Julianna Sweeney's 365 Pressure Cooker Recipes PDF

By Julianna Sweeney

ISBN-10: 1508674787

ISBN-13: 9781508674788

After we listen approximately strain cooking, many people imagine that there are just such a lot of issues we will do with that mode of instruction. Rice and perhaps a few meat are the most typical meals we all know to be ready in a strain cooker, besides an array of vegetable dishes. however the truth is that there's a wide array of nutrients that may be cooked utilizing this system! strain cooking, as you may actually recognize, is a fit and energy-efficient method to arrange scrumptious foodstuff in part the time of conventional cooking. And what many folks don't realize is that the majority in their favourite foodstuff will be ready in a strain cooker. All you need to do is stick to the recipes which are indexed during this booklet, and you'll be good in your solution to unlocking all the advantages provided via your strain cooker. all through this ebook, you'll find a bit anything for everybody regardless of who you're cooking for or what occasion you try to cater. From basic and quickly dinners to scrumptious lunches and extra, there are 365 recipes indexed all through this booklet that may fulfill any kind of eater!

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Extra resources for 365 Pressure Cooker Recipes

Sample text

Put the lid on, bring to pressure, cook for 4mins, when it beeps, take off the heat and cool for 5mins. •After this do a quick release, then take out the potatoes and steamer basket. •Mix the corn starch and 3tbs of water together so a paste forms, use this to thicken the sauce. •Slowly add the other can of soup, then half and half, corn and re-add the potatoes, heat but do not boil. •Put in a splash of hot sauce, finish with parsley. Chicken and Wild Rice Soap INGREDIENTS: 2 tablespoons butter 1 cup chopped onion 1 cup diced carrots 1 cup diced celery 2 14 oz.

Cook on high for 4mins, once it beeps quick release. •Open when safe and take out the basket, with the potatoes and corn. •Mix the corn starch with 2tbs of water to a paste, stir in to thicken the soup. •Add the milk, cayenne pepper, corn kernels, diced potatoes and bacon, season to taste. •Serve hot. Basic Chicken Noodle Soup INGREDIENTS: 1 tablespoon butter 1 large onion, diced 4 carrots, peeled and cut into ¼-inch-thick rounds 1 celery rib, diced 6 cups chicken stock 2 cups diced chicken 1 teaspoon salt Egg noodles, cooked according to package directions INSTRUCTIONS: •On the cooker select sauté and put the butter in to melt.

Put in the onions and garlic mix for about 3mins. To this add the tomatoes, water and chili. •Put the lid on, put on vent pipe and bring to pressure, over a high heat. •Reduce the heat and cook for 8mins. •Take off the heat and cool rapidly, open when safe. •Serve with cilantro. Garden Fresh Autumn Stew INGREDIENTS: 1 1/2 cups vegetable stock 1 tablespoon low-sodium soy sauce 1 onion, chopped 1 red bell pepper, diced 4 large garlic cloves, minced 1 15-ounce can chopped tomatoes 1 pound (about 4 cups) butternut squash 1/2 teaspoon oregano 1 1/2 teaspoons chili powder 1/2 teaspoon cumin 1/4 teaspoon black pepper 1 15 ounce can kidney beans 1 1/2 cups fresh or frozen corn INSTRUCTIONS: •In the cooker, heat ½ cup of vegetable stock and soy sauce.

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365 Pressure Cooker Recipes by Julianna Sweeney


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