The Electric Pressure Cooker Cookbook: The Best, Tastiest, Electric Pressure Coo

The Electric

Pressure Cooker Cookbook

The Best, Tastiest, Electric Pressure Cooker Cookbook Recipes That Cook Themselves!

Table of Contents


Chapter 1: Breakfast Recipes

h Recipes

r Recipes

Chapter 4: Dessert Recipes

Chapter 5: Snack Recipes


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We are now so accustomed to instant things: from our messages down to our meals, we try to spend as little time as possible in preparing the things that we need. There is nothing wrong with that, in fact, it’s very practical and very convenient. But the drawback is, sometimes we do not maintain the good quality we need.

A perfect example is the way we gravitate towards fast food meals. Instead of treating them as indulgences, they become an integral part of our everyday life, a habit which is a far cry from healthy living considering the amount of preservatives that fast food meals have.

Electric pressure cooker meals are perfect for those who do not have the “talent” in cooking. They will also be heaven-sent for those who have less time for meal preparation.

This book will give you 22 easy to prepare meals using your pressure cooker. They are divided according to the time of the day by which you can eat them, but be flexible because some snack recipes can actually be turned into your light dinner meal.

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

Copyright 2015 by Louise Webber – All rights reserved.


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Cover image courtesy of Ruocaled – Flickr – https://www.flickr.com/photos/ruocaled/7072970499/


Chapter 1 – Breakfast Recipes

Are you always telling yourself that you can’t cook healthy meals for breakfast because you do not have the time and the skills? Well, how about letting your pressure cooker take care of you?

In this section:

Apple Porridge

Quinoa Muffins in a Pressure Cooker

Creamy Squash Soup

Homemade Orange Marmalade

Apple Porridge

There’s no reason to buy packaged flavored oats any more, because in a pressure cooker, you can make fresh breakfast oats in minutes.

[* Ingredients:*]

1 tablespoon butter

1 cup oats

3 1/2 cups water

1 large apple, cameo, gala or rome

2 tablespoons brown sugar

1 1/2 teaspoons cinnamon

[* Instructions:*]

Set the pressure cooker to sauté and add the butter. Peel the apple into cubes and set them aside. When the butter is melted, stir in the oats and cook them until they start releasing a nutty flavor. Add the water, sugar and cinnamon. Mix these ingredients and then stir in the apples last.

Select the ‘high pressure’ on the cooker and set it to 10 minutes. After the cooker beeps, you can use natural pressure release for around 10 minutes, then change it back to quick pressure release to squeeze the last remaining pressure out. Wait until the valve drops to remove the lid and stir the oats a bit.

Let them sit aside until they become as thick as you want, and serve them with a desired topping. You can use more milk, more brown sugar, jam, or crushed nuts.

Quinoa Muffins in a Pressure Cooker

This is one of the healthiest, kid-friendly, low fat and gluten free breakfast recipes you can prepare for your family.

[* Ingredients:*]

1 cup cooked quinoa

350 grams spinach

1 cup cottage cheese

3 eggs or 1 egg or just the whites from 5 eggs

1 1/2 teaspoon garlic salt

2/3 cup parmesan cheese, grated

[* Instructions:*]

Mix the eggs in a deep bowl and stir in the cheeses. Finely chop the spinach and mix it in with the eggs.

Pour the quinoa and add seasoning to taste, or if you don’t watch your calories you can even add pieces of bacon or ham. Other vegetables, such as broccoli or cauliflower will also go well with this recipe.

Remember to add one egg to every cup full of vegetables, or meat. Mix all ingredients together and fill the muffin cups. Place the steamer basket inside the pressure cooker and pour one and a half cups of water in the pot.

Arrange the muffin cups in the basket and lock the lid. Set the cooking pot to high pressure and cook the muffins for 8 minutes. Turn the cooker off when the timer beeps, wait for two minutes and press quick pressure release. You can make many muffins at once and refrigerate them for more than a week.

