Carrot Ginger Soup

Group 1

• 2 1/2 lbs carrot large diced
• 2 tbsp. ginger fresh, peeled, chopped
• 3 tbsp. olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 1/4 teaspoon freshly ground black pepper
• Sea Salt

Group 2

• 3 tablespoons unsalted butter
• 4 oz milk

1. Place the inner pot into the Pressure Cooker.
2. Add all the ingredients from group one into the inner pot.
3. Press the SOUP/STEW button, then the time select button set to 30 minutes.
4. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Let the steam naturally release. When the steam is completely released, remove the lid.
5. Carefully puree the ingredients. Add in the ingredients from group two.
6. Then serve.

Chicken and Marinara Sauce

• 2 lb of chicken thighs – boneless, skinless small diced
• 1 medium onion diced
• 1 medium carrot shredded
• 2 cloves of garlic minced
• 6 oz white wine (Chardonnay)
• 2 cans of dice tomatoes 24 oz
• 2 oz tomato paste
• 1 bay leaf
• 1/4 teaspoon nutmeg
• 2 oz Olive oil
• Sea Salt
• Black pepper

Options for garnish:
6 oz slice olives, (Manzanilla or Kalamata), or Pochini mushrooms, or Capers

1. Place the inner pot into the Pressure Cooker. Press the Chicken/Meat button. Set time to 20 min.
2. Add the bacon and render until crispy, stirring occasionally. Remove the bacon and reserve.
3. Season the chicken with salt and pepper. Sear the chicken in batches and cook until golden. Remove the chicken and set aside. Drain away the fat.
4. Add the onions, carrots, garlic cook 2 min.
5. Add the chicken back to the pot along with the white wine, reduce by 1/4, add remaining ingredients.
6. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
8. Serve.

Roasted Red Pepper Soup

• 6 red bell peppers –cut thick julienned
• 2 red onions –cut thick julienned
• 4 plum tomatoes –cut thick julienned
• 2 cloves of garlic minced
• 1 potato peeled, diced *
• 6 cups Chicken stock
• 1 cup of white wine (Chardonnay)
• 2 tbsp. Olive oil
• 1 tbsp. Sea Salt
• 1 tsp. White Pepper

1. Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the Soup/Stew button. Set time to 15 min.
2. Add the red peppers, garlic and onion. Cook until they get soft 3-4 minutes then add tomatoes, and white wine cook additional 2-3 minutes.
3. Add the chicken stock and potato.
4. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
6. Serve.

* Potato is used to give the soup body and naturally thicken with out flour and makes the soup gluten free.

Smothered Pork Chops

• 4 pork chops, bone in
• 1 garlic clove, minced
• 3 tbsp. parsley, chopped
• 2 tbsp. lime juice
• 1 lb. onions, julienned
• 1/4 cup milk
• 1 tbsp. salt
• 1/2 tsp. pepper
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 tbsp. flour
• 2 tbsp. cornstarch plus 3 tbsp. of water to make a slurry

1. Place the inner pot into the Pressure Cooker.
2. Place the oil in the inner pot. Press the CHICKEN/MEAT button. Press the TIME ADJUSTMENT button until you reach 20 minutes.
3. Season the pork chops with salt and pepper, Sauté each pork chop until golden brown on each side, Remove pork chops and reserve.
4. Sauté the onions and garlic until translucent. Add the lime juice, Stir the slurry to the onions. Add the milk. Mix gently until thickened. Put the pork chops in the onions.
5. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
6. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
7. Remove pork chops and reserve.
8. Serve pork chops, and then top each one with a portion of onion sauce.
9. Serve.

* Potato is used to give the soup body and naturally thicken with out flour and makes the soup gluten free.