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) (3 page)

Yield:
14 servings
Preparation Time:
10 minutes
Cooking Time:
20 minutes

Ingredients:

1½ pounds fresh chestnuts, peeled
11-ounce white sugar
1 1/3 cups water
2 tablespoons rum liquor

Method:

1.
    
In an electric
pressure cooker, add chestnuts, sugar and water.

2.
    
Close and lock the
pressure cooker lid and pressure cook at high pressure for about 20 minutes.

3.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure.
 

4.
    
Carefully, uncover
the pressure cooker after valve drops completely.

5.
    
Stir in rum. Let it
cool completely.

6.
    
With an immense
blender, puree the mixture.

7.
    
Transfer the jam into
a sterilized airtight container and refrigerate to preserve.

Nutritional Information per
Serving:

Calories:
183
Fat:
0.6g
Sat Fat:
0g
Carbohydrates:
43.7g
Fiber:
0g
Sugar:
22.3g
Protein:
0.8g

Yield:
20 servings
Preparation Time:
10 minutes
Cooking Time:
10 minutes

Ingredients:

1 pound Mayer lemons, seeded and sliced
thinly
½ tablespoon fresh ginger, shredded
1½ pounds white sugar
¾ cup water

Method:

1.
    
In the pot of an
electric pressure cooker, add all ingredients and stir to combine.

2.
    
Close and lock the
pressure cooker lid and pressure cook at high pressure for about 8 to 10
minutes.

3.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure.
 

4.
    
Carefully, uncover
the pressure cooker after valve drops completely.

5.
    
Cool the marmalade in
room temperature, stirring occasionally. Transfer the marmalade into a
sterilized airtight container and refrigerate to preserve.

Nutritional Information per
Serving:

Calories:
135
Fat:
0.1g
Sat Fat:
0g
Carbohydrates:
36.2g
Fiber:
0.2g
Sugar:
34.6g
Protein:
0.3g

Yield:
8 servings
Preparation Time:
5 minutes
Cooking Time:
15-20 minutes

Ingredients:

1 (16-ounce) can condensed milk

Method:

1.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.

2.
    
Place condensed milk
can in the steamer trivet.

3.
    
Pour enough water in
pressure cooker that will cover the can.

4.
    
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about
15-20 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.
    
You can serve this
condensed milk spread as a jam.

Nutritional Information per
Serving:

Calories:
182
Fat:
4.9g
Sat Fat:
3.1g
Carbohydrates:
30.8g
Fiber:
0g
Sugar:
30.8g
Protein:
4.5g

Yield:
8 servings
Preparation Time:
10 minutes
Cooking Time:
15-20 minutes

Ingredients:

For Bread:

2 cups all-purpose flour
½ teaspoon bicarbonate baking soda
Salt, to taste
1¼ cups sour milk

For Pressure Cooker:

2 cups water
1 tablespoon vinegar

Method:

1.
    
Grease a heat proof
bread pan that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, mix
together flour, baking soda and salt.

3.
    
Slowly, add sour milk
and mix till well combined.

4.
    
Then lightly, knead
the mixture to form a sticky dough.

5.
    
Transfer the dough
into prepared bread pan. Cover the pan with a foil paper, making a little pleat
in the center. With a string, tie the edges of foil to keep the pan tightly closed.

6.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.

7.
    
Pour water and
vinegar in pressure cooker. Place the bread pan over trivet.

8.
    
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about
15-20 minutes.

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

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

11.
Let the bread cool completely before slicing.

Nutritional Information per
Serving:

Calories:
121
Fat:
0.5g
Sat Fat:
0g
Carbohydrates:
24.6g
Fiber:
0.8g
Sugar:
0.8g
Protein:
3.8g

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

Ingredients:

For Bread:

1 cup plus 3 tablespoons whole wheat
flour
2 tablespoons flax seed meal
¼ teaspoon ground cinnamon
Pinch of salt
¾ tablespoon yeast
1 cup hot water
2 tablespoons sugar
2 tablespoons canola oil

For Pressure Cooker:

2 cups water
1 tablespoon vinegar

Method:

1.
    