Creamy Squash Soup

This creamy, buttery sophistication is a perfect way to start a perfect day.

[* Ingredients:*]

4 lb. Butternut squash

1 sprig of fresh sage

1 large onion

½ inch piece of fresh ginger

¼ teaspoon nutmeg

4 cups vegetable stock

Olive oil

Salt and pepper to taste

[* Instructions:*]

Peel the skin of the ginger and squash. Chop them into roughly smaller than one inch cubes and the onion too. Rub the sage sprig between your fingers, to remove the leaves from the woody stem.

Set the cooker on medium heat and add the onion, sage, pepper and salt. Don’t cover the pot with the lid yet. When the onion starts to soften, take them out and cover the bottom of the pot with squash cubes. Stir them until they become brownish and occasionally add more of the squash.

After about 15 minutes, season the squash with nutmeg, add the onions, ginger and vegies and lock the lid. Turn the heat to high and when the cooker reaches the fixed temperature, lower the temperature to the cooker’s minimum, set it to high pressure and let the squash sit for 15 minutes.

Release the pressure when the beeper time’s up and open the cooker. Make a puree using a hand blender and serve the creamy soup garnished with toasted pumpkin seeds.

Home-made Orange Marmalade

These days, store bought marmalades contain so many additives, so here’s a recipe of a great breakfast spread you can make by yourself, with very little work in under an hour.

[* Ingredients:*]

2lbs. oranges

4lbs sugar

[* Instructions:*]

To make this marmalade, wash the oranges and scrub them with a rough sponge. You need to slice the oranges into thin wedges, so if you can’t do it with a knife, use a mandolin slicer.

Toss the ends of the oranges and the seeds as well. Slice the circles in four as well, to make them cook faster. Measure the oranges and add them in the cooker. Pour the minimum amount of water the pot requires to reach high pressure, usually around one or two cups.

Lock the lid, set it to high temperature and just when it reaches it, turn it down to minimum and cook the oranges at high pressure for 10 minutes. After you open the lid carefully, add the sugar.

You can try adding half of the suggested amount and see if you like the sweetness. The oranges will be warm, so you should not have any troubles melting the sugar without using heat.

Once it’s melted, turn the heat up and stir the contents until the pot reaches around 415 degress F. Again, if you don’t like the texture, you can always use the blender to achieve the desired smoothness.

If you want to fill more jars and store them, you can use the pressure cooker to preserve them. Add the steamer basket or rack and arrange the jars so that they don’t touch the sides of the pot. You can use clean kitchen towels to wrap the jars.

They will clink inside while you boil them, so try this trick, to avoid breaking the glass. Add water to the cooker to cover at least one inch of the jars. Lock the lid and set it to exhaust or no pressure. If you don’t have these options, you can just remove the valve. Turn it to high heat until it reaches a boiling point and then turn it down.

Wait for another 5 minutes and open the cooker’s lid. Leave the jars to dry and cool off for at least two hours. You should hear the lids popping at some point, which means your jars are ready for storage.

Chapter 2 – Lunch Recipes

Lunch time is more fun when the foods you’ll eat are the ones you have prepared by yourself. So why deprive yourself of the fun when you can have healthy and tasty meals using your pressure cooker?

In this section:

Make Your Own Bread

Mediterranean Style Chicken Breast

Italian style mac & cheese

Melt In Your Mouth Beef Recipe

Make Your Own Bread

With so many additives and artificial sweeteners, sometimes we have no choice but to make our own bread. Who knows, making your own bread may even become your family tradition!

[* Ingredients:*]

1 teaspoon olive oil (or other vegetable oil of your preference)

2 cups of all-purpose flour

½ teaspoon baking soda

1 teaspoon salt

270g whole milk, yogurt, or sour milk

Water (just to cover)

[* Instructions:*]

To prepare the dough, mix all of the dry ingredients in a bowl with a fork, and gradually add the yogurt or milk. After everything in the bowl amalgamates, try making a ball out of the dough. If it stays in a ball and doesn’t spread all over the counter, you have made great bread dough. If it seems a little too stiff, sprinkle water over it, while you beat it with your hands.

