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) (12 page)

Yield:
6
servings
Preparation Time:
20 minutes
Cooking Time:
30 minutes

Ingredients:

1 tablespoon olive oil
1 pound fresh mushrooms, sliced thinly
½ pound fresh mushrooms, chopped roughly
1 medium onion, chopped
1 celery stalk, chopped
2 tablespoons dry red wine
2 large potatoes, peeled and chopped
1-ounce dried mushrooms, rinsed
4 cups vegetable broth
Salt and freshly ground black pepper, to taste
1 cup fresh cream
¼ cup fresh cilantro, chopped

Method:

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

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

3.
    
Add sliced mushrooms
and cook for about 5-7 minutes.

4.
    
Transfer the sliced
mushrooms into a bowl. Keep aside.

5.
    
Now, add onion and
celery and sauté for about 2-3 minutes.

6.
    
Add chopped mushrooms
and cook for about 4-5 minutes.

7.
    
Add wine and stir to
combine. Cook for about 1-2 minutes.

8.
    
Add remaining
ingredients except cream and cilantro and stir to combine.

9.
    
Close the cooker by
locking the lid.

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

11.
Unplug
the pressure cooker and wait for about 5 minutes.

12.
Now
by using the quick release method, release the pressure.

13.
Carefully,
uncover the pressure cooker after valve drops completely.

14.
Add
cream and stir to combine. Let it cool slightly.

15.
In
a high speed blender, add soup in batches and pulse till smooth.

16.
Now,
transfer the soup into a pan on medium heat.

17.
Stir
in cooked sliced mushrooms and cook for about 3-4 minutes.

18.
Serve
hot with the garnishing of cilantro.

Nutritional Information per
Serving:

Calories:
193
Fat:
5.9g
Sat Fat:
2g
Carbohydrates:
27g
Fiber:
4.6g
Sugar:
5.6g
Protein:
9.6g

Yield:
5
servings
Preparation Time:
20 minutes
Cooking Time:
30 minutes

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1½ pounds zucchini, chopped
Salt, to taste
¾ cup water
2 garlic cloves, chopped
1 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
2 cups cooked pasta

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 3-4 minutes.

4.
    
Add zucchini, salt
and water 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.
    
Immediately, stir in
garlic and basil.

10.
With
an immense blender, puree the mixture.

11.
Add
oil and stir to combine.

12.
Transfer
the pesto into a large bowl. Add pasta and stir to combine.

Nutritional Information per
Serving:

Calories:
343
Fat:
8g
Sat Fat:
1.2g
Carbohydrates:
56.8g
Fiber:
2.1g
Sugar:
3.3g
Protein:
12.4g

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

Ingredients:

2 pounds small baking potatoes
1 cup water
¼ cup sour cream
2 tablespoons parmesan cheese, grated

Method:

1.
    
Arrange the steamer
trivet in electric pressure cooker.

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

3.
    
Wrap the potatoes in
a large foil paper. Arrange the wrapped potatoes in trivet.

4.
    
Close the cooker by
locking the lid.

5.
    
Set the pressure
cooker on high pressure. Cook for about 15 minutes.

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

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

8.
    
Remove the potatoes
from pressure cooker and let them cool slightly.

9.
    
Top with sour cream
and cheese and serve.

Nutritional Information per
Serving:

Calories:
140
Fat:
2.7g
Sat Fat:
1.6g
Carbohydrates:
27g
Fiber:
2g
Sugar:
1g
Protein:
4.1g

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

Ingredients:

1 tablespoon olive oil
5 medium potatoes, scrubbed and cubed
2 tablespoons fresh rosemary, chopped|
Salt and freshly ground black pepper, to taste
1 cup vegetable broth
2 tablespoons fresh lemon juice

Method:

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

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

3.
    
Add potatoes,
rosemary, salt and black pepper and cook for about 5 minutes.

4.
    
Add broth and lemon
juice and stir to combine.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on high pressure. Cook for about 6 minutes.

7.
    
Unplug the pressure
cooker and by using the natural release method, release the pressure.

8.
    
Carefully, uncover
the pressure cooker after valve drops completely.

9.
    
Serve warm.

Nutritional Information per
Serving:

Calories:
231
Fat:
4.4g
Sat Fat:
0.9g
Carbohydrates:
43.3g
Fiber:
7.1g
Sugar:
3.4g
Protein:
5.8g

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

Ingredients:

2 tablespoons olive
oil
1 medium onion, chopped
1 tablespoon garlic, minced
½ teaspoon red pepper flakes, crushed
8 cups fresh spinach, chopped
1 cup tomatoes, chopped
½ cup tomato puree
½ cup white wine
¾ cup vegetable broth
salt, to taste

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 3-4 minutes.

4.
    
Add garlic and red
pepper flakes and sauté for about 1 minute.

5.
    
Add spinach and cook
for about 2 minutes.

6.
    
Add remaining
ingredients and stir to combine.

7.
    
Close the cooker by locking
the lid.

8.
    
Set the pressure
cooker on high pressure. Cook for about 6 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.
Serve
warm.

Nutritional Information per
Serving:

Calories:
140
Fat:
7.7g
Sat Fat:
1.1g
Carbohydrates:
11.1g
Fiber:
3.1g
Sugar:
4.5g
Protein:
4g

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

Ingredients:

1 bunch bok choy, trimmed
1 cup water
2 tablespoons oyster sauce
2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste

Method:

1.
    
In an electric
pressure cooker, place stems of bok choy.

2.
    
Pour water and oyster
sauce over stems.

3.
    
Top with green part
of bok choy.

4.
    
Close the cooker by
locking the lid.

5.
    
Set the pressure
cooker on high pressure. Cook for about 7 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.
    
Transfer the bok choy
stems and leaves in a large serving bowl.

9.
    
Pour some cooking
liquid over bok choy.

10.
In
a small frying pan, heat oil on medium heat.

11.
Add
garlic and red pepper flakes and sauté for about 1 minute.

12.
Stir
in salt and black pepper and immediately remove from heat.

13.
Pour
garlic mixture over bok choy and gently, stir to combine.

14.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
91
Fat:
7.4g
Sat Fat:
1.1g
Carbohydrates:
5.3g
Fiber:
2.2g
Sugar:
2.5g
Protein:
3.3g