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    Pressure Cooker Cookbook 2018: Over 100 Easy, Quick, and Delicious Recipes
    Pressure Cooker Cookbook 2018: Over 100 Easy, Quick, and Delicious Recipes
    Pressure Cooker Cookbook 2018: Over 100 Easy, Quick, and Delicious Recipes
    Ebook279 pages1 hour

    Pressure Cooker Cookbook 2018: Over 100 Easy, Quick, and Delicious Recipes

    By Tamara Thompson

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    About this ebook

    Pressure Cooker Cookbook 2018: Easy, Healthy and Delicious Recipes for Any Pressure Cooker - Including Instant Pot
    Healthy Recipes for Fast, Easy Meals Cooked in One Pot – Perfect for Instant Pot, Mealthy, Cosori, or Any Other Pressure Cooker

    There seems to be nothing a modern pressure cooker, such as the Instant Pot, can’t do. And with the right cookbook, easy, delicious, nutritious, one pot meals are faster than ever to prepare.
    The electric pressure cooker is a miracle of modern invention.
    You want to sauté. It sautés.
    You need to sear. It sears.
    Recipe calls for you to brown an onion before making that delicious vegetarian or beef stroganoff? It’ll brown that onion for you.
    Want to remove lectins from gains or beans... turn to your pressure cooker.
    Need to make rice? It’ll cook rice.
    In a hurry and need that pot roast finished fast? Other than having it hit by lightening there’s no faster way to cook meat than in your Instant Pot, Breville, Mealthy, Cuisinart, Cosori or other electric multi-purpose pressure cooker.
    You get the idea.
    In this book you’ll find over 100 fabulous recipes that will show off the “talents” of any modern pressure cooker including the Instant Pot.

    Pressure Cooker Cookbook 2018 includes recipes for:
    Soups
    Stocks
    Pasta and Pasta Sauces
    Meat and Poultry (Beef, Lamb, Pork, Chicken, and Turkey)
    Fish and Seafood
    Beans and Lentils
    Rice and Grains
    Vegetables
    Snacks, Desserts, and More

    Just some of the 100 tasty pressure cooker recipes included in this book are:
    The Five Basic Stocks (Beef, Vegetable, Chicken, Fish, and Ham)
    Skinny Broccoli Soup (So Easy and So Good)
    White Bean Soup with Garlic and Kale
    Ravioli with Gorgonzola and Cream
    Quick and Easy Carrot and Tomato Marinara
    Chicken Enchilada Pasta
    Quick and Easy Fall-Apart Pot Roast
    Pulled Pork Sandwiches
    Oregano Garlic Lamb
    Thai Peanut Chicken
    Turkey Verde with Rice
    Cioppino Seafood Stew – A Treat for the Tastebuds
    French Lentil Soup
    Foolproof Mexican Rice
    Chinese Curried Eggplant

    Spicy Shrimp Scampi
    Blueberry Cornmeal Cake
    Baked Apples

    That’s just a small taste of the deliciousness you will be cooking when you buy this book.

    Within these pages you will also find:
    Some hidden benefits to using a pressure cooker
    Pressure Cooker Safety Tips
    How Your Pressure Cooker Works
    Recommendations on the Best Rated Pressure Cookers

    Buy this Pressure Cooker Cookbook 2018 and you’ll have over 100 recipes to enjoy now and in the years to come.

    LanguageEnglish
    PublisherAlbie Berk
    Release dateSep 28, 2018
    ISBN9780463494844
    Pressure Cooker Cookbook 2018: Over 100 Easy, Quick, and Delicious Recipes

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      Book preview

      Pressure Cooker Cookbook 2018 - Tamara Thompson

      PRESSURE COOKER COOKBOOK 2018:

