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) (30 page)

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

Ingredients:

3
tablespoons canola oil
2 medium onions, chopped
1 small green bell pepper, seeded and chopped
1 celery stalk, chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon creole seasoning
2 bay leaves
1 pound great northern beans, rinsed, soaked for overnight and drained
2 cups chicken broth
Water, as required
1-pound medium shrimp, peeled and deveined

Method:

11.
Select
the sauté mode for an electric pressure cooker.

12.
In
the pot of pressure cooker, heat the oil.

13.
Add
onion, bell pepper and celery and sauté for about 6-8 minutes.

14.
Add
garlic, parsley, creole seasoning and bay
leaves and sauté for about 2 minutes.

15.
Add
beans, broth and required amount of water that will just cover the beans.

16.
Close
the cooker by locking the lid.

17.
Set
the pressure cooker on medium pressure. Cook for about 15 minutes.

18.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.

19.
Carefully,
uncover the pressure cooker after valve drops completely.

20.
Immediately,
stir in shrimp. Again close the cooker by locking the lid.

21.
Keep
aside for at least 10 minutes.

22.
Uncover
and serve hot.

Nutritional Information per
Serving:

Calories:
319
Fat:
7g
Sat Fat:
0.7g
Carbohydrates:
39.3g
Fiber:
12.4g
Sugar:
3.1g
Protein:
26.2g

Yield:
8
servings
Preparation Time:
25 minutes
Cooking Time:
16 minutes

Ingredients:

10 tablespoons olive oil, divided
2 red bell peppers, seeded and chopped
1 onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 smoked sausages, chopped
2 tablespoons dried thyme, crushed
Salt and freshly ground black pepper, to taste
6½ cups seafood broth, divided
½ cup all-purpose flour
1-pound crabmeat
1-pound large shrimp, peeled and deveined
1 pound scallops

Method:

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

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

3.
    
Add bell pepper,
onion, celery and garlic and sauté for about 5 minutes.

4.
    
Add sausage, thyme,
salt, black pepper and 6 cups of broth and stir to combine.

5.
    
Close the cooker by
locking the lid.

6.
    
Set the pressure
cooker on medium pressure. Cook for about 10 minutes.

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

8.
    
Meanwhile in a pan,
heat remaining oil on medium-low heat.

9.
    
Stir in flour and
cook, stirring continuously for about 4-5 minutes.

10.
Remove
from heat and immediately, stir in remaining broth.

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

12.
Add
the flour mixture into pressure cooker and stir till well combine.

13.
Stir
in seafood.

14.
Close
the cooker by locking the lid.

15.
Set
the pressure cooker on medium pressure. Cook for about 1 minute.

16.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.

17.
Serve
hot.

Nutritional Information per
Serving:

Calories:
309
Fat:
17g
Sat Fat:
2.6g
Carbohydrates:
11.4g
Fiber:
1.2g
Sugar:
2g
Protein:
26.6g

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

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
1 medium carrot, peeled and chopped
½ of celery stalk, chopped
1 jalapeño pepper, seeded and chopped
1 cup long grain white rice, rinsed
1 cup low-sodium chicken broth
½ cup water
sea salt, to taste
½ cup boiled peas, thawed
1 tablespoon fresh parsley, 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, carrot and
celery and sauté for about 5 minutes.

4.
    
Add jalapeño and rice
and cook stirring occasionally for about 1-2 minutes.

5.
    
Add broth, water and
salt and stir to combine.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker to high setting. Cook for about 3 minutes.

8.
    
Unplug the pressure
cooker and wait for at least 5 minutes.

9.
    
By using the quick
release method, release the pressure.

