Now that it’s soup weather I decided I couldn’t wait until Christmas to get my pressure cooker. I bought a 6qt pressure cooker I got on Amazon (affiliate link). It’s just the right size for our small family. I would double the recipes if you have a larger family. We have 4 people and they don’t eat a lot, so it’s just about right for us.
Here’s what mine looks like:
I like that you can brown meat or vegetables in it and it won’t make a mess because the pan is so deep that it won’t splatter everywhere. That’s important to me because I hate cleaning up when grease splatters on my stove! I love that you can put fresh or frozen ingredients in. My plan is to slice and freeze a lot of carrots, celery and onion. Those take the most time to chop and prep.
This all started when I had too many tomatoes, borrowed my mother-in-law’s pressure cooker, made fresh tomato soup, and got hooked. I had to have my own!
This is what I made in my new pressure cooker last night: Slow Cooker Thai Chicken Soup with a recipe from FoodieCrush. It’s really yummy, it just needs some more kick (I’ll add some hot pepper from the garden). You can make it in a pressure cooker or a slow cooker (crock pot). Next time I’m going to do the pressure cooker method because I don’t like to have to time things out. I was going to be home anyway but it’s a lot easier to just get it done fast.
Doesn’t it look yummy?
You can click for the recipe, but here’s what you need:
Red curry paste – you can find it at Smith’s in Farmington in the Asian cooking aisle or on Amazon with my link
coconut milk – I get mine at Trader Joe’s in Salt Lake, the light version
chicken stock – my favorite kind by far (link goes to Amazon – they have a fish version too). I have seen it at Costco, but I perfer to order it with Amazon Prime so it’s delivered right to my door.
peanut butter – I like fresh ground at a health food store or Smith’s
red bell pepper
fresh ginger – mince all of it and freeze any leftovers.
lime juice – if you don’t have fresh limes on hand, I love True Lime powered lime
cooked white rice (optional)
My next recipe is for Minestrone soup. I like to make it the day before because the flavors meld together better with some time. I got it out of a pressure cooker cookbook called, Great Food Fast that I bought with my pressure cooker.
Pressure Cooker Minestrone Soup
2 T olive oil
1 onion, diced
3 carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 zucchini, cut into thick half moons (I omitted this because I didn’t have any on hand)
3 cups fresh spinach leaves
4 cups vegetable stock or broth (I used chicken broth, linked to above)
1 28 oz. can diced tomatoes, with liquid (I used fresh tomatoes I had from my garden, seeded)
3/4 cup shell-shaped pasta (I used macaroni)
3 T tomato paste (I freeze what is left for next time)
2 bay leaves
1 T Italian seasoning (or to taste – I added more)
1/2 tsp. salt
1/4 tsp pepper
garlic salt to taste (not in original recipe, you could also use fresh garlic and cook it with the vegetables)
1 14.5 oz can kidney beans (could use white beans instead), drained and rinsed
Heat oil in the pressure cooker, set to high (or brown on mine) until sizzling.
Add onion and saute until lightly caramelized, about 5 mins.
Add carrots and celery and saute for 1 minute.
Add everything else except the kidney beans. Securely lock the pressure cooker lid and set for 6 minutes on high.
Quick release the pressure. Stir in beans. Remove the bay leaves. I added some fresh Parmesan cheese before serving.