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) (9 page)

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

Ingredients:

1 cup water
3 pounds red potatoes, scrubbed and cubed
Salt, to taste
1 red onion, chopped
3 tablespoons white wine vinegar
¼ cup extra-virgin olive oil
¼ cup fresh parsley, chopped
Freshly ground black pepper, to taste

Method:

1.
    
In pot of an electric
pressure cooker, pour water. Arrange steamer trivet over water in pressure
cooker pot.

2.
    
Arrange potatoes in
trivet. Sprinkle with a little salt.

3.
    
Close the cooker by
locking the lid.

4.
    
Set the pressure
cooker to high setting. Cook for about 5 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.
    
Meanwhile in a small
bowl, mix together onion and vinegar. Keep aside for about 5 minutes.

8.
    
Transfer the potatoes
into a large bowl. Add onion mixture and stir to combine.

9.
    
Keep aside to cool
completely in room temperature.

10.
Add
oil, parsley, salt and black pepper and toss to coat.

11.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
180
Fat:
6.6g
Sat Fat:
1g
Carbohydrates:
28.5g
Fiber:
3.2g
Sugar:
2.3g
Protein:
3.4g

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

Ingredients:

For Salad:

1 cup water
3 small cauliflower heads, cut into florets
2 cups pomegranate seeds
¼ cup hazelnuts, toasted

For Dressing:

1 tablespoon capers
3 tablespoons fresh orange juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Method:

1.
    
In pot of an electric
pressure cooker, pour water. Arrange steamer trivet over water in pressure
cooker pot.

2.
    
Arrange cauliflower
florets in trivet.

3.
    
Close the cooker by
locking the lid.

4.
    
Set the pressure
cooker to low setting. Cook for about 7 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.
    
Add pomegranate seeds
and pine nuts and mix.

8.
    
Transfer the
cauliflower in a large serving bowl. Let it cool completely.

9.
    
Meanwhile in a bowl, add all dressing
ingredients and mix till well combined.

10.
Pour dressing over salad and gently
stir to combine. Serve immediately.

Nutritional Information per
Serving:

Calories:
119
Fat:
6.8g
Sat Fat:
0.9g
Carbohydrates:
13.8g
Fiber:
3.1g
Sugar:
6.7g
Protein:
2.7g

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

Ingredients:

For Salad:

1½ cups water
1 cup red quinoa
Pinch of salt
1 tomato, chopped
1½ cups cucumber, chopped
4 cups fresh baby spinach
2 tablespoons fresh cilantro, chopped

For Dressing:

½ teaspoon fresh ginger, minced
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
½ tablespoon Soy Sauce
Pinch of red pepper flakes, crushed
Salt and freshly ground black pepper, to taste

Method:

1.
    
In the bottom of an
electric pressure cooker, add water, quinoa and salt.

2.
    
Close the cooker by
locking the lid.

3.
    
Set the pressure
cooker on high pressure. Cook for about 1 minute.

4.
    
Immediately, turn off
the pressure cooker after beep sounds.

5.
    
Wait for at least 10
minutes. By using the quick release method, release the pressure.

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

7.
    
Transfer the quinoa
into a large bowl.

8.
    
Let it cool
completely. After cooling, add vegetables in the bowl with quinoa.

9.
    
Meanwhile in a bowl, add all dressing
ingredients and beat till well combined.

10.
Pour dressing over salad and gently
stir to combine.

11.
Serve immediately.

Nutritional Information per
Serving:

Calories:
221
Fat:
6.3g
Sat Fat:
0.6g
Carbohydrates:
36.6g
Fiber:
4.2g
Sugar:
7.4g
Protein:
7.5g

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

Ingredients:

For Salad:

1½ cups water
1 cup red quinoa
Pinch of salt
1 cup purple cabbage, shredded
1 cup green cabbage, shredded
1 cup cucumber, chopped
1 carrot, peeled and shredded
1 cup frozen edamame, thawed
6 scallions, chopped
½ cup peanuts, chopped

For Dressing:

¼ cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon canola oil
1 tablespoon sesame oil
2 tablespoons sugar
Pinch of red pepper flakes, crushed
¼ cup fresh cilantro, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh ginger, grated finely

Method:

1.
    
In the bottom of an
electric pressure cooker, add water, quinoa and salt.

2.
    
Close the cooker by
locking the lid.

3.
    
Set the pressure
cooker on high pressure. Cook for about 1 minute.

4.
    
Immediately, turn off
the pressure cooker after beep sounds.

5.
    
Wait for at least 10
minutes. By using the quick release method, release the pressure.

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

7.
    
Transfer the quinoa
into a large bowl.

8.
    
Let it cool
completely. After cooling, add all vegetables in the bowl with quinoa.

9.
    
Meanwhile in a bowl, add all dressing
ingredients and beat till well combined.

10.
Pour dressing over salad and gently
stir to combine.

11.
Serve immediately with the topping of peanuts.

Nutritional Information per
Serving:

Calories:
239
Fat:
11.5g
Sat Fat:
1.2g
Carbohydrates:
27.4g
Fiber:
4.8g
Sugar:
6.5g
Protein:
10.3g

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

Ingredients:

For Beans:

2 cups dry pinto beans, rinsed
1½ teaspoons dried oregano, crushed
½ teaspoon garlic powder
¼ teaspoon red chili powder
Salt, to taste

For Salad:

4 cups green cabbage, shredded
1 cup red onion, sliced
6 cups lettuce leaves, shredded
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste

Method:

1.
    
For beans 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 35 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.
    
Transfer the beans in
a large bowl and let them cool.

7.
    
For salad in a large
serving bowl, mix together all ingredients.

8.
    
Top with beans and
serve.

Nutritional Information per
Serving:

Calories:
293
Fat:
5.7g
Sat Fat:
0.9g
Carbohydrates:
46.9g
Fiber:
12.1g
Sugar:
4.4g
Protein:
14.9g

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

Ingredients:

For Rice:

4 cups water
2 cups Arborio rice
Drop of olive oil
Salt to taste

For Salad:

1 cup canned tuna, drained and chopped
1 cup green olives, pitted and sliced
1 cup black olives, pitted and sliced
½ cup tomatoes, chopped
3 tablespoons capers
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Method:

1.
    
For rice 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 4 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.
    
Immediately, transfer
the rice into a strainer to drain the liquid.

7.
    
Now, transfer the
rice in a large bowl and let them cool.

8.
    
Meanwhile in another large serving
bowl, add all salad ingredients and mix till well combined.

9.
    
Add cooked rice and gently stir to
combine.

10.
Serve immediately.

Nutritional Information per
Serving:

Calories:
291
Fat:
10.9g
Sat Fat:
1.6g
Carbohydrates:
40.8g
Fiber:
2.8g
Sugar:
0g
Protein:
7.4g