The Everything Pressure Cooker Cookbook (15 page)

Scotch Broth is not a broth in the traditional sense. Instead, it's the name for a barley soup.

INGREDIENTS | SERVES 4

2 leeks, white part only

4 lamb shoulder chops

1/3 cup pearl barley

1 large carrot, peeled and diced

1 stalk celery, thinly sliced

2 medium potatoes, peeled and diced

6 cups water

Salt and freshly ground black pepper, to taste

Optional: Fresh parsley, minced

Dice the white part of the leeks; rinse well and drain. Add the leeks to the pressure cooker along with the lamb chops, barley, carrot, celery, potatoes, water, salt, and pepper. Lock the lid into place and bring to high pressure; maintain pressure for 9 minutes. Remove from the heat and quick-release the pressure. Remove the lid. Taste for seasoning and add additional salt and pepper if needed. Transfer a lamb chop to each of four bowls and ladle the soup over the meat. Garnish with parsley if desired.

This soup celebrates the simple, yet wondrous, summery taste of fresh vine-ripened tomatoes. You can add sautéed onion or shallots and herbs if you wish. Choose the dairy product that you add to the soup according to your dietary needs — and according to how rich you like your soup.

INGREDIENTS | SERVES 4

8 medium fresh tomatoes

¼ teaspoon sea salt

1 cup water

½ teaspoon baking soda

2 cups milk, half-and-half, or heavy cream

Freshly ground black pepper, to taste

1. Wash, peel, seed, and dice the tomatoes. Add them and any tomato juice you can retain to the pressure cooker. Stir in the salt and water. Lock the lid into place. Place the pressure cooker over medium heat and bring to low pressure; maintain pressure for 2 minutes. Quick release the pressure and remove the lid.
   

2. Stir the baking soda into the tomato mixture. Once it's stopped bubbling and foaming, stir in your choice of milk, half-and-half, or cream. Cook and stir for several minutes or until the soup is brought to temperature.
   

This is a vegetarian soup. If you want the soup to complement a meat entrée, you can substitute chicken or beef broth for the water.

INGREDIENTS | SERVES 6

2 tablespoons butter

1 tablespoon olive or vegetable oil

2 stalks celery, diced

1 large carrot, peeled and diced

1 large sweet onion, peeled, halved, and sliced

2 cloves garlic, peeled and minced

1 portobello mushroom cap, diced

8 ounces fresh mushrooms, cleaned and sliced

1 bay leaf

½ cup pearl barley

6 cups water

Optional: 2 tablespoons vermouth or brandy

Salt and freshly ground black pepper, to taste

1. Melt the butter and bring the oil to temperature in the pressure cooker over medium heat. Add the celery and carrot; sauté for 2 minutes. Add the onion and sauté for 3 minutes or until the onion is soft and transparent. Stir in the garlic and mushrooms; sauté for 5 minutes or until the mushrooms release their moisture and the onion begins to turn golden.
   

2. Stir in the bay leaf, barley, water, and vermouth or brandy (if using). Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally.
   

3. Remove the lid. Remove and discard the bay leaf. Taste for seasoning and add salt and pepper if needed. Serve.
   

As with almost any bean dish, you can add diced celery and carrot slices to this soup when you add the onion. In fact, adding some along with another cup of chicken broth will let you increase the servings.

INGREDIENTS | SERVES 8

½ pound bacon, chopped

1 green bell pepper, seeded and diced

1 large yellow onion, peeled and diced

8 ounces smoked sausage

3 cloves garlic, peeled and minced

2 teaspoons paprika

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon coriander

1 bay leaf

6 cups chicken broth or water

1 smoked ham hock or smoked turkey wing

1 pound dried black beans, soaked overnight, rinsed and drained

1/8 teaspoon cayenne pepper or dried red pepper flakes

½ cup dry sherry

1 tablespoon red wine vinegar

Salt and freshly ground black pepper, to taste

1. Add bacon to the pressure cooker and fry over medium-high heat until the bacon begins to render its fat. Reduce the heat to medium and add the green pepper; sauté for 3 minutes. Stir in the onion. Slice or dice the smoked sausage and stir into the onion; sauté for 3 minutes or until the onion is tender. Stir in the garlic along with the paprika, cumin, chili powder, coriander, bay leaf, broth or water, ham hock or turkey wing, and beans. Lock the lid into place and bring to high pressure; maintain pressure for 30 minutes. Remove from the heat and allow pressure to release naturally, leaving the lid in place for at least 20 minutes. Remove the lid.
   

