Soups are the best, in the Pressure Cooker and it takes more time to prepare the ingredients than to pressure them.
There is nothing better on a cold winter day than Soup!
Over the next several weeks, I will be posting some of my favorite soups that I have adapted to the Pressure Cooker. I'm sorry I haven't learned how you can print these recipes off. I know it is a pain.
Left Over Soup:
This is great for all those left overs in the fridge.
1 cup cooked meat
Any kind of vegetables including garlic and onions.
1 can of tomatoes
1 1/8 cups pasta
Any kind of herbs or seasonings you want. I love crushed red pepper flakes,
not too much, but gives the soup a hot taste
1 bay leaf
3 cups broth, any kind you like.
Pressure for 6 minutes, natural release.
Bean and Butternut Squash Soup
1/2 lb. of any kind of meat
2 cups cook beans (anykind)
2 cups butternut squash
2 cloves garlic
2 bay leaves
Fresh basil, chopped or 1 tsp. dried basil to taste
1/2 bunch flat-leaf parsley, chopped or use some dried
Salt and Pepper to taste
4 cups chicken broth
Brown the meat and garlic in the Pressure Cooker.
Add rest of ingredients and pressure for 6 minutes. Natural release.
This next soup was adapted from a slow cooker recipe which would take 6 hours and in the Pressure Cooker 6 minutes. See why I love the Pressure Cooker.
Turkey Minestrone Soup
1 medium size onion, chopped (Soup isn't soup unless we put in a onion)
2 small stalk celery with leaves chopped
2 small carrots or parsnips, sliced. (I would put both in, Parsnips are sweet and give a soup a nice flavor.)
1 large red potato, diced
1 cup cabbage, chopped
1 cup green beans, cut into 1-inch pieces
1 small zuccchini,diced
1 cup chopped cooked turkey meat
1 tsp. dried basil or marjoram
Salt and black pepper to taste or red crushed pepper flakes.
1 cup canned cannellini beans, rinsed and drained
1/2 cup pasta
3 cups broth, any kind
1 14.5 oz can Italian-style tomatoes, undrained and broken up
Pressure 6 minutes, natural release
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