Night Crossing Soup Pressure Cooker Recipes

NIGHT CROSSING SOUP (PRESSURE COOKER)

Night Crossing Soup (Pressure Cooker) image

I make this soup for our night crossings of The Sea of Cortez. Before leaving port, I prepare a pot of soup so we don't have to worry about dinner! A pressure cooker is great because it can also be used to hold the soup without refrigeration for several hours. I prepare the soup through step number 7, open it up and confirm that the bean are done, and then bring the pot up to pressure again, then remove from the heat. Later, when it's dinner time, I remove the lid, add the tomatoes and meat, returning the lid and bring back up to pressure to reheat. Even though this recipe has been written for a pressure cooker, it can be prepared in a soup pot. Also note that any combination of beans can be used!

Provided by Galley Wench

Categories Lentil

Time 42m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1/2 cup dried kidney beans
1/2 cup dried black beans
1/2 cup dried pinto bean
1/2 cup dried navy beans
1/4 cup barley
1/4 cup lentils
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 bay leaves
1 tablespoon oregano
1 teaspoon thyme
1 tablespoon chili powder (adjust to taste)
2 1/2 tablespoons maple syrup
1 jalapeno, seeded and diced (optional)
1/4 teaspoon red pepper flakes (optional)
6 cups vegetable stock (or chicken stock)
1 (16 ounce) can diced tomatoes
1/2 lb smoked sausage, sliced
1 cup cheddar cheese, grated
1 cup sour cream
1/2 cup onion, diced
1/4 cup fresh cilantro

Steps:

Soak beans in fresh water for a minimum of 6 hours, or overnight, adding more water as needed to keep them covered.
Drain.
In a pressure cooker, saute onions and garlic in olive oil.
Add herbs and spices and saute for an additional minute.
Add stock, maple syrup, jalapeno. beans, barley and lentils.
Place lid on pressure cooker and bring pot up to pressure (following manufacturers recommendations).
Cook for 17 minutes on low heat.
Turn off heat and allow to cool until pressure has dropped and lid can be removed.
Stir in tomatoes and sausage and simmer for an additional 15 minutes.
Serve with garnishes and cornbread.

Nutrition Facts : Calories 568.6, Fat 30.4, SaturatedFat 12.8, Cholesterol 62.8, Sodium 495.2, Carbohydrate 52.2, Fiber 13.1, Sugar 11.6, Protein 24.4

PRESSURE-COOKER FRENCH ONION SOUP

Pressure-Cooker French Onion Soup image

I love French onion soup on a cold night, but I don't love the time it takes. This is my quick version for when we're short on time. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (4 quarts)

Number Of Ingredients 9

Ingredients

1/3 cup butter
3 pounds onions, thinly sliced (10 cups)
2 garlic cloves, minced
2 tablespoons sugar
4 cups beef stock
4 cups chicken stock
3/4 cup white wine
1 teaspoon salt
Optional: Salad croutons and grated Parmesan cheese

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. , Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 724mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP

Grandma's Pressure-Cooker Chicken Noodle Soup image

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. -Tammy Stanko, Greensburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
4 bone-in chicken thighs
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 package (8 ounces) uncooked fine egg noodles, cooked
Chopped fresh parsley, optional

Steps:

Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

Nutrition Facts : Calories 389 calories, Fat 29g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.

JEN'S PRESSURE COOKER POT ROAST

Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

Ingredients

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

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