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) (28 page)

Yield:
8
servings
Preparation Time:
20 minutes
Cooking Time:
36 minutes

Ingredients:

4 slices bacon, chopped
3 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper, to taste
1 medium onion, chopped
2 garlic cloves, minced
1 cup red wine
2 carrots, peeled and sliced
2 tablespoons fresh thyme, minced
1 bay leaf
1 cup chicken broth
2 tablespoons olive oil
1 (12-ounce) package mushrooms, sliced
3 tablespoons water
2 tablespoons cornstarch

Method:

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

2.
    
In the pot of
pressure cooker, add bacon and cook for about 6-8 minutes.

3.
    
Transfer the bacon
into a bowl, leaving the fats in pressure cooker.

4.
    
Add chicken and
sprinkle with salt and black pepper.

5.
    
Cook for about 4-5
minutes or till browned. Transfer the chicken into another bowl.

6.
    
Add onion and sauté
for about 4-5 minutes.

7.
    
Add garlic and sauté
for about 1 minute.

8.
    
Stir in wine and cook
for about 2-3 minutes.

9.
    
Add cooked chicken,
carrots, thyme, bay leaf and broth and stir well.

10.
Close
the cooker by locking the lid.

11.
Set
the pressure cooker on high pressure. Cook for about 10 minutes.

12.
Unplug the pressure cooker and by using
the quick release method, release the pressure.

13.
Meanwhile
in a skillet, heat oil on medium heat.

14.
Add
mushrooms and cook for about 8-10 minutes.

15.
Carefully,
uncover the pressure cooker after valve drops completely.

16.
Transfer
the chicken into a plate.

17.
Now,
select the simmer mode of pressure cooker.

18.
Meanwhile
in a small bowl, mix together water and cornstarch.

19.
Add
cornstarch mixture, stirring continuously.

20.
Simmer
for 3-4 minutes. Stir in bacon and mushrooms and serve.

Nutritional Information per
Serving:

Calories:
380
Fat:
15.8g
Sat Fat:
4.8g
Carbohydrates:
7.9g
Fiber:
1.4g
Sugar:
2.4g
Protein:
45.5g

Yield:
8
servings
Preparation Time:
20 minutes
Cooking Time:
35 minutes

Ingredients:

5 tablespoons olive oil, divided
1 pound smoked sausage, sliced
1 pound skinless, boneless chicken thighs, cubed
½ cup all-purpose flour
1 teaspoon Cajun seasoning
1 bell pepper, seeded and chopped finely
1 large onion, chopped finely
1 celery stalk, chopped finely
4 garlic cloves, minced
1 (15-ounce) can diced tomatoes
8 cups chicken broth
½ pound frozen okra, thawed
Salt and freshly ground black pepper, to taste
½ teaspoon Tabasco sauce

Method:

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

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

3.
    
Add sausage and cook
for about 4 minutes or till browned. Transfer the sausage into a bowl.

4.
    
Add chicken and cook
for about 5-6 minutes or till browned. Transfer the chicken into the bowl of
sausage.

5.
    
Now, heat the
remaining oil.

6.
    
Add flour and Cajun
seasoning and cook, stirring continuously for about 5 minutes.

7.
    
Add bell pepper,
onion, celery and garlic and cook, stirring continuously for about 4-5 minutes.

8.
    
Add cooked sausage,
chicken, tomatoes and broth and stir to combine.

9.
    
Close the cooker by
locking the lid.

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

11.
Unplug the pressure cooker and by using
the natural release method, release the pressure.

12.
Carefully,
uncover the pressure cooker after valve drops completely.

13.
Now,
select the simmer mode of pressure cooker.

14.
Stir
in okra and simmer for about 5 minutes.

15.
Stir
in salt, black pepper and Tabasco sauce and serve.

Nutritional Information per
Serving:

Calories:
441
Fat:
28.5g
Sat Fat:
7.6g
Carbohydrates:
14.3g
Fiber:
2.5g
Sugar:
4g
Protein:
30.8g

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

Ingredients:

1 (6½-pound) skin-on, bone-in turkey
breast
Salt and freshly ground black pepper, to taste
1 celery stalk, chopped
1 large onion, chopped
2 tablespoons fresh thyme
1 (14-ounce) can chicken broth
3 tablespoons water
3 tablespoons cornstarch

Method:

1.
    
