PRESSURE COOKER SOUPS RECIPES
PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP RECIPE: HOW TO ...
There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! —Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.
Nutrition Facts : Calories 212 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 887mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 17g protein.
PRESSURE-COOKER GREEK-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT
This is a nice warming soup on a chilly day. Lentils are so good for you, too! —Mary Smith, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 134 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 24g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch
More about "pressure cooker soups recipes"
PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP RECIPE: HOW TO ...
There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! —Lyndsay Wells, Ladysmith, British Columbia
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Calories 212 calories per serving
From tasteofhome.com
Total Time 25 minutes
Category Lunch
Calories 212 calories per serving
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.
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MICROWAVE PRESSURE COOKER – TUPPERWARE US
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PRESSURE COOKER VS. SLOW COOKER: THE PROS & CONS
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Thanks to your Instant Pot (gotta love a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under ...
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