I love my pressure cooker!  However, I only use it for cooking roasts and canning.  I’m doing research to add more pressure cooker recipes to My Country Kitchen.  I found a wonderful informational and recipe website called, “Miss Vickie’s Pressure Cooker Recipes”  http://www.missvickie.com She has lots of wonderful information and recipes to use your pressure cooker.  Please check out her website.

The following recipe is a great recipe to start learning how to use your pressure cooker.  Once you try this recipe, please come back and post a comment to this recipe and let me know how it turned out. The following recipe was found on http://www.recipezaar.com/

Enjoy,

Betty

 Use a pressure cooker to make this soup in less than an hour, even if you haven’t soaked the beans. A piece of Parmigiano-Reggiano rind adds flavor and richness to the broth.

Ingredients

2 cups dried cannellini beans or other white beans

4 quarts water, divided

2 tablespoons olive oil

2 cups cubed peeled baking potato

1 1/2 cups chopped onion

1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary

2 garlic cloves, chopped

1/2 teaspoon freshly ground black pepper

1 (3-inch) piece Parmigiano-Reggiano cheese rind

2 cups uncooked whole wheat seashell pasta

2 1/2 teaspoons sea salt

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

2 tablespoons balsamic vinegar

4 teaspoons extravirgin olive oil

Preparation

Sort and wash beans. Combine beans and 2 quarts water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans. Place beans in a bowl; wipe pan dry with paper towels.

Heat 2 tablespoons oil in pan over medium-high heat. Add potato, onion, rosemary, and garlic; sauté 3 minutes. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes. Remove from heat; place pressure cooker under cold running water. Remove and discard cheese rind.

Cook pasta according to package directions, omitting the salt and fat. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extra virgin olive oil. Yield: 8 servings.

Yield

8 servings

Nutritional Information

CALORIES 372(21% from fat); FAT 8.5g (sat 2.2g,mono 4.8g,poly 0.9g); PROTEIN 17.7g; CHOLESTEROL 5mg; CALCIUM 198mg; SODIUM 910mg; FIBER 13.3g; IRON 4mg; CARBOHYDRATE 59.4g

This entry was posted on Sunday, January 20th, 2008 at 11:29 pm and is filed under My Country Kitchen, Recipes, pressure cooker. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.