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) (27 page)

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

Ingredients:

For Sauce:

½ cup tomato sauce
½ cup unsweetened coconut milk
2 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
½ teaspoon ground mustard
1 teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste

For Chicken:

4 (6-ounce) chicken drumsticks, trimmed
1 cup fresh pineapple, chopped
1 tablespoon fresh lime juice

Method:

1.
    
In a bowl, mix
together all sauce ingredients and mix till well combined. Keep aside. Add
chicken drumsticks and coat with sauce generously.

2.
    
In an electric
pressure cooker bottom, place chopped pineapple evenly.

3.
    
Place drumsticks over
pineapple in a single layer.

4.
    
Pour remaining sauce
over drumsticks evenly.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on high pressure. Cook for about 10 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.
    
Serve these
drumsticks with the drizzling of lime juice.

Nutritional Information per
Serving:

Calories:
407
Fat:
17.2g
Sat Fat:
8.9g
Carbohydrates:
13.9g
Fiber:
1.9g
Sugar:
10.9g
Protein:
48.3g

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

Ingredients:

4 (6-ounce) skinless, boneless frozen
chicken breasts
1 cup tomato sauce
1 cup mild salsa
3 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
1 cup mozzarella cheese, grated

Method:

1.
    
In an electric
pressure cooker bottom, place all ingredients except cheese and mix.

2.
    
Close the cooker by
locking the lid.

3.
    
Set the pressure
cooker on high pressure. Cook for about 12 minutes.

4.
    
Unplug the pressure
cooker and by using the quick release method, release the pressure.

5.
    
Carefully, uncover
the pressure cooker after valve drops completely.

6.
    
Preheat the broiler
of oven.

7.
    
Transfer the chicken
in a greased baking dish.

8.
    
Now, select the sauté
mode for an electric pressure cooker.

9.
    
Cook, stirring for
about 2-3 minutes or till desired thickness.

10.
Pour
sauce over chicken thighs. Sprinkle with cheese.

11.
Broil
for about 4-5 minutes.

12.
Serve
warm.

Nutritional Information per
Serving:

Calories:
326
Fat:
11.4g
Sat Fat:
5.3g
Carbohydrates:
8.1g
Fiber:
1.2g
Sugar:
4.6g
Protein:
47.5g

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

Ingredients:

1 teaspoon olive oil
3 pounds’ bone-in chicken thighs
1-pound cherry tomatoes, stemmed
2 garlic cloves, minced
1 teaspoon dried basil, crushed
¼ teaspoon red pepper flakes, crushed
Salt, to taste
¼ cup red table wine
1 cup water
½ cup green olives, pitted
1 red onion, sliced

Method:

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

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

3.
    
Add chicken thighs
and cook for about 3-4 minutes per side. Transfer the chicken thighs into a
bowl.

4.
    
Meanwhile in a zip
lock bag, add tomatoes and with a pounder, crush slightly.

5.
    
Add tomatoes with all
juices in pressure cooker.

6.
    
Add remaining
ingredients except olives and onion and stir to combine.

7.
    
Place chicken thighs
and mix with tomato mixture.

8.
    
Close the cooker by
locking the lid.

9.
    
Set the pressure
cooker on high pressure. Cook for about 13-14 minutes.

10.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.

11.
Carefully,
uncover the pressure cooker after valve drops completely.

19.
Now,
select the simmer mode of pressure cooker.

12.
Simmer,
stirring occasionally for about 4-5 minutes.

13.
Add
olives and onion and immediately unplug the pressure cooker.

14.
Serve
hot.

Nutritional Information per
Serving:

Calories:
361
Fat:
14.1g
Sat Fat:
3.7g
Carbohydrates:
4.6g
Fiber:
1.3g
Sugar:
2.1g
Protein:
50g

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

Ingredients:

1 (2½-pound) whole chicken, neck and
giblet removed
1 tablespoon cayenne pepper
Salt and freshly ground black pepper, to taste
2 tablespoon olive oil
1½ cups chicken broth

Method:

1.
    
Sprinkle the chicken
with cayenne pepper, salt and black pepper generously.

2.
    
Select the browning
mode for an electric pressure cooker.

3.
    
In the pot of
pressure cooker, heat the oil.

4.
    