      Easy, Healthy and Delicious Recipes for Your Pressure Cooker

      By

      Tamara Thompson

      Old Town Publishing

      Copyright © 2018; Tamara Thompson

      Table of Contents

      Introduction

      Chapter 1: The Pressure Principle: What a Pressure Cooker is and How it Works

      Chapter 2: Top Pressure Cookers

      Chapter 3: Pressure Cooker Safety Tips

      Chapter 4: Benefits of Cooking Under Pressure

      Chapter 5: Recipes: Soups

      Soups

      Skinny Broccoli Soup - So Easy and Good

      Cream of Mushroom Soup

      Spicy, Cheesy Cauliflower Soup

      Stuffed Pepper and Sausage Soup

      Cheesy Potato Soup

      Butternut Squash and Ginger Soup

      Fresh Tomato Soup

      White Bean with Garlic and Kale Soup

      Split Pea Soup

      Chapter 6: Recipes: The Five Basic Stocks

      Stocks

      Beef Stock

      Vegetable Stock

      Chicken Stock

      Fish Stock

      Ham Stock

      Chapter 7: Recipes: Pasta and Pasta Sauces

      Quick and Easy Carrot and Tomato Marinara

      Creamy Kale Risotto

      Bow Tie Pasta

      Chicken Enchilada Pasta

      Macaroni in Lemon Cream Sauce

      Spaghetti and Meat Sauce

      Greek Pasta and Rice

      Tortellini with Peas and Prosciutto

      Spicy Shells with Broccoli

      Ravioli with Gorgonzola and Cream

      Chapter 8: Recipes: Meat and Poultry

      Beef

      Pork

      Lamb

      Chicken

      Turkey

      Beef Recipes

      Fall-apart Post Roast

      Corned Beef with Cabbage

      Beef Short Ribs

      Sirloin Tips with Mushrooms

      Beef with Broccoli

      Mongolian Beef

      Beef Curry

      BBQ Meatloaf

      Pork Recipes

      Chinese Pork Ribs

      Pork Steak in Fruit Sauce

      Pork Roast with Root Beer Gravy

      Green Chile Pork

      Pulled Pork Sandwiches

      Maple Dijon Pork Chops

      Lamb Recipes

      Oregano Garlic Lamb

      Lamb Shanks with White Beans

      Chicken Recipes

      Lemon Chicken

      Italian Chicken

      Honey Teriyaki Chicken

      BBQ Chicken

      Salsa Verde Chicken

      Thai Peanut Chicken

      Chicken and Dumplings

      Hawaiian BBQ Chicken

      Orange Chicken

      Turkey Recipes

      Turkey Verde with Rice

      Healthy, Lean, Turkey Breast

      Turkey Meatballs

      Turkey Noodle Soup

      Chapter 9: Recipes: Fish and Seafood

      Seafood Chowder

      Catfish in Creole Sauce

      Steamed Mussels

      Salmon with Creamy Cabbage and Leeks

      Mussels with Saffron Cream

      Zesty Greek Fish Stew

      Spicy Shrimp Scampi

      Miso Red Snapper

      Cioppino Seafood Stew

      Pressure Cooker Shrimp Boil

      Chapter 10: Recipes: Beans and Lentils

      Pinto Beans – A Basic Pressure Cooker Recipe

      Minestrone with Lentils and Kale

      Black Beans – Tender and Delicious in your Pressure Cooker

      Spicy Black Bean Chili

      Black Bean Dip

      French Lentil Soup for your Pressure Cooker

      Spicy Indian Red Lentils

      Red Beans and Rice

      Cooking Beans in your Pressure Cooker (No Soaking Required)

      Brown Lentils with Herbes de Provence

      Chapter 11: Recipes: Rice and Grains

      Basmati Rice Pilaf

      Saffron Rice

      Fluffy Quinoa

      Foolproof Mexican Rice

      Pressure Cooker Plain Rice

      Lime and Cilantro Rice

      Farro and Wild Rice Pilaf

      Four Grain Pilaf

      Aztec Rice

      Basic Brown Rice

      Chapter 12: Recipes: Vegetables

      Red Curry Squash

      Sassy Salsa Spuds

      Creamy Potatoes with Leeks and Bacon

      Light and Healthy Green Beans with Tomato and Pesto

      Sautéed Mediterranean Vegetables

      Eggplant and Olive Spread (Baba Ghanoush)

