The electric pressure cooker allows you to create quick and easy dinners in a fraction of the regular cooking time. With the 5-Ingredient Electric Pressure Cooker cookbook, you will find many recipes with five ingredients or less which you are sure to love.
Chapter 1 is The Revolutionary Electric Pressure Cooker which covers the background of electric pressure cooker’s. Starting with benefits, it then introduces the electric pressure cooker, explains how they became a game changer in the cooking arena and offers several FAQs. A handy chart is also included comparing the most popular pressure cookers.
The Best Foods For Pressure Cooking are discussed in Chapter 2, The Electric Pressure Cooker Kitchen. There’s also a section on tricky foods, as well as a Kitchen Safety Guide, list of Common Mistakes and information on Cleaning Your Cooker. The chapter concludes with a list of the labels the recipes fall under, their definitions, and a list of basic ingredients you will want to have on hand for most recipes.
Recipes categories include:
- Sides & Starters
- Soups, Stews & Chilies
- Main Meals
The beginning of each recipe category includes a brief introduction and a photo of one of the recipes. You will also find a list of each of the recipes in the chapter with their page numbers. There are no other photos of recipes, just the ones at the beginning of each chapter.
Each of the recipes includes a brief introduction, as well as the Serving Size, Prep Time, Manual/Pressure Cook Time, Release Method, and Total Time. Labels indicate which recipes are 30 Minutes or Less, Quick Prep, Family Friendly, Kid Friendly, or Easy Weekend.
The recipes also include a tip. Some tips are an option for additions to the recipe, some a substitution for ingredients, ingredient tips, technique tips, and troubleshooting.
As promised each of the recipes includes five ingredients or less, not counting staples. Many of the recipes require only three or four steps, therefore making them extremely easy to complete.
At the end of the book, after the recipes, you will find the Electric Pressure Cooking Time Charts. These give you the recommended time under pressure for Beans and Legumes, Grains, Meat, Poultry, Seafood, and Vegetables. The Dirty Dozen & The Clean Fifteen list is also included, with a Measurement Conversion Chart to follow.
A recipe index is included with a list of each recipe by name, followed by a standard index where you can also cross-reference by ingredient.
Helpful Information And Excellent Recipes
My Instant Pot has become my best friend. It is a sheer amazement to me how easy a dinner, that would normally take three or four hours or more, can be done in less than one. Always looking for new ways to use it, I find this book to be an excellent resource.
The information at the front of the book is a good refresher for people familiar with electric pressure cookers. It is also invaluable to people using one for the first time. There is a good variety of recipes included in the book, all of them as easy as promised.
For the included recipe I have included Grandma’s Chicken Soup. Enjoy!
Grandma’s Chicken Soup
Manual/Pressure Cook: 20 Minutes High Pressure
Total Time: 1 Hour
Family Friendly – Kid Friendly – Easy Weekend
- 1 leek, white part only
- leaves Leek, (dark green), or parsley or cilantro stems, tied with butcher's twine so you can easily pull them out
- 1 whole chicken, about 2 pounds, butchered (ideally with bones and skin to add more flavor)
- 1 onion, roughly chopped
- 1 bell pepper, red, roughly chopped
- 4 cloves garlic, minced
- Black pepper, freshly ground
- Carrots, chopped (optional)
- Celery, chopped (optional)
- Green onions, chopped (optional)
- Parsley leaves, fresh, or cilantro leaves, chopped, for garnish (optional)
- Finely slice the white part of the leak and place the slices in a bowl of water for 15 minutes. Skim the pieces out of the bowl and pat dry with a paper towel. Washed the dark green league leaves (if using) in the same bowl or under a faucet, cleaning thoroughly. Tie the leaves together with butchers twine.
- In the pressure-cooker pot, arrange the chicken, White leak slices, onion, bell pepper, garlic, and leek leaves or herb stems tied with butchers twine (if using). Cover with water. Close and lock the lid.
- Select the Manual/Pressure Cook setting and cook for 20 minutes at high pressure. When cooking is completed, allowed the pressure to release naturally. Unlock and carefully remove the lid.
- Remove the leek leaves or herb stems and discard. Gently take the chicken out (it will be falling off the bone) and transfer it to a clean workspace. Shred the chicken with two forks, preserving the meat and discarding the skin and bones.
- Put 1 or 2 cups of the shredded meat back in your soup and reserve the rest to use in different recipes. Season the soup with salt and pepper and garnish with optional carrots, celery, green onions, chopped parsley or cilantro. Serve.
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