Boundy - Pressure Pot Recipes: Your GO-TO Cookbook of Super-Fast Dish Ideas!

How can you integrate pressure pot dinners into your reciperepertoire at home?Can you seek out the different varieties of ingredients youllneed to make these dishes?Are you curious about the various ways in which a pressurepot can make your recipes easier?

Life is crazy for everyone these days. There isnt enough time to make all the great dishes wed like to try. Enter thepressure pot a secret weapon that you can use to createawesome meals with little effort or time. You can makeweeknight dinners that taste like youve been working in thekitchen all day.

Mostfoods can be cooked in a pressure pot. But its mostexceptional for cooking foods that other methods take longerto do. Dishes like chicken, homemade soup, tough meat cutsand vegetables are so much easier to cook in a pressure pot.

What other cooking methods can a pressure pot replace?You can use one to roast, stew, braise, steam roast, poach,steam, boil or brown. And yes, you can bake cakes in apressure pot!

If you think youd like to invest in a pressure pot, but yourenot sure, borrowsomeone elses (if they will let you) and try out some of the 30 recipes in this book. Youll be SOsurprised.

What a great way to start your day! This easy pressure potGrape-Nuts breakfast pudding is a true old-fashionedrecipe that is easier and faster in todays pressure pot.

Makes 5 ServingsCooking + Prep Time: 1 1/4 hoursIngredients:

3/4 cup of cereal: Grape-Nuts
3 tbsp. of margarine or butter, melted
3 eggs, large
1/2 cup of sugar, granulated
1 1/4 tsp. of vanilla extract, pure
1/4 tsp. of cinnamon, ground
1/8 tsp. of salt, kosher
1/8 tsp. of nutmeg, ground
2 cups of milk, low fat
Optional: 1/2 cup of raisins, regular or golden

Instructions:

1. Place trivet in cooker section of your pressure pot. Add in five cups of water. Place a one-quart heat-safe baking dish on trivet. Water should come one inch up the bottom of baking dish.

2. Remove baking dish. Spray insides with non-stick spray.

3. Place Grape-Nuts cereal in small sized bowl. Pour overwith melted butter. Stir till butter coats cereal evenly. Setcereal aside.
4. Whisk eggs and granulated sugar together in large sized bowl, till sugar dissolves. Add salt, nutmeg, cinnamon andvanilla and combine. Add milk. Whisk well. Stir in raisinsand cereal.

5. Pour cereal mixture into baking dish prepared above.Cover tightly with foil. Place on foil sling and lower on to trivet in pressure pot.

6. Lock pressure pot lid. Be sure you set valve to SEALINGand choose High Pressure. Set time for 15 minutes. When timer has gone off, use natural release of pressure for fiveminutes. Use quick release for any pressure remaining.

7. Remove lid carefully from pressure pot. Blot away excesswater with paper towel. Lift baking dish from pressure pot.Place on wire rack and remove foil cover carefully.

8. Pudding should look quite jiggly in middle. It will firm up while sitting. Raisins and Grape-Nuts will become thebottom layer and spices will go to top. If you see excessliquid on the top of your pudding, blot off gently with papertowel.
9. Allow pudding to set on wire rack for 15 minutes to 1/2hour. Stir pudding gently till mixed well. Serve warm orallow to cool and chill before serving.

This wonderful pressure pot breakfast is simply loaded with healthy yumminess. Its a great veggie-feast. You can topyours off with a bit of Greek yogurt or sour cream if you like.

Makes 4 ServingsCooking + Prep Time: 1/2 hourIngredients:

2 cups of hash browns, frozen
6 large eggs, free range
1/4 cup of milk, 2%
1/2 cup of cheddar cheese shreds
1 tsp. of salt, kosher
1/2 tsp. of pepper, black, ground
Optional: green onions, mushrooms, spinach, red

pepper, onionsInstructions:1. Add vegetables and saut for three minutes or so, untilthey are tender.2. Add hash browns. Still till they thaw slightly.3. Grease oven-proof container that fits in the pressure pot.A round metal bowl works fine.4. Whisk milk, eggs, salt, pepper and cheese in separatebowl. Add vegetables to the eggs.

5. Pour mixture into the oven-proof container.
6. Add 1 1/2 cups of filtered water to pressure pot. Set thetrivet in it. Place oven-proof bowl of egg mixture on trivet.

7. Lock pressure pot lid. Set on High pressure for 15-20 minutes. Use a quick pressure release after that time.8. Loosen edges of mixture and dump on a large sized plate.9. Serve using extra cheese and green onions, if desired.

Farro has such a nutty flavor. Its a bit chewy, and you can use it instead of rice or pasta or oatmeal, in this case. Thismeal is so easy to make, you might make a large batch oncea week and have it for breakfast as often as you like.

Makes 8 ServingsCooking + Prep Time: 25 minutesIngredients:

4 1/2 cups of water, filtered
16-ounce pkg. of farro
1/2 cup of sugar, brown, packed lightly
1 tsp. of lemon extract, pure
1/2 tsp. of salt, kosher
1/2 cup of cranberries, dried

Instructions:

1. Add the water, farro, salt, brown sugar and lemon extractto pot. Choose High pressure and a cook time of 20 minutes.When timer goes off, allow the pressure to naturally releasefor about 10 minutes. Then do a quick release for the rest of the pressure.

2. When valve has dropped, remove lid carefully. Addcranberries and stir the mixture.3. Top with a bit of milk and a little bit of extra brown sugar.Serve.

This cheesy, easy ham breakfast has been served at pot lucks,game night, and especially at holiday breakfasts. If morningsare busy in your house, make this simple dish.

Makes 6 ServingsCooking + Prep Time: 55 minutes + release timeIngredients:

6 eggs, large
1/2 cup of milk, 2%
1/4 tsp. of pepper, black, ground
4 cups of frozen and thawed hash browns
1 cup of cooked ham, cubed
1/2 chopped onion, medium
2 cups of cheddar cheese shreds
1 cup of water, filtered

Instructions:1. Whisk milk, eggs, kosher salt and ground pepper together.2. Combine cheese, onion, ham and hash browns. Transferto a baking dish and pour the egg mixture over the top.

3. Pour filtered water into large electric pressure pot. Coverthe baking dish with aluminum foil. Place on trivet and lowerinto the pressure pot. Lock the lid and be sure the vent is notopen.

4. Choose Manual setting and adjust the pressure to High.Set timer for 35 minutes. After timer goes off, allow pressuretoreleasenaturallyfor 8-10 minutes. Quickreleaseremaining pressure. Allow the dish to stand for 10 minutes.Serve hot.