Pressure Cooker Spiced Black Beans

• 1 lb. dry black beans, rinsed
• 1 medium onion, chopped
• 2 tbsp. minced fresh cilantro
• 2 tsp. chopped garlic
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. oregano
• 1 tbsp. olive oil
• 7 cups water

Put all ingredients into the pressure cooker and mix well.  Cover and seal with the lid.  Cook on high for 40 minutes.  Release the pressure and change the setting to saute and continue to cook for 10-20 more minutes.  Let the beans sit at room temperature to continue to absorb the liquid until you are ready to serve, 20-30 minutes.

Serve with your favorite protein or alone with toppings.  Enjoy!

Vegetable Pearl Couscous Soup

• Olive Oil

• 1 red onion, finely chopped
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 zucchini, chopped into quarter moons
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped

• 1 tbsp. chopped garlic
• 1 – 14.5 oz. can diced tomatoes with basil, garlic & oregano, not drained
• 2 tbsp. minced fresh parsley
• 8 cups no sodium chicken broth

• 1 tsp. Better than Bouillon reduced sodium chicken
• 1 tbsp. tomato paste
• 1 tbsp. dried oregano

• 2 bay leafs
• 1 cup Israeli couscous
• 1 tbsp. light butter
• Salt and Pepper

Coat the bottom of a soup pan with the olive oil. Add the onion, celery, jalapeno, carrot, zucchini, bell pepper and garlic. Cook, stirring often, until the vegetables are soft, about 8 minutes. Add the tomatoes with their juices and the parsley. Stir well and add the broth. Bring soup to a boil. Add the tomato paste and bouillon and stir until well dissolved. Lower heat to a simmer, add the oregano and bay leafs and season with salt and pepper, to taste. Reduce heat and cover, simmer for 15 minutes.

When there is 5 minutes left on the timer, melt the butter in a sauté pan over medium high heat; add the couscous and brown, 3 minutes, stirring continuously.

Add the couscous to the soup. Simmer for another 20 minutes uncovered.

Season with salt and pepper, to taste.  Serve with grated Parmesan cheese.

Enjoy!

Veggie Orzo Soup

• 1 tbsp. olive oil
• 3 celery stalks, chopped
• 3 carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 2/3 cup uncooked orzo pasta
• 8 cups no-sodium chicken stock
• 1 tsp. better than bouillon reduced sodium chicken flavor
• 2 tbsp. minced fresh Italian parsely
• Freshly ground black pepper

Heat the olive oil in a soup pot over medium heat.  Add the vegetables, onion and garlic.  Season with freshly ground black pepper and cook until tender, about 7 minutes.  Add the orzo and continue to cook until slightly toasted, 1 more minute, stirring continuously.  Add the broth, bouillon and parsley and bring the soup to a boil over high heat.  Reduce heat to a simmer, cover, and cook until pasta is tender, 10 minutes.  Season with salt & freshly ground black pepper, to taste.

Serve with grated Parmesan cheese if you desire.

Enjoy!

Pressure Cooker Spicy Chicken Enchilada Soup

• 1 tbsp. olive oil
• 1 large onion, diced
• 1 tbsp. chopped garlic
• 6 cups low sodium chicken broth
• 1 - 28 oz. can medium enchilada sauce
• 1 - 4.5 oz. can diced green chiles
• 1.5 lbs. boneless skinless chicken breasts (about 3 large)
• 1 tsp. garlic powder
• 1 tbsp. dried parsley
• 1 tbsp. onion powder
• 1 tbsp. chili powder
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 15 oz. package frozen corn

Select the saute setting on the pressure cooker and heat the olive oil.  When oil is hot, add the onion, cooking until tender, about 3 minutes.  Add the chopped garlic and cook, stirring continuously for another minute.

Add remaining ingredients except for the beans and corn.  Mix well.  Lock the lid in place and select high pressure for 8 minutes cooking time.  When timer beeps, turn off pressure cooker and wait 10 minutes.  Do a pressure release and remove the lid.

Remove the chicken from the soup and shred with two forks.  Return the shredded chicken back to the pot and add the beans and corn.

Select simmer setting on the pressure cooker and bring the soup to a boil and heat until beans and corn are heated through.

Serve topped with sour cream, shredded cheese and diced avocado.

Enjoy!