Aniston - PRESSURE COOKER RECIPES: Pressure Cooker Cookbook: Delicious Pressure Cooker Recipes For People Who Love To Eat
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- Book:PRESSURE COOKER RECIPES: Pressure Cooker Cookbook: Delicious Pressure Cooker Recipes For People Who Love To Eat
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I want to thank you and congratulate you on downloading this book. Pressure cooker is amazing tool to save time and money cooking delicious meals that otherwise would take hours to make. However sometimes we get bored preparing the same meals every day.
To make cooking interesting and fun, we have to have variety in our kitchen. This book will give you that and much more. In this book you will find my top, hand-picked recipes that you can make with pressure cooker. Meals that you will prepare will be absolutely delicious. Promise!
All the recipes in this book are pretty simple to prepare and are written in a clear and easy to follow fashion. You wont have to wonder what to do next, these recipes will guide you every step of the way in order to make the best pressure cooker meals ever. Dont believe me that theyre that good? Lets these recipes prove themselves. Enjoy!
As a way of saying thanks for your purchase, Im giving away a FREE smoothie recipe book thats exclusive to my readers.
In the book "20 Delicious Supercharged Smoothie recipes" you will find 20 of my most favourite smoothie recipes. You will find dessert-like smoothies that are great for desserts, nutritious smoothies that you could drink instead of having breakfast and also healthy green smoothies to power you for days... Completely FREE!
Also you will get updates on new releases and FREE promotions.
CLICK HERE to download it, or follow the link:
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Copyright 2015 by Lisa Aniston - All rights reserved.
INGREDIENTS
- 2 pound Corned Beef
- 2 cups of Chicken stock
- 2 cups of water
- 2 bay leaves
- 2 tablespoon whole black pepper corns
- 4 allspice Whole
- 2 sprigs of Fresh thyme
- 1 onion white diced
- 1 clove of garlic smashed
- 1 pound of red potatoes
- 4 carrots peeled and cut into 3 inch pieces
- 1/2 head of green cabbage cut into 4 pieces with core intact to retain shape
DIRECTIONS
Place the inner pot into the Power Cooker.
Place the corned beef, stock, water bay leaves, peppercorns, allspice, thyme, onion and garlic.
Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
Press the Chicken/Meat button, 3x to 60 min.
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Press the CANCEL Button.
Remove the corn beef from the broth. Skim away any fat floating in the broth.
Add in the potatoes, carrots, and cabbage.
Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed. Press the Fish/Vegetable, 3x set to 10 minutes.
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Press the CANCEL Button.
Serve and enjoy!
INGREDIENTS
- 10 Meatballs, cooked and crushed
- 2 cups ricotta cheese
- 2 cups mozzarella, shredded
- 1/2 cup Parmigiano
- 3 eggs
- 3 tablespoon parsley chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 1/2 cups tomato sauce
- 1 1/2 packs pre-baked lasagne shells
DIRECTIONS
Mix the ricotta cheese in a bowl with 1 cup shredded mozzarella, parsley, salt, pepper and grated Parmigiano. Set aside.
Place the inner pot into the Power Cooker. Pour 1 cup tomato sauce with cup water.
Place 2 lasagne shells in the middle side by side. Break 2 shells in half lengthwise and fill in the sides.
Place half the crushed meatballs on top of the shells. Pour cup of sauce on top. Place another layer of shells and then spoon in the ricotta cheese mixture.
Place another layer of the lasagne shells down and pour in the rest of the meatballs. Pour 1 cup of sauce on top of the meatballs.
Place the final layer of shells and pour 1 cup of sauce on top. Sprinkle with the rest of the mozzarella on top.
Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
Press the SOUP/STEW button and then press the TIME ADJUSTMENT button until you reach 20 Min.
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
Let sit for about 10 minute to set up.
Serve and enjoy!
INGREDIENTS
- 24 ounces ground beef
- 9 ounces mixed dried beans, previously soaked overnight
- 28 ounces canned tomatoes, diced
- 2 cups beef stock
- 1 cup pale ale
- 1 large sweet onion, chopped
- 6 garlic cloves, minced
- 7 jalapenos, seeded and diced (use less for milder chilli)
- 4 medium carrots, chopped
- 2 tablespoon vegetable oil
- 3 tablespoon chilli powder
- 1 teaspoon chipotle chilli powder
- 1 bay leaf
- salt and freshly ground pepper, to taste
DIRECTIONS
Heat half the vegetable oil in the pressure cooker over medium heat.
Put the ground beef in. Brown beef for 6-8 minutes, stirring constantly to prevent burning.
Remove beef to a separate container and set aside.
Pour the remaining oil into the pressure cooker.
Add onion, carrots, garlic cloves and jalapenos. Saut until translucent, but not browned.
Place the diced tomatoes and pour the ale in. Stir to prevent glazing.
Add the beans, beef stock, bay leaf and chipotle chilli powder. Mix well.
Cover the pressure cooker and lock lid.
Adjust heat so that steady steam is released from the pressure valve.
As soon as steam begins to come out, bring to 15 psi and cook chilli for 25 minutes.
Turn off the heat and release steam naturally.
When pressure cooker has cooled, unlock the lid and uncover pot.
Stir the chilli. Season with salt and pepper, according to taste.
If the chilli appears too watery or the beans look undercooked, simmer pot over medium heat for 6-8 more minutes.
Serve hot, topped with grated cheddar cheese and sour cream, and garnished with parsley.
INGREDIENTS
- 2 pounds sliced beef, sirloin or filet
- 1 shallot, peeled and minced
- 1 pound mushrooms, cleaned and sliced
- 1/4 cup sour cream
- 1 bay leaf
- 2 cups beef stock
- 3 tablespoon butter
- 1 sprig fresh thyme
DIRECTIONS
Place the inner pot into the Power Cooker.
Press the CHICKEN/MEAT button. Add the butter and brown the meat.
Add the rest of the ingredients except the sour cream.
Press the WARM/CANCEL button.
Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
Press the SOUP/STEW Button.
Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
Stir in sour cream.
Serve and enjoy!
INGREDIENTS
- 18 ounces diced beef chuck steak
- Large glug of olive Oil
- 2 to 3 large potatoes diced
- 2 tablespoon curry powder mild
- 1 tablespoon grainy wine mustard
- 2 large onions chopped
- 2 cloves garlic chopped
- 1 can of coconut milk
- 1 jar of tomato sauce (pasta sauce)
DIRECTIONS
Heat pressure cooker (lid off), add oil
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