Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. (17 page)

Steamed Fish Fillets

Ingredients

■
6-8 lg. flounder or cod fillets (fresh or frozen)

■
1 sm. bell pepper, sliced into thin rings

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1 sm. onion, sliced into thin rings

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Salt to taste

■
Lemon pepper to taste

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1 tablespoon olive oil

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Aluminum foil squares (lg. enough to wrap individual fillets)

Directions

Rinse and pat dry fish fillets. Season very well, Place each fillet on a piece of aluminum foil. Brush olive oil over the top of the salmon pieces.

Cover fillets with onion and bell pepper slices. Wrap each fillet in the foil. Make sure it is sealed tightly.

Place individual foil packets on trivet in pressure cooker with 2 cups of water. Close and lock lid and set timer for 6 minutes. Release pressure manually and serve.

Sticky Asian Salmon

Ingredients

■
2 (5 ounce/portions) boned salmon steaks or fillets (skin on or off)

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1 teaspoon grated fresh ginger

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1 teaspoon grated fresh garlic

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½ small red chili, minced or finely diced (de-veined to reduce heat if desired)

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1 tablespoon runny honey

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1 tablespoon soy sauce

■
1 teaspoon sesame oil

Directions

Mix together all ingredients, except the salmon, to make a marinade. Coat the salmon in the marinade, cover, and refrigerate for at least 2 to 3 hours.

Put 2 cups of water and a trivet in the pressure cooker.

Remove the salmon from the marinade, put the fish onto foil sheets and seal all sides. Set the remaining marinade aside for later use.

Place the packets on the trivet, close the lid and set the timer for 4 minutes. Release pressure manually.

Remove the packets and carefully remove the salmon.

On the stovetop, heat a skillet, over medium heat until sizzling hot.

Brush the salmon with the remaining marinade and sear to caramelize, slightly char the surface, several minutes a side.

Serve immediately

Asian-Style Seafood Soup

Prep Time:
15 minutes

Servings:
6

Ingredients:

■
1 lbs. red snapper fillet

■
½ lbs. raw shrimp, peeled and deveined

■
1 tbsp. coconut oil

■
2 tbsp. minced ginger

■
1 tsp. minced garlic

■
1 cup sliced mushrooms

■
2 shredded carrots

■
3 cups water

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3 cups clam juice

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4 scallions, sliced

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2 stalks lemongrass, minced

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1 tbsp. fish sauce

■
1 cup chopped cilantro

Instructions:

Combine the carrots, mushrooms, water, clam juice, lemongrass, scallions and fish sauce in the cooker. Cover and set timer for 5 minutes. Release pressure manually. Open the lid. Heat the oil in a skillet over medium heat. Add the garlic and ginger and cook for 1 minute. Stir in the fish and shrimp and cook for 1 to 2 minutes. Spoon the seafood into the pressure cooker and lock the lid. Set the timer for 6 minutes. Release pressure manually. Discard the lemon grass and stir in the cilantro to serve.

Shrimp and Scallop Stew

Prep Time:
10 minutes

Servings:
4

Ingredients:

■
¾ lbs. raw shrimp, peeled and deveined

■
¾ lbs. raw sea scallops

■
2 tbsp. olive oil

■
2 chopped leeks, white and light green parts only

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1 ½ cups chopped tomatoes

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1 carrot, diced

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3 cloves garlic, minced

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1 cup dry white wine

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1 tsp. ground cumin

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¼ tsp. cayenne pepper

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¼ cup fresh chopped cilantro

Instructions:

Heat the oil in the pressure cooker. Add the leeks and garlic and cook until translucent, about 5 minutes, then and add the tomatoes, carrot, white wine and spices. Cover and set timer for 5 minutes. Release pressure manually and open lid. Stir in the shrimp and scallops and cook on heat until opaque, about 10 minutes. Turn off the heat and stir in the cilantro to serve.

