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Electric Pressure Cooker Cookbook: The Ultimate Electric Pressure Cooker Cookboo

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Electric Pressure

Cooker Cookbook

The Ultimate Electric Pressure Cooker Cookbook Of Easy, Mouthwatering Meals That Anyone Can Cook!

Table of Contents

Introduction

Chapter 1: Salad Recipes

Chapter 2: No Fuss Soup Recipes

Chapter 3: Chicken Recipes

Chapter 4: Meaty Meals

Chapter 5: Pressured Porks

Chapter 6: Vegetable Recipes

Chapter 7: Pressure Cooking Tips

Conclusion

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Introduction

Everywhere you look, people are looking for convenience. We want what’s practical, what’s quick, and what’s better. The same principle also applies with food. Perhaps that’s the reason why fast-food restaurants have become an integral part of our living, despite the knowledge that most of the foods served are laden with chemical preservatives.

If you’re looking to serve healthier meals to your family, or you simply want to switch to the healthier diet track, why not take your neglected pressure cooker and set it to action.

Did you know that cooking with it cuts 30% of the preparation time? And that using it will lock the nutrients in the ingredients, making it healthier? Using the pressure cooker will also cut down the time you use the gas in your stove, by doing so, you are saving a lot of energy and money!

The beauty of it is the ease of meal preparation. Unlike stove cooking, you don’t have to frequently check the food. Just bring the cooker to pressure, lower down the heat, and wait until the prescribed recipe time is over.

This book will offer you pressure cooker recipes to enjoy each day of the week! Say goodbye to pre-packed meals and fast food orders! Even if you don’t know how to cook, you’ll enjoy playing chef using your pressure cooker!

Thanks again for downloading this book, I hope you enjoy it!

Copyright 2015 by Shannon Manar – All rights reserved.

 

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Cover image courtesy of Alpha – Flickr – https://www.flickr.com/photos/avlxyz/4121906938/

 

Chapter 1 – Salad Recipes

Salads don’t often make it to the normal pressure cooker cookbooks because of the sensitivity of vegetables to heat, but don’t worry! Here are 3 salad recipes that can be safely cooked using your electric pressure cooker!

In this section:

1. Quick Red Cabbage Salad

2. Mediterranean Lentil Salad

3. Red and Green Italian Salad

Quick Red Cabbage Salad

For those looking to increase their antioxidant levels and fiber intake, this recipe is perfect for you. It’s easy to make using a pressure cooker.

[* Ingredients:*]

2 cups of red cabbage (this is approximately half a cabbage head), shredded

¼ cup of onion, thinly sliced (or chopped if you prefer it)

½ tsp. sugar, preferably brown

1 tsp. red wine (you can use up to 2 tsp.)

1 tbsp. canola oil

[* Instructions:*]

Take the steamer basket and place the red cabbage there. Lock the lid and bring to high pressure before lowering the heat. Cook for 2 minutes. Drop the pressure either by Automatic Release or Quick Release before removing the lid.

Check the cabbage, it should be al dente, or firm when bitten. Take out the basket and run the cabbage in running water, preferably cold. Place the cabbage in a bowl.

After that, you can add the remaining ingredients. Toss them together and serve. The recipe will yield 4 servings.

Mediterranean Lentil Salad

Instead of having a lentil soup, why not try the pressure cooker lentil salad? This recipe calls for a lot of ingredients, but after it’s done, it’ll all be worth it.

[* Ingredients:*]

1 cup of green lentils (you can also choose red), picked over

1 bay leaf

1 large bell pepper (make sure that you have removed the core and seeds), diced

½ red onion, chopped

2 tbsp. chopped parsley

2 tbsp. chopped mint leaves

1 tomato, diced (don’t forget to remove seeds)

3 cups of water

7 tbsp. olive oil (preferably extra-virgin), 6 tbsp. will be for mixing, one will be for drizzling

4 tbsp. lemon juice, freshly squeezed or extracted

1 cup of feta cheese, crumbled

¼ cup chopped, toasted hazelnuts

Salt and pepper to taste

[* Instructions:*]

The first step is to rinse the lentils. To do this, place them in a colander and set it under running water. Once drained enough, you can place the lentils in the pressure cooker together with bay leaf and water.

Lock the lid and bring to high pressure and then lower the heat. Cook for 10 minutes. After that, you can now remove the cooker from heat and drop the pressure using Automatic Release.

Remove the lid and check the lentils by tasting them. They shouldn’t be hard, if they are, then cook them again using the same process, only now, just allot 3 minutes instead of 10. Once done, drain the lentils.

Set the tomatoes, feta cheese, and hazelnuts aside.

Take a separate mixing bowl and place the lentils there. Don’t forget to remove the bay leaf. Toss the rest of the ingredients in the mixing bowl before seasoning with salt and pepper.

