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) (29 page)

Yield:
3
servings
Preparation Time:
15 minutes
Cooking Time:
3 minutes

Ingredients:

1 cup water
2 pounds’ lobster tails, cut in half
2 tablespoons butter, melted
Salt, to taste

Method:

1.
    
In the pot of an electric pressure
cooker, place water.

2.
    
Place steamer trivet over water in
pressure cooker’s bottom.

3.
    
Arrange the lobster tails, shell side
in trivet.

4.
    
Close the cooker by locking the lid.

5.
    
Set the pressure cooker to low setting.
Cook for about 3 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 tails in
serving plate.

9.
    
Drizzle with butter
and sprinkle with salt and serve.

Nutritional Information per
Serving:

Calories:
338
Fat:
10.2g
Sat Fat:
5.5g
Carbohydrates:
0g
Fiber:
0g
Sugar:
0g
Protein:
57.5g

Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
4-5 minutes

Ingredients:

1-pound cherry tomatoes, halved
2 tablespoons fresh thyme
4 (4-ounce) cod fillets
2 garlic cloves, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Method:

1.
    
Grease a large heat
proof bowl.

2.
    
Place half of cherry
tomatoes in the bottom of prepared bowl.

3.
    
Place thyme over
tomatoes. Arrange cod fillets over thyme in a single layer.

4.
    
Place remaining
tomatoes over god fillets evenly. Sprinkle with garlic and drizzle with oil.

5.
    
Place the bowl into
an electric pressure cooker.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker on high pressure. Cook for about 4-5 minutes.

8.
    
By using the quick
release method, release the pressure.

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

10.
Carefully,
uncover the pressure cooker after valve drops completely.

11.
Transfer
the fish fillets and tomatoes in serving plates.

12.
Sprinkle
with salt and black pepper and serve.

Nutritional Information per
Serving:

Calories:
148
Fat:
4.8g
Sat Fat:
0.6g
Carbohydrates:
5.8g
Fiber:
1.9g
Sugar:
3g
Protein:
21.5g

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

Ingredients:

4 (4-ounce) cod fillets
½ pound frozen peas
2 tablespoons fresh parsley
2 garlic cloves, chopped
½ teaspoon paprika
1 cup wine

Method:

1.
    
Arrange the steamer
trivet in the bottom of an electric pressure cooker.

2.
    
Add 1 cup of water in
pressure cooker. Place Brussels cod fillets in trivet.

3.
    
Close the cooker by
locking the lid.

4.
    
Set the pressure
cooker on high pressure and cook for about 2 minutes.

5.
    
By using the quick
release method, release the pressure.

6.
    
Carefully, uncover
the pressure cooker after valve drops completely.

7.
    
Add peas in the
pressure cooker.

8.
    
Close the cooker by
locking the lid.

9.
    
Set the pressure cooker
on high pressure and cook for about 2 minutes.

10.
By
using the quick release method, release the pressure.

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

12.
Meanwhile
in a food processor, add remaining ingredients and pulse till smooth.

13.
Transfer
the mixture into a bowl. Add cod and peas and stir to combine.

14.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
188
Fat:
1.2g
Sat Fat:
0g
Carbohydrates:
10.4g
Fiber:
3.3g
Sugar:
3.2g
Protein:
23.4g

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

Ingredients:

4 (4-ounce) salmon fillets
1 teaspoon fresh ginger, minced
2 teaspoons fresh orange zest, grated finely
1 cup white wine
1 tablespoon olive oil
3 tablespoons fresh orange juice
Salt and freshly ground black pepper, to taste

Method:

1.
    
In the bottom of an
electric pressure cooker, add all ingredients and mix.

2.
    
Close the cooker by
locking the lid.

3.
    
Set the pressure
cooker on high pressure. Cook for about 7 minute.

4.
    
Unplug the pressure cooker and by using
the natural release method, release the pressure.

5.
    
Carefully, uncover
the pressure cooker after valve drops completely.

6.
    
Serve the salmon
fillets with the topping of cooking sauce.

Nutritional Information per
Serving:

Calories:
237
Fat:
10.6g
Sat Fat:
1.5g
Carbohydrates:
3.4g
Fiber:
0g
Sugar:
1.5g
Protein:
22.2g

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

Ingredients:

1 avocado, peeled, pitted and chopped
3 garlic cloves, chopped
½ cup fresh basil, chopped
1 tablespoon capers
1 tablespoon fresh lemon zest, grated finely
4 (6-ounce) salmon fillets
½ cup water

Method:

1.
    
Grease a large
foil paper.

2.
    
In a large bowl,
add all ingredients except salmon and water.

3.
    
With a fork, mash
completely.

4.
    
Place fillet over
foil paper

5.
    
Spread avocado
mixture over fillets evenly.

6.
    
Fold the foil
paper around fillets to seal it.

7.
    
In the pot of an electric pressure
cooker, place water.

8.
    
Place steamer trivet over water in
pressure cooker’s bottom.

9.
    
Arrange the foil packet in trivet.

10.
Close the cooker by locking the lid.

11.
Set the pressure cooker to low setting.
Cook for about 8 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.
Preheat
the broiler of oven.

15.
Broil
the salmon fillets for about 3-4 minutes.

16.
Serve
warm.

Nutritional Information per
Serving:

Calories:
333
Fat:
20.4g
Sat Fat:
3.6g
Carbohydrates:
5.6g
Fiber:
3.6g
Sugar:
0g
Protein:
34.3g

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

Ingredients:

For Sauce:

¾ cup mayonnaise
¾ cup plain Greek yogurt
¼ cup scallion, chopped
1/3 cup dill pickle relish
3 tablespoons fresh parsley, chopped
3 tablespoons capers, drained and chopped
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste

For Salmon:

1 medium onion, sliced
4 (4-ounce) salmon fillets
¾ cup dry white wine
1 teaspoon dried dill weed
Salt and freshly ground black pepper, to taste
1 lemon, sliced
1 cup water

Method:

1.
    
For sauce in a bowl, mix together all
ingredient. Refrigerate for at least 1 hour before serving.

2.
    
Place steamer trivet and steamer basket
in the bottom of an electric pressure cooker’s bottom.

3.
    
Place onion slices in trivet. Place
salmon fillets over onion slices.

4.
    
Add wine and sprinkle with dill weed,
salt and black pepper.

5.
    
Place lemon slices on top. Pour water
in pressure cooker.

6.
    
Select the simmer mode for electric
pressure cooker.

7.
    
Bring to a boil and cook for about 1
minute.

8.
    
Close the cooker by locking the lid.

9.
    
Set the pressure cooker to high
setting. Cook for about 4 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.
Discard onions. Transfer the salmon
fillets in serving plate.

13.
Top with yogurt sauce and serve.

Nutritional Information per
Serving:

Calories:
428
Fat:
22g
Sat Fat:
3.2g
Carbohydrates:
27g
Fiber:
2g
Sugar:
14g
Protein:
25.6g