|Green beans||1 Pound, cut into 1 inch pieces|
|Chicken broth/Beef broth||4 Cup (64 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Put beans and broth into cooker.
Close cover and set pressure control in place.
When pressure is reached, cook for 3 minutes.
Cool cooker at once under running water.
Return open cooker to a low flame.
Mix cornstarch and water; add to soup, stirring until thickened slightly.
Season with sugar and salt; blend in sour cream.
Serve soup at once.