deveined, minced
2 tablespoons chili powder
2 teaspoons dried oregano
½ teaspoon ground allspice
2 pounds boneless, skinless chicken
breasts, cut into ¾-inch pieces
1½ tablespoons packed brown sugar
1 tablespoon white wine vinegar
9 cups chicken broth
• • • • • • •
Salt and pepper
Soak beans according to instructions on page 20.
With cooking pot in cooker body, select the SAUTÉ function, press start,
and preheat cooker. Add oil, onion, carrot, garlic, jalapeño, chili powder,
oregano, and allspice. Sauté for 2 minutes. Press cancel. Stir in drained
beans, chicken, brown sugar, vinegar, and broth. Close and secure cover.
Place quick pressure release valve on vent pipe. Select the BEANS
function and press start.
When time is up, use natural pressure release.
Season to taste with salt and pepper.
16 servings (serving size 1 cup)
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