Place the tomatoes and feta cheese on top of the salad. Drizzle with the remaining tablespoon of olive oil and sprinkle with chopped hazelnuts.

This recipe yields 4 servings.

Red and Green Italian Salad

This dish is a flexible meal: you can use it as a stand-alone salad, a side dish, or even a sauce for your pasta recipe.

[* Ingredients:*]

2 cups of tomatoes (chopped), they have to be fresh. You can also use canned cherry tomatoes (400g), but add some water if they are dry.

1 lb. green beans (they can either be fresh or frozen), ends should be removed.

1 tbsp. olive oil (and another teaspoon of extra virgin olive oil)

1 clove of garlic, crushed

1 sprig of basil (leaves should be removed)

2 pinches of salt

[* Instructions:*]

Preheat the pressure cooker and set it to medium heat. Swirl the olive oil and add the crushed garlic. Don’t cover. Once the garlic is golden brown in color, add the tomatoes and gently mix.

Take the steamer basket and place the beans there. Season the beans with salt. Place the steamer basket in the cooker. And yes, place it over the tomatoes, garlic and oil mixture.

Cover and lock the lid. Bring to high pressure before lowering the heat. Cook for 5 minutes under high pressure.

Release pressure using the Quick Release Method and take the beans and mix it with the tomato sauce. After mixing, check the beans. If they are still hard, you can cook them together with the tomato sauce for a few minutes under low heat (without the cover).

Once done, transfer to a bowl and sprinkle with basil leaves. Don’t forget to swirl with the teaspoon of extra virgin olive oil.

This recipe can make 4-6 servings.

Chapter 2 – No Fuss Soup Recipes

Soups, like salad are also perfect for an appetizer. But they are also great meal replacements for those who want to lose weight. Try these soup recipes that do not require much effort!

In this section:

1. Minestrone Soup Under Pressure

2. Split Pea Soup with Ham

3. Chicken Soup Italian Style

4. Sophisticated Cream of Butternut Squash Soup with Ginger

Minestrone Soup Under Pressure

Garbanzo beans are popular as one of peasants’ ingredients, but not after this recipe! Not only is it delicious, it’s also super quick to prepare!

[* Ingredients:*]

1 cup of dry garbanzo beans (you can also use chickpeas). They have to be soaked or at least quick-soaked.

1 cup pasta of your choice (preferably small or medium)

1 clove of garlic, pressed

1 medium sized onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

1 spoon of tomato concentrate

1 bay leaf

1 sprig sage

1 sprig rosemary

7 cups of water

Salt and pepper to taste

Olive oil

[* Instructions:*]

Preheat the pressure cooker before adding the olive oil, onion, celery and carrots. Swirl them around until they are soft. Gather the sage, rosemary, and bay leaf and swirl them around the pot too.

After that, add the tomato concentrate, garbanzo beans and 4 cups water. Cover and lock the lid. Bring to pressure before lowering down heat. Cook for 18 minutes.

Once the time is up, remove cooker from heat and release pressure using the Natural Release Method.

Remove the stems from the herbs and remove the whole bay leaf. Add three more cups of water and place the cooker to heat once more. Let it boil without the lid on.

Once boiling, add the pasta and cook according to pasta package instructions.

Remove from heat and serve.

Split Pea Soup with Ham

Original split pea soups need hours to cook, but with your pressure cooker, you just need more than half an hour!

[* Ingredients:*]

1 lb. split peas, dried

1 lb. ham chunks

1 celery ribs, diced

1 medium-sized carrot, diced

1 medium-sized onion, diced

8 cups of water

Sherry wine (it’s just optional)

2 tsp. thyme leaves, dried

[* Instructions:*]

Fill the pressure cooker with water and add all of the ingredients except for the Sherry wine. The pot should just be half-full, if more than half of the pot is filled, reduce some water.

Cover and lock the lid. Bring to pressure before lowering the heat. Cook for 20 minutes before dropping the pressure using the Natural Release Method.

Season with salt and pepper before adding sherry wine.

Chicken Soup Italian Style

½ kg chicken breast (skin should be removed)

3 cups of chicken stock

4 Italian Turkey chicken sausage (casings should be removed)

1 cup of green lentils

½ cup pearl barley

1 onion, diced

3 cloves of garlic

1 cup of mild salsa

16 oz. fresh spinach leaves

16 ounce chick peas, soaked and drained

½ cup parsley, chopped

2 tsp. extra virgin olive oil

[* Instructions:*]

Start with setting the heat of the pressure cooker to medium. Swirl olive oil in the pot and add the sausage meat. When already golden brown in color, crumble them with a wooden spatula.

Now you can remove the sausage meat from heat and set it aside for now. Don’t forget to drain the oil.

