Pressure Cooker Beef Chili

2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf (optional)

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.

Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.

Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Pasta e Fagioli

170g dried borlotti
5 tbsp extra virgin olive oil
2 garlic cloves
A sprig of fresh rosemary
300-500g fresh tomatoes
Salt and black pepper
180g fresh egg pasta, cut into small, misshapen squares or 220g dried small pasta, or broken tagliatelle

If you are using dried beans, soak them for 12 hours or overnight. Drain, cover them with enough cold water that it comes at least 3 inches/10cm above the beans and cook at a simmer until tender, which usually takes about an hour and a half. Leave the beans to cool in their cooking liquid.
If you are using fresh beans, pod them, then cover them with enough cold water that it comes at least 10cm above the beans. Bring to a very gentle boil and then reduce to a simmer for 30 minutes or until the beans are tender. Leave the beans to cool in their cooking liquid. If you are using tinned beans, drain and rinse them.

Meanwhile, in a large, deep sauté pan or casserole, warm the olive oil over a low flame, add the peeled and gently crushed garlic cloves and rosemary, then fry them gently until fragrant. If desired, you can remove the garlic at this point. Peel the tomatoes, if you like, then roughly chop them and add them to the pan. Raise the heat just a little and cook the tomatoes for 10 minutes, or until soft and saucy. Add the beans and a couple generous ladlefuls of bean cooking water, then let the pan bubble away for another 10-15 minutes. Season with salt. At this point you may like to blend half the soup for a creamier consistency.

Add another couple of ladlefuls of bean cooking water and then the pasta. Continue cooking, stirring attentively until the pasta is tender. You may need to add a little more bean cooking water. Serve immediately.

Pasta e Piselli

1.3kg peas in their pods, or 350g frozen
4 tbsp extra virgin olive oil
A small knob of butter or 50g pancetta or guanciale, diced
3 large or 6 small spring onions, chopped
A celery stalk, chopped
A sprig of mint
Salt
1 tbsp tomato puree (optional)
A parmesan rind
300g fresh egg pasta or 200g dried pasta
Pecorino or parmesan cheese, grated

If the peas are in their pods, pod them and set aside. Warm the olive oil in a large pan and fry the pancetta, onion, celery and mint with a pinch of salt, until soft and translucent. Stir in the tomato puree, if using, then add the peas, stir and cook for a few minutes.

Add 1.3 litres of cold water and the parmesan rind. Bring to the boil, then reduce to a simmer for 15 minutes.

Once the peas are tender, remove the mint, add another small pinch of salt and the pasta. Cook, stirring regularly, until the pasta is al dente. Leave to sit for a couple of minutes, stir in 2 tbsp grated cheese, taste and check for salt (it shouldn’t need it). Divide between bowls and serve, handing round more cheese for those who want it.

Pressure Cooker Moong Dal

For Dal
1 cup whole moong dal (the green kind)
4 cups water
1 onion diced
1 tomato diced
1 tablespoon minced ginger
1 tablespoon garlic
1 teaspoon turmeric
1/2-1 teaspoon cayenne pepper adjust to taste
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

For Finishing
1 teaspoon Tamarind Concentrate OR 2 lemons juiced
1 teaspoon sugar
1/4 cup cilantro or parsley

Place all dal ingredients in your pressure cooker.

Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

Mix in the Tamarind concentrate or lemon juice, and sugar and stir well.

Garnish with cilantro or parsely and serve with either rice or Naans

This recipe can easily be doubled -This recipe freezes very well and is therefore great for meal prep and freezer meals.

Pressure Cooker Potato Leek Soup

2 tablespoons unsalted butter
4 medium leeks, white and light green parts only, cleaned and chopped
1 small stalk celery, chopped
2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 bay leaf
1 sprig fresh thyme
1 quart water
2 teaspoons salt
1/2 cup heavy cream
black pepper
minced chives for garnish

Select the sauce feature, medium heat, and preheat the cooking bowl. Heat the butter until just foaming, then add the leeks and celery. Sauce until softened but not browned, 5-7 minutes.

Add the remaining ingredients except cream and stir to combine.

Select pressure cook and adjust time to 10 minutes.

When cooking has completed, remove bay leaf and thyme and blend soup until smooth. Stir in cream and season to taste with salt and pepper.

Served garnished with chives.