Choose a heat-proof, deep pan or a bowl that can fit inside the pressure cooker. The dough should fit right into the pan, but not to the top. It will rise while you bake it and may touch the moisture or elevate the foil. Don’t cover the pot with the lid, just wrap aluminium foil over it and make a hole on the top to let the bread breathe while you cook it.

Place a rack inside the cooker and position the pot with the dough. Add water inside the cooker, up to the middle of the pot that holds the dough. Lock the cooker with the lid and select high temperature and pressure.

Once the cooker reaches the selected temperature, lower it to the minimum temperature. Choose the lowest possible heat the cooker can use, while still maintaining high pressure.

Let the dough with these settings sit inside for 15-20 minutes. Then, wait for the cooker to release the pressure on its own, which is around 10 minutes. Remember to turn off the option to keep warm while releasing pressure, or you can just pull the plug of the cooker. Take the bread out and let it completely cool off on a rack, before you slice it.

Mediterranean Style Chicken Breast

Prepare this chicken breast recipe in your pressure cooker, and let your family enjoy this tangy, tender dish.

[* Ingredients:*]

4 medium chicken breasts

1 large onion

1/3 cup salted capers

1/2 cup parsley

1 can of 14.5oz chicken broth

1/3 cup of white wine vinegar

2 tablespoons olive oil

1 tablespoon cornstarch

1 tablespoon water

Salt and black pepper

[* Instructions:*]

Before you start preparing anything, soak the capers in a bowl of water, and change the water a few times. They can be very salty, and make your chicken a little too briny. Season the skinless chicken breasts with salt and pepper.

Chop the onion in wedges and add one tablespoon of olive oil in the pot. Select the browning option on the pressure cooker and stir in the onions. Cook them for 3 to 5 minutes, until they become soft. Take them out and add the other tablespoon of olive oil in the cooker.

Place the chicken breasts over the hot oil and brown them on both sides. This will take you around 5 to 8 minutes, after which you can take the meat out and pour the capers, onions, chicken broth and cornstarch. Stir in the vinegar and parsley and after 5 or so minutes you can add the meat, and lock the lid.

Set the cooker on high pressure and the timer to 15 minutes. Let the pressure out when the timer beeps, via quick pressure release and remove the lid when the valve drops.

The remaining broth in the pot can be used as a sauce for the chicken. After you place the chicken breasts on a large plate, add a tablespoon of water in the cooker and simmer it at a low temperature. When the sauce begins to thicken, you can pour it over the chicken, garnish the plate with parsley and serve it at your dinner table.

Italian style mac & cheese

This yummy Italian recipe for macaroni will be ready in less than half an hour.

[* Ingredients:*]

1 pound ribbed and hollow corkscrews

1/3 pound sweet sausage

2 tablespoons olive oil

1 tablespoon of butter

4 cloves garlic

10 large crimini mushrooms

Salt and pepper to taste

½ cup of basil

1 cup chicken broth

1 cup yoghurt or heavy cream

2 (or 3) large tomatoes

1 teaspoon hot Tabasco sauce, or chilli powder

2/3 cup parmesan

[* Instructions:*]

If you use Tabasco sauce, you can chop only two tomatoes, but if you want to use chilli powder, you can slice three large tomatoes, and add the chilli powder to make a hot tomato sauce. Slice the sausage in little pieces, not bigger than one medium bite.

Mince the garlic to a paste and add it to the tomato sauce, together with salt and pepper. Chop the mushrooms as well. Heat water in the pressure cooker, swirl a tablespoon of oil and add the macaroni. Make sure they are just covered with water, not drowned.

Lock the lid and set it to high pressure. Boil them for 4-5 minutes and remove the lid after you’ve released the pressure. Drain the macaroni from the excess water in a large strainer.

