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15
Rich Cauliflower Soup
Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
2tbsp. olive oil
11
/2cups onion, chopped
1large head cauliflower, trimmed, broken into small florets
2cups half and half
4cups chicken or vegetable broth or stock
Salt and pepper to taste
2tbsp. fresh parsley, chopped
1tsp. fresh mint
Method
1. Heat olive oil in the pressure cooker, using the BROWN
setting. Add onion and brown until soft. Add cauliflower,
stock, and half and half.
2. Cover, set to high pressure, and set timer for 10 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid. The cauliflower should be very
soft. If it’sstill hard, cook under pressure for an additional
2-3 minutes, or until tender.
5. Puree the soup in batches in a blender until smooth. Pour
back in the pressure cooker. Season with salt and pepper.
Stir in parsley and mint.
Double-Up Chocolate Cheesecake
Servings: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes under pressure
Ingredients
3/4cup chocolate wafer cookie crumbs
2tbsp. butter, melted
2packages (8 oz each) cream cheese, softened
1
/2cup sweetened condensed milk
3eggs
2cups semisweet chocolate chips, melted
1tsp. vanilla
21
/2cups water
Method
1. Lightly grease a 7 or 8 inch spring form pan. Cover the
outside of the pan with aluminum foil.
2. Combine cookie crumbs and butter. Press into bottom of
pan and up the sides about 1 inch.
3. In a large bowl, mix cream cheese and condensed milk,
with a mixer on medium speed, until fluffy. On low
speed, add eggs one at a time. Insertmelted chocolate
and vanilla. Mix until well blended. Pour into crust.
Cover tightly with aluminum foil.
4. Place a metal rack in the removable cooking pot of the
pressure cooker.Pour in water.
16


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