2. Remove the ham hock or turkey wing and take the meat off of the bones; return meat to the pot. Remove and discard the bay leaf. Use a potato masher or immersion blender to partially puree the soup. Return the uncovered pan to medium heat and bring to a simmer. Stir in the cayenne pepper or dried red pepper flakes, sherry, and vinegar. Simmer for 20 minutes. Taste for seasoning; add salt and pepper as needed and adjust the herbs, chili powder, and cayenne pepper or red pepper flakes if desired.
   

Minestrone packs tons of nutrients and is substantial enough to stand on its own as a light meal. Serve with a tossed salad and fresh homemade bread or wholegrain dinner rolls.

INGREDIENTS | SERVES 8

4 strips bacon, diced

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

2 large carrots, peeled and diced

2 leeks, white part only, cleaned and diced

½ head cabbage, cored and rough chopped

2 stalks celery, diced

2 14½-ounce cans diced tomatoes

¼ teaspoon dried rosemary

1 teaspoon dried parsley

¼ teaspoon dried oregano

4½ cups chicken broth

1 2-pound beef shank

Salt and freshly ground black pepper, to taste

½ cup elbow macaroni

½ cup Arborio rice

Salt and freshly ground black pepper, to taste

½ cup Parmigiano-Reggiano cheese, grated

Meatless Minestrone

To turn this delightful winter dish into a vegetarian meal, omit the bacon and substitute a tablespoon of olive or vegetable oil and a tablespoon of unsalted butter or ghee. Omit the beef shank and substitute vegetable broth for the chicken broth. Reduce the servings to 6.

1. Add the bacon to the pressure cooker. Fry over medium heat until it renders its fat. Add the onion and sauté for 3 minutes or until the onion is soft. Stir in the garlic, carrots, leeks, cabbage, celery, undrained tomatoes, rosemary, parsley, oregano, and chicken broth. Add the beef shank and push it down into the vegetables and liquid.
   

2. Lock the lid into place and bring to low pressure; maintain pressure for 15 minutes. Remove from the heat and quick-release the pressure.
   

3. Remove the beef shank. When it's cool enough to handle, remove the meat from the bone, cut it into bite-size pieces, and return it to the pan. Stir in the macaroni and rice.
   

4. Lock the lid into place and bring to low pressure; maintain pressure for 7 minutes. Remove from the heat and quick-release the pressure. Remove the lid.
   

5. Taste for seasoning and add salt, pepper, and additional herbs if needed. Serve in bowls topped with the grated Parmigiano-Reggiano cheese.
   

This recipe is adapted from a Greek soup (youvarlakia avgolemono). The traditional version doesn't have the vegetables added to the broth, but those vegetables make this soup a one-pot meal. Serve the soup topped with some feta cheese and with crusty bread.

INGREDIENTS | SERVES 6

1 pound lean ground beef

¼ pound ground pork

1 small onion, peeled and minced

1 clove garlic, peeled and minced

6 tablespoons uncooked converted long-grain white rice

1 tablespoon dried parsley

2 teaspoons dried dill or mint

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

3 large eggs

6 cups chicken or vegetable broth, or water

1 medium onion, peeled and chopped

1 cup baby carrots, each sliced into thirds

2 large potatoes, peeled and cut into cubes

1 stalk celery, finely chopped

2 tablespoons masa harina (corn flour)

1/3 cup fresh lemon juice

1. In a large bowl, mix the meat, onion, garlic, rice, parsley, dill or mint, oregano, salt, pepper, and 1 of the eggs. Shape into small meatballs and set aside.
   

2. Add 2 cups of broth or water to the pressure cooker. Add the meatballs, onion, carrots, potatoes, and celery, and then pour in the remaining broth or water to cover the meatballs and vegetables. Lock the lid into place and bring to low pressure; maintain pressure for 10 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid. Use a slotted spoon to move the meatballs to a soup tureen; cover and keep warm.
   

