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) by Healthy Living

cooker after valve drops completely.
    11. Immediately,
stir in black pepper. With an immense blender, puree the soup.
    12. Serve
immediately.
    Nutritional Information per
Serving:
    Calories: 81
Fat: 3g
Sat Fat: 0.8g
Carbohydrates: 14.5g
Fiber: 16.3g Sugar: 1.3g
Protein: 9.7g

Butternut Squash Soup
    Yield: 6
servings Preparation Time: 15 minutes Cooking Time: 30 minutes
    Ingredients:
    2 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh sage leaves, chopped
1 tablespoon fresh ginger, minced
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
4-pound butternut squash, peeled, seeded and cubed
4 cups vegetable broth
Pinch of cayenne pepper
    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 3-4 minutes.
    4.      Add sage, ginger,
nutmeg, salt and black pepper and sauté for about 1 minute.
    5.      Add butternut squash
and cook for about 10 minutes.
    6.      Add broth and stir to
combine.
    7.      Close the cooker by
locking the lid.
    8.      Set the pressure
cooker on high pressure. Cook for about 15 minutes.
    9.      Unplug the pressure
cooker and by using the natural release method, release the pressure.
    10. Carefully,
uncover the pressure cooker after valve drops completely.
    11. With
an immense blender, puree the soup.
    12. Serve
immediately with the sprinkling of cayenne pepper.
    Nutritional Information per
Serving:
    Calories: 218
Fat: 6.1g
Sat Fat: 1.1g
Carbohydrates: 39.4g
Fiber: 7g Sugar: 8.2g
Protein: 6.7g

Cheesy Sausage & Potato Soup
    Yield: 8
servings Preparation Time: 15 minutes Cooking Time: 35 minutes
    Ingredients:
    4 bacon slices
1-pound ground chicken sausage
1 tablespoon butter
1 cup onion, chopped
3 garlic cloves, minced
1/8 teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste
3 (14½-ounce) cans chicken broth, divided
3 large russet potatoes, cubed
1 (12-ounce) can evaporated milk, divided
3 tablespoons cornstarch
2 cups fresh kale, trimmed and chopped
1 cup parmesan cheese, shredded
    Method:
    1.      Select the sauté mode
of an electric pressure cooker.
    2.      Add bacon and cook
for about 8-10 minutes.
    3.      With a slotted spoon,
transfer the bacon into a bowl.
    4.      Add sausage and cook
for about 8-10 minutes.
    5.      With a slotted spoon,
transfer the sausage into another bowl.
    6.      Now, add butter and
melt it. Add onion and sauté for about 3-4 minutes.
    7.      Add garlic and red
pepper flakes and sauté for about 1 minute.
    8.      Add salt, black
pepper and 1 can of broth.
    9.      Arrange the steamer
trivet in the pot of pressure cooker.
    10. Place
the potatoes in the steamer trivet.
    11. Close
the cooker by locking the lid.
    12. Set
the pressure cooker on high pressure. Cook for about 4 minutes.
    13. Unplug
the pressure cooker and by using the quick release method, release the
pressure.
    14. Carefully,
uncover the pressure cooker after valve drops completely.
    15. Remove
the potatoes with steamer basket from pressure cooker.
    16. Now,
add remaining broth in pressure cooker and stir to combine.
    17. Meanwhile
in a bowl, mix together ¼ cup of evaporated milk and cornstarch.
    18. Select
the simmer mode.
    19. Add
cornstarch mixture, stirring continuously.
    20. Add
remaining evaporated milk and kale and bring to a boil, stirring occasionally.
    21. Simmer
for about 2-3 minutes or till desired thickness.
    22. Add
cooked sausage and half of cheese and stir to combine.
    23. Simmer
for about 2-3 minutes. Serve hot with the topping of bacon and remaining
cheese.
    Nutritional Information per
Serving:
    Calories: 529
Fat: 30.6g
Sat Fat: 12.2g
Carbohydrates: 33.5g
Fiber: 3.9g Sugar: 6.9g
Protein: 29.7g

Corn & Potato Soup with Bacon
    Yield: 6
servings Preparation Time: 15 minutes Cooking Time: 35 minutes
    Ingredients:
    3 bacon slices, chopped
2