Back to the pressure cooker, add another teaspoon of olive oil and swirl it around the pot. Cook onion and garlic and wait for onion to be transparent and the garlic to be slightly brown. Add barley and mix together. Return the sausage meat to the pot.

Now take the lentils, chicken, parsley and chicken stock, and add them in the pot. Make sure that there is enough chicken stock to cover the chicken. Lock the lid.

Set to high heat and bring to pressure. This may take 15 minutes so be patient. Once pressure is reached, lower the heat. Cook for 9 minutes.

Once time is up, drop pressure using method of preference. Take the chicken, shred it and return it to the soup. You can now finish with adding chickpeas, salsa and spinach.

Serve and enjoy!

Sophisticated Cream of Butternut Squash Soup with Ginger

One of the creamiest soups there is, is the cream of butternut squash soup. But this time, we’ll add spice by including ginger in the ingredients.

[* Ingredients:*]

2 kg butternut squash

1 large onion, chopped

1 sprig of sage

A piece of ginger, with skin removed and thinly sliced

4 cups of vegetable stock

¼ tsp. nutmeg

Olive oil

½ cup of toasted pumpkin seed

Salt and pepper to taste

[* Instructions:*]

The first step is to prepare the butternut squash. Peel the skin off, remove the seeds and then cube them to desired size.

Set the pressure cooker to medium heat. Cook onions with sage until onions are soft. Add salt and pepper. Don’t cover the pot while doing this.

Once soft, you can set the onions at the side of the pot. Add the cubed squash. Add as many squash cubes required to cover the base of the pot. Stir occasionally until the squash cubes are brown. That should take about 10 minutes.

Take the rest of the cubes (if there are any left), and add them to the pot together with the nutmeg, ginger, and stock.

Cover and lock the lid before setting the heat to high. Wait until the cooker reaches high pressure before lowering the heat. Cook for 15 minutes.

Once done, open lid and remove the sage. Now, take the contents of the pot and transfer them to a blender (stick immersion blender). Puree’ until desired consistency is achieved. Transfer to bowl and garnish with toasted pumpkin seeds.

Serve and enjoy!

Chapter 3 – Chicken Recipes

Health enthusiasts always have an affinity to chicken. Aside from having lots of protein, they also do not contain much fat, making them perfect for weight loss. Give chicken a new taste with the following recipes!

In this section:

1. Flavorful Pressure Cooker Chicken Stew

2. Tasty Sour Chicken

3. 10-Minute Spicy Buffalo Chicken Wings

4. High in Fiber Chicken Pressure Cooker Recipe

Flavorful Pressure Cooker Chicken Stew

Chicken stews are popular because they are easy to prepare. If you want your typical chicken stew to be more flavorful, use your pressure cooker to prepare it!

[* Ingredients:*]

3 medium size potatoes

2 bacon slices (or three if you are not counting fats and calories)

3 ½ lb. chickens

10 pearl onions

¼ lb. mushrooms

1 tsp. flour

½ cup chicken broth

¼ cup wine (white)

1 tbsp. brandy

Truffle bits (optional)

[* Instructions:*]

The first step is to prepare the potatoes. Remove the skin and then cube them to desired size. You can also get creative by using a melon scoop. That way you’ll have round potatoes.

Cut the chicken to your desired sizes as well. Grocery stores sell pre-cut chickens, you may buy them instead of cutting the chickens on your own. After cutting, rub the chicken cuts with salt.

Gather the bacon and cut them to squares. Place them in the pressure cooker set in medium or high heat. Cook until they are crispy before removing them and setting them aside. Leave the bacon drippings inside the pot.

Get the potatoes and place them in the pot. Cook until golden brown. After that, remove the potatoes and set them aside as well. Next step is to cook the chicken until light brown in color. Remove the chicken too and set aside for later.

Take the onions and mushrooms. Sauté them in pan for two minutes. Add in flour and brandy. And then mix ¼ cup each of white wine and broth.

Now we’re ready to add the bacon, chicken and potatoes. Cover and lock the lid. Bring to pressure and cook for 8 minutes under high pressure and 16 minutes under low.

Once time is up, drop the pressure using the Natural Release Method. Open the lid, transfer contents to bowl and garnish with truffle bits.

Serve and enjoy!

Tasty Sour Chicken

Vinegar and chicken don’t often go hand in hand, but not in this recipe! You’ll find out that chicken and raspberry vinegar are a match, and that this meal only requires less than 5 minutes of your time!

[* Ingredients:*]

2 chicken breasts, boneless and should be cubed

1 large onion, sliced thinly

1 cup of chicken broth

3 tbsp. of raspberry vinegar

¾ cup of rice (preferably quick-cooking)

½ cup raspberries (they can be fresh, or thawed and drained)

¼ tsp. of salt

¼ tsp. of pepper

2 tbsp. olive oil

[* Instructions:*]

Season the chicken breast with salt and pepper by rubbing the condiments on either side.

