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) (4 page)

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

Ingredients:

1½ cups cassava flour
½ teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
¾ cup coconut sugar
1/3 cup ghee (clarified butter), softened
1 egg
1 teaspoon pure vanilla extract
2 ripe bananas, peeled and mashed
1/3 cup almond milk
1½ teaspoons cream of tartar
¼ cup walnuts, chopped

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, baking soda, baking powder and salt.

3.
    
In another bowl, add
sugar and ghee and beat till creamy mixture forms.

4.
    
Add egg, vanilla
extract and banana and beat till well combined.

5.
    
Add milk and cream of
tartar and mix well.

6.
    
Add egg mixture into
flour mixture and mix till well combined. Fold in walnuts.

7.
    
Transfer the mixture
into prepared pan by gently, pressing downwards.

8.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
Pour water and vinegar in pressure cooker.

9.
    
Place the bread pan
over trivet.

10.
Close the cooker by locking the lid. Set the pressure cooker
on high pressure and cook for about 30 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:
304
Fat:
14.2g
Sat Fat:
7.7g
Carbohydrates:
44.4g
Fiber:
4g
Sugar:
22.1g
Protein:
2.6g

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

Ingredients:

3 cups whole milk
¼ cup unsalted butter, melted
3 eggs
½ cup brown sugar
½ teaspoon ground cinnamon
Salt, to taste
1 teaspoon pure vanilla extract
½ cup raisins
7 (3/4-inch thick) cinnamon bread slices, toasted and cubed

Method:

1.
    
Grease a baking dish
that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, add
all ingredients except raisins and cubed bread and beat till well combined.

3.
    
Add remaining
ingredients and stir to combine. Keep aside for at least 20 minutes, stirring
occasionally.

4.
    
Transfer the mixture
into prepared baking dish evenly. Cover the baking dish with foil paper.

5.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
Pour 1½ cups of water 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 baking dish over foil paper. Now, fold the
foil down around the edges of the baking dish.

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

Nutritional Information per
Serving:

Calories:
285
Fat:
14.2g
Sat Fat:
7.9g
Carbohydrates:
32.6g
Fiber:
0.8g
Sugar:
26g
Protein:
8g

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

Ingredients:

1 cup sour cream
1 large egg
3 large egg yolks
1 cup almond milk
½ cup cane sugar
1 teaspoon fresh lemon zest, grated finely
1 teaspoon pure vanilla extract
Pinch of salt
3 cups stale bread, cubed
1 cup banana, peeled and sliced
1 cup coconut flakes, toasted

Method:

1.
    
In a bowl, add sour
cream, egg and egg yolks and beat till smooth and creamy.

2.
    
Add milk, sugar,
lemon zest, vanilla and salt and beat till well combined.

3.
    
Add remaining
ingredients and keep aside for at least 1 hour.

4.
    
Grease a 4 cups
soufflé dish that will fit in an electric pressure cooker.

5.
    
Transfer the mixture
into prepared soufflé dish evenly. Cover the soufflé dish with foil paper.

6.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
Pour 1½ cups of water in pressure cooker.

7.
    
Fold a larger piece
of foil paper in thirds to make a little carrier.

8.
    
Arrange the foil
paper in steamer trivet. Place the soufflé dish over foil paper. Now, fold the
foil down around the edges of the baking dish.

9.
    
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about 20
minutes.

10.
Unplug the pressure cooker and by using the quick release
method, release the pressure.

11.
Carefully,
uncover the pressure cooker after valve drops completely.

12.
Serve
warm.

Nutritional Information per
Serving:

Calories:
398
Fat:
25.8g
Sat Fat:
18.6g
Carbohydrates:
37.6g
Fiber:
3.2g
Sugar:
22.1g
Protein:
6.6g

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

Ingredients:

6 (¼-inch thick) white bread slices,
cubed
6 cooked thin bacon slices, chopped
1 ½ cups milk
3 large eggs
2 tablespoons pure maple syrup
¼ teaspoon ground nutmeg

Method:

1.
    
Grease a 4 cups
soufflé dish that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, mix
together bread and bacon.

3.
    
In another bowl, add
remaining ingredients and beat till well combined.

4.
    
Pour egg mixture over
bread mixture and stir to combine.

5.
    
Transfer the mixture
into prepared soufflé dish evenly. Cover the soufflé dish with foil paper.

