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) (16 page)

Yield:
4
servings
Preparation Time:
5 minutes
Cooking Time:
3 minutes

Ingredients:

1¼ cups water
1 cup long grain white rice, rinsed
Salt, to taste

Method:

1.
    
In an electric
pressure cooker, mix together all ingredients.

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 wait for about 7 minutes.

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

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

7.
    
Serve warm.

Nutritional Information per
Serving:

Calories:
169
Fat:
0.3g
Sat Fat:
0g
Carbohydrates:
37g
Fiber:
0.6g
Sugar:
0g
Protein:
3.3g

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

Ingredients:

1¼ cups vegetable broth
1 cup long grain white rice, rinsed
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons parmesan cheese, grated freshly
1 teaspoon fresh lemon zest, grated finely
2 tablespoons fresh mint leaves, chopped

Method:

1.
    
In an electric
pressure cooker, mix together broth, rice, lemon juice, salt and black pepper.

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 wait for about 7 minutes.

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

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

7.
    
Immediately, stir in
cheese and lemon zest. Serve warm with the topping of mint.

Nutritional Information per
Serving:

Calories:
194
Fat:
1.5g
Sat Fat:
0.7g
Carbohydrates:
37.8g
Fiber:
0.8g
Sugar:
0g
Protein:
6.1g

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

Ingredients:

1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1½ cups Arborio rice
3½ cups vegetable broth, divided
2 tablespoons fresh lemon juice
1½ cups frozen peas
Salt and freshly ground black pepper, to taste

Method:

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

2.
    
In the pot of
pressure cooker, heat the oil and 1 tablespoon of butter.

3.
    
Add onion and sauté
for about 2-3 minutes.

4.
    
Add rice and cook for
about 2-3 minutes.

5.
    
Add 3 cups of broth
and lemon juice and gently 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.
Now,
select the sauté mode.

12.
Add
remaining broth and peas and stir to combine.

13.
Simmer,
stirring occasionally for about1-2 minutes.

14.
Immediately,
stir in remaining butter, salt and black pepper. Serve warm.

Nutritional Information per
Serving:

Calories:
287
Fat:
7.4g
Sat Fat:
3.1g
Carbohydrates:
45.8g
Fiber:
3.9g
Sugar:
3.2g
Protein:
8.3g

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

Ingredients:

1 tablespoon olive oil
¼ cup onion, chopped
1 cup long grain white rice
½ cup mild salsa
1¼ cups chicken broth

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 2-3 minutes.

4.
    
Add rice and cook for
about 2-3 minutes.

5.
    
Add salsa and broth
and gently stir to combine.

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 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.
Serve
warm.

Nutritional Information per
Serving:

Calories:
148
Fat:
2.9g
Sat Fat:
0g
Carbohydrates:
26.2g
Fiber:
0.6g
Sugar:
1g
Protein:
3.5g

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

Ingredients:

1 tablespoon olive oil
1½ pounds shrimp, peeled and deveined
¼ teaspoon red pepper flakes, crushed and divided
Salt and ground black pepper, to taste
1 small onion, chopped
1 large red bell pepper, seeded and
2 celery stalks, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 cups tomatoes, chopped very finely
1 cup long grain white rice
1 cup chicken broth
¼ cup scallion (green part), chopped

Method:

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

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

3.
    
Add shrimp and sprinkle
with half of red pepper flakes, salt and black pepper.

4.
    
Cook for about 2-3
minutes or till shrimp becomes pink.

5.
    
Transfer the shrimp
into a bowl.

6.
    
Now, add onion, bell
pepper and celery and sauté for about 5 minutes.

7.
    
Add garlic, jalapeño,
remaining red pepper flakes, salt and black pepper and sauté for about 1
minute.

8.
    
Add tomatoes, rice
and broth and stir to combine.

9.
    
Close the cooker by
locking the lid.

10.
Set
the pressure cooker to high pressure. Cook for about 8 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 cooked shrimp.

14.
Close
the cooker by locking the lid and let it stand for about 5 minutes before
serving.

Nutritional Information per
Serving:

Calories:
453
Fat:
7.4g
Sat Fat:
1.6g
Carbohydrates:
48.9g
Fiber:
3.4g
Sugar:
5.5g
Protein:
45g

Yield:
6
servings
Preparation Time:
10 minutes
Cooking Time:
3 minutes

Ingredients:

1 (14-ounce) can coconut milk
½ cup water
1½ cups jasmine rice
Salt, to taste
¼ teaspoon sugar
¼ cup coconut, toasted

Method:

1.
    
In an electric
pressure cooker, mix together all ingredients except toasted coconut.

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 wait for about 7 minutes.

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

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

7.
    
Serve warm with the
topping of toasted coconut.

Nutritional Information per
Serving:

Calories:
325
Fat:
16.9g
Sat Fat:
15g
Carbohydrates:
40.3g
Fiber:
3.8g
Sugar:
2.6g
Protein:
4.6g

Yield:
6
servings
Preparation Time:
10 minutes
Cooking Time:
3 minutes

Ingredients:

1 cup long grain rice
1¼ cups chicken broth
¼ cup green salsa
1 medium avocado, peeled, pitted and chopped
½ cup fresh cilantro
Salt and ground black pepper, to taste

Method:

1.
    
In an electric
pressure cooker, mix together rice and broth.

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 wait for about 10 minutes.

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

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

7.
    
Meanwhile in a
blender, add remaining ingredients and pulse till a smooth puree forms.

8.
    
Add pureed mixture in
pressure cooker with salt and stir to combine.

9.
    
Serve warm.

Nutritional Information per
Serving:

Calories:
192
Fat:
7.1g
Sat Fat:
1.5g
Carbohydrates:
28.2g
Fiber:
2.8g
Sugar:
0.6g
Protein:
4g