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 Page A

tablespoons butter
½ cup onion, chopped
6 ears fresh corn, shucked
3 cups plus 2 tablespoons water
2 medium potatoes, scrubbed and chopped
2 tablespoons cornstarch
3 cups milk
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
¼ cup scallion (green part), chopped
    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 butter and melt
it. Add onion and sauté for about 3-4 minutes.
    5.      Add corncobs and 3
cups of water.
    6.      Close the cooker by
locking the lid.
    7.      Set the pressure
cooker on high pressure. Cook for about 10 minutes.
    8.      Unplug the pressure
cooker and by using the quick release method, release the pressure.
    9.      Carefully, uncover
the pressure cooker after valve drops completely.
    10. Discard
the corncobs from pressure cooker.
    11. Arrange
the steamer trivet in the pot of pressure cooker.
    12. Place
the corn kernels and potatoes in the steamer trivet.
    13. Close
the cooker by locking the lid.
    14. Set
the pressure cooker on high pressure. Cook for about 4 minutes.
    15. Unplug
the pressure cooker and by using the quick release method, release the
pressure.
    16. Carefully,
uncover the pressure cooker after valve drops completely.
    17. Remove
the corn kernels and potatoes with steamer basket from pressure cooker.
    18. Meanwhile
in a bowl, mix together 2 tablespoons of water and cornstarch.
    19. Select
the simmer mode.
    20. Add
cornstarch mixture, stirring continuously.
    21. Bring
to a boil, stirring occasionally.
    22. Simmer
for about 2-3 minutes or till desired thickness.
    23. Add
cooked corn kernels, potatoes, milk, cayenne pepper, salt and black pepper and
stir to combine.
    24. Simmer,
stirring continuously for about 3-4 minutes. Serve hot with the topping of
bacon and scallion.
    Nutritional Information per
Serving:
    Calories: 294
Fat: 12.8g
Sat Fat: 6g
Carbohydrates: 35.1g
Fiber: 3.8g Sugar: 9.1g
Protein: 12.5g

Cheesy Potato & Corn Soup
    Yield: 4
servings Preparation Time: 15 minutes Cooking Time: 20 minutes
    Ingredients:
    1 tablespoon olive oil
¼ cup onion, chopped
2 cups vegetable broth, divided
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crushed
1/8 teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste
1½ cups sweet potatoes, peeled and cubed
1½ cups potatoes, peeled and cubed
2 tablespoons water
1 tablespoon cornstarch
¾ cup cheddar cheese, shredded
¾ cup frozen corns
1 cup heavy cream
    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 5 minutes.
    4.      Add 1 cup of broth,
rosemary, red pepper flakes, salt and black pepper and stir to combine.
    5.      Now, arrange the
steamer trivet in pressure cooker. Place both potatoes in trivet.
    6.      Close the cooker by
locking the lid.
    7.      Set the pressure
cooker on high pressure. Cook for about 4 minutes.
    8.      Unplug the pressure
cooker and by using the quick release method, release the pressure.
    9.      Carefully, uncover
the pressure cooker after valve drops completely.
    10. Remove
the corn kernels and potatoes with steamer basket from pressure cooker.
    11. Meanwhile
in a bowl, mix together water and cornstarch.
    12. Select
the simmer mode.
    13. Add
cornstarch mixture, stirring continuously.
    14. Bring
to a boil, stirring occasionally.
    15. Add
cheese, stirring continuously till melted completely.
    16. Add
corns, cream and remaining broth and cook, stirring continuously for about 4-5
minutes.
    Nutritional Information per
Serving:
    Calories: 378
Fat: 22.7g
Sat Fat: 12.1g
Carbohydrates: 34.4g
Fiber: 4.6g Sugar: 2.6g
Protein: 11g

Turkey Soup with Noodles
    Yield: 8
servings Preparation Time: 15 minutes Cooking Time: 20