With the lid off, set the temperature to low and add the mushrooms and sausage over some oil. Add the butter and the seasoned tomato sauce and stir them continually up to 5 minutes. Pour in the broth and stir for another minute. Pour the drained macaroni. Then add the yoghurt and basil and finally, lock the lid.

From low, switch to high temperature and pressure, and just when the pot reaches the selected options, switch them back to low. These steps should take up to 7 minutes, after which, you can scatter in the parmesan, stir it to melt over the macaroni and your lunch is ready.

Melt In Your Mouth Beef Recipe

Beef can be a little problematic to cook, but not when you have a pressure cooker in your kitchen.

[* Ingredients:*]

2 pounds flank steak, cut into 1/4” strips

1 tablespoon vegetable oil

1/3 cup soy sauce

1/2 cup water

2/3 cup dark brown sugar

4 cloves garlic, minced or pressed

3 green onions

1/2 teaspoon fresh ginger

2 tablespoon cornstarch

3 tablespoons water

[* Instructions:*]

Slice the beef in little strips. Chop the onion in circles and finely mince the garlic cloves. Select the browning option on the cooker and add a tablespoon of olive oil. Stir the pieces and season with a teaspoon of pepper and salt, until they become a little darker then when you added them.

Take them out of the pot when you are done and add the garlic and onion. Sauté them for a minute and gradually add the soy sauce, water, brown sugar and chopped ginger. Transfer the beef back to the pot, lock the lid and set the timer to 12 minutes on high pressure.

After the beep, quick release the pressure and pull out the meat. In the remaining liquid in the pot, add 3 tablespoons of water and add the cornstarch. Whisk the sauce and bring to simmer, until they become smooth, for 2 to 5 minutes. Pour the sauce over the hot brown slices and enjoy this flavorsome beef recipe.

Chapter 3 – Dinner Recipes

Dinner meals should not be heavy, but is also should keep you full enough to make it to the night without thinking about late night snacks. The following recipes are perfect to curb your appetite at night.

In this section:

Old-School Potato Salad

Creamy Lentil Risotto

Pork Carnitas with Rice

Smooth Fish Soup

Cheesy Broccoli Veggie Soup

Old-School Potato Salad

Many of us dread preparing this salad because it has many steps and takes a lot of time. However, with the pressure pot, you can cut the preparing time, as well as the many steps.

[* Ingredients:*]

6 large russet potatoes

1 1/2 cups of water

4 large eggs

For the dressing:

1/4 cup finely chopped onion

1 cup mayonnaise

1 tablespoon pickle juice

1 tablespoon mustard

1 teaspoon dry rosemary

Salt and pepper to taste

[* Instructions:*]

You can boil the eggs and the potatoes together if the potatoes are small. If they are large, cut them in pieces. Make sure you peel their skin off before you boil them.

Position the steam basket and add the potatoes and eggs. Cover them with water and cover the pot with the lid. Select high pressure and set the timer to 4 minutes. In the meantime you can prepare the dressing.

Chop the onions and combine them with the rosemary, salt, pepper, pickle juice, mayonnaise and mustard. When the cooker beeps, drain the leftover water and cover them with cold water to make them cool off faster. Slice the eggs, and the potatoes if necessary.

Pour the dressing over the salad, and shake the bowl to force the dressing to slip down to the bottom of the bowl. You can let this salad sit in the refrigerator until it’s time for dinner.

Creamy Lentil Risotto

This delicious risotto can sometimes turn out like a stew, but if you sauté it for another 5 minutes, it becomes a creamy Italian risotto with lentils.

[* Ingredients:*]

1 cup dry lentils, soaked overnight

1 tablespoon olive oil

1 medium onion

1 celery stalk

2 tablespoons parsley

1 cup short-grain rice

2 garlic cloves

3cups vegetable broth

[* Instructions:*]

Let the lentils sit in water over night.

Finely chop the parsley and celery, and mince the garlic. Pre-heat the cooker and add the olive oil. Sauté the onion, and after it starts softening, pour in the parsley, celery and stir them for a minute.

