Cuisinart EPC-1200PC Instructions and Recipes - Page 13

Lentil Soup Makes 8 cups 1 tablespoon olive oil 1 medium onion, chopped, about 1 cup 1 medium carrot, cut into ¼-inch dice, about 1 cup 2 cloves garlic, thinly sliced ½ bay leaf 1 pound dried brown lentils 5 cups chicken broth 1¼ teaspoons kosher salt ¼ teaspoon ground black pepper ½ teaspoon lemon juice Place oil in the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Sauté. Allow oil to heat for a few minutes and then stir the chopped onion into the pot. Sauté for about 1 to 2 minutes, until onion starts to soften. Stir in the carrot. Sauté vegetables for about 4 minutes, stirring occasionally, until soft and slightly golden. Stir in garlic and sauté for another minute or two, until garlic becomes aromatic. Add bay leaf, lentils, and chicken broth to the cooking pot. Lock lid in place. Select High Pressure. Set timer for 8 minutes. When audible beep sounds use Natural Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard bay leaf. Stir in salt, pepper, and lemon juice. Taste and adjust seasonings accordingly. Serve immediately. Note: Vary the soup by adding chopped fresh spinach or serve with freshly grated Parmesan cheese. Nutritional information per serving (one cup): Calories 110 (16% from fat) • carb. 16g • pro. 7g • fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g Chicken Soup with Noodles This soothing soup is chock full of chicken and veggies. Makes about 10 cups 1 teaspoon unsalted butter 1 teaspoon olive oil 2 small onions, finely chopped, about 1½ cups 6 medium carrots, sliced into ¼-inch rounds, about 3 to 4 cups 3 ribs celery, cut into ¼-inch dice, about 1 cup 3 to 4 pounds mixed chicken breasts and thighs, bone in, skin removed ½ teaspoon kosher salt 1 sprig fresh parsley 1 sprig fresh thyme 5½ cups chicken broth 1 to 2 cups medium egg noodles 1 cup frozen peas (thaw while preparing soup) Place the butter and oil in the cooking pot of the Cuisinart® Electric Pressure Cooker. Select Sauté. Once butter begins to sizzle, stir the chopped onions into the cooking pot. Sauté for about 1 to 2 minutes, until onions begin to soften and become translucent. Stir in the carrots and celery. Sauté vegetables for about 5 minutes, stirring occasionally. The vegetables will pick up some color but keep stirring so they do not become too brown. Toss skinless chicken pieces with the kosher salt. Add chicken, parsley, thyme, and chicken broth to cooking pot. Lock lid in place. Select High Pressure. Set timer for 8 minutes. When audible beep sounds wait 5 minutes and then use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove chicken pieces and reserve in a stainless bowl. Remove herbs and discard. When chicken is cool enough to handle, remove meat from bones and either chop or shred and return to pot. Select Browning. Once mixture comes to a boil, select Simmer and add noodles. Cook noodles according to package directions. Once noodles have cooked, turn off, stir in peas and serve. 13