      Spicy Cauliflower and Citrus Salad

      Simple Beets

      Vegan Japanese Curry

      Red on Red Cabbage

      Honey-Glazed Carrots with Balsamic Vinegar

      Summer Corn with Tomatoes and Zuchini

      Chinese Curried Eggplant

      Broccoli with Parmesan Cheese

      Big City Collard Greens

      Chapter 13: Recipes: Snacks, Desserts, and More

      Blueberry Cornmeal Cake for Breakfast or Snack

      Tomato and Spinach Quiche

      Steel Cut Oat Carrot Cake

      Pressure Cooker Rice Pudding

      Pressure Cooker Artichokes

      Cheesy, Eggy Bake

      Spicy Shrimp Scampi Appetizer

      Cheese Grits

      Stewed Fruit with Cinnamon

      Vanilla Poached Plums

      Baked Apples

      End Note

      Introduction

      In the 1940s through the 1960s pressure cookers could be seen in kitchens across the United States and Europe. During these decades, pressure cookers were the housewives’ answer to preparing meals quickly and with relative ease.

      According to a 1950 article from the New York Times Magazine, 37 percent of U.S. households owned at least one pressure cooker.

      Unfortunately, with reports of explosions and escaping steam, pressure cookers were also gaining a reputation as a kitchen hazard.

      When the microwave oven came along in the 70s, American cooks rapidly turned to this new method for rapidly cooking meals. While, in Europe, where the microwave was not as avidly embraced, pressure cooker use lost no steam or popularity.

      This latest generation of electronic pressure cookers has Smart Programming, including pre-set cooking times, and settings based on pressure, duration, temperature and heating intensity – and of course the best in safety features.

      It has taken almost half a century for Americans to renew their love for this amazing kitchen appliance. However, with the newer, safer, more robust, electronic pressure cookers now on the market, quick, easy, healthy meals are once more just the push of a few buttons away.

      In this book you’ll find 100 recipes for delicious main courses, side dishes and desserts you can prepare in your pressure cooker.

      I hope you enjoy them.

      Note: In any situation where information provided by your pressure cooker manufacturer differs from the instructions in this book follow those that came with your appliance. Not all pressure cookers are exactly alike.

      Chapter 1

      The Pressure Principle

      What is a Pressure Cooker and How Does it Work?

      Pressure cookers are convenient, easy, and the fastest way to cook delicious meals. But how do these miracle appliances work?

      A pressure cooker looks like a regular pot but has a special lid that locks onto a rubber gasket to create a seal. The cooker works by raising the temperature of boiling water and trapping the steam within the pot. The trapped steam raises the atmospheric temperature within by 15 pounds per square inch (psi), or 15 pounds above normal sea-level pressure. At that pressure, the boiling point of water is increased from 212°F to 250°F.

      Sealing a liquid such as water, wine, stock or broth in a pressure cooker traps the vapor that rises from the liquid.  This in turn raises the pressure

      This higher temperature and the pressure of the steam trapped within the cooker is what cooks food faster. The higher the pressure of the pressure cooker, the shorter the cooking time.

      Once the cooker has reached full pressure, usually indicated by a gauge or pop-up rod on the lid, a release valve opens, letting out steam in a regulated flow to maintain a constant temperature and pressure level inside the pot.

      The pressure within the cooker forces juices back into the food within the pot thereby making it moist and succulent with an intense intermingling of flavors. 

      Pressure-cooked foods retain much more of their vitamins and nutrients than boiled, microwaved, or commercially processed foods do.

      All pressure cookers now come with some type of backup vent that releases excess pressure in case you forget to turn down the heat when the pot reaches full pressure or in case the main vent becomes clogged during cooking. There is also an expanding rubber gasket that sits inside the lid, making it impossible to unlock and remove the lid until all the pressure inside the cooker has been released.

      One word of warning – because a pressure cooker works so quickly, food can easily overcook if left in the pressure cooker even a few minutes too long.

      Chapter 2

      To-Rated Pressure Cookers

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