Two Great Pressure Cooker Recipes to Try This Fall

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Power pressure cooking is a simple, convenient way for preparing delicious, wholesome meals in minimal time. From pot roasts to soups to stews, you can whip up all kinds of amazing dishes with electric pressure cookers. And, as the weather is cooling down, now is the perfect time to take advantage of your pressure cooker. Stay warm this season with these great power pressure cooker recipes for fall. They feature some of the most popular ingredients of the season, including pumpkin, apples and squash. Enjoy!

Pumpkin Soup with Pumpkin Seeds

Recipe courtesy of PowerPressureCooker.com

Ingredients:

  • 2 cups cooked pumpkin
  • 5 cups chicken stock
  • 1 cup heavy cream
  • 1 cup cider
  • 1 cinnamon stick
  • 1 onion, peeled and diced
  • 3 apples, cored and quartered
  • 1 carrot, peeled and diced
  • 1 cup pumpkin seeds, toasted
  • 1 tablespoon nutmeg
  • 1 tablespoon sea salt
  • 1 tablespoon butter

Cooking Instructions:

Prepared using the Power Pressure Cooker XL

  • Put the inner pot in the Power Pressure Cooker XL. Add the butter to the inner pot and press the CHICKEN/MEAT button.
  • Add the onions and carrots and cook for 10 minutes.
  • Except for the cream and pumpkin seeds, add the remaining ingredients, stirring well. Press the CANCEL button.
  • Close and lock the lid on the pressure cooker. Switch the pressure release valve to closed.
  • Press the SOUP/STEW button and set the time to 10 minutes.
  • When the timer reaches 0, the pressure cooker will automatically switch to KEEP WARM. Press the CANCEL button, and change the pressure release valve to open. Once the steam has completely released, take off the lid.
  • Stir in the cream. Garnish with toasted pumpkin seeds and serve.

Butternut, Chard & White Bean Soup

Recipe courtesy of Black Radish

Ingredients:

  • 1 tablespoon olive oil
  • 1 large carrot, chopped medium
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon fresh rosemary, chopped
  • 8 cups chicken stock
  • 16 ounces dried white beans
  • 2 cups butternut squash, diced
  • 4 swiss chard leaves, chopped
  • 4 garlic cloves, sliced
  • 1-2 cup chicken stock for thinning soup
  • ½ cup sour cream
  • 1 cup crouton
  • Salt and pepper to taste

Cooking Instructions:

  • Add the olive oil, onion, celery and carrot to the pot. Sauté the vegetables until they have softened, but try not to let them brown.
  • Add the white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring the pressure to 15lbs and cook for 35 minutes. (The beans should be almost soft but still have a small bite to them).
  • Use the quick-release, cold water method to open the lid. Add the butternut squash, garlic, fresh rosemary, garlic, and salt and pepper to taste. Put the lid on the pressure cooker and cook for 10 more minutes using the natural release method.
  • Make sure the beans are completely soft. Stir in the chard greens right before serving. If the soup is too thick, use the remaining chicken stock to thin the soup.
  • Pull out the stems of the thyme and rosemary. Serve with a spoonful of sour cream and croutons.

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