Spicy Fish Stew

Prep Time:
15 minutes

Servings:
6

Ingredients:

■
2 lbs. cod fillets, cut into chunks

■
¼ cup olive oil

■
2 tsp. minced garlic

■
1 tsp. lemon zest

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¾ tsp. red pepper flakes

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3 red peppers, chopped

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2 (14.5 oz.) cans chopped tomatoes

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1 cup chopped green onion

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½ cup chopped cilantro

Instructions:

Combine the peppers and tomatoes in the pressure cooker. Whisk together the oil, garlic, lemon zest and red pepper flakes then pour into the pressure cooker. Cover and set timer for 5 minutes. Release pressure manually. Add the fish and set the timer for another 8 minutes. Again, release the pressure manually. Open the lid, spoon into bowls and garnish with cilantro and green onion to serve.

Ginger Shrimp and Scallops Soup

Prep Time:
10 minutes

Servings:
2

Ingredients:

■
¼ lbs. uncooked shrimp

■
¼ lbs. raw scallops

■
2 Portobello mushrooms, sliced

■
1 cup sliced shitake mushrooms

■
½ cup sliced ginger root

■
½ cup chopped green onion

■
¼ cup chopped cilantro

Instructions:

Combine the stock and ginger in the pressure cooker. Cover and set timer for 10 minutes. Release pressure manually. Spoon the ginger out of the pressure cooker and add the mushrooms, shrimp, scallops and green onions. Cover and set the timer for 5 additional minutes. Release pressure manually. Open the lid and stir in the cilantro and green onions just before serving. (If shrimp and scallops are not cooked thru let simmer for 3 additional minutes.

Shrimp and Sausage Stew

Prep Time:
10 minutes

Servings:
6 to 8

Ingredients:

■
3 tbsp. olive oil

■
2 lbs. shell-on shrimp, raw

■
1 lbs. Andouille sausage, sliced

■
2 cups chopped tomatoes

■
1 onion, chopped

■
1 stalk celery, chopped

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½ red pepper, chopped

■
1 tbsp. minced garlic

■
1 cup chicken stock

■
¼ cup chopped parsley

■
¼ tsp. cayenne pepper

Instructions:

Heat the oil the pressure cooker. Stir in the garlic and cayenne and cook for 1 minute. Add the sausage and cook for 5 minutes or until lightly browned. Add the tomatoes and the stock. Stir in the shrimp, and half the parsley into the pressure cooker. Cover and set timer for 10 minutes. Release pressure manually. Turn off the heat and serve with remaining parsley.

Sweet and Sour Scallop Soup

Prep Time:
15 minutes

Servings:
4 to 6

Ingredients:

■
2 lbs. raw sea scallops

■
2 tbsp. olive oil

■
2 tbsp. coconut oil

■
2 cups sliced mushrooms

■
½ cup bamboo shoots

■
½ cup chopped green onion

■
4 large eggs, beaten

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8 cups chicken stock

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½ cup water

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1/3 cup tapioca starch

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¼ cup coconut aminos

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¼ cup rice wine vinegar

■
1 tbsp. sesame oil

Instructions:

Combine all ingredients except for the eggs, scallops and coconut oil in the pressure cooker. Cook in heat or sauté mode until the vegetables are tender. Beat the eggs in a bowl then drizzle into the pressure cooker. Cook until the egg is cooked through. Add the scallops and coconut oil and cook for 5 more minutes or until scallops are cooked. Spoon the scallops into bowls and ladle the soup over them.

Cajun Oyster Stew

Prep Time
:
20 minutes

Servings:
6 to 8

Ingredients:

■
6 slices bacon, chopped

■
4 tbsp. coconut oil

■
1 tbsp. minced garlic

■
1 cup chopped onion

■
½ cup chopped celery

■
½ cup green onions, chopped

■
1 quart oysters, liquid reserved

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3 cups almond milk

■
½ cup chopped parsley

■
½ cup canned coconut milk

■
½ cup almond flour

■
¼ cup dry white wine

■
½ tsp. ground white pepper

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Pinch cayenne pepper

Instructions:

Drain the oysters and pour the liquid into the pressure cooker. Add the garlic, onion, celery, green onion, parsley and white wine. Cover and set timer for 5 minutes. Whisk in the coconut milk and cook for an additional 10 minutes in the heat or sauté mode.

Meanwhile, cook the bacon in a skillet until crisp then spoon out onto paper towels to drain.