6.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
Pour 1½-2 cups of water in pressure cooker.

7.
    
Fold a larger piece
of foil paper in thirds to make a little carrier.

8.
    
Arrange the foil
paper in steamer trivet. Place the soufflé dish over foil paper. Now, fold the
foil down around the edges of the baking dish.

9.
    
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about 18
minutes.

10.
Unplug the pressure cooker and by using the quick release
method, release the pressure.

11.
Carefully,
uncover the pressure cooker after valve drops completely.

12.
Serve
warm.

Nutritional Information per
Serving:

Calories:
211
Fat:
12g
Sat Fat:
4.2g
Carbohydrates:
12.5g
Fiber:
0g
Sugar:
7.3g
Protein:
12.9g

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

Ingredients:

5 tablespoons white sugar
2 large eggs
1 cup milk
1 teaspoon pure vanilla extract
Pinch of salt
7 multigrain bread slices, cubed
½ cup bittersweet chocolate chips

Method:

1.
    
Grease a casserole
dish that will fit in an electric pressure cooker. Keep aside.

2.
    
In a large bowl, add
sugar and eggs and beat till smooth.

3.
    
Add milk, vanilla and
salt and beat till well combined.

4.
    
Add bread cubes and
gently, stir to combine. Keep aside for about 5-10 minutes.

5.
    
Transfer the mixture
into prepared casserole dish evenly.

6.
    
Top the mixture with
chocolate chips evenly. Keep aside for about 5 minutes.

7.
    
In pot of an electric
pressure cooker, arrange steamer trivet in the bottom of pressure cooker pot.
Pour 2 cups of water in pressure cooker.

8.
    
Fold a larger piece
of foil paper in thirds to make a little carrier.

9.
    
Arrange the foil
paper in steamer trivet.

10.
Cover the casserole dish with foil paper. Place the casserole
dish over foil paper. Now, fold the foil down around the edges of the baking
dish.

11.
Close the cooker by locking the lid. Set the pressure cooker
on high pressure and cook for about 10-15 minutes.

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

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

14.
Serve
warm.

Nutritional Information per
Serving:

Calories:
187
Fat:
7g
Sat Fat:
4g
Carbohydrates:
25.9g
Fiber:
0.7g
Sugar:
19.7g
Protein:
5.3g

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

Ingredients:

For Casserole:

2 large
sweet potatoes, peeled and cut into ¼-inch slices
2 tablespoons butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract
2 tablespoons heavy cream
1 egg

For Topping:

1/3 cup
pecans, chopped
1/3 cup brown sugar
1 tablespoon butter, melted
1 tablespoon flour

Method:

1.
    
Grease a casserole
dish that will fit in an electric
pressure cooker. Keep aside

2.
    
Add 1 cup of water in the pot of an
electric pressure cooker. Arrange the trivet in the bottom.

3.
    
In a casserole dish
that will fit in an electric pressure
cooker
, place the sweet
potato. Arrange the casserole dish in the trivet.

4.
    
Close the cooker by locking the lid.

5.
    
Set the pressure cooker to high
setting. Cook for about 8 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 cooked sweet potato into a
bowl.

9.
    
Add butter, brown sugar, cinnamon and
vanilla and beat till smooth.

10.
Add cream and egg and stir to combine.

13.
Transfer the mixture into prepared casserole dish evenly.

14.
In another bowl, mix together all topping ingredients, top
the sweet potato mixture with topping evenly.

15.
In pot of an electric pressure cooker, arrange steamer
trivet in the bottom of pressure cooker pot. Pour water in pressure cooker.

16.
Fold a larger piece of foil paper in thirds to make a little
carrier.

17.
Arrange the foil paper in steamer trivet. Place the
casserole dish over foil paper. Now, fold the foil down around the edges of the
casserole dish.

18.
Set the pressure cooker to high
setting. Cook for about 15 minutes.

19.
Unplug the pressure cooker and by using
the quick release method, release the pressure.

20.
Carefully,
uncover the pressure cooker after valve drops completely.

21.
Serve warm.

Nutritional Information per
Serving:

Calories:
387
Fat:
13.4g
Sat Fat:
5.6g
Carbohydrates:
64.4g
Fiber:
7.2g
Sugar:
20.7g
Protein:
4.3g