Add the garlic and rice. Just after they start looking pearly, stir in the lentils and broth.

Mix them all well and lock the lid. Turn the heat up and when the cooker starts to achieve high pressure, lower the heat to the required minimum. Set the timer to 8 minutes, and when the cooker beeps, it’s time to serve this tempting lentil risotto.

Pork Carnitas with Rice

Try these “little meats” using the traditional Mexican recipe for making carnitas, but in the shortest possible time, using a pressure cooker.

[* Ingredients:*]

3 cups semi-cooked white rice

2 pork steaks

2 cups semi-cooked black beans

1 ½ cups of chicken broth

For the salsa:

2 tomatoes

1 cup of green chilli peppers

1 clove garlic

1/4 cup onion

1/2 cup cilantro leaves

Juice of 1 lime

1 tablespoon olive oil

Salt and pepper to taste

[* Instructions:*]

Start by cutting the pork steaks into little pieces. Add the pork chunks, rice, beans and broth in the cooker and lock the lid. The pork needs to be cooked for at least half an hour to be tender.

Start with high temperatures and high pressure for 15 minutes, and then lower the settings to medium for another 15 minutes.

While you wait, you can prepare the ingredients for the salsa. You can use the blender, but it’s best if you have tiny bits in the salsa to make the recipe more rich and colorful.

Chop everything into tiny pieces and when you finish cooking the meat and rice, you can scoop them out and add the ingredients for the salsa in the pot. Start with the garlic and onion.

Sear them for a minute and add the peppers and cilantro leaves. Add the olive oil and lime juice and lock the pot.

Set the temperature to medium and simmer the salsa for 4 minutes. This will be enough for the ingredients to mix and bubble to a chilli peak. Serve the pork and rice in separate bowls and pour the salsa over each.

If you want to preserve the authentic Mexican look and flavor, you can chop tomatoes and avocadoes and top the plates with this mix.

Smooth Fish Soup

This creamy soup is rich enough to fill your belly at dinner time, but you can also have it as a starter dish during a dinner course.

[* Ingredients:*]

500g boneless, skinless haddock, Pollock or any other type of white fish

350g potatoes

1 medium size onion

2 cups whole milk

470ml chicken broth

1oog butter

450ml water

Salt and pepper, to taste

[* Instructions:*]

Peel and cut the potatoes and onions into little chunks. Slice the fish into medium size bites.

Pour the water in the cooker and add the fish, potatoes, onions, 1 cup of milk and chicken broth. Cook the fish on high pressure for 1-12 minutes. Let the pressure out using quick release and open the lid when the valve drops.

Melt the butter and add it to the remaining cup of milk. Add this blend to the cooker and stir until the potage becomes thick and velvety. You can season this dish with salt and pepper, or your favorite dry herbs.

Cheesy Broccoli Veggie Soup

Everything becomes better with cheese, so why not include it in your broccoli veggie soup? Not only is this recipe packed with fiber, it’s also a meal to come home to each evening!

[* Ingredients:*]

2 large broccoli, make sure they are fresh. Take the whole stalk and chop into ¼ inch chunks

1 bunch of spinach, chopped

2 small zucchini squash, chopped into ¼ inch chunks

1 cup of water

2 cans of condensed cheddar cheese soup

[* Instructions:*]

Gather all the ingredients, except cheddar cheese soup, and place them inside the cooker. Cover, bring to high pressure, lower the heat and cook for 5 minutes.

Drop the pressure using the Quick Release Method (or the cold water method). Remove lid and add the cheddar cheese soup. Stir gently just so you can remove the chunks that were formed.

Replace the cover and lock. Bring to high pressure again, lower the heat, and cook for an additional 10 minutes. Drop pressure using Quick Release or Automatic Release method.

Serve and enjoy.

This recipe yields 4 servings.

Chapter 4 – Dessert Recipes

You’ve heard a lot about easy dessert fixes, but the following may top your list as the most delicious and easy-to-prepare recipes!

