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) (13 page)

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

Ingredients:

2 pounds’
carrots, peeled and sliced diagonally
¼ cup golden raisins
1 cup water
1 tablespoon butter, melted
1 tablespoon maple syrup
½ teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste

Method:

1.
    
In an electric
pressure cooker, place carrots, raisins and water.

2.
    
Close the cooker by
locking the lid.

3.
    
Set the pressure
cooker on low pressure. Cook for about 5 minutes.

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

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

6.
    
Drain the carrots in
a strainer.

7.
    
Transfer the carrots
into a large bowl.

8.
    
Add remaining
ingredients and stir to combine.

9.
    
Serve warm.

Nutritional Information per
Serving:

Calories:
106
Fat:
2g
Sat Fat:
1.2g
Carbohydrates:
22g
Fiber:
4g
Sugar:
13g
Protein:
1.5g

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

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, peeled and cut into ½-inch slices
2 garlic cloves, minced
10-ounces fresh kale, trimmed and chopped
½ cup vegetable broth
Salt and freshly ground black pepper, to taste
¼ tablespoon fresh lemon juice
Pinch of Red Pepper Flakes, crushed

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 carrot
and sauté for about 5 minutes.

4.
    
Add garlic and sauté
for about 1 minute.

5.
    
Add kale, broth, salt
and black pepper and stir to combine.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker on high pressure. Cook for about 8 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.
Immediately,
stir in vinegar.

11.
Transfer
the vegetable mixture into serving plate.

12.
Serve
with the sprinkling of red pepper flakes.

Nutritional Information per
Serving:

Calories:
102
Fat:
3.7g
Sat Fat:
0.6g
Carbohydrates:
15.1g
Fiber:
2.8g
Sugar:
3.6g
Protein:
3.5g

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

Ingredients:

2 cups
water
4-ounces pancetta, chopped
1 scallion, chopped
¼ cup beer
1 pound fresh green peas
Salt and freshly ground black pepper,
to taste
1 tablespoon butter, melted

Method:

1.
    
Arrange the steamer
trivet in electric pressure cooker.

2.
    
Pour water in the
bottom of electric pressure cooker.

3.
    
In a heat proof pan
that will fit in pressure cooker, place pancetta and scallion on medium-low
heat.

4.
    
Cook for about 5
minutes. Add beer and stir to combine.

5.
    
Immediately, remove
from heat.

6.
    
Add peas, salt and
black pepper and stir to combine. Cover with a foil paper.

7.
    
Arrange the pan in
pressure cooker.

8.
    
Close the cooker by
locking the lid.

9.
    
Set the pressure
cooker on high pressure. Cook for about 1 minute.

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.
Immediately,
stir in butter and serve.

Nutritional Information per
Serving:

Calories:
278
Fat:
15.2g
Sat Fat:
5.8g
Carbohydrates:
17.6g
Fiber:
5.9g
Sugar:
6.5g
Protein:
16.8g

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

Ingredients:

1
teaspoon olive oil
4-ounce bacon, chopped
½ cup wine
¾ cup water
3 pounds’ fresh fava pods, shelled
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper,
to taste

Method:

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

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

3.
    
Add bacon and cook
for about 8-10 minutes.

4.
    
Add wine and stir to
combine. Cook for about 2-3 minutes.

5.
    
Add remaining
ingredients and stir to combine.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker on high pressure. Cook for about 7 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.
Serve
warm.

Nutritional Information per
Serving:

Calories:
899
Fat:
12.2g
Sat Fat:
3.3g
Carbohydrates:
133.1g
Fiber:
56.7g
Sugar:
13.1g
Protein:
66.3g

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

Ingredients:

1 tablespoon butter
4-ounce bacon, chopped
1 medium onion, chopped
1½ pound cabbage, sliced into strips
½ cup beer
Salt and 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 bacon and onion
and cook for about 8-10 minutes.

4.
    
Add remaining
ingredients and stir to combine.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on high pressure. Cook for about 3 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 warm.

Nutritional Information per
Serving:

Calories:
245
Fat:
14.9g
Sat Fat:
5.8g
Carbohydrates:
13.9g
Fiber:
4.8g
Sugar:
6.6g
Protein:
13.2g

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

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 jalapeño pepper, seeded and chopped
½ cup cooked chicken, chopped
1½ pounds cabbage, sliced into thin strips
½ cup chicken broth
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste

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 minutes.

4.
    
Add chicken and cook
for about 2 minutes.

5.
    
Add cabbage, broth
and lemon juice and stir to combine.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker on high pressure. Cook for about 3 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.
Serve
warm.

Nutritional Information per
Serving:

Calories:
117
Fat:
4.5g
Sat Fat:
0.8g
Carbohydrates:
12.8g
Fiber:
5g
Sugar:
6.9g
Protein:
8.2g

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

Ingredients:

1½ pounds chicken wings
¼ cup canned tomato puree
2 tablespoon honey
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste

Method:

1.
    
Pour 1 cup of water
in an electric pressure cooker.

2.
    
Arrange steamer
trivet in pressure cooker.

3.
    
Place chicken wings
in trivet, standing vertically.

4.
    
Close the cooker by
locking the lid.

5.
    
Set the pressure
cooker on high pressure. Cook for about 10 minutes.

6.
    
Unplug the pressure
cooker and by using the quick release method, release the pressure.

7.
    
Carefully, uncover
the pressure cooker after valve drops completely.

8.
    
Meanwhile in a bowl,
add remaining ingredients and beat till well combined.

9.
    
Transfer chicken
wings into the bowl with sauce.

10.
Coat
the wings with sauce generously.

11.
Meanwhile
preheat the broiler of oven.

12.
Line
a baking sheet with parchment paper.

13.
Transfer
the wings in prepared baking sheet.

14.
Broil
for about 5 minutes or till crispy and golden brown.

15.
Serve
this wings with remaining sauce.

Nutritional Information per
Serving:

Calories:
362
Fat:
12.6g
Sat Fat:
3.5g
Carbohydrates:
10.1g
Fiber:
0g
Sugar:
9.4g
Protein:
49.5g