Electric Pressure Cooker: Perfect Recipes To Get Meals On The Table In No Time (Clean Eating, Paleo, AIP, Gluten Free, Vegan, Healthy Diets, Nourishing, Cookbook) (10 page)

Yield:
10
servings
Preparation Time:
15 minutes
Cooking Time:
3 minutes

Ingredients:

2½ cups water
1 (16-ounce) package grain’s blend
Salt, to taste
4 cups tomato, chopped
3 cups fresh baby kale, trimmed and torn
1/3 cup red onion, chopped
1 teaspoon fresh lemon zest, grated finely
1/3 cup extra-virgin olive oil
¼ cup fresh lemon juice
Freshly ground black pepper, to taste

Method:

1.
    
In an electric
pressure cooker, mix together water, grains blend and salt.

2.
    
Close the cooker by
locking the lid.

3.
    
Set the pressure
cooker on high pressure. Cook for about 3 minutes.

4.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure for about
10 minutes.

5.
    
Now, release the
pressure by using the quick release method.

6.
    
Carefully, uncover
the pressure cooker after valve drops completely.

7.
    
Transfer the grain’s
blend into a large bowl and let it cool completely.

8.
    
Add all remaining
ingredients and stir to combine.

9.
    
Keep aside for at
least 20-30 minutes before serving.

Nutritional Information per
Serving:

Calories:
255
Fat:
7.9g
Sat Fat:
1g
Carbohydrates:
39.7g
Fiber:
3.3g
Sugar:
4.2g
Protein:
7.4g

Yield:
14
servings
Preparation Time:
15 minutes
Cooking Time:
17 minutes

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
4 (6-ounce) skinless, boneless chicken breasts
1 (10-ounce) can diced tomatoes with green chilies with liquid
1 tablespoon cayenne pepper
Salt and freshly ground black pepper, to taste
18 cups fresh mixed greens, torn

Method:

1.
    
Select the sauté mode
of an electric pressure cooker.

2.
    
In the pot of
pressure cooker, heat the oil.

3.
    
Add onion and sauté
for about 8-10 minutes.

4.
    
Add remaining
ingredients except greens and mix.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on high pressure. Cook for about 12 minutes.

7.
    
Unplug the pressure
cooker and by using the quick release method, release the pressure.

8.
    
Carefully, uncover
the pressure cooker after valve drops completely.

9.
    
Transfer the chicken
into a bowl. With 2 forks, shred the chicken.

10.
Return
the chicken in pressure cooker and stir to combine.

11.
Now,
select the sauté mode of pressure cooker.

12.
Cook,
stirring for about 4-5 minutes or till the all the liquid is absorbed.

13.
Unplug
the pressure cooker and transfer the chicken mixture into a bowl.

14.
Divide
salad greens in serving plates.

15.
Place
chicken mixture evenly and mix.

16.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
239
Fat:
4.2g
Sat Fat:
1g
Carbohydrates:
32.6g
Fiber:
10.6g
Sugar:
7.8g
Protein:
17.9g

Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
9 minutes

Ingredients:

1 cup chunky salsa
1 cup water
1 (1¼-ounce) package taco seasoning
2 (6-ounce) skinless, boneless chicken breasts
1 (14-ounce) can black beans, rinsed and drained
12 cups lettuce leaves, torn
2 cups tortilla chips, crushed
½ cup cream

Method:

1.
    
In the bottom of an
electric pressure cooker, add salsa, water and taco seasoning and mix.

2.
    
Add chicken and stir
to combine.

3.
    
Close the cooker by
locking the lid.

4.
    
Set the pressure
cooker on high pressure. Cook for about 5 minutes.

5.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure.

6.
    
Carefully, uncover
the pressure cooker after valve drops completely.

7.
    
Transfer the chicken
into a bowl. With 2 forks, shred the chicken.

8.
    
Return the chicken in
pressure cooker. Add black beans with chicken.

9.
    
Now, select the sauté
mode of pressure cooker.