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

11.
With
a fork, fluff the rice and immediately, stir in peas and parsley.

12.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
232
Fat:
3.9g
Sat Fat:
0.6g
Carbohydrates:
43.3g
Fiber:
2.4g
Sugar:
2.7g
Protein:
5.2g

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

Ingredients:

2 tablespoons olive oil
1 shallot, minced
½ cup dried shrimp, soaked in hot water for 10 minutes, drained and chopped
4 Chinese dried mushrooms, soaked in hot water for 30 minutes, drained and
chopped
3 pork sausages, chopped
2¼ cups brown rice, rinsed and drained
3 cups chicken broth

Method:

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

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

3.
    
Add shallot and sauté
for about 1 minute.

4.
    
Stir in shrimp and
sauté for about 2 minutes.

5.
    
Add mushrooms and
sausage and cook for about 1 minute.

6.
    
Add rice and broth
and stir to combine.

7.
    
Close the cooker by
locking the lid.

8.
    
Set the pressure
cooker to high setting. Cook for about 30 minutes.

9.
    
Unplug the pressure
cooker and wait for at least 10 minutes.

10.
Now,
by using the quick release method, release the pressure.

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

12.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
276
Fat:
7.1g
Sat Fat:
1.5g
Carbohydrates:
42.2g
Fiber:
1.9g
Sugar:
0g
Protein:
10.4g

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

Ingredients:

2 teaspoons olive oil
½ cup onion, chopped finely
1½ cups Arborio rice
¼ cup dry white wine
3¼ cups warm chicken broth
½ pound shrimp, peeled and deveined
1 (14-ounce) can artichoke hearts, drained and quartered
1 teaspoon fresh lemon zest, grated finely
¼ cup parmesan cheese, grated
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste

Method:

1.
    
Select the browning
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.
    
Stir in rice and cook
for about 1 minute.

5.
    
Add wine and cook,
stirring occasionally for about 3-4 minutes or till most of the liquid is absorbed.

6.
    
Add broth and stir to
combine.

7.
    
Close the cooker by
locking the lid.

8.
    
Set the pressure
cooker to high setting. 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.
Immediately,
stir in shrimp, artichoke and lemon zest.

12.
Now,
select the browning mode for an electric pressure cooker.

13.
Stir
in remaining ingredients and cook for about 1-2 minutes.

14.
Serve
immediately.

Nutritional Information per
Serving:

Calories:
325
Fat:
6.2g
Sat Fat:
2.6g
Carbohydrates:
47.2g
Fiber:
5.1g
Sugar:
1.5g
Protein:
18.1g

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

Ingredients:

1 tablespoon
olive oil
1 onion, chopped
1 garlic clove, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon ground turmeric
Salt and freshly
ground black pepper, to taste
3 teaspoons tomato paste
1 cup water
8 (4-ounce) skinless, boneless chicken thighs, cubed
2 cups basmati rice,
rinsed
¼ cup raisins

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 4-5 minutes.

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

5.
    
Add tomato paste,
water and chicken and stir to combine.

6.
    
Close the cooker by
locking the lid.

7.
    
Set the pressure
cooker to high setting. Cook for about 14 minutes.

8.
    
Unplug the pressure
cooker and wait for at least 10 minutes.

9.
    
Now, by using the
quick release method, release the pressure.

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

11.
Strain
the chicken mixture into a bowl.

12.
Transfer
the chicken into another bowl. Cover with a foil to keep them warm.

13.
Measure
3½ cups of strained broth. (If broth does not reach the quantity of 3½ cups
than, mix water.

14.
Pour
the broth into pressure cooker. Add rice and raisins and stir to combine.

15.
Close
the cooker by locking the lid.

16.
Set
the pressure cooker to high setting. Cook for about 3 minutes.

17.
Unplug
the pressure cooker and wait for at least 10 minutes.

18.
Now,
by using the quick release method, release the pressure.

19.
Carefully,
uncover the pressure cooker after valve drops completely.

20.
Immediately, stir in chicken pieces and serve immediately.

Nutritional Information per
Serving:

Calories:
350
Fat:
6.3g
Sat Fat:
1.9g
Carbohydrates:
42.8g
Fiber:
41.3
Sugar:
3.6g
Protein:
29.1g