Swirl olive oil in pressure cooker and cook the chicken breast until light brown in color. Add vinegar, chicken broth and onion.

Cover and lock the lid. Bring cooker to high pressure before lowering down the heat. Cook for three minutes under high pressure. Drop pressure using the Automatic Release.

Remove chicken and set aside for now.

While the cooker is still over heat, continue boiling the liquid. Once set to boil, add the quick-cooking rice. Stir until cooked, remove from heat and let stand for 5 minutes.

Add the cooked chicken and the raspberries.

Serve and enjoy! This recipe yields up to 4 servings.

10-Minute Spicy Buffalo Chicken Wings

Not as fast as the previous meal, but this one is still a quick recipe to add to your collection. What’s more, there’s less hassle when it comes to ingredients!

[* Ingredients:*]

4 lbs. frozen chicken wings

¾ hot sauce (choose the kind which is compatible with your taste)

½ cup Butter

[* Instructions:*]

Place the butter inside the cooker and let it melt for a bit. Mix the hot sauce and gently stir until well-blended. Place the thawed chicken wings in the pot and stir. Make sure that all parts of the chicken wings are coated with the hot sauce-butter mixture.

Cover and lock the lid. Set the cooker over high heat and bring to pressure. Lower down heat. Cook for 12-15 minutes under high pressure. Alternatively, if your electric pressure cooker comes with SOUP/STEW button, press it and let the chicken cook until the timer reaches zero.

Release pressure using the Quick Release Method or, if you have a pressure release valve, set it to open.

Remove cover and transfer chicken wings to plate.

NOTE: You can create crispier chicken wings by cooking them in the oven for 10 more minutes under 400 degrees. Make them even spicier by coating with another layer of hot sauce.

High in Fiber Chicken Pressure Cooker Recipe

This chicken recipe has only a few ingredients so it’s easy to prepare any day of the week when you are feeling lazy. Don’t worry, since it has lots of veggies, nutrition is guaranteed! You can serve it together with mashed potatoes or pasta dishes.

[* Ingredients:*]

1 whole chicken

1 cup of chicken broth (choose either of the canned or the homemade)

2 packs of mixed veggies (you can choose either of the plain or the flavored one)

Salt and pepper just to taste

[* Instructions:*]

Pour the chicken broth inside the pot of the pressure cooker. Rub the whole chicken with salt and pepper to make them more flavorful. Place the chicken inside the pot as well. Take one of the mixed veggies packs and pour the contents in the pot. Stir a little before covering. Lock the lid.

Set the pressure cooker to high heat until pressure is achieved. Lower the heat and cook for 30 minutes. Once time is up, get the other pack of veggie mix and toss them in the pot. Cook for another 5 minutes.

Release pressure by Automatic Release Method or Natural Release method.

That’s it! The mixture of slightly soft vegetables and the crunchy ones will give you a different chicken experience.

Chapter 4 – Meaty Meals

If there’s one ingredient perfect for a pressure cooker, it’s probably meat. People know how hard it is sometimes to make them tender, but with the help of your cooker, cooking meat will be more convenient!

In this section:

1. Tasty Pressured Pork chops

2. Sirloin Roast With Vegetables

3. Tenderized Mongolian Beef

4. Citrusy Garlic Lamb Stew

Tasty Pressured Pork chops

If you’re looking for a perfect bread partner, why not try this pork chop recipe? If not bread, then you can also try it with rice!

[* Ingredients:*]

4 bone-in pork chops, preferably thick cuts

6 potatoes, chopped

1 can of mushrooms (one with liquid), you can also use 2 cups of button mushrooms-- whichever you choose, chop them coarsely

1 can of tomato sauce (either the store brought or the homemade will do)

Water (measurement should be the same as that of the tomato sauce)

6 carrots, chopped

1 onion, chopped

1 green bell pepper, chopped

Olive oil

[* Instructions:*]

Swirl enough olive oil to brown the pork chops inside the pot of the pressure cooker. Once done, remove the excess oil and return the chops inside the pot.

Add the following: mushrooms, potatoes, green peppers, onions, and carrots. Take the tomato sauce and mix it with water. Once well blended, pour the mixture inside the pot. Stir a little before covering and locking the lid.

Set to high heat until pressure is reached. Lower the heat and cook for 15 minutes.

Remove from heat and drop pressure using the natural release method.

Notes:

If you want to serve this to kids and they do not like veggies, you may thinly slice the green peppers and the onions. That way, they will dissolve and your kids won’t find them. For potatoes to maintain their shape, try using Russet ones. Sweet potatoes will also do, but russets are best for maintaining shape.