Sprinkle the turkey
breast with salt and black pepper generously.

2.
    
Arrange a steamer
trivet in the pot of an electric pressure cooker.

3.
    
Add celery, onion,
thyme and broth in the pressure cooker.

4.
    
Arrange turkey breast
in the pressure cooker.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on high pressure. Cook for about 30 minutes.

7.
    
Unplug the pressure cooker and wait for
about 10 minutes.

8.
    
Now, by using the quick release method,
release the pressure.

9.
    
Carefully, uncover
the pressure cooker after valve drops completely.

10.
Transfer
the turkey breast into a bowl.

11.
With
a spoon, skim off the fat from the surface of broth. Then strain it.

12.
In
a small bowl, mix together water and cornstarch.

13.
Return
the broth in pressure cooker.

14.
Now,
select the simmer mode of pressure cooker.

15.
Add
cornstarch mixture, stirring continuously.

16.
Simmer
for 3-4 minutes.

17.
Cut
the breast into desired slices. Serve with the topping of broth gravy.

Nutritional Information per
Serving:

Calories:
350
Fat:
19.3g
Sat Fat:
10.7g
Carbohydrates:
9.3g
Fiber:
1.9g
Sugar:
4.3g
Protein:
35.3g

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

Ingredients:

1½ tablespoons olive oil
6-ounces skinless, boneless turkey breast, cubed
1 medium onion, chopped
1 small sweet potato, peeled and chopped
2 garlic cloves, minced
1 tablespoon chili powder
¼ teaspoon red pepper flakes, crushed
¼ teaspoon ground cumin
Salt, to taste
1 cup canned chickpeas
¼ cup uncooked quinoa
1 cup tomatoes, chopped finely
1½ cups vegetable broth
1 tablespoon fresh lemon juice
2 tablespoons fresh cilantro, chopped

Method:

16.
Select
the sauté mode for an electric pressure cooker.

17.
In
the pot of pressure cooker, heat the oil.

18.
Add
turkey and cook for about 5 minutes or till browned from all sides. Transfer
the turkey into a bowl.

19.
Add
onion and sauté for about 5 minutes.

20.
Add
sweet potato and cook for about 5 minutes.

21.
Add
garlic and spices and sauté for about 1 minute.

22.
Add
turkey, chickpeas, quinoa, tomato and broth and stir to combine.

23.
Close
the cooker by locking the lid.

24.
Set
the pressure cooker to high setting. Cook for about 4 minutes.

25.
Unplug the pressure cooker and wait for
at least 6-8 minutes.

26.
By using the quick release method,
release the pressure.

27.
Carefully,
uncover the pressure cooker after valve drops completely.

28.
Stir
in lemon juice and cilantro. Serve hot.

Nutritional Information per
Serving:

Calories:
376
Fat:
11.5g
Sat Fat:
1.9g
Carbohydrates:
46.7g
Fiber:
11.8g
Sugar:
9.2g
Protein:
23.9g

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

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
½ teaspoon dried thyme, crushed
1 cup chicken broth
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
2 pounds’ mussels, cleaned and de-bearded

Method:

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

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

3.
    
Add onion and sauté
for about 5 minutes.

4.
    
Add garlic and
rosemary and sauté for about 1 minute.

5.
    
Pour broth, lemon
juice, salt and black pepper and stir well.

6.
    
Place mussels in
steamer trivet. Arrange trivet in pressure cooker.

7.
    
Close the cooker by
locking the lid.

8.
    
Set the pressure
cooker on low pressure. Cook for about 1 minute.

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.
Transfer
the mussels in serving bowl.

12.
Top
with remaining liquid from pressure cooker.

13.
Serve
hot.

Nutritional Information per
Serving:

Calories:
249
Fat:
9g
Sat Fat:
1.6g
Carbohydrates:
11.7g
Fiber:
0.7g
Sugar:
1.5g
Protein:
28.6g