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 (1500 ml) 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 in a frying pan until lightly
browned. Add to the Removable Cooking Pot.
• Add tomatoes, potato, green beans and water or broth to the
Removable Cooking Pot. Use the Vegetable/Fish Pre-set Button
and cook for 4 minutes.
• Use the Slow Pressure Release method.
• Open the Pressure Cooker and add Navy Beans, macaroni and
basil. Press the Vegetable/Fish Pre-set Button and cook without
the Cover for approximately 5 minutes, until pasta is tender.
• Ladle into bowls and sprinkle with Parmesan cheese.
Chicken Soup
2 medium onions, diced
2 ribs celery, diced
1 carrot, diced
2 cloves garlic, minced
2 chicken legs, skin removed
1 bay leaf
3/4 cup (180 ml) thin egg noodles
• Cook onions, celery, carrot and garlic in a frying pan until lightly
browned. Place in the Removable Cooking Pot.
• Add remaining ingredients, except noodles and cook for 25
minutes. Follow the directions in the Pressure Cooking section.
• Use the Slow Pressure Release method.
• Remove chicken bones and add noodles. With the cover off,
cook by pressing the Fish/Vegetable button and setting for 5
minutes until noodles are tender.
• Serve.
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