Sirloin Roast With Vegetables

The next recipe is all about flavors. The spices used will surely bring out warmth in your dining table each time you serve this meal to the family!

[* Ingredients:*]

3 lbs. of boneless beef sirloin roast

4 potatoes, should be peeled and quartered

4 carrots cut into chunks measuring 2 inches

1 onion, cut into wedges

2 tbsp. vegetable oil

2 cups of water

3 tbsp. cold water

1 tsp. beef bouillon granules

3 tbsp. of cornstarch

Salt and pepper to taste

[* Instructions:*]

Start with the roast. Take the pressure cooker pot and swirl it with oil. Place the roast inside and cook it until it’s brown. Make sure that all sides are browned.

You can now add the following: potatoes, carrots, onions, and water. Cover and lock the lid in place. Place over high heat and bring to pressure. Once pressure is reached, set the heat to medium high. Cook for 40 minutes.

After 40 minutes, remove the cooker from heat and drop pressure using the Natural Release Method. Unlock and remove cover. Take the vegetables and sirloin roast and set them aside.

Don’t discard the juices, instead, what you’ll do is boil them. Once boiled, add salt and pepper as well as the bouillon.

In a separate bowl, combine the cornstarch and cold water. Stir continuously until smooth consistency is achieved. Pour the mixture of the remaining juices in the pot. Bring to boil. Stir until the mixture thickens and then remove from heat.

Plate the roast and veggies and then pour the juices over them.

This recipe makes 6 servings.

Tenderized Mongolian Beef

Some people like their beef coated with cornstarch, that way, each bite will be crispy. However, if you want a tender version of the Mongolian beef, prepare it with a flavorful thickener using your dependable electric pressure cooker!

[* Ingredients:*]

2 lbs. flank steak (cut them into strips of desired size, for this recipe try cutting them into strips measuring ¼ inches)

3 green onions, sliced

½ tsp. minced ginger (choose the fresh one)

4 cloves of garlic (either press them or mince them)

1 tbsp. of vegetable oil

½ cup of soy sauce

½ cup of water

2 tbsp. of cornstarch

2/3 cups of brown sugar

3 tbsp. of water

Salt and pepper

[* Instructions:*]

Start by rubbing salt and pepper around the beef. Once well seasoned, swirl oil around the pot and brown the beef. Do not overcrowd the pot by placing all the beef strips inside. The best way to do it is to brown them in batches.

Some pressure cookers already have the browning option so if yours has it, just press the button and wait for the oil to sizzle before checking the beef. Once all beef strips are browned remove them from heat and keep in a separate plate for now.

In the pressure cooker pot, sauté the garlic. When slightly turning golden brown, add the water, ginger and sugar. Stir a little. Add the browned beef strips. Cover and lock the lid before bringing to pressure.

Cook for 12 minutes under high pressure. If your pressure cooker has options for HIGH PRESSURE, just press the button and wait for the beeping sound. If none, simply wait for the 12 minutes to be over and drop the pressure using the Quick Release Method.

Now, combine the cornstarch and water until smooth. Add the mixture to the pot and bring to heat. Stir continuously until sauce thickens. Lastly, add the green onions.

Serve and enjoy.

This recipe yields 6 servings.

Citrusy Garlic Lamb Stew

You don’t often use lemon together with garlic, but this recipe will prove them to be a perfect match!

[* Ingredients:*]

3 lbs. lamb stew meat (although it should not be “bony”, you shouldn’t completely remove all the bones because they can add flavor)

3 cloves of garlic

6 tbsp. of lemon juice (as much as possible, make them freshly squeezed and not store-brought)

6 tbs. of chicken stock

2 tbsp. olive oil

Salt and pepper to taste

[* Instructions:*]

Swirl some oil in the pot of the pressure cooker and set to heat. Cook the meat until golden brown. Make sure that you don’t crowd them at the base. If you must, cook them in batches.

Once brown, season the meat with salt and pepper, and then add the garlic cloves. Pour in the freshly squeezed lemon juice. Cover and lock the lid.

Place the cooker over medium heat. Wait until pressure is reached before lowering the heat. Cook for 20 minutes. Make sure high pressure is maintained. When time is up, drop the pressure using the Quick Release Method or the Automatic Release Method.

Remove lid and serve the meat with noodles or pasta. You can also garnish it with grated cheese and other green veggies.

This recipe yields 4 servings.

Chapter 5 – Pressured Porks

Pork recipes are becoming unpopular because of the health risks they pose. But the thing is, from time to time, you have to indulge. And when you do, you must make sure that the pork is healthily cooked.

In this section:

1. 60-Minute Pulled Pork Sandwich

2. Picnic Perfect Barbecue Pork Ribs

3. Pork Loin Flavored with Milk

4. Simple Pork Shanks

60-Minute Pulled Pork Sandwich

This recipe is super easy, yes, it takes up more time that most of the meals we have already covered, but the 60 minutes you will spend on it will be all worth it!