Pressure Cooker Creamy Tomato Soup

2 tablespoons (60 grams) unsalted butter
1 large onion, chopped
1/2 carrot, chopped
1 clove garlic, crushed
3 pounds tomatoes, cored, roughly chopped
2 teaspoons salt
1/2 teaspoon black pepper
1 sprig fresh thyme
1/2 cup chicken stock
1/4 cup chopped basil
3/4 cup cream or milk

Select the sauce feature and high heat to preheat the cooking bowl. heat the butter until just foaming, then add the onion and carrot. Sauce until softened, about 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes, salt, pepper, thyme, and stock. Stir to combine.

Select the pressure cook soup feature and adjust cooking time to 10 minutes.

When the cooking has completed, remove and discard the thyme. Add the basil and blend soup until smooth. Stir in cream and season to taste.

Summer Corn Chowder

1 quart good chicken stock
1 stalk fresh lemongrass, chopped
3 ears fresh corn
1 sweet red pepper, seeded & chopped to size of corn kernels
1 small onion chopped to size of corn kernels
Salt & pepper to taste
1 teaspoon Italian parsley, chopped
1 tablespoon heavy cream

Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored). Strain the stock and reserve, discarding the lemongrass.

Cut kernels from cobs, then scrape the cobs with the edge of a knife to extract all the milky fluid from the base of the kernels. Add corn (and liquid from the cobs), red pepper, and onions to stock, simmer until vegetables are tender.

Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian parsley.

Pork Posole

4 pounds pork butt, cut into 1 1/2-inch cubes
1 head of garlic, halved crosswise
1 onion, quartered
10 cups water
Two 28-ounce cans hominy, drained and rinsed
2 tablespoons dried oregano
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving

In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.

Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeno and lime wedges at the table.

Chicken Posole Verde

7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving

In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapenos, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Curry Mee

2 tablespoons oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
1 tablespoon red curry paste
1/2 pound boneless skinless chicken thighs, thinly sliced
3 tablespoons curry powder
1/2 teaspoon turmeric
1 13.5 ounce can coconut milk
4 cups chicken stock
3 tablespoons fish sauce (optional for vegetarians)
1 teaspoon sugar
8 ounces egg noodles
salt, to taste
2 handfuls raw bean sprouts, washed and trimmed
Cilantro leaves, for garnish
1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.

Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.

Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

Lemony Egg Soup with Escarole

5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper

In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.

In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

Roman Egg Drop Soup (Stracciatella alla Romana)

1/4 cup extra-virgin olive oil
2 medium yellow onions, diced
Kosher salt
6 large eggs
1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground black pepper
8 cups chicken stock, preferably homemade
2 tablespoons finely chopped flat-leaf parsley

Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.

In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, 1/2 cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.

When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.

Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

Guinness Beef Stew

Ingredients
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt (more to taste)
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.
Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side.

Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat.
Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.

Pressure Cooker Chili Verde

4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded
6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded
2 serrano or jalapeño chilies, roughly chopped, stems discarded
8 ounces white onion (about 1 medium; 225g), roughly chopped
6 medium cloves garlic, peeled
1 tablespoon (15g) whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
1 tablespoon (15ml) Asian fish sauce
Fresh corn tortillas and lime wedges, for serving

In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.

Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.

Pressure Cooker Beef Stew

3 cups (720ml) homemade or store-bought low-sodium chicken stock
4 packets powdered unflavored gelatin (1 ounce; 30g)
3 tablespoons tomato paste (2.5 ounces; 75g)
1 tablespoon (15ml) soy sauce
3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce)
1 tablespoon (15ml) Worcestershire sauce
2 tablespoons (30ml) vegetable oil
3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
10 ounces (280g) white button mushrooms, quartered
4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces
8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
1 large yellow onion (10 ounces; 275g), unpeeled, split in half
2 small ribs celery (3 ounces; 85g)
3 medium cloves garlic, unpeeled
1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml)
2 tablespoons flour (about 3/4 ounce; 20g)
2 bay leaves
4 sprigs thyme
1 pound (450g) Yukon Gold potatoes, peeled and cubed
4 ounces (100g) frozen peas

Combine stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and Worcestershire sauce in a blender and blend on high speed until homogeneous. Set aside.

In a pressure cooker, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to pressure cooker, working in batches if necessary (beef should fit in a single layer). Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

Add mushrooms to pressure cooker and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add chopped carrots and pearl onions and cook, stirring, until well browned on all sides, a few minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.

Add halved yellow onion to pressure cooker, cut side down. Add whole carrots, celery ribs, and garlic. Cook, turning carrots, celery, and garlic occasionally, until all vegetables are well browned, about 4 minutes.

Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by three-quarters, about 3 minutes. Add reserved stock mixture.