Grease a heat proof
round pan that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, mix
together flour, cinnamon, flax seeds and salt. Sprinkle yeast over flour
mixture evenly.

3.
    
Add remaining
ingredients and mix till a sticky dough forms. Transfer the dough into prepared
pan by gently, pressing downwards.

4.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.

5.
    
Pour water and
vinegar in pressure cooker.

6.
    
Fold a larger piece
of foil paper in thirds to make a little carrier. Arrange the foil paper in
steamer trivet. Place the bread pan over foil paper.

7.
    
Now, fold the foil
down around the edges of the bread pan.

8.
    
Set the pressure
cooker onto warm settings for about 3-4 minutes or till it just starts to warm.

9.
    
Close the cooker by
locking the lid and let it cook for about 30 minutes or till the dough rises to
fill the pan.

10.
Now, set the pressure cooker to high pressure and cook for
about 20 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.
Let the bread cool completely before slicing.

Nutritional Information per
Serving:

Calories:
163
Fat:
5.7g
Sat Fat:
0g
Carbohydrates:
24.2g
Fiber:
1.7g
Sugar:
4.1g
Protein:
3.6g

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

Ingredients:

For Bread:

½ cup white flour
1/3 cup cornmeal
½ tablespoon baking powder
Pinch of salt
¼ cup sugar
½ cup almond milk
2 tablespoons unsalted butter, melted
1 small egg

For Pressure Cooker:

2 cups water
1 tablespoon vinegar

Method:

1.
    
Grease a heat proof
round pan that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, mix
together flour, cornmeal, baking powder and salt.

3.
    
In another bowl, add
sugar, milk, oil and egg and beat well.

4.
    
Add egg mixture into
flour mixture and mix till a lumpy mixture forms. Transfer the mixture into
prepared pan by gently, pressing downwards.

5.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
Pour water and vinegar in pressure cooker.

6.
    
Fold a larger piece
of foil paper in thirds to make a little carrier.

7.
    
Arrange the foil
paper in steamer trivet. Place the bread pan over foil paper. Now, fold the foil
down around the edges of the bread pan.

8.
    
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about 16
minutes.

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

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

11.
Let the bread cool completely before slicing.

Nutritional Information per
Serving:

Calories:
184
Fat:
9.6g
Sat Fat:
6.9g
Carbohydrates:
23.2g
Fiber:
1.2g
Sugar:
9.1g
Protein:
2.9g

Yield:
8 servings
Preparation Time:
10 minutes
Cooking Time:
15-20 minutes

Ingredients:

For Bread:

2 cups white flour
¼ cup sunflower seeds
½ teaspoon baking soda
Pinch of salt
1¼ cups plain yogurt
1 teaspoon canola oil

For Pressure Cooker:

2 cups water
1 tablespoon vinegar

Method:

1.
    
Grease a heat proof
bread pan that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, mix
together flour, sunflower seeds, baking soda and salt.

3.
    
Add yogurt and
lightly, stir to combine.

4.
    
With your hands
lightly knead till a sticky dough forms. Transfer the dough into prepared pan
evenly. Drizzle with oil completely.

5.
    
Cover the pan with a
foil paper, making a little pleat in the center. With a string, tie the edges
of foil to keep the pan tightly closed.

6.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.

7.
    
Pour water and
vinegar in pressure cooker. Place the bread pan over trivet.

8.
    
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about
15-20 minutes.

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

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

11.
Let
the bread cool completely before slicing.

Nutritional Information per
Serving:

Calories:
155
Fat:
2.1g
Sat Fat:
0.5g
Carbohydrates:
26.8g
Fiber:
1g
Sugar:
2.8g
Protein:
5.7g