[* Ingredients:*]

4 lbs. pork butt (cut them into chunks of your desired sizes)

1 cup of barbecue sauce (whichever your favorite is)

1 cup of water

1 onion, fresh and diced

1 clove of garlic, minced

1 tbsp. of olive oil

Garlic Powder

Onion powder

½ tsp. of paprika

Pieces of buns for the sandwich

[* Instructions:*]

First step is to season the chunks of pork with the spices (onion powder, garlic powder and paprika). Rub the spices on all sides of each chunk, making sure that everything is covered.

Now, swirl some oil in the pot and brown the chunks. Make sure that you do not overcrowd them. If needed, cook in batches. Once browned, set aside on a plate.

Take the garlic and onion and sauté them in the pot. Add more oil if necessary. Wait for the garlic to be slightly golden and for the onion to be translucent.

Now you can bring back the browned pork in the pot.

In a separate bowl, mix barbecue sauce and water until well blended. Pour the mixture in the pot. At this point, don’t expect all the chunks to be covered, but they should be sitting in ample amount of barbecue sauce and water mixture. Stir a little just so the pork will be coated.

Now, set the cooker to heat and bring to pressure. Lower down heat and cook for 1 hour. 1 hour is the best time to have tenderized pork, but 40 minutes will also do.

Once time is up, drop pressure using the Natural Release Method and remove cover. Take the pork as gently as possible and secure it with a foil (they can fall apart if you are not careful). The foil will lock the juices in as you let it cool down for a few minutes.

Once ready, pour the sauce over the pork. Place the pork in the buns and make a sandwich.

Picnic Perfect Barbecue Pork Ribs

While usually served in dinners for special celebrations, this recipe can make any picnic gathering perfect!

[* Ingredients:*]

1 rack of pork ribs (choose between baby back or spare ribs, whichever of the two will be great for this recipe)

1 jar of barbecue sauce

3 tbsp. of maple syrup or honey (choose what you like best for taste)

2 cloves of garlic

4 tbsp. of olive oil

Spice mix for barbecue (or prepare your own if you have none)

1 tbsp. of liquid smoke

1 cup of water

[* Instructions:*]

First is to prepare the spice for the barbecue (if you have none already prepared). Just take onion powder, garlic powder, paprika, salt and pepper and mix them together. You can also add other spices you deem

Now you have to prepare the ribs. There’s a membrane at the back of the ribs and you have to remove that because it gives a bitter taste to the recipe.

Take the cloves of garlic and halve them.

Take the spice mix and rub it over all the sides of the ribs. Don’t forget to rub the halved garlic clove over the ribs as well. Once all sides of the pork ribs are covered with the seasoning, you can now wrap it in a plastic bag or cling wrap and leave overnight.

Cooking Time:

Unwrap the pork ribs, cut them into two pieces, and prepare the pressure cooker. Swirl oil around the pot and brown the ribs. Brown them in batches so that the pot won’t overcrowd. Once done, remove the ribs and set them aside for now.

Get rid of the excess oil and then add water to the pot to deglaze it. Bring to boil before adding the liquid smoke.

Place the pork ribs in the steamer basket and place the basket inside the pot. Lock the lid and bring to pressure before lowering down the heat. Cook under high pressure for 15 minutes. Drop pressure using the Natural Release Method.

Remove the pork ribs and line them up in broil pan with foil.

The next step is to mix the barbecue sauce with maple syrup or honey. Aside from taste, the honey or the maple syrup will make the sauce stick to the ribs. Using a brush, coat one side of the pork ribs with the sauce mixture.

Get the pan inside the oven and broil for 7 minutes. Once time is up, turn the ribs over and coat the other side with the sauce mixture before broiling again for 7 minutes.

NOTE: Over door should be slightly open while broiling.

Once time is up, your picnic perfect pork ribs are now ready to serve!

Reminder: If you don’t want the hassle of broiling, you can simply coat the ribs with the sauce before placing them in the pressure cooker. It’s just that the broiling method makes them crispier.

Pork Loin Flavored with Milk

It’s seldom that we encounter a pork recipe with milk because they just don’t seem like the best match, but why not try this recipe and see for yourself that pork loin, when braised with milk, is also tasty!

[* Ingredients:*]

2 lbs. of pork loin, make sure that what you choose has some fat left in them and that they are securely tied

2 tbsp. of butter

2 tbsp. of olive oil

2 ½ cups of milk

Salt and pepper to taste

[* Instructions:*]

Set fire to medium heat and place the pressure cooker over it. Swirl the oil and place butter in the pot. Don’t cover the pot while doing it.

