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Natalie Perry - The Big Book of Paleo Pressure Cooking : 150 Fast-to-Fix, Super-Delicious Recipes for All Brands of Electric Pressure Cookers, Including the Instant Pot

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    The Big Book of Paleo Pressure Cooking : 150 Fast-to-Fix, Super-Delicious Recipes for All Brands of Electric Pressure Cookers, Including the Instant Pot
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The Big Book of Paleo Pressure Cooking : 150 Fast-to-Fix, Super-Delicious Recipes for All Brands of Electric Pressure Cookers, Including the Instant Pot: summary, description and annotation

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The Big Book of Paleo Pressure Cooking is the only pressure cooker cookbook that both fits your diet and works with all brands and models of pressure cookers. Paleo practitioners want fresh, healthy, and tasty home-cooked meals like anyone else, but often find themselves spending too much time in the kitchen. Thats where the power of the electric pressure cooker comes in! Pressure cookers lock in freshness, flavor, and nutrients andabove allthey get dinner on the table fast. Paleo blogger and cookbook-writing veteran Natalie Perry is here to show you that you can get the same fix-and-forget convenience of slow cooking without the long hours of waiting with The Big Book of Paleo Pressure Cooking. This new book is the result of her prodigious research and testing on how to cook paleo and primal foods in electric pressure cookers. The heart of the book lies in 50 exquisite, protein-rich main courses, including Green Chile Shredded Beef, Mango BBQ Pulled Pork, and Shredded Red Curry Chicken with Sweet Thai Slaw. Natalie also serves up more than two dozen comforting and flavorful soups and stews, appetizers, side dishes, sauces, plus a chapter exclusively focused on shortcut dinners and desserts! The Big Book of Paleo Pressure Cooking goes beyond simply providing step-by-step instructions; Natalie provides guidance on properly preparing your paleo treasures and how to maximize your bounties in InstantPots and other electric pressure cookers. So what are you waiting for? Grab the coconut milk, almond meal, and cauliflower, flick on the pressure cooker, and get cooking!

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Natalie Perry
The Big Book of Paleo Slow Cooking: 200 Nourishing Recipes That Cook Carefree, for Everyday Dinners and Weekend Feasts
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Natalie Perry
The Big Book of Paleo Pressure Cooking : 150 Fast-to-Fix, Super-Delicious Recipes for All Brands of Electric Pressure Cookers, Including the Instant Pot

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THE BIG BOOK OF PALEO PRESSURE COOKING Fast-to-Fix Super-Delicious Recipes - photo 1
THE BIG BOOK OF PALEO PRESSURE COOKING
Fast-to-Fix, Super-Delicious Recipes for All Brands of Electric Pressure Cookers, Including the Instant Pot NATALIE PERRY Introduction Paleo Under Pressure Its like a slow cooker and a microwave had - photo 2
Introduction Paleo Under Pressure Its like a slow cooker and a microwave had - photo 3
Introduction: Paleo Under Pressure
Its like a slow cooker and a microwave had a baby, is a response I often give when someone asks me what an Instant Pot is. Its the best way I can explain how you can have tender, slow-cooked meat and simmered sauces in lightning-fast time. The wildly popular Instant Pot is a multicooker, which means it can cook by more than one method. However, it is popular mainly for its fast-to-the-table capabilities as an electric pressure cooker, and most of the recipes we see for the Instant Pot are, in fact, pressure-cooking recipes. The recipes in this book are just such recipes. They also work in other models of electric pressure cookers and multicookers besides the Instant Pot.

All of these makes and models of electric pressure cookers, both the Instant Pot and its cousins, are gaining popularity and making it even easier to get delicious meals on the table fast. The only thing better than a quick dinner is a quick, healthy dinner. Thats where I come in. This cookbook is a collection of paleo-friendly recipes that you and your family will love. Paleo means free of grains (and gluten), dairy, legumes, and refined sugar. Recipes like will be a perfectly sweet ending to a weeknight meal.

You dont have to be a strict paleo follower to get the most out of this book, though. Those with food allergies or intolerances will benefit from gluten- and dairy-free recipes made from whole foods, and there are dozens of recipes that are also free from eggs and nuts. Basically, electric pressure cookers have been life-changing for people who are striving for a healthy lifestyle and longing for cozy, home-cooked meals, but who do not have much time to spend in the kitchen.