Add chicken and cook
for about 5-6 minute or till browned. Transfer the chicken into a bowl.

5.
    
Arrange s rack in the
bottom of pressure cooker. Pour broth.

6.
    
Place chicken, breast
side up over rack.

7.
    
Close the cooker by
locking the lid.

8.
    
Set the pressure
cooker on high pressure. Cook for about 20-25 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.
Serve
warm.

Nutritional Information per
Serving:

Calories:
617
Fat:
28.8g
Sat Fat:
7g
Carbohydrates:
1.1g
Fiber:
0g
Sugar:
0g
Protein:
84g

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

Ingredients:

1 tablespoon olive oil
2 (6-ounce) skinless, boneless chicken breasts
Salt and freshly ground black pepper, to taste
1 small onion, chopped
1 teaspoon dried rosemary, crushed
Pinch of red pepper flakes, crushed
1¼ cups chicken broth
1½ tablespoons water
1½ tablespoons corn starch
½ cup cheddar cheese, shredded
2-ounce cream cheese, cubed
2 cups small broccoli florets

Method:

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

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

3.
    
Add chicken breasts
and sprinkle with salt and black pepper.

4.
    
Cook for about 5
minutes or till browned from both sides. Transfer the breasts into a bowl.

5.
    
Add onion and sauté
for about 4-5 minutes.

6.
    
Add garlic, rosemary
and red pepper flakes and sauté for about 1 minute.

7.
    
Add broth and breasts
and stir well.

8.
    
Close the cooker by
locking the lid.

9.
    
Set the pressure
cooker on high pressure. Cook for about 5 minutes.

10.
Unplug the pressure cooker and by using
the quick release method, release the pressure.

11.
Carefully,
uncover the pressure cooker after valve drops completely.

12.
Transfer
the breasts onto a cutting board. Let it cool slightly.

13.
With
a sharp knife, cut chicken into desired size pieces.

14.
Meanwhile
in a small bowl, mix together corn starch and cold water.

15.
Now,
select the simmer mode of pressure cooker.

16.
Add
cornstarch mixture in pressure cooker, stirring continuously.

17.
Add
cheddar cheese and cream cheese and cook, stirring continuously till melted
completely.
 

18.
Meanwhile
in a large microwave safe bowl, add broccoli and 2 tablespoons of water.

19.
Microwave
on high for 3-4 minutes or till broccoli becomes just tender.

20.
Add
chopped chicken and broccoli into pressure cooker and stir well.

21.
Simmer
for about 4-5 minutes.

22.
Serve
hot.

Nutritional Information per
Serving:

Calories:
292
Fat:
16.8g
Sat Fat:
7.9g
Carbohydrates:
9.1g
Fiber:
1.7g
Sugar:
1.8g
Protein:
26.6g

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

Ingredients:

2 (14-ounce) cans diced tomatoes with
liquid
2 tablespoons fresh ginger, chopped
2 jalapeño peppers, seeded and chopped
½ cup butter
10 (4-ounce) skinless, boneless chicken thighs, cubed
1 tablespoon paprika
¼ teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
¾ cup plain Greek yogurt
¾ cup cream
Salt, to taste
2 tablespoons water
2 tablespoons cornstarch
¼ cup fresh cilantro, chopped

Method:

1.
    
In a food processor,
add tomato cans, ginger and jalapeño peppers and pulse till smooth. Keep aside.

2.
    
Select the browning
mode for an electric pressure cooker.

3.
    
In the pot of
pressure cooker, melt the butter.

4.
    
Add chicken breasts
and cook for about 5 minutes or till browned. Transfer the chicken into a bowl.

5.
    
Add spices and sauté
for about 1 minute.

6.
    
Add yogurt, cream,
tomato mixture, salt and cooked chicken and stir well.

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.
Meanwhile
in a small bowl, mix together water and cornstarch.

12.
Now,
select the simmer mode of pressure cooker.

13.
Add
cornstarch mixture, stirring continuously.

14.
Simmer
for 3-4 minutes.

15.
Serve
hot with the garnishing of cilantro.

Nutritional Information per
Serving:

Calories:
350
Fat:
19.3g
Sat Fat:
10.7g
Carbohydrates:
9.3g
Fiber:
1.9g
Sugar:
4.3g
Protein:
35.3g