Modern Kitchen - Electric Pressure Cooker: 50 Easy Recipes for Healthy Eating, Healthy Living & Weight Loss

Electric Pressure Cooker 50 Easy Recipes for Healthy Eating, Healthy Living & Weight Loss Modern Kitchen Copyright 2017 Modern Kitchen This book is licensed for your personal enjoyment only. Respective authors own all copyrights not held by the publisher. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

E lectric pressure cookers have been slowly making their way into kitchens across the world for a while now.

While they are different from crockpots the slow cookers that follow a set it and forget it method electric pressure cookers offer the same ease of use and peace of mind. Essentially, electric pressure cookers rely on you guessed it! pressure to cook the food. The airtight lid on the cooker locks in the moisture and the flavor while the food heats up and cooks thoroughly. Despite the fact that they rely on pressure, these instruments are extremely safe, as they have a safety valve that ensures the lid will not blow off. Whats great about electric pressure cookers is that you do not need to stand over them like you would a traditional pot or pan; you can simply load in all of the necessary ingredients, turn the cooker to the desired heat setting, and be on your way. The only times you will need to come back to it are to stir the food and to release the lid when your meal is done cooking.

Aluminum or Stainless Steel? While shopping for an electric pressure cooker, youll see some models made of aluminum and some stainless steel ones. Those made of aluminum are cheaper, lighter, and offer superb heating performance that is generally very uniform in nature. However, these cookers may stain with routine use. So if youre on a budget, go for aluminum; just understand that you may need to replace your cooker sooner. Cookers made of stainless steel are a bit heavier and costlier than their aluminum counterparts. But they are more durable, and you can use them for many more years.

If buying this type of cooker, opt for one featuring a layered base. This is because stainless steel is not a very efficient heat conductor. Size Electric Pressure cookers come in different sizes; some of the most popular sizes are four quart, six quart and eight quart, which refers to liquid capacity. The four quart is ideal for couples and people living alone, the six quart is great for smaller families (up to four members), and the eight quart is superb for bigger families. So make sure you buy one that is appropriate for your daily cooking needs. Ok, onto the recipes...

Enjoy!

I ngredients 1 bunch fresh collard greens cup chicken broth 2 Tbsp olive oil 2 Tbsp tomato puree 1 small onion, sliced thin 3 minced garlic cloves 3 tsp balsamic vinegar tsp salt 1 tsp sugar Instructions 1. Soak fresh collard greens in cold water for 1 hour to remove dirt. 2. Meanwhile, put the chicken broth, tomato puree, oil, garlic, onion, and vinegar into the bottom of your electric pressure cooker and then stir to combine the ingredients. 3. 4. 4.

Remove the thickest parts of the stems at the base of the greens. Chop the stems into small pieces. 5. Place the collard greens on top of one another and roll them into cigar-shaped bundles. Cut the greens into 12 inch wide pieces. 6.

Toss the greens and stems with sugar and salt. Add to the pot and drizzle with oil. 7. Close and lock the lead, and cook for 20 minutes. 8. When ready, use the Natural Release Method: simply remove the cooker from the heat and let the pressure drop naturally.

Allow 5 to 20 minutes for this process. 9. Serve. Servings: 4 Cooking Time Total Time: 30 minutes Nutrition Facts Serving size: of a recipe (5.4 ounces) Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Amount Per Serving Calories 110 Calories From Fat (58%) 64.1 % Daily Value Total Fat 7.3g 11% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 410mg 17% Potassium 218mg 6% Total Carbohydrates 9.8g 3% Fiber 3.2g 13% Sugar 3.6g Protein 3g 6%

I ngredients 1 lbs. ground beef 2 cups water cup barley 1 can (15 oz.) crushed tomatoes 3 large carrots 2 stalks celery 1 large potato 1 medium onion 1 clove garlic tsp dried basil tsp dried marjoram tsp dried thyme tsp dried rosemary tsp salt Fresh ground black pepper to taste Instructions 1.

Brown the beef in pressure cooker; drain off. 2. Add the water, tomatoes, and barley. Close and lock lid of your electric pressure cooker and bring it up to full pressure. 3. 4. 4.

Meanwhile, split the carrots in half lengthwise and into thick slices. 5. Peel and dice potato and onion; mince the garlic. 6. After 10 minutes, release pressure, and then add the vegetables, thyme, basil, rosemary, salt, marjoram, and pepper to taste. 7.

Close pressure cooker and bring it up to full pressure. 8. Reduce heat till pressure is stabilized and cook for10 minutes longer. 9. Release the pressure by the Natural Release Method. Servings: 8 Cooking Time Total Time: 35 minutes Nutrition Facts Serving size: 1/8 of a recipe (7.3 ounces) Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving Calories 280.8 Calories From Fat (54%) 152 % Daily Value Total Fat 16.5g 25% Saturated Fat 6.6g 33% Cholesterol 58.8mg 20% Sodium 166.8mg 7% Potassium 495.7mg 14% Total Carbohydrates 16.8g 6% Fiber 3.81g 15% Sugar 3.8g Protein 16g 32%

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