Night Crossing Soup Pressure Cooker Recipes

NIGHT CROSSING SOUP (PRESSURE COOKER)

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.

PRESSURE COOKER WHITE BEAN-PARMESAN SOUP

Steps:

• Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
• Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
• Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
• Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.

VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S

Steps:

• In 5 or 6 quart pressure cooker brown beef on all sides in oil.
• Stir in all ingredients EXCEPT tomatoes.
• Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
• Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
• Remove from heat and let pressure release conventionally.
• Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
• I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

NAVY BEAN SOUP-PRESSURE COOKER

Steps:

• Soak beans overnight in vegetable oil, salt and water to cover.
• Drain and discard liquid.
• Place beans and all remaining ingredients in cooker.
• Close cover securely.
• Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
• Let pressure drop of its own accord.

BUTTERNUT, CHARD & WHITE BEAN SOUP PRESSURE COOKER

Steps:

• In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
• white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
• Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
• Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.