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) (21 page)

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

Ingredients:

2 tablespoons canola oil
3 green chilies, chopped finely
1 teaspoon fresh ginger, minced
3 garlic cloves, minced
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 tablespoons green curry paste
1 (14-ounce) can unsweetened coconut milk
4 cups eggplant, cubed and divided
6 cups kabocha squash, cubed and divided
Salt, to taste
4-pound bone-in chicken thighs
4 cups fresh spinach, chopped
¼ cup fresh basil leaves, chopped
¼ cup fresh cilantro leaves, chopped
1 tablespoon fish sauce

Method:

1.
    
Select the browning
mode.

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

3.
    
Add green chilies,
ginger, garlic and spices and sauté for about 1 minute.

4.
    
Add curry paste and
sauté for about 2 minutes.

5.
    
Stir in coconut milk
and cook for about 1 minute.

6.
    
Place half of
eggplant and squash over curry mixture.

7.
    
Place chicken over
vegetables. Top with remaining vegetables.

8.
    
Sprinkle with salt.

9.
    
Close the cooker by
locking the lid.

10.
Set
the pressure cooker to high pressure. Cook for about 20 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 remaining ingredients. Cook for about 2-3 minutes.

15.
Serve
hot.

Nutritional Information per
Serving:

Calories:
668
Fat:
33.2g
Sat Fat:
15.4g
Carbohydrates:
20.1g
Fiber:
6.2g
Sugar:
12.3g
Protein:
69.7g

Yield:
10
servings
Preparation Time:
15 minutes
Cooking Time:
22 minutes

Ingredients:

1 tablespoon olive oil
1 large red bell pepper, seeded and chopped
2 medium onions, chopped
¼ cup coconut cream
4-ounces red curry paste
3 pounds’ beef chuck roast, cubed
6 red potatoes
2 tablespoons dried basil, crushed
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1¾ cups coconut milk
Salt, to taste
3 cups water, divided
1 cup brown rice

Method:

2.
    
Select the sauté mode
for an electric pressure cooker.

3.
    
In the pot of
pressure cooker, heat the oil.

4.
    
Add bell pepper and
onion and sauté for about 4-5 minutes. Transfer the onion mixture into a bowl.

5.
    
Add coconut cream and
curry paste and cook for about 4-5 minute.

6.
    
Add onion mixture,
beef, potatoes, basil, brown sugar, sauces, coconut milk, salt and 1 cup of
water and stir to combine.

7.
    
In a heatproof bowl,
add remaining water and rice. Cover the bowl with foil paper.

8.
    
Carefully, arrange
the bowl over curry mixture.

9.
    
Close the cooker by
locking the lid.

10.
Set
the pressure cooker to low pressure. Cook for about 12 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.
Divide
rice in serving bowls. Top with curry and serve hot.

Nutritional Information per
Serving:

Calories:
826
Fat:
23.9g
Sat Fat:
26.4g
Carbohydrates:
43.2g
Fiber:
4.7g
Sugar:
5.5g
Protein:
41.2g

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

Ingredients:

1-pound lamb shoulder, cut into bite
sized pieces
1 tablespoon curry powder, divided
¼ cup unsweetened coconut milk
2 tablespoons heavy cream
1 tablespoon coconut oil
1 medium onion, chopped
½ cup chicken broth
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped

Method:

1.
    
In a large bowl, add
lamb, ½ tablespoon of curry powder, coconut milk and cream and stir to combine.
Keep aside for at least 20 minutes.

2.
    
Select the sauté mode
for an electric pressure cooker.

3.
    
In the pot of
pressure cooker, heat the oil.

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

5.
    
Add remaining curry
powder and sauté for about 1 minute.

6.
    
Remove lamb from
cream mixture and transfer into pressure cooker.

7.
    
Cook for about 5
minutes or till browned from all sides.

8.
    
Add broth, lemon
juice, salt and black pepper and stir to combine.

