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 B

minutes
    Ingredients:
    2 tablespoons butter
1 large onion, chopped
4 carrots, peeled and chopped
1 celery stalk, chopped
2 cups boneless turkey breast, chopped
6 cups chicken broth
Salt and freshly ground black pepper, to taste
4 cups cooked egg noodles (according to (package’s directions)
    Method:
    1.      Select the sauté mode
of an electric pressure cooker.
    2.      In the pot of
pressure cooker, melt the butter.
    3.      Add onion and sauté
for about 2-3 minutes.
    4.      Add carrots and
celery and cook for about 4-5 minutes.
    5.      Add turkey and broth
and stir to combine.
    6.      Close the cooker by
locking the lid.
    7.      Set the pressure
cooker on high pressure. Cook for about 5 minutes.
    8.      Unplug the pressure
cooker and wait for about 5 minutes.
    9.      Now by using the
quick release method, release the pressure.
    10. Carefully,
uncover the pressure cooker after valve drops completely.
    11. Season
with salt and black pepper.
    12. Divide
noodles in serving bowls, pour hot soup over noodles and serve.
    Nutritional Information per
Serving:
    Calories: 252
Fat: 5.9g
Sat Fat: 2.4g
Carbohydrates: 25.6g
Fiber: 2.1g Sugar: 3.2g
Protein: 24.8g

Creamy Mushroom & Potato Soup
    Yield: 6
servings Preparation Time: 20 minutes Cooking Time: 30 minutes
    Ingredients:
    1 tablespoon olive oil
1 pound fresh mushrooms, sliced thinly
½ pound fresh mushrooms, chopped roughly
1 medium onion, chopped
1 celery stalk, chopped
2 tablespoons dry red wine
2 large potatoes, peeled and chopped
1-ounce dried mushrooms, rinsed
4 cups vegetable broth
Salt and freshly ground black pepper, to taste
1 cup fresh cream
¼ cup fresh cilantro, chopped
    Method:
    1.      Select the sauté mode
of an electric pressure cooker.
    2.      In the pot of
pressure cooker, heat the oil.
    3.      Add sliced mushrooms
and cook for about 5-7 minutes.
    4.      Transfer the sliced
mushrooms into a bowl. Keep aside.
    5.      Now, add onion and
celery and sauté for about 2-3 minutes.
    6.      Add chopped mushrooms
and cook for about 4-5 minutes.
    7.      Add wine and stir to
combine. Cook for about 1-2 minutes.
    8.      Add remaining
ingredients except cream and cilantro and stir to combine.
    9.      Close the cooker by
locking the lid.
    10. Set
the pressure cooker on high pressure. Cook for about 5 minutes.
    11. Unplug
the pressure cooker and wait for about 5 minutes.
    12. Now
by using the quick release method, release the pressure.
    13. Carefully,
uncover the pressure cooker after valve drops completely.
    14. Add
cream and stir to combine. Let it cool slightly.
    15. In
a high speed blender, add soup in batches and pulse till smooth.
    16. Now,
transfer the soup into a pan on medium heat.
    17. Stir
in cooked sliced mushrooms and cook for about 3-4 minutes.
    18. Serve
hot with the garnishing of cilantro.
    Nutritional Information per
Serving:
    Calories: 193
Fat: 5.9g
Sat Fat: 2g
Carbohydrates: 27g
Fiber: 4.6g Sugar: 5.6g
Protein: 9.6g

 

Zucchini Pesto with Pasta
    Yield: 5
servings Preparation Time: 20 minutes Cooking Time: 30 minutes
    Ingredients:
    1 tablespoon olive oil
1 onion, chopped
1½ pounds zucchini, chopped
Salt, to taste
¾ cup water
2 garlic cloves, chopped
1 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
2 cups cooked pasta
    Method:
    1.      Select the sauté mode
of 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 zucchini, salt
and water and stir to combine.
    5.      Close the cooker by
locking the lid.
    6.      Set the pressure cooker
on high pressure. Cook for about 3 minutes.
    7.      Unplug the pressure
cooker and by using the quick release method, release the pressure.
    8.      Carefully, uncover
the pressure cooker after valve drops completely.
    9.      Immediately, stir in
garlic and basil.
    10. With
an immense blender,