You can now add the meat. Make sure that the fatty side of the meat is facing downwards. Cook meat until brown. From time to time you will have to turn the meat over to brown all sides, but make sure that you’ll end it with the fatty side facing down.

Pour the milk, bay leaf, salt and pepper in the pot. The whole meat should be covered with the milk mixture. But be sure that no more than half of the pot is filled.

Cover the pot and lock the lid. Set to high heat and wait until pressure is reached. Lower down heat and cook contents for 30 minutes under high pressure.

Once time is up, drop pressure using the Natural Release Method. If your pressure cooker has it, simply open the pressure release valve and wait for about 10 minutes.

Open the lid and transfer the meat first to a plate. Set it aside for now.

Take care of the sauce left in the pot. You have to spoon out the fats floating in the sauce. You also have to discard the whole bay leaf.

Note this: The sauce may have clustered milk. If you do not want it in your meal, you can dissolve them by adding some more fresh milk and blending them. Taste to determine if you need to add more seasoning.

Take the meat and slice them to desired sizes. Plate them and pour over the milk mixture.

Serve and enjoy!

Simple Pork Shanks

What’s the best way to serve pork? Well, with rice, of course! This recipe is perfect for those times when you crave for a rice meal!

[* Ingredients:*]

1 pork shanks (this is approximately 1.8 lbs. in weight)

50 ml olive oil

1 tbsp. fresh butter

Lemon juice and lemon zest (from 1 lemon)

1 sprig of fresh thyme

1 sprig of fresh rosemary

1 tbsp. Mustard Dijon (if you don’t like the quite spicy taste of Dijon, just use ordinary mustard)

1 tsp. of cornflour

1 tsp. oregano

1 tsp. paprika (choose the sweet kind)

1 tsp. ginger powder

250 ml water (lukewarm)

Salt and pepper to taste

[* Instructions:*]

First is to prepare the flavoring. Gather the shredded or sliced thinly lemon zest, thyme, rosemary and mix them all together

In the pressure cooker pot, pour in the butter and olive oil, let the butter melt a little. Set to heat and place the pork shanks inside. Brown the pork on all sides before pouring the lemon juice.

Take the flavoring you have prepared in the first step and pour it over the pork in the pot. Add the oregano, ginger and paprika as well as the salt and pepper. Pour in the lukewarm water and dissolve the Dijon mustard by mixing a little bit.

Cover and lock the lid. Bring to pressure and lower down heat. Cook for 20 minutes under high pressure before opening the lid and turning the pork over to the other side. Cook for another 15 minutes.

Take the meat and set it aside for now.

Add the cornflour in the remaining sauce from the pot. Stir and cook for another 3 minutes. Remove from heat and pour over the meat.

Serve with rice and enjoy!

Chapter 6 – Vegetable Recipes

For people who think that vegetables are hard to cook because they tend to burn right away, do the following recipes and you’ll be surprised at how tasty they are even when put under pressure!

In this section:

1. Vegetable Pilaf

2. Oriental Stir-Fried Broccoli

Vegetable Pilaf

Pilaf or pilao are dishes that typically come from Asian countries such as Iran, Bangladesh and India. Have a taste of their cuisine with this easy to prepare Vegetable Pilaf.

[* Ingredients:*]

3-4 whole green cardamom, crushed

2 tbsp. of ghee
1/2 cup of onions, sliced
A piece of cinnamon
1 bay leaf
2 cups of chopped vegetables (you can choose whatever veggies you like but for some suggestions, you can chop peas, beans, carrots and baby corns)
1 tbsp.of garlic, minced
1 cup of thin coconut milk (this one is just optional, if you are not fond of coco milk, you can replace it with water)

1 tsp of red chilli powder

1 cup of rice, preferably the kind with the long grains (wash it already, or better yet, soak it for 30 minutes before cooking)
1 cup of water
3 tbsp. of chopped coriander leaves, for garnish

 

[* Instructions:*]

Swirl some oil in the cooker pot and fry the bay leaf together with ghee and cardamom. Fry until you can smell the fragrant aroma. This step should take just about 20 seconds.

Add onions and garlic. Sauté until the onions become pink. Don’t worry about the color of the garlic for now, just use the onions as the guide on when to add the next ingredients.

Once onions are pink, add the chopped veggies, mix a little and sauté. Add the washed or soaked rice and top it off with the coconut milk and water. Mix the ingredients together. By this time you’ll have a soup like dish inside the pot. Add the chilli powder.

Cover the pot and lock the lid. Set to heat until pressure is reached before lowering down the heat. Cook for 12-15 minutes under high pressure. Once time is up, drop pressure using the Natural Release Method. Open the lid and add the coriander leaves and another teaspoon of ghee.

Serve and enjoy!