9.
    
Close the cooker by
locking the lid.

10.
Set
the pressure cooker to high pressure. Cook for about 20 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.
Now,
select the simmer mode of pressure cooker.

14.
Add
reserved cream mixture, stirring continuously.

15.
Simmer
for about 4-5 minutes.

16.
Serve
with the topping of cilantro.

Nutritional Information per
Serving:

Calories:
323
Fat:
18.5g
Sat Fat:
10.9g
Carbohydrates:
4.7g
Fiber:
1.5g
Sugar:
1.9g
Protein:
33.5g

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

Ingredients:

2 tablespoons olive oil
3-pound boneless pork butt roast, trimmed and cubed
Salt and freshly ground black pepper, to taste
3 onions, chopped finely
6 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon paprika
¼ teaspoon cayenne pepper
1 tablespoon mustard seeds
¼ cup all-purpose flour
1 (14½-ounce) can diced tomatoes
1 cup chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
¼ cup fresh cilantro, chopped

Method:

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

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

3.
    
Add pork and sprinkle
with salt and black pepper.

4.
    
Cook for about 4-5
minutes or till browned. Transfer the pork into a bowl.

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

6.
    
Add garlic and spices
and sauté for about 1 minute.

7.
    
Stir in flour and
sauté for about 1 minute.

8.
    
Add cooked pork and
remaining ingredients except cilantro and stir to combine.

9.
    
Close the cooker by
locking the lid.

10.
Set
the pressure cooker to high pressure. Cook for about 30 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.
Season
with salt and black pepper.

14.
Serve
hot with the garnishing of cilantro.

Nutritional Information per
Serving:

Calories:
608
Fat:
42.4g
Sat Fat:
15g
Carbohydrates:
15.2g
Fiber:
3g
Sugar:
5.3g
Protein:
41.9g

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

Ingredients:

1 tablespoon coconut oil
1 medium onion, chopped
1 teaspoon fresh ginger, grated freshly
2 garlic cloves, minced
1 Serrano pepper, chopped
2 curry leaves
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
1 cup unsweetened coconut milk
1-pound salmon fillets, cut into bite sized pieces
1 medium tomato, chopped finely
Salt, to taste
1 tablespoon fresh lime juice

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 ginger, garlic,
Serrano pepper and spices and sauté for about 1 minute.

5.
    
Add coconut milk,
salmon, tomatoes and salt and stir to combine.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker to low pressure. Cook for about 5 minutes.

8.
    
Unplug the pressure
cooker and by using the quick release method, release the pressure.

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

10.
Stir
in lime juice and serve hot.

Nutritional Information per
Serving:

Calories:
344
Fat:
25.1g
Sat Fat:
16.7g
Carbohydrates:
9g
Fiber:
2.8g
Sugar:
4.2g
Protein:
24.3g

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

Ingredients:

1½ tablespoons canola oil
1 medium onion, chopped
1 teaspoon ground cumin
1½ teaspoons red chili powder
1 teaspoon ground turmeric
Salt, to taste
2 medium white rose potatoes, cubed
4 medium tomatoes, chopped
¼ cup water
1¾ pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
¼ cup fresh cilantro, chopped
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 2-3 minutes.

4.
    
Add spices and sauté
for about 1 minute.

5.
    
Add potatoes and
tomatoes and cook for about 2 minutes.

6.
    
Add water and bring
to a gentle simmer.

7.
    
Stir in shrimp.

8.
    
Close the cooker by
locking the lid.

9.
    
Set the pressure
cooker to high pressure. Cook for about 3 minutes.

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

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

12.
Stir
in lemon juice and cilantro and serve hot.

Nutritional Information per
Serving:

Calories:
233
Fat:
25.6g
Sat Fat:
5.6g
Carbohydrates:
16.9g
Fiber:
3.4g
Sugar:
3.9g
Protein:
30.7g