Corn and Coconut Soup

cornsoup.jpg

YIELD: 2 SERVINGS | PREP: 15m | COOK: 32m | TOTAL TIME: 47m

INGREDIENTS

  • • 1 tbs coconut oil
    • 1 sweet onion, diced
    • 1 jalapeño, seeded and chopped
    • 1 c chopped cilantro stems
    • 1 tsp paprika
    • 1 lime, zested and juice reserved for relish
    • 1 can coconut milk
    • 3 ears of corn, cob cut in half
    crosswise, kernels cut off; reserve
    kernels of one corn for salsa

Corn Salsa

  •  kernels from 1 ear of corn (see
  • above)
  • 1 tbs lime juice
  • 1 tbs cilantro, chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 tsp shallot, finely chopped
  • 1 tsp olive oil
  • salt to taste

INSTRUCTIONS 

1. Set Sauté function to 15 minutes and add coconut oil. Once melted, add onions and
stir to coat them in the oil.
2. In the last two minutes, add jalapeño, cilantro, paprika, and lime zest, stirring
occasionally until the time is done.
3. Add corn cobs, kernels from two ears of corn, chicken broth, coconut milk, salt and
pepper; stir until combined.
4. Select Soup from the Menu button, and set time to 15 minutes, and securely close
the lid.
5. Quick release the pressure when done.
6. Throw away corn cobs and blend soup until smooth.
7. Taste the soup and add more salt or pepper if desired.
8. Top with corn salsa to serve.
9. For salsa, combine all ingredients in a bowl. Add salt to taste.

 

Try out the recipe for yourself!

Slow Cooker Beef Stew

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YIELD: 4-6 SERVINGS | PREP: 20m | COOK: 8h 

Ingredients

  • 2 lbs beef chuck roast, diced
  • 2 ½ tbs virgin olive oil
  • 2 c low-sodium beef broth
  • 1 lb small Dutch yellow potatoes, halved
  • 2 c mushrooms, halved
  • 3 medium-large carrots chopped
  • 3 tbs tomato paste
  • 1 large onion, chopped
  • ½ c of your favorite red wine
  • ½ tsp smoked paprika
  • ½ c fresh parsley, chopped
  • 2 sprigs fresh thyme
  • ¼ c all-purpose flour (optional for thickening)
  • salt & pepper to taste


Instructions

  1. Season chuck beef with salt, pepper and paprika. Heat skillet with olive oil and cook beef until brown for 3-5 minutes, turning as needed.
  2. Remove beef from skillet into slow cooker pot. Add onion, carrots, potatoes, mushroom and begin to stir.
  3. Add tomato paste, flour, red wine, thyme and beef broth inside slow cooker pot.
  4. Cover and cook for 8 hours or until meat and vegetables are tender.
  5. Season with salt, pepper and garnish with parsley.

Chicken Noodle Soup

YIELD: 2-4 SERVINGS | PREP: 10m | COOK: 25m | TOTAL TIME: 40m

INGREDIENTS

  • 1 tsp virgin olive oil
  • 6 oz boneless chicken breast, diced
  • 1 ¼ c egg noodle
  • 2 cloves of garlic, minced
  • 2 tsp black pepper
  • 1 c celery, chopped
  • 1 c onion, diced
  • 2 c chicken stock
  • 1 c carrots, chopped
  • 1 c water
  • salt to taste

INSTRUCTIONS 

  1. Select Sauté using the Menu button and press Start. Wait a few minutes for pressure cooker to heat up. NOTE: You do not need to secure lid while in Sauté mode!
  2. Mix in olive oil, garlic and diced chicken breast. Sauté until brown for 5-7 minutes.
  3. Add chicken stock, water, egg noodles, celery, black pepper, and onion. Stir well.
  4. Select Soup/Congee using the Menu button and press Start.
  5. It will take 5-10 minutes to begin pressurizing. After desired time, immediately quick release pressure.
  6. Open lid and serve chicken noodle soup with included ladle.

