Electric Pressure Cooker Cookbook: 80+ Easy and Delicious Recipes for Electric Pressure Cooking Beginners

By Martha Stoneridge

If you're a beginner, listen up and pay close attention because this is for you. So, how much do you know about this golden blessing in the form a pressure cooker? Is yours just sitting up on your storage shelves doing nothing but gathering dust, fear no more, Martha Stoneridge to the rescue.
In my new book, 'The Electric Pressure Cooker Cookbook...', I've meticulously whipped up 80+ festive, flavorful recipes that will get the best out of your pressure cooker, without forgetting your level as a pressure cooking beginner. These recipes include mouth watering soups, international cuisines and world class dishes categorized into soups, lunch and dinner recipes.

Now, I've got your back; don't fret about your cooker and its many buttons and features, I did my best to explain each feature on the electric pressure cooker and state the function of each. It is only wise to carry out further research on your cooker model and its specific functions/features.

Overcome your fear, grab your apron and spatula and begin to pressure cook! I bet my bottom dollar that you're gonna get the hang of it soon enough.
Bon appetite,
Martha Stoneridge.

• Language: English
• Publisher: Publishdrive
• Release date: Feb 9, 2019

Book preview

RICE

INTRODUCTION

The Pressure Cooker over the years has gone through series of innovations and modifications to become what it is today.

If you are a beginner, it is possible for you to hear some old aunties and grandmothers objecting to your buying one, telling reasons for which they don’t think it is a good buy. Never mind, just understand them that in their time, there were no smart slim phones like we have today, and same goes for pressure cooker and particularly electric pressure cooker.

It has become unimaginable to have a kitchen without an electric pressure cooker. The features of an electric pressure cooker are so innovative that you have absolutely nothing to worry about the taste or flavors of your meals.

This book contains 80+ recipes that you can prepare in your electric pressure cooker without a concern for time. We all know how 24 hours seem not sufficient for us in this busy, ever on the go country of ours. Almost no one has the luxury of spending hours to cook meals any more.

Electric pressure cooker makes a great cook out of you because it makes the flavor of the food come out bolder. You would think you had braised all ingredients all day. No flavor would be lost because the very intense pressure in the electric pot will help preserve the flavors.

You can now enjoy cooking with less energy yet with far better taste of your soups, stews, breakfast porridges and roasts.

Most of the recipes in this book do not call for saucepan or skillet except for the few that you will need to heat a skillet over stovetop just so you can caramelize the protein because the electric pressure cooker is a one-pot recipes ‘finisher.’ you can brown, deglaze browned bits and come up with tasty/enjoyable sauce.

Welcome to the 10th wonder of the world of cooking. Don’t ask what the 8th and 9th are. Cooking is made easy with this awesome appliance. Just be sure to follow the timing and pressure release valve instructions.

Get started right now and tell and families and friends about it. 

SOUPS and STEWS

SPICY CHICKEN TORTILLA SOUP

This soup is spicy, flavorful and heart-warming.

-Servings: 4

-Preparation time: 10 minutes

-Cook time: 20 minutes

Ingredients:

4 cups chicken broth, low sodium

1/3 cup all-purpose flour or corn flour

1½ tablespoons tomato paste

1½ tablespoons paprika

1½ tablespoons chili powder

2 teaspoons cumin

½ teaspoon cayenne pepper

2 tablespoons taco seasoning

¼ teaspoon salt

1½ pounds chicken breast, boneless and skinless

½ cup diced sweet onion

Juice of 1 lime

Optional Ingredients:

Sour cream or plain Greek yogurt

Tortilla chips

Cilantro

Lime wedges 

Directions:

1. Dissolve flour into 1 cup of chicken broth, add in tomato paste, paprika, chili powder, cumin, cayenne pepper, garlic powder, taco seasoning and salt, mix together until well combined.

2. Pour remaining 3 cups of chicken broth into your electric pressure cooker and stir in the flour mixture until well combined.

3. Add in chicken and onion. Place the lid on properly sealed. Cook on high pressure for 10 minutes.

4. Release pressure from pot using a quick release method. Remove chicken and place on a cutting board, using two forks, shred chicken.       

5. Return the shredded chicken to pot and add lime juice.

Serve soup immediately with your garnishes of choice.   

Enjoy!

TASTY and SPICY CHICKEN SOUP

The soup is super rich and flavorful. It’s one you don’t wanna miss.

-Servings: 6

-Preparation time: 20 minutes

-Cook time: 20 minutes

Ingredients:

2 tablespoons olive or vegetable oil

1 large white onion, diced

3 garlic cloves, minced

4 thawed chicken breast, boneless and skinless

One 16-ounce jar chunky salsa, mild

2 Cans (14-ounce) diced tomatoes

2 Cans (14.5 ounces) chicken broth

½ teaspoon kosher salt

1 teaspoon black pepper, freshly ground

2 teaspoons chili powder

2 teaspoons onion powder

1 teaspoon powdered garlic

2 tablespoons dried parsley

1 bag (15-ounce) frozen corn

2 Cans (16-ounce) black beans, drained

For Serving: 1 cup shredded tortilla, ½ cup sour cream, and ½ cup shredded ricotta cheese

Directions:

1. Select the sauté option of the pressure cooker and add oil to the cooking pot. Wait until it’s hot and sizzling before adding the onions. Carefully stir until the onions become lucent, about 5 minutes. Add the minced garlic and cook for a minute.

2. Add remaining ingredients except the corn and drained beans to cooking pot. Place lid and lock in place, set the cooker to high pressure and the timer to 10 minutes.

3. When the timer’s beep goes off, wait for 10 minutes before using the quick pressure release valve.

4. Carefully remove chicken breast from the pot and shred using 2 forks. Return shredded chicken to broth and then, stir in the corn and black beans, select the simmer option and stir occasionally until the beans and corn are thoroughly heated. It should take about 10 minutes.

5.  Serve with the tortilla, sour cream and shredded cheese. Enjoy.

FROZEN CHICKEN SOUP

Are you being skeptical about this soup, go ahead and make it now, then you thank me later.

-Servings: 4

-Preparation time: 5 minutes

-Cook time: 40 minutes

Ingredients:

4 chicken thighs, bone-in and skin-on

2 cups chicken broth

2cups water

1 inch fresh ginger root, sliced

½ onion, chopped

4 peeled carrots, sliced

1 pound stemmed mushrooms, sliced

2 peeled and seeded zucchinis, sliced

Salt to taste

¼ teaspoon black pepper or to taste

Directions:

1. Add chicken, chicken broth, water, ginger and onion in the pressure cooker pot. Place and seal lid in properly. Cook at high pressure for 30 minutes.

2. Remove and discard ginger from the soup. If you do not want any fat content in the soup, strain soup in a fat separator, and return soup to pot. Otherwise move to the next step.

3. Add vegetables to soup and cook uncovered over medium heat for 10 minutes until vegetables become tender.

4. Season with salt and pepper.

Serve soup warm.

Enjoy! 

LENTIL ORZO SOUP

Call it stew and you won’t be far from the truth. It is thick, rich and hearty. 

-Servings: 10

-Preparation time: 15 minutes

-Cook time: 35 minutes

-Ingredients:

1 tablespoon cooking oil of choice

1 onion, finely chopped

2 carrots, diced

6 garlic cloves, minced

2 Cans (15-ounce each) diced tomatoes

4 cups chicken stock

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