Cut seared steaks into 1 1/2– to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to pressure cooker, along with bay leaves and thyme sprigs. Stir to combine, seal pressure cooker, and bring to high pressure. Cook for 30 minutes, then rapidly release pressure and open cooker.

Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots to stew, reseal cooker, bring to high pressure, and cook 15 minutes longer. Rapidly release pressure.

Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve.

Lobster Pot Pie

FOR THE PASTRY LIDS
150 grams all-purpose flour (about 1 cup), plus more for dusting
Salt
8 tablespoons (1 stick) cold unsalted butter, cut in 1/4-inch cubes
1 egg yolk
1 tablespoon half-and-half

FOR THE STEW
2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat
3 tablespoons butter
1/3 cup finely diced celery
1 cup finely diced leek
Salt and pepper
1/8 teaspoon cayenne pepper
1 teaspoon chopped thyme leaves
1/2 teaspoon grated lemon zest
1 cup half-and-half
2 teaspoons potato starch dissolved in 2 tablespoons cold water
1/4 cup cup crème fraîche

FOR THE GARNISH
1 tablespoon chopped parsley
1 tablespoon chopped tarragon or dill
1 tablespoon chives, cut very small
2 tablespoons chopped celery leaves, from interior stalks

Make the pastry lids: Put the flour and a pinch salt in a mixing bowl. With fingers, work half the butter (4 tablespoons) into the flour until completely incorporated. Add the remaining butter, leaving it in small chunks. Quickly stir in 1/4 cup ice water to form a somewhat sticky ball. Knead together briefly, wrap in plastic, and press to make a flat disk about 1-inch thick. Refrigerate overnight or for at least an hour.

When ready to cook, heat the oven to 400 degrees. Roll the dough on a lightly floured surface to a diameter of about 12 1/2 inches. Using an inverted bowl as a guide, cut two 6-inch diameter circles. (The remaining dough can be rerolled and saved for another purpose.)

Mix egg yolk and half- and-half. Place the circles on a parchment-lined baking sheet and paint lightly with the egg yolk mixture. Bake for 10 minutes at 400 degrees, then lower the temperature to 350 degrees and continue baking until nicely browned, about 10 minutes. (May be baked ahead, if desired, and reheated.)

Make the stew: Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove them and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard the shells or use them for lobster stock.) Then cut the meat into roughly 1/2-inch chunks and set aside.

Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together.

Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.

Assemble the dish: Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.

Pressure Cooker Chicken Soup

1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat
4 ribs celery, sliced
3 medium carrots, peeled and sliced
1 medium parsnip, halved lengthwise and sliced
1 medium yellow onion, diced
3 cloves garlic, smashed and peeled
12 sprigs fresh flat leaf parsley
3 large sprigs fresh thyme
4 teaspoons salt
2 quarts water

Put the chicken in the pot of a pressure cooker, breast side up.

Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you’d like to make basic chicken broth to use for other purposes.

Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the “Soup” program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.)
It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour.

When the soup has finished cooking, wait about 15 minutes before “quick” releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. You can also cover the valve with a kitchen towel while it vents to help disperse the steam.

Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully.

Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces.

Stir the chicken meat back into the soup. Ladle into bowls and serve.

Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.

To make chicken and dumplings, mix up a basic dumpling dough (see next recipe), spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).

Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat.
When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe.

Curried Coconut Tomato Soup

4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
1 14-ounce can coconut milk

to serve: any of the following that sound good to you – cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg

In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up – 10 minutes or so. Not so much that they brown, just until they’re completely tender and unstructured.

Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty – stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. This is the version you see up above (minus the toppings). That said, at this point you can decide if you’d like your soup even a bit thinner – if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.

This soup is great served simply with a dollop of cream from the top of a can of coconut milk (a little goes a long way) and a toasted wedge of good bread. That said, I love it most with the coconut cream, served over a scoop of brown rice with a squeeze of lemon, some toasted almonds, and a jolt of herbs (fresh, or the sort of oregano drizzle I used here).

Coconut Red Lentil Soup

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker soup.

Pressure Cooker Split Pea Soup

3 tablespoons (45g) unsalted butter
1 medium onion, finely diced (about 6 ounces; 170g)
1 large rib celery, finely diced (about 4 ounces; 125g)
6 ounces (170g) ham steak, diced (see note above)
2 medium cloves garlic, minced
1 pound (450g) dried green split peas
6 cups (1.5L) homemade or store-bought low-sodium chicken stock, or water
2 bay leaves
Kosher salt and freshly ground black pepper

Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.

Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker’s gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.