Clam Chowder

by Laura Pazzaglia, Hippresscooking.com

by Laura Pazzaglia, Hippresscooking.com

YIELD: 4-6 SERVINGS | PREP: 5m | COOK: 40m | TOTAL TIME: 50m

INGREDIENTS

  • 11 oz strained frozen or canned clams 
  • 2 c clam juice (or liquid from packaged clams plus water) 
  • 1 c smoked and cured bacon, cubed 
  • 1 onion, finely chopped 
  • ½ c of white wine 
  • 2 medium potatoes, cubed 
  • 1 bay laurel leaf 
  • 1 sprig thyme 
  • 1 pinch, cayenne pepper (or red pepper flakes) 
  • 1 c of milk 
  • 1 c of cream 
  • 1 tbs butter 
  • 1 tbs flour 

INSTRUCTIONS

  1. In the cold pressure cooker, with the top off, add the bacon. Prepare the cooker to sauté, and cook bacon. When the bacon releases its fat and begins to sizzle, add the onion, salt and pepper.
  2. When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the cooker to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper. 
  3. Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 5 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist the valve on the lid to the “Steam Exhaust” position. 
  4. While pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended. To the uncovered cooker, add butter, sprinkle flour and strained clams. Enable the Sauté program, again, to simmer all of the ingredients in the pressure cooker for about 5 minutes or until thickened to the desired consistency. Serve garnished with soup crackers or inside a bread bowl. 

COZY CREAM OF MUSHROOM SOUP

©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

INGREDIENTS

  • 1 tbs olive oil 
  • 1½ lb fresh mushrooms (white, crimini or portobello), a handful finely sliced and the rest roughly chopped 
  • 1 celery stalk, roughly chopped 
  • 1 medium red onion, roughly chopped 
  • 2 tbs tart dry red wine (like Chianti) 
  • 1 oz dried mushrooms (Porcini, Shiitake or Oyster), rinsed 
  • 4 c salt-free vegetable stock 
  • 2 large potatoes, peeled and roughly chopped (about 1 pound) 
  • 1½ tsp sea salt (omit if using commercial stock) 
  • 1 c fresh cream or half and half 
  • 1 tsp black pepper, freshly ground 
  • Optional: 1 tsp white truffle spread 

INSTRUCTIONS

  1. Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Now, add the olive oil and sauté the thinly sliced mushrooms on both sides until golden (about 5 minutes). Remove the mushrooms and set aside. Now, add the celery and onions and sauté them until the onion has softened.
  2. Push the vegetables to the side and add enough roughly sliced mushrooms to cover the base of the pressure cooker (probably two handfuls) and brown them lightly by stirring infrequently (about 5 minutes). 
  3. Pour in the wine and use the wine’s liquid to lift the brown bits of mushroom from the base of the booker to incorporate them into the dish. Add the remainder of fresh mushrooms (not the sliced and sautéed mushrooms), dried mushrooms, potatoes, vegetable stock, and salt (if using) and mix well. 
  4. Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 7 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist the valve on the lid to the “Steam Exhaust” position. 

Add the cream, pepper and truffle spread (if using) and, using an immersion blender, puree the contents of the pressure cooker. Stir in the sliced mushrooms (reserving a few for garnish) and serve. 

 

BUTTERNUT SQUASH & GINGER SOUP

by Laura Pazzaglia, Hippressurecooking.com

©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

INGREDIENTS

1 tablespoon olive oil 

1 large Onion, roughly chopped 

1 sprig of sage 

4 pounds butternut squash, peeled, seeded and cubed 

1/2” piece of fresh ginger, peeled and diced 

1/4 teaspoon nutmeg 

4 cups vegetable stock 

1 teaspoon salt (withhold if using commercial salted stock 

¼ teaspoon black pepper 

1/2 cup of Toasted Pumpkin (or squash) Seeds, for garnish (optional) 


INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then, add the oil, onion and sage. When the onions are soft, scoot onions aside and add a handful of squash cubes to cover the bottom, let brown for about 5 minutes stirring infrequently. Next, add the rest of the squash, ginger, nutmeg, and stock. 

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist the valve on the lid to the “Steam Exhaust” position. Fish out the woody sage stem. With an immersion blender, purée the contents of the cooker. Garnish with a few toasted pumpkin seeds, if using, and serve. 

Serves 4-6.