Servings 6-8 Units US
1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1/2 teaspoons dried thyme
sherry wine (optional)
Directions
Fill pressure cooker with water and other ingredients, except Sherry.
Make sure the pot is no more than half full.
Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
When at correct pressure start timing for 20 min.
Let cooker release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Serve with a splash of Sherry if you wish.
Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
then cold water release pressure and add all other ingredients.
Replace lid, bring to pressure and time for 10 more min.
and let pressure naturally drop.
Servings 6-8 Units US
3 (10 1/2-14 ounce) cans clams, minced
1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced
1 cup onion, chopped
3 cups raw potatoes, diced, peeled
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
2 cups milk
2 tablespoons butter
paprika
1 pinch thyme (optional)
Directions
Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
Drain off all but 1/4 of the fat and saute onion for several minutes.
Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
Remove from heat, depressurize and remove lid.
Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.
Servings 6 Units US
1 1/2 lbs stew meat (I use half beef and half pork)
1/4 cup extra virgin olive oil
1 (10 1/4 ounce) can tomato soup
1 (14 ounce) can chicken broth (or water)
4 carrots, coarsely chopped
4 large potatoes, peeled and cut into chunks
4 stalks celery, coarsely chopped
4 onions (half coarsely chopped, half diced)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/3 cup fresh parsley (chopped fine)
1 (12 ounce) can beer or 1 (12 ounce) can ale
2 bay leaves
Directions
Pre-heat pressure cooker on medium-high heat.
Toss stew meat in a bowl with olive oil until the meat is well coated.
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
Remove meat from the pc and set aside.
Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.
Open using what ever method you like. You’ve got stew.
Yield
9 cups
Units
US 1 (20 ounce) bagof 15 bean soup dried beans
10 cups water
1 large onion, chopped
3 large carrots, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 hambone from a spiral sliced ham
1 lemon, juiced
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
Directions
Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
Chop onions and carrot, mince garlic.
Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
Set the Instant Pot on Beans/Soup setting for 30 minutes.
After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
Remove the hambone and discard, or pick some of the meat off and add to the soup if you’d like.
Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
Butternut, Chard & White Bean Soup Pressure Cooker
Ingredients Nutrition
Servings 6 Units US
1 tablespoon olive oil
1 large onion, chopped
3 large carrots, chopped medium
3 stalks celery, chopped
1 sprig fresh rosemary
4 sprigs fresh thyme
16 ounces dried white beans
8 cups chicken stock
pepper
1 teaspoon fresh rosemary, chopped
2 cups butternut squash, diced
4 garlic cloves, sliced
salt & pepper
4 cups swiss chard leaves, chopped
1 -2 cup chicken stock for thinning soup
1/2 cup sour cream
1 cup crouton
Directions
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.
Pressure Cooker Split Pea and Ham Soup
Ingredients Nutrition
Servings 6-8 Units US
1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1/2 teaspoons dried thyme
sherry wine (optional)
Directions
Fill pressure cooker with water and other ingredients, except Sherry.
Make sure the pot is no more than half full.
Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
When at correct pressure start timing for 20 min.
Let cooker release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Serve with a splash of Sherry if you wish.
Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min.
then cold water release pressure and add all other ingredients.
Replace lid, bring to pressure and time for 10 more min.
and let pressure naturally drop.
Pressure Cooker New England Clam Chowder
Ingredients Nutrition
Servings 6-8 Units US
3 (10 1/2-14 ounce) cans clams, minced
1/2 lb lean bacon (reserve some for garnish) or 1/2 lb salt pork, diced
1 cup onion, chopped
3 cups raw potatoes, diced, peeled
1 teaspoon salt
1/4 teaspoon white pepper
2 cups half-and-half
2 cups milk
2 tablespoons butter
paprika
1 pinch thyme (optional)
Directions
Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside.
In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside.
Drain off all but 1/4 of the fat and saute onion for several minutes.
Add potatoes, salt, pepper and reserved clam liquid (mixed with water) and bring to a boil.
Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes.
Remove from heat, depressurize and remove lid.
Add half and half, milk, butter and clams; heat gently (but do not boil). Serve immediately.
Pressure Cooker Irish Stew
Ingredients Nutrition
Servings 6 Units US
1 1/2 lbs stew meat (I use half beef and half pork)
1/4 cup extra virgin olive oil
1 (10 1/4 ounce) can tomato soup
1 (14 ounce) can chicken broth (or water)
4 carrots, coarsely chopped
4 large potatoes, peeled and cut into chunks
4 stalks celery, coarsely chopped
4 onions (half coarsely chopped, half diced)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/3 cup fresh parsley (chopped fine)
1 (12 ounce) can beer or 1 (12 ounce) can ale
2 bay leaves
Directions
Pre-heat pressure cooker on medium-high heat.
Toss stew meat in a bowl with olive oil until the meat is well coated.
Drop half of the meat into the hot pressure cooker and sear on all sides. Repeat for other half of the meat.
Remove meat from the pc and set aside.
Pour beer or ale or water into hot pc and deglaze the pot. This is very important. A lot of taste!
Return meat to pot and put the rest of the ingredients in the pot and stir well. After stirring all ingredients should be covered in fluid. If not, add more broth or water as needed.
Put lid on pot and bring to 15 lbs of pressure. cook for 17 minutes.
Open using what ever method you like. You’ve got stew.
Pressure Cooker 15 Bean Soup in the Instant Pot
Ingredients Nutrition
Servings 6
Yield
9 cups
Units
US 1 (20 ounce) bagof 15 bean soup dried beans
10 cups water
1 large onion, chopped
3 large carrots, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 hambone from a spiral sliced ham
1 lemon, juiced
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
Directions
Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
Chop onions and carrot, mince garlic.
Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
Set the Instant Pot on Beans/Soup setting for 30 minutes.
After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
Remove the hambone and discard, or pick some of the meat off and add to the soup if you’d like.
Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
Butternut, Chard & White Bean Soup Pressure Cooker
Ingredients Nutrition
Servings 6 Units US
1 tablespoon olive oil
1 large onion, chopped
3 large carrots, chopped medium
3 stalks celery, chopped
1 sprig fresh rosemary
4 sprigs fresh thyme
16 ounces dried white beans
8 cups chicken stock
pepper
1 teaspoon fresh rosemary, chopped
2 cups butternut squash, diced
4 garlic cloves, sliced
salt & pepper
4 cups swiss chard leaves, chopped
1 -2 cup chicken stock for thinning soup
1/2 cup sour cream
1 cup crouton
Directions
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.