3. Return the pan to medium heat and bring to a simmer. In a small bowl or measuring cup, beat the two remaining eggs and then whisk in the corn flour. Gradually whisk in the lemon juice. Ladle in about a cup of the hot broth from the pressure cooker, doing so in a slow, steady stream, beating continuously until all of the hot liquid has been incorporated into the egg — corn flour mixture. Stir this mixture into the pressure cooker. Stir and simmer for 5 minutes or until mixture is thickened. Taste for seasoning and adjust if necessary. Pour over the meatballs and serve.
   

One taste of this dish and you'll never want to eat chicken noodle soup out of a can again!

INGREDIENTS | SERVES 8–10

1 tablespoon butter

1 tablespoon olive or vegetable oil

6 medium carrots, peeled and sliced

3 stalks celery, diced

1 large sweet onion, peeled and diced

4 pounds bone-in chicken thighs and breasts

½ teaspoon sea or kosher salt

1 teaspoon dried parsley

¼ teaspoon dried thyme

2 cups chicken broth

4 cups water

2 cups medium egg noodles

1 cup frozen baby peas, thawed

Freshly ground black pepper, to taste

Homemade Egg Noodle Taste

For richer chicken noodle soup with that homemade egg noodle taste, beat 1 or 2 large eggs in a small bowl. Whisk in some of the chicken broth from the soup (to temper the eggs), and then stir the egg mixture into the soup about 2 minutes before the noodles are cooked through.

1. Melt the butter and bring to temperature with the oil in the pressure cooker over medium heat. Add the carrots and celery; sauté for 2 minutes. Add the onion; sauté for 3 minutes or until the onion is soft. Add the chicken, salt, parsley, thyme, and chicken broth. Lock the lid into place and bring to low temperature; maintain pressure for 20 minutes. Remove from the heat and quick-release the pressure. Remove the lid.
   

2. Use tongs or a slotted spoon to transfer the chicken pieces to a cutting board. Remove and discard the skin. Once the chicken is cool enough to handle, remove the meat from the bones; shred the meat or cut it into bite-size pieces. Return the chicken to the pressure cooker.
   

3. Return the pressure cooker to medium heat. Stir in the water; bring to a boil. Add the egg noodles and cook according to package directions. Stir in the thawed peas. Taste for seasoning and add additional salt if needed, and pepper, to taste.
   

Measure the turkey drumsticks to make sure they'll fit in your pressure cooker. It's okay if the end of the bone touches the lid of the cooker, as long as it doesn't block the vent.

INGREDIENTS | SERVES 6

1 tablespoon extra virgin olive oil

1 clove of garlic, peeled and minced

2 14½-ounce cans diced tomatoes

6 medium potatoes, peeled and cut into quarters

6 large carrots, peeled and sliced

12 small onions, peeled

2 stalks celery, finely diced

½ ounce dried mushrooms

¼ teaspoon dried oregano

¼ teaspoon dried rosemary

1 bay leaf

2 strips orange zest

Salt and freshly ground black pepper, to taste

2 1¼-pound turkey drumsticks, skin removed

1 10-ounce package frozen green beans, thawed

1 10-ounce package frozen whole kernel corn, thawed

1 10-ounce package frozen baby peas, thawed

Fresh parsley or cilantro

1. Bring the oil to temperature in the pressure cooker over medium heat. Add the garlic and sauté for 10 seconds. Stir in the tomatoes, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf, orange zest, salt, and pepper. Stand the two drumsticks meaty side down in the pan.
   

2. Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Remove from the heat and allow the pressure to drop naturally for 10 minutes, and then use the quick-release method for your cooker to release the remaining pressure if needed. Remove the drumsticks, cut the meat from the bone and into bite-size pieces, and return it to the pot. Stir in the green beans, corn, and peas; cook over medium heat for 5 minutes. Remove and discard the orange zest and bay leaf. Taste for seasoning and add salt and pepper if needed. Garnish with fresh parsley or cilantro.
   

Pot Pie Variation

Transform the Turkey Drumsticks and Vegetable Soup recipe into a turkey pot pie-style meal by substituting 4 cups of chicken broth for the tomatoes; thicken the soup with a roux if desired, and serve it over buttermilk biscuits. Experiment with the vegetables and herbs to tailor the recipe to your taste buds.