In this section:

Chocolate mousse

Cinnamon Apples in Red Wine Sauce

Black Rice Pudding

No1 Pumpkin Pie

Chocolate mousse

The ingredients listed for this chocolate mousse delight are enough to fill an oven dish of approximately 20cm in diameter. You can also pour the mix in several small pots, or even teacups. Just make sure they are heat resistant.

[* Ingredients:*]

300ml cream

250ml full fat milk

½ cup sugar

1 teaspoon vanilla extract

375g dark cooking chocolate

6 egg yolks

[* Instructions:*]

Chop the chocolate into tiny chips. Bring the milk, cream, vanilla and sugar to a boiling point, then set aside and stir in the chocolate pieces.

Whish the yolks until they become pale and then slowly stir them in the chocolate blend. The mixture should look like a thick chocolate sauce. Insert the rack inside the pot. Fill the oven dish or teacups and place them inside the cooker.

Make sure they are not wobbling. Fill the cooker with water until you reach the middle point of the containers with the mousse. Lock the cooker and cook the mousse for 30 minutes on high pressure.

Cinnamon Apples in Red Wine Sauce

You can achieve the wow effect at the dinner table every time with this simple recipe, which will take you less than 20 minutes to prepare.

[* Ingredients:*]

6 green apples with the stem

4 vanilla beans

1 cloves

1 long cinnamon stick

200 grams table sugar

1 wine glass of red wine

[* Instructions:*]

Peel the apples, but leave their wooden stems. Make sure their bottoms are well skinned, as they can better soak up the sauce that way.

In the pressure cooker, add the wine, sugar, cloves, vanilla beans and cinnamon stick. If the cinnamon stick is too long, break it down to two or three smaller pieces. Simmer this mix until the sugar dissolves completely.

Finally, position the apples sitting with the stems up. Lock the lid and start with high temperature to reach high pressure, then reduce the heat to low. Cook the apples for 7 minutes like this and let them cool off.

This dessert is best served cold, with ice cream or whipped cream and fresh cherries.

Black Rice Pudding

Shake things up a bit with this unusual rice pudding recipe and amaze your friends and loved ones with an amazingly sweet dish.

[* Ingredients:*]

1 cup black rice

1 tablespoon butter

1 1/2 cups of water

A pinch of salt

1 cup milk

3/4 cup half and half

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

2/3 cup sundried or caramelized cherries

[* Instructions:*]

Combine the rice, butter, salt and water in the cooking pot. Cover with the lid, lock it and select 22 minutes on the timer and high pressure settings.

In the meantime you can whisk the eggs, add the vanilla extract and half and half. Use the natural release method to release the pressure and wait for 10 minutes before you open. Release the rest with the quick release pressure and open the lid.

Add the sugar and milk, and sauté until the entire sugar is melted. Pour the eggs mixture and keep stirring until the rice starts to boil. After around 5 minutes, you can turn off the cooker and pour in the cherries. Mix everything well and serve your dessert.

No.1 Pumpkin Pie

Making this recipe in the pressure cooker is a “piece of pie”, not just because it saves you time, but because there’s no way to mess it up.

[* Ingredients:*]

2lbs squash, peeled

1 cup whole milk

2 cups maple syrup

2 large eggs

1 teaspoon cinnamon (grounded)

½ teaspoon ginger (grounded)

¼ teaspoon cloves (grounded)

1 tablespoon cornstarch

½ teaspoon sea salt

[* Instructions:*]

Cut the squash into cubes and put them in the steamer. Lower it in the cooker and fill it up with one cup of water, or the minimum liquid requirement listed in your cooker’s manual.

Cook them on high heat just up to the point where the cooker reaches high pressure, then lower the temperature to minimum. Let them boil for 4 to 7 minutes, depending on the size of the chunks. In a deep bowl, whisk the milk, eggs and maple syrup with the dry ingredients, by adding them gradually.

Take the pumpkin pieces out of the cooker and drain them of the excess water. You can use a blender or just a fork to make a nice mash out of them. Make sure they don’t weight more than 550g.