Pressure Cooking Tips
Possibly the biggest hurdle in pressure cooking is overcoming the intimidation you feel when you pull it out of the box and see dozens of buttons. Meanwhile, memories of exploding pressure cookers suddenly surface and youre wondering whether your purchase was a wise one. (Says the girl who nervously waited three weeks to pull it out of the box. (Says the girl who nervously waited three weeks to pull it out of the box.

We all start somewhere, right?) All electric pressure cookers and multicookers come with a user manual, but I want to give you a few tips to get you started and learn how to get the most out of the recipes in this cookbook.

Function and Size
Youve probably noticed that electric pressure cookers arent just pressure cookers anymore, but can also be used as a slow cooker, yogurt maker, and steamer. Generally, they have a saut mode, which is incredibly useful for searing meat or cooking off liquid after the pressure cooker cycle without having to dirty an extra pan. Using fewer dishes is always a good thing. Multicookers also have anywhere from six to ten special function buttons, depending on which model you have, like Rice, Soup, Eggs, etc. Treat these buttons like you would the preprogrammed buttons on your microwave.

Sometimes, theyre good to use, but they dont always give you the results you want. Luckily, these settings are adjustable and you can tweak the cook time to meet your needs. For the recipes in this book, I always use the Manual or Pressure Cook button. It might be under a different name, but it isnt a preprogrammed setting. All of these recipes were tested using 6-quart (5.7 L) Instant Pot brand pressure cookers. I find the 6-quart (5.7 L) cooker to be the best option for a midsize family.

If you have a 5-quart (4.7 L), youll probably be fine with most of the recipes, but if you have a 3-quart (2.8 L), youll have to cut the recipes in half. For 8-quart (7.6 L) users, you may have to add some extra liquid if you feel the recipe doesnt have enough or even double the recipe to ensure that the pot will build pressure.

Natural vs. Manual Pressure Release
Another important aspect of pressure cooking is steam or pressure release. Youll see it mentioned in every recipe, either to naturally or manually release pressure. What does this mean?
Natural Release
Natural pressure release means that you dont need to touch anything and the cooker will gently release the pressure on its own.

The nice thing about electric cookers is that once the pressure-cooking cycle is finished, another timer will begin to let you know how long it has been since the cycle has stopped and the cooker has been releasing pressure. This method is very convenient, but keep in mind that your food will continue to cook for at least 1015 minutes after the pressure cycle has ended as it gently releases pressure. This is fine if youre making a big pot roast (actually preferred, as it creates more tender, juicy meat), but not if youre steaming broccoli.

Manual Release
Manual pressure release is when you release the pressure yourself by switching the pressure release valve (located on the lid) from Sealing to Venting. Do this carefully, as a strong blast of steam will erupt from the steam valve. You can place a folded kitchen towel over the valve to catch the steam if you like.

It will help protect your kitchen cabinets from being steamed to death. This method is nice if youre in a hurry or trying not to overcook something (like broccoli or eggs), but keep in mind that theres a lot of action going on inside the pot during a manual release. If you dont want your food jostled around a lot (e.g., a quiche), then you might want to use the natural release method first. Most of the time, I use a combination of the two methods. I let the cooker come down naturally for a few minutes, and then I release the rest of the pressure with a manual release. (Times are noted in each recipe for pressure release.) Also, if youre making soup or something with a lot of liquid, it would be wise to use the natural release method first so you dont have liquid splattering up through the steam valve.

It isnt pretty.

Using Thickeners
Typically, when you make a sauce or a soup, you add a thickener (like a type of starch) near the beginning of the process and build your recipe from there. When you use a pressure cooker, sauces and soups need to be thickened at the end. This is because the starch from thickeners can create foam inside the pot and possibly splatter out of the steam valve or stick to the bottom of the pot. To thicken a soup or a sauce, its easiest to make a slurry of water and your desired starch (I use tapioca and arrowroot powder the most) and add it at the end, after pressure has been released.
Searing with the Saut Mode
Not needing an additional pan to sear meat has been such a convenience! To get the best results when searing cuts of meat or meatballs, make sure the pot has completely preheated before you put the meat in.
Searing with the Saut Mode
Not needing an additional pan to sear meat has been such a convenience! To get the best results when searing cuts of meat or meatballs, make sure the pot has completely preheated before you put the meat in.
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