10.
Cook,
stirring for about 3-4 minutes or till the most of the liquid is absorbed.

11.
Unplug
the pressure cooker and transfer the chicken mixture into a bowl.

12.
In
a large serving bowl, add lettuce leaves. Place chicken mixture and crushed
taco chips over lettuce.

13.
Divide
salad in serving plates. Top with cream and serve.

Nutritional Information per
Serving:

Calories:
276
Fat:
4g
Sat Fat:
1.6g
Carbohydrates:
39.5g
Fiber:
9g
Sugar:
3.2g
Protein:
22.1g

Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
7 minutes

Ingredients:

2 cups fresh tomatoes, peeled, seeded
and chopped
½ cup vegetable broth
¼ teaspoon baking soda
¾ cup milk
¼ cup heavy cream
Salt and freshly ground black pepper, to taste
2 tablespoons fresh basil leaves, chopped

Method:

8.
    
In an electric
pressure cooker, add tomatoes and broth.

9.
    
Close the cooker by
locking the lid.

10.
Set
the pressure cooker on medium pressure. Cook for about 3 minutes.

11.
Unplug
the pressure cooker and by using the quick release method, release the pressure.

12.
Carefully,
uncover the pressure cooker after valve drops completely.

13.
Immediately,
stir in baking soda till well combined. Stir in milk and cream.

14.
Transfer
the soup into a large bowl. Let it cool slightly. With a hand blender, blend
the soup well.

15.
Now,
transfer the soup into a pan over medium heat. Cook for about 3-4 minutes or
till heated completely.

16.
Serve
with the garnishing of basil.

Nutritional Information per
Serving:

Calories:
70
Fat:
4.1g
Sat Fat:
2.4g
Carbohydrates:
6.1g
Fiber:
1.1g
Sugar:
4.5g
Protein:
3.1g

Yield:
6
servings
Preparation Time:
15 minutes
Cooking Time:
25 minutes

Ingredients:

¼ cup butter
1 onion, chopped
1 celery stalk, chopped
1 tablespoon fresh sage, minced
Freshly ground white pepper, to taste
1-pound jarred chestnuts, drained and rinsed
1 medium potato, peeled and chopped
4 cups vegetable broth
2 tablespoons rum

Method:

1.
    
Select the sauté mode
for an electric pressure cooker.

2.
    
In the pot of
pressure cooker, melt the butter.

3.
    
Add onion, celery,
sage and white pepper and sauté for about 5 minutes.

4.
    
Add remaining
ingredients except rum and stir to combine.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on medium pressure. Cook for about 20 minutes.

7.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure.

8.
    
Carefully, uncover
the pressure cooker after valve drops completely.

9.
    
Immediately, stir in
rum. With an immense blender, puree the soup.

10.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
289
Fat:
9.6g
Sat Fat:
5.3g
Carbohydrates:
42.2g
Fiber:
1.4g
Sugar:
1.6g
Protein:
5.5g

Yield:
6
servings
Preparation Time:
15 minutes
Cooking Time:
12 minutes

Ingredients:

½ tablespoon olive oil
½ tablespoon butter
1 scallion, chopped
1 celery stalk, chopped
1 small carrot, peeled and chopped
2 medium potatoes, peeled and chopped
4 cups water
Sat, to taste
7-ounce stinging nettles
Freshly ground black pepper, to taste

Method:

1.
    
Select the sauté mode
for an electric pressure cooker.

2.
    
In the pot of
pressure cooker, melt the butter.

3.
    
Add scallion and
sauté for about 2 minutes.

4.
    
Add celery and carrot
and cook for about 4-5 minutes.

5.
    
Add potatoes, water
and salt and stir to combine.

6.
    
Place nettle on top.

7.
    
Close the cooker by
locking the lid.

8.
    
Set the pressure
cooker on high pressure. Cook for about 5 minutes.

9.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure.

10.
Carefully,
uncover the pressure cooker after valve drops completely.

11.
Immediately,
stir in black pepper. With an immense blender, puree the soup.

12.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
81
Fat:
3g
Sat Fat:
0.8g
Carbohydrates:
14.5g
Fiber:
16.3g
Sugar:
1.3g
Protein:
9.7g