The electric pressure cooker cookbook: 200 fast and foolproof recipes for every kind of machine PDF
Preview The electric pressure cooker cookbook: 200 fast and foolproof recipes for every kind of machine
The Electric Pressure Cooker Cookbook 200 FAST AND FOOLPROOF RECIPES FOR EVERY KIND OF MACHINE BARBARA SCHIEVING Creator of the popular blog Pressure Cooking Today Contents Preface: Under Pressure Introduction: Getting the Most from Your Electric Pressure Cooker Chapter 1: Breakfasts Chapter 2: Sandwiches, Wraps, Tacos, and More Chapter 3: Soup’s On Chapter 4: Shortcut Dinners Chapter 5: 30-Minute Meals Chapter 6: Sunday Suppers Chapter 7: On the Side Chapter 8: Desserts Acknowledgments About the Author Index Preface: Under Pressure Like many of you, I’m a busy mom and under pressure to get delicious, healthy meals on the table fast. Now, thanks to my electric pressure cooker, mealtime has never been quicker or easier. Growing up, my mom used an old-fashioned stovetop pressure cooker to cook a pot roast on Sundays. The regulator on top wiggled and jiggled and made scary noises. It always made me a little nervous—although I was too little to noises. It always made me a little nervous—although I was too little to remember, my older siblings loved to tell the story of when my stepmother’s old stovetop pressure cooker exploded, blasting food everywhere—even the ceiling! Still, despite that mishap, I grew up knowing meals made in a pressure cooker were fast and delicious. Pressure cookers fell out of favor at my house when my mom got her first microwave. While there’s no denying a microwave’s convenience, it’s simply not possible to get the rich flavor of a long-simmered meal from a microwave. Many years later, after becoming a mom myself, I began hearing about electric pressure cookers. I was impressed when I read how much pressure cooker technology had improved and saw all the safety features on the new pressure cookers. I was also intrigued by how easy electric pressure cookers were to use—set-it-and-forget-it easy. I also remembered the home-cooked dinners of my childhood and knew I had to try one. I really did fall in love with my electric pressure cooker after making my first recipe. I appreciated how quick and easy it was to make meals in the pressure cooker, and I loved having only one pot to wash. And the food tasted great— tender, fall-apart meats; soups that tasted as though they’d simmered for hours; and pasta and rice dishes cooked to perfection. All 200 recipes in this cookbook are recipes I enjoy with my family. I’ve included 50 of the most popular recipes from my website, Pressure Cooking Today (www.pressurecookingtoday.com), and created 150 all-new electric pressure cooker recipes that I’m sure will become new favorites. The recipes in this cookbook are a good mix of old-fashioned American favorites, international cuisines with an American flair, and healthy meals with trendy ingredients. Of course, I had to include some decadently delicious pressure cooker desserts as well. I’m so excited to share these new recipes with you! Thanks for joining me on my journey to make quicker and better-tasting meals using today’s modern, easy-to-use electric pressure cookers. Barbara Schieving Introduction: Getting the Most from Your Electric Pressure Cooker There is a pressure cooking renaissance going on right now. You can make better tasting meals in a fraction of the time using today’s modern, easy-to-use electric pressure cookers. As with any new tool, there are a few things you’ll need to know before you get cooking— let’s get started. ADVANTAGES OF USING AN ELECTRIC PRESSURE COOKER Pressure cooking, in general, offers certain advantages over the oven, stove, or slow cooker. • Electric pressure cookers let you cook meats, stews, FASTER COOK TIME. soups, beans, stocks, and broths in a fraction of the time they take to cook on the stove, in the oven, or with the slow cooker—and foods still taste like they’ve been cooking for hours! • The pressure inside the pot raises the boiling point, which BETTER FLAVOR. forces liquid into tough foods, making them tender, and the high heat promotes caramelization, adding depth of flavor. • The longer you cook fruits and vegetables in BETTER NUTRIENT RETENTION. water, the more nutrients they lose. When you pressure cook your vegetables, you use a shorter cook time—keeping nutrients in your food and making your meals healthier. • Forget to thaw the meat? No problem! No thawing COOK FROM FROZEN. required before pressure cooking. (This works best for smaller cuts of meat.) • Ovens and stoves use a lot of energy as they cook. Pressure COST SAVINGS. cookers require less energy, have shorter cook times, and don’t heat up your house. • One-pot cooking means only one pot to clean. EASY CLEANUP. In addition, there are some unique advantages to electric pressure cookers instead of stovetop pressure cookers: • Electric pressure cookers have several built-in safety features to SAFETY. prevent mishaps, including automatic pressure control, heating and pressure sensors, lid detection, and heating plates that distribute heat evenly. • You don’t have to stand at the stove to adjust the heat so that CONVENIENCE. whatever you’re cooking doesn’t boil over—the electric pressure cooker automatically regulates the heat and pressure. Go play with your kids, pay bills, or clean the kitchen and set the table while the electric pressure cooker does all the work. • Once you figure out the right cook time for your CONSISTENT RESULTS. pressure cooker you’ll come back to a perfectly cooked dish—every time. • Unlike a stovetop pressure cooker, you don’t need to KEEP WARM SETTING.
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