Pressure Cooking - Chapter 7

In chapter 1 I mentioned that I made some soup in the pressure cooker.  I did the same thing this evening and want to tell you how I did it.  Now, my soup recipes really are more about method than ingredients, so please don't  not make some if you don't have the same ingredients I do.  Just use what you have!

Here is what I used: A quart of homemade bone broth, 1 medium onion - sliced, 2 stalks celery - sliced, 3 carrots peeled and sliced, pint of home-canned shell-out beans (Musica pole beans), handful of sliced dried mushrooms,  pint of home-canned sweet corn, quart of home-canned green beans - drained, 1/2 pint home-canned bacon ends and pieces, pint home-canned salsa, 1/2 teaspoon salt, a few cranks of freshly-ground pepper.

Put the bacon in the cooker on medium heat and saute the onion and celery for a few minutes.  Then, add everything else.  Put on the lid and petcock and bring up to pressure, reduce heat and allow to cook for 12 minutes.  Remove from heat and bring pressure down under cold running water.  That's it!

Here is what it looked like when I opened the pot.  It got rave reviews!