If they do, strain them through a fine mesh strainer, measure up to 550g and refrigerate the rest. Whisk the pumpkin pulp with the mixture in the bowl until they are well combined. Find a heatproof baking dish and cover it with a thin layer of oil, then pour the blend inside.

Place the baking dish over the trivet or a rack, and fill the cooker with one cup of water. Lock the cooker and set it to high pressure. Set the timer to 8 to 10 minutes. When it starts beeping, release the pressure naturally and remove the lid carefully. Let the pie cool off at a room temperature before you decorate it with whipped cream and serve it.

Chapter 5 – Snack Recipes

And… To complete our set of meals, we’ll also have 4 healthy snacks. All of them are tasty and nutritious, so be ready for a guilt-free indulgence!

In this section:

Octopus salad

Potato Chips

Onion Flowers

Curried Potatoes and Cauliflower

No Pressure German Potato Salad

Octopus salad

Seafood, especially octopus is a very delicate dish, and not everyone can prepare it. But with the pressure cooker, you only need the skill to chop and follow directions.

[* Ingredients:*]

1 kg octopus

1 kg potatoes

1 bay leaf

3 garlic cloves

2 tablespoons chopped parsley

5 tablespoons vinegar

125 ml olive oil

Salt and pepper

[* Instructions:*]

You may need to clean the octopus before you prepare it, so cut the head, empty its insides, rinse it and set it aside.

If the potatoes are new you don’t need to peel them, just wash and scrub them well. Cut them in half only if they are bigger than 2-3 inches. Cook them first in the cooker, by adding water and salt.

Use high pressure for 15 minutes then remove them. Chop them to the same size as the octopus pieces. Season them with salt, pepper, parsley and a splash of olive oil.

In the same water, add the bay leaf, throw in a pinch of salt and one garlic clove. Once they start to boil, start adding the octopus. Lock the lid and sauté it for 25-30 minutes.

Open the lid once the entire pressure is out and stick a fork in the octopus to see it it’s done. It should be tender and soft. If it’s not, lock it up for another 5 minutes. Once they are cooled off, mix them with the potatoes on a large plate. Make a mix of olive oil, mashed garlic, salt, pepper and vinegar and use this mix to season the plate.

Potato Chips

There’s nothing better than tasty, home-made chips, and the fact that you don’t need to use oil to make this recipe in the pressure cooker, makes the chips even more delightful.

[* Ingredients:*]

1 pound potatoes

1 tablespoon olive oil

2 garlic cloves


[* Instructions:*]

Find new potatoes in the supermarket, as their skin is still young and thin, so you won’t have to peel them. Scrub their surface with a sponge and slice them in thin layers, using a mandolin slicer.

Place a steamer inside the cooker and fill the pot with one cup of water. Throw the sliced potato chips inside and lock the lid. Set the timer to 4 minutes and high pressure and let the chips cook themselves.

To prepare the dressing: heat the oil with the garlic and salt for around 1 minute, or up to the point where the garlic starts releasing its strong aroma. When the chips are done, lay it over paper sheet or a clean kitchen towel and spray the oil over them.

Work fast and don’t wait for the chips to cool off. Make a nice yoghurt dip and enjoy this healthy snack.

Onion Flowers

This healthy snack needs almost no oil and it’s so appetizing you don’t even need to make a dip to devour it.

[* Ingredients:*]

4 large onions, or as much as you can fit inside the cooker

A drizzle of oil

Rosemary, basil, pepper, salt or whichever herbs you prefer in a dip

[* Instructions:*]

You don’t need to peel the onions, just cut their top end off, the part from where they sprout green leaves. If the bottom end is flat, and you can position it without the onion wobbling, you don’t need to cut it.

If you have to, cut a very small part, just to make it stay in one place. Once you set it sitting straight, cut the onion sideways three or four times, depending on its size. Don’t cut it to the bottom, leave the bottom whole, or just a small circle around the center to hold the onion in one bud.

