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) (11 page)
Authors: Healthy Living
Yield:
6
servings
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh sage leaves, chopped
1 tablespoon fresh ginger, minced
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
4-pound butternut squash, peeled, seeded and cubed
4 cups vegetable broth
Pinch of cayenne pepper
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add onion and sauté
for about 3-4 minutes.
4.
Add sage, ginger,
nutmeg, salt and black pepper and sauté for about 1 minute.
5.
Add butternut squash
and cook for about 10 minutes.
6.
Add broth and stir to
combine.
7.
Close the cooker by
locking the lid.
8.
Set the pressure
cooker on high pressure. Cook for about 15 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.
With
an immense blender, puree the soup.
12.
Serve
immediately with the sprinkling of cayenne pepper.
Nutritional Information per
Serving:
Calories:
218
Fat:
6.1g
Sat Fat:
1.1g
Carbohydrates:
39.4g
Fiber:
7g
Sugar:
8.2g
Protein:
6.7g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Ingredients:
4 bacon slices
1-pound ground chicken sausage
1 tablespoon butter
1 cup onion, chopped
3 garlic cloves, minced
1/8 teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste
3 (14½-ounce) cans chicken broth, divided
3 large russet potatoes, cubed
1 (12-ounce) can evaporated milk, divided
3 tablespoons cornstarch
2 cups fresh kale, trimmed and chopped
1 cup parmesan cheese, shredded
Method:
1.
Select the sauté mode
of an electric pressure cooker.
2.
Add bacon and cook
for about 8-10 minutes.
3.
With a slotted spoon,
transfer the bacon into a bowl.
4.
Add sausage and cook
for about 8-10 minutes.
5.
With a slotted spoon,
transfer the sausage into another bowl.
6.
Now, add butter and
melt it. Add onion and sauté for about 3-4 minutes.
7.
Add garlic and red
pepper flakes and sauté for about 1 minute.
8.
Add salt, black
pepper and 1 can of broth.
9.
Arrange the steamer
trivet in the pot of pressure cooker.
10.
Place
the potatoes in the steamer trivet.
11.
Close
the cooker by locking the lid.
12.
Set
the pressure cooker on high pressure. Cook for about 4 minutes.
13.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.
14.
Carefully,
uncover the pressure cooker after valve drops completely.
15.
Remove
the potatoes with steamer basket from pressure cooker.
16.
Now,
add remaining broth in pressure cooker and stir to combine.
17.
Meanwhile
in a bowl, mix together ¼ cup of evaporated milk and cornstarch.
18.
Select
the simmer mode.
19.
Add
cornstarch mixture, stirring continuously.
20.
Add
remaining evaporated milk and kale and bring to a boil, stirring occasionally.
21.
Simmer
for about 2-3 minutes or till desired thickness.
22.
Add
cooked sausage and half of cheese and stir to combine.
23.
Simmer
for about 2-3 minutes. Serve hot with the topping of bacon and remaining
cheese.
Nutritional Information per
Serving:
Calories:
529
Fat:
30.6g
Sat Fat:
12.2g
Carbohydrates:
33.5g
Fiber:
3.9g
Sugar:
6.9g
Protein:
29.7g
Yield:
6
servings
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Ingredients:
3 bacon slices, chopped
2 tablespoons butter
½ cup onion, chopped
6 ears fresh corn, shucked
3 cups plus 2 tablespoons water
2 medium potatoes, scrubbed and chopped
2 tablespoons cornstarch
3 cups milk
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
¼ cup scallion (green part), chopped
Method:
1.
Select the sauté mode
of an electric pressure cooker.
2.
Add bacon and cook
for about 8-10 minutes.
3.
With a slotted spoon,
transfer the bacon into a bowl.
4.
Add butter and melt
it. Add onion and sauté for about 3-4 minutes.
5.
Add corncobs and 3
cups of water.
6.
Close the cooker by
locking the lid.
7.
Set the pressure
cooker on high pressure. Cook for about 10 minutes.
8.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
9.
