Turkey and Vegetable Hot Pot(Pressure Cooked)

* Exported from MasterCook *

Turkey and Vegetable Hot Pot (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 clove garlic -- finely minced
1 35 oz can tomatoes with juice -- coarsely chopped
1 1/2 pounds small potatoes (abt 8) -- scrubbed
2 large carrots, peeled -- cut in 4-5 chunks
8 small onions (10 ounces) -- peeled
3 stalks celery -- finely chopped
1/3 cup dired mushrooms (1/2 oz)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary leaves
or
1/4 teaspoon ground rosemary
1 bay leaf
2 strips orange zest
1/2 teaspoon salt -- or to taste
2 turkey drumsticks (abt 1-1 1/4 lb each) -- skinned
or
1 turkey drumstick and thigh (abt 2 lbs) -- skinned
10 ounces fresh or frozen green beans -- thawed
1 1/2 cups fresh or frozen corn kernels -- thawed
1/3 cup finely minced fresh parsley
or
coriander (cilantro)
salt and pepper -- to taste

serves 4

Be sure two turkey drumsticks will fit into you r cooker. There's no harm if t
he end of the bone touches the lid of the cooker, as long as it doesn't block t
he vent.

Heat the oil in the cooker and saute the garlic for 10 seconds. add the tomato
es, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf,
orange zest, and salt. Stand the two drumsticks, meaty side down, in the soup.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 12 minutes. Let the pressure drop na
turally or use a quick release method. Remove the lid, tilting it away from yo
u to allow any excess steam to escape.

Remove the drumsticks and cut the meat from the bone. Cut the meat into 1 inch
chunks and return it to the pot. Discard the bones (or reserve them for stock
). Stir in the green beans, corn, and parsley, and cook over medium heat until
the vegetables are cooked, about 3 to 5 minutes. Remove the orange zest and b
ay leaf and add salt and pepper to taste.

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