Shiitake Lentil Pressure Cooker Soup Recipes

Steps:

• In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
• Add the carrots and celery and saute for a minute or two.
• Add the ground cumin and stir well.
• Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
• Cook for 20 minutes.
• Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
• Remove the bay leaves.
• If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
• Season with salt and fresh ground pepper to taste.

Steps:

• Heat the oil in the pressure cooker over medium heat.
• Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
• Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.

Steps:

• Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

Steps:

• Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
• Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
• Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.