Oriental Stir-Fried Broccoli

The truth is, this recipe will do well with any vegetable, so after tasting this one, try cooking the recipe using another veggie!

[* Ingredients:*]

1 bunch of broccoli stems (trim and cut into flowerettes)

2 tbsp. of olive oil (you can also use other oils such as peanut and sesame)

1 slice of peeled ginger

1 clove of garlic, peeled and mildly crushed

2 tbsp. of soy sauce

6 tbsp. of chicken stock (you can also use vegetable stock)

Salt

[* Instructions:*]

Swirl the oil in the pressure cooker pot and place it over heat. Wait for the pot to be very hot before adding ginger and garlic. Stir fry until garlic turns golden brown. You can now add the broccoli. Stir fry again and wait for them to be bright green. Season with salt.

Transfer the contents to the steamer basket. Set aside for now.

Pour the chicken stock and the soy sauce in the cooker pot. Place the steamer basket inside the pressure cooker, cover and lock the lid. Over high heat, wait until cooker reaches pressure, then lower down heat. Cook for 2 minutes under high pressure.

Once time is up, drop pressure using the Automatic Release or Quick Release. Transfer the broccoli and sauce to serving plate and enjoy!

This recipe yields 4 servings!

Note: You can opt to remove the sauce and enjoy just the recipes.

Chapter 7 – Pressure Cooking Tips

Since pressure cookers do not only save you time, but also money, you might as well regularly cook with it. It can also help you in preparing those delicious meals and still retain the nutritional values. Pressure cooking is simple once you get the hang of it. So, for the beginners to the pressure cooking world, here are some tips to make your pressure cooking successful:

Do not use too much liquid. Since you are cooking under pressure and the food is cooking in a closed and sealed pot, there is less evaporation. Therefore, less cooking liquid is needed compared when you cook in a conventional pot. Whatever you are going to cook, just use enough liquid. At least a cup of liquid is recommended; but you should always check the manual or the recipe to know the exact amount to put in. You should NEVER fill more than half of the pot.

Do not fill the pressure cooker with food. You can only put so much in a pressure cooker, so do not go over two-thirds full with food. It is one of the basic rules of pressure cooking: to not pack the food tightly in the pot. Not only will the pressure cooker operate less efficiently, but it will also affect the food. And even if you did not need them to, the safety valves may activate because of too much food inside.

Use the “Stop-and-go” method in pressure cooking. If your recipe has ingredients that do not cook at the same time, begin with the slow-to-cook ones like the meat. Partially cook them first and then, use the quick-release method. Once the pressure cooker has stopped, add the ingredients that will cook faster such as peas or beans. Remember, do not take the meat from the pot unless otherwise stated in the recipe. Then, bring the pressure back to the pot to finish cooking everything at the same time.

Brown the food first, then deglaze the pot. Whether you cook meat, vegetables (like chopped onions, carrots) or poultry, just put a small amount of canola or olive oil into the pressure cooker to brown them. Do not cover the pressure cooker and just set your heat medium-high or high. Once they are brown on all sides, remove them and set aside in a bowl. Pour a small amount of liquid, either water, broth or wine to loosen up the juices on the pot (this is called deglazing).

Cut your meat pieces evenly. It does not only add up to the aesthetic value of your food, but it will also make your food cook evenly. This is because the time it takes for them to cook is the same.

Avoid thickeners on stews. When we add flour or starch to thicken our stew or soup as we pressure cook it, we only increase its cooking time. There is also a chance for it to condense at the bottom of the pot.

Precautions in Release:

Water Release: NEVER run the water directly into the release valve. Let the water flow at the side of the lid instead so that it will run at the sides. Make sure that you hold the pot with both hands and that the path from the stove to the sink is clear.

Quick/Automatic Release: Quick release or pressing the button to drop the pressure should not be used for foods that can “increase” in volume such as saucy or frothy meals.

Natural Release: Is best used if what you are cooking are hard to cook ingredients such as large chunks of meat. This is because even after removal from heat, the contents inside the pot are still cooking.

Conclusion

Thank you again for downloading this book!

And there you have it! Easy pressure cooker recipes that are guaranteed to make meal times more exciting!

Remember that you have complete control over these recipes so modify them anytime you want the recipe to be yours. Another important thing to note is the manual for your pressure cooker.

Although the tips here are tried and tested, don’t disregard the fact the functions of the pressure cooker still depend on how it was made by the manufacturer. So before anything else, read the manual!

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Electric Pressure Cooker Cookbook: The Ultimate Electric Pressure Cooker Cookboo

  • Author: T L
  • Published: 2016-07-01 03:35:14
  • Words: 7539
Electric Pressure Cooker Cookbook: The Ultimate Electric Pressure Cooker Cookboo Electric Pressure Cooker Cookbook: The Ultimate Electric Pressure Cooker Cookboo