Place the onions in the steamer and fill the cooker with one cup of water. Make sure the onions don’t touch the water. Lock it and set it to 6 minutes on high pressure. Let the pressure out naturally and unplug the pressure to turn off the keep-warm option. This option might make your onion flowers soggy and soft, instead of crispy.

To make a dressing for them, heat a tablespoon of oil with your favorite herbs and a splash of yoghurt if you like, and your flowers are ready.

Curried Potatoes and Cauliflower

This snack is really easy to prepare, and you can eat it both, as a snack between meals, and serve it as a side dish to main courses.

[* Ingredients:*]

1 tablespoon olive oil

2 medium onions

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon turmeric

1 ½ cups chicken broth

1 big cauliflower head

3 medium size potatoes

[* Instructions:*]

Cut the cauliflower in 1 inch pieces, approximately. Slice the potatoes in ¼ inch thick circles. Heat the oil in the cooker using the sauté option. Add the onions first and stir them for a couple of minutes.

Sprinkle the salt, turmeric, curry and pour the broth. Simmer them for a minute and toss the cauliflower and potato pieces inside. Lock the lid and select high pressure. Cook them for 2 minutes and use the quick release option for the pressure to drop.

Remove the potatoes and cauliflower with spatula and set them aside. If the remaining liquid is too watery, simmer it for another 2-3 minutes and use it as a dressing.

No Pressure German Potato Salad

Looking for a warm salad? This German salad has no mayo, but the bacon included will surely keep it an interesting meal!

[* Ingredients:*]

½ tsp. celery seeds

1 piece of thinly sliced medium onion

4 pieces of medium potato, preferably sliced in ¼ inches (you can also use large pieces)

4 sliced bacon (or more if you want to add crispiness)

4 tsp. sugar

3 tbsp. vinegar

1 tsp. mustard

Salt and pepper to taste

[* Instruction:*]

First method is to cook the bacon in the pressure cooker. The time depends on how crispy you want the bacon to be. After you have achieved the correct crispiness, remove it from the cooker and drain the excess oil by blotting them with kitchen towels.

After this, crumble them. There should be bacon drippings in the cooker, you may throw them away but reserve 1 tablespoon of it. Wipe away excess oil on the cooker.

Mix vinegar and mustard and set it aside.

Now that your cooker is ready to be used again, pour in 1 ¾ cups of water in it and set it aside for now. Take the pressure cooker basket and place the slices of potatoes in there. Gather the onion slices and place them on top of the potatoes.

Continue layering until all ingredients are exhausted. Each layer should be sprinkled with salt, pepper, mustard-vinegar mixture, crumbled bacon, bacon drippings, celery seeds and sugar.

Place the basket in the pressure cooker.

Lock the lid and start cooking on high pressure for 2 minutes. Lower the pressure by selecting Automatic Release, or do a Quick Release Method.

This serving makes 4 servings, so add more ingredients accordingly if more people will be served.


Thank you again for downloading this book!

Before wrapping up, let’s have a quick reminder. You should always, always read the manual of your pressure cooker. Over time, their functions have also evolved so it’s only wise to see how your works.

Another useful tip from pressure cooker meal enthusiasts is their way of cutting down preparation time. If you have a “favorite” meal to serve, you might as well prepare the ingredients before hand.

The cooking time is just 10 minutes, but if you spend so much time on getting the ingredients ready, it’ll totally defeat the purpose.

Thank you and good luck!

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The Electric Pressure Cooker Cookbook: The Best, Tastiest, Electric Pressure Coo

The Best, Tastiest, Electric Pressure Cooker Cookbook Recipes That Cook Themselves! ===>>> Get Your FREE GIFTS with this Book! Scroll Up and Download Now!

  • Author: T L
  • Published: 2016-07-01 04:20:23
  • Words: 6385
The Electric Pressure Cooker Cookbook: The Best, Tastiest, Electric Pressure Coo The Electric Pressure Cooker Cookbook: The Best, Tastiest, Electric Pressure Coo