Chicken Broth
2 onions, chopped
2 carrots, cut in quarters
2 celery stalks, cut in quarters
5 cups (1.25 L) water
1 bay leaf
2 lbs. (1 kg) chicken parts
• Brown onions, carrots and celery.
• Add remaining ingredients, cover and cook for 25 minutes on Low
Pressure Cooker Setting.
• Use Slow Pressure Release method.
Minestrone
2 carrots, diced
3 stalks celery, diced
1 yellow onion, diced
2 garlic cloves, diced
2 fresh tomatoes, diced
1 large potato diced
1 cup (250 ml) green beans, cut in 1" (2.5cm) pieces
6 cups (1.5 L) beef or vegetable broth
1 cup (250 ml) Navy Beans, precooked
1/2 cup (125 ml) elbow macaroni
1 tbsp. (15 ml) dried basil
2 tbsp. (30 ml) grated parmesan cheese
• Brown carrots, celery, onion and garlic until lightly browned on
the Brown Setting.
• Add tomatoes, potato, green beans and broth. Cook for
4 minutes on the Low Pressure Cooker Setting.
• Use Slow Pressure Release method.
• Open the Pressure Cooker and add Navy Beans, macaroni and basil and
cook without the Cover for approximately 5 minutes on the Brown
Setting, until pasta is tender.
• Ladle into bowls and sprinkle with Parmesan cheese.
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