*  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
      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
    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
                         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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