Add the coconut oil to the skillet and stir in the white pepper and cayenne. Toss the oysters in the almond flour and add to the skillet.

Cook until softened, about 5 minutes. Stir in the green onions, garlic, white pepper and cayenne. Cook for 1 minute. Ladle the soup into bowls and top with oysters and bacon.

Lobster Coconut Soup

Prep Time:
5 minutes

Servings:
4

Ingredients:

■
2 cooked lobster tails

■
1 tbsp. coconut oil

■
4 cups seafood stock

■
1 cup coconut milk

■
1 cup sliced mushrooms

■
2 chopped green onions

■
1 tbsp. chopped cilantro

■
2 tbsp. lime juice

■
1 tbsp. lime zest

Instructions:

Scoop the lobster meat from the shell then slice and set aside. Combine the remaining ingredients in the pressure cooker. Cover and set timer for 20 minutes. Release pressure manually. Open the lid and stir in the lobster and simmer for 5 minutes. Serve hot.

Hot and Sour Shrimp Soup

Prep Time:
10 minutes

Servings:
4 to 6

Ingredients:

■
1 lbs. raw shrimp, with peel

■
1 tsp. olive oil

■
8 cups chicken stock

■
2 tsp. fresh grated ginger

■
4 cloves garlic, minced

■
4 shallots, sliced

■
4 Serrano peppers, minced

■
¼ cup fish sauce

■
¼ cup fresh cilantro leaves

■
¼ cup chopped basil leaves

■
1/3 cup fresh lime juice

■
1 tsp. black pepper

Instructions:

Peel the shrimp and reserve the shells. Toss the shrimp in the oil and chill for 1 hour. Combine the chicken stock, shrimp shells, garlic and ginger in the pressure cooker. Cover and set timer for 10 minutes. Release pressure manually and open lid and strain the mixture and discard the solids.

Return the liquid to the cooker. Add the fish sauce, shallots and Serrano peppers. Stir in the cilantro, basil, lime juice and pepper and the shrimp then cover and set timer for 5 minutes.

Release pressure manually. Serve hot.

Cajun Fish with Peppers Stew

Prep Time:
5 minutes

Servings:
2

Ingredients:

■
10 oz. halibut, cut into 1-inch chunks

■
1 tbsp. coconut oil

■
1 tsp. minced garlic

■
½ cup chopped red onion

■
1 (12 oz.) jar roasted red peppers, chopped

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1 (14.5 oz.) can diced tomatoes

■
¼ cup fresh chopped cilantro

■
1 tbsp. lemon juice

■
½ tsp. red pepper flakes

■
½ tsp. black pepper

■
Dash cayenne pepper

■
½ cup of water

Instructions:

Heat the oil in the pressure cooker and stir in the garlic and red pepper flakes. Cook for 1 minute then stir in the tomatoes and chopped peppers. Cook for 3 minutes then add the water. Add the onions and spices. Stir in the lemon juice and cilantro then add the fish. Close the lid. Set timer for 10 minutes then release pressure manually. Serve hot.

Grains

Cheese Pasta Casserole

Ingredients

■
1 lb rigatoni, ziti or penne pasta

■
1 lb ground beef

■
1 medium onion, finely chopped

■
1 medium carrot, finely chopped

■
1 medium celery stalk, finely chopped

■
3 oz red wine

■
2 cups tomato puree

■
14 oz mozzarella cheese, diced or shredded

■
Butter

■
2 tsp salt

■
Freshly ground black pepper

Procedure

Heat 2 Tbs butter

Saute onions, carrots and celery

Add ground beef

Add 1/2 tsp salt and ground pepper

Stir and brown beef into small pieces

Add wine and wait a few moments

Add pasta, tomato puree and 2 tsp of salt

Add enough water to cover the pasta

Close and lock lid to cooker and set for 5 minutes

Release pressure

Stir and allow to sit for a minute or so

Divide and pour into an oiled casserole dish

Sprinkle half the cheese on top

Pour remaining pasta mix on top and add cheese to that

Place pads of butter on top

Place in over on broil for 3 minutes until cheese has melted and is turning brown

Allow to rest for 5 minutes and serve