Carefully, uncover
the pressure cooker after valve drops completely.
10.
Discard
the corncobs from pressure cooker.
11.
Arrange
the steamer trivet in the pot of pressure cooker.
12.
Place
the corn kernels and potatoes in the steamer trivet.
13.
Close
the cooker by locking the lid.
14.
Set
the pressure cooker on high pressure. Cook for about 4 minutes.
15.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.
16.
Carefully,
uncover the pressure cooker after valve drops completely.
17.
Remove
the corn kernels and potatoes with steamer basket from pressure cooker.
18.
Meanwhile
in a bowl, mix together 2 tablespoons of water and cornstarch.
19.
Select
the simmer mode.
20.
Add
cornstarch mixture, stirring continuously.
21.
Bring
to a boil, stirring occasionally.
22.
Simmer
for about 2-3 minutes or till desired thickness.
23.
Add
cooked corn kernels, potatoes, milk, cayenne pepper, salt and black pepper and
stir to combine.
24.
Simmer,
stirring continuously for about 3-4 minutes. Serve hot with the topping of
bacon and scallion.
Nutritional Information per
Serving:
Calories:
294
Fat:
12.8g
Sat Fat:
6g
Carbohydrates:
35.1g
Fiber:
3.8g
Sugar:
9.1g
Protein:
12.5g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Ingredients:
1 tablespoon olive oil
¼ cup onion, chopped
2 cups vegetable broth, divided
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crushed
1/8 teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste
1½ cups sweet potatoes, peeled and cubed
1½ cups potatoes, peeled and cubed
2 tablespoons water
1 tablespoon cornstarch
¾ cup cheddar cheese, shredded
¾ cup frozen corns
1 cup heavy cream
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add onion and sauté
for about 5 minutes.
4.
Add 1 cup of broth,
rosemary, red pepper flakes, salt and black pepper and stir to combine.
5.
Now, arrange the
steamer trivet in pressure cooker. Place both potatoes in trivet.
6.
Close the cooker by
locking the lid.
7.
Set the pressure
cooker on high pressure. Cook for about 4 minutes.
8.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
9.
Carefully, uncover
the pressure cooker after valve drops completely.
10.
Remove
the corn kernels and potatoes with steamer basket from pressure cooker.
11.
Meanwhile
in a bowl, mix together water and cornstarch.
12.
Select
the simmer mode.
13.
Add
cornstarch mixture, stirring continuously.
14.
Bring
to a boil, stirring occasionally.
15.
Add
cheese, stirring continuously till melted completely.
16.
Add
corns, cream and remaining broth and cook, stirring continuously for about 4-5
minutes.
Nutritional Information per
Serving:
Calories:
378
Fat:
22.7g
Sat Fat:
12.1g
Carbohydrates:
34.4g
Fiber:
4.6g
Sugar:
2.6g
Protein:
11g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Ingredients:
2 tablespoons butter
1 large onion, chopped
4 carrots, peeled and chopped
1 celery stalk, chopped
2 cups boneless turkey breast, chopped
6 cups chicken broth
Salt and freshly ground black pepper, to taste
4 cups cooked egg noodles (according to (package’s directions)
Method:
1.
Select the sauté mode
of an electric pressure cooker.
2.
In the pot of
pressure cooker, melt the butter.
3.
Add onion and sauté
for about 2-3 minutes.
4.
Add carrots and
celery and cook for about 4-5 minutes.
5.
Add turkey and broth
and stir to combine.
6.
Close the cooker by
locking the lid.
7.
Set the pressure
cooker on high pressure. Cook for about 5 minutes.
8.
Unplug the pressure
cooker and wait for about 5 minutes.
9.
Now by using the
quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Season
with salt and black pepper.
12.
Divide
noodles in serving bowls, pour hot soup over noodles and serve.
Nutritional Information per
Serving:
Calories:
252
Fat:
5.9g
Sat Fat:
2.4g
Carbohydrates:
25.6g
Fiber:
2.1g
Sugar:
3.2g
Protein:
24.8g