ELECTRIC PRESSURE COOKER Recipe Book
ELECTRIC PRESSURE COOKERRecipe BookHappiness is Homemade!
Table of ContentsSoupMinestrone SoupCream of Tomato SoupChicken Noodle SoupCream of Butternut Squash and Ginger SoupSide DishHerb Roasted PotatoesMashed PotatoesHomemade HummusBrown RiceHomemade YogurtpastaMac and CheeseCarbonaraSpaghetti BolognesePenne Rigate Pasta with BroccoliRotini with Chicken and Bell PepperChili Garlic NoodlesSpaghetti Squash with Garlic and ButterMain CourseEasy ChickenHoney Lemon ChickenCreole ChickenSlow Cooker Jerk ChickenChicken and RiceCreamy Mushroom RisottoTurkey BreastsSalmon in Chili-Lime SauceMoroccan Chicken TaginePork RaguCrispy Mexican Pork (Carnitas)BBQ RibsGoat CurryBlack BeansThe Best Pot RoastBarbacoa Short RibsChicken Adobo Taco With Pickled OnionsBeef 353638394042444648
Soup1
Minestrone Soupby Lindsey from Pinchofyum.comPreparation time: 20 min Cooking time: 30 min Servings: 8PreparationIngredients 4-5 carrots, chopped 4-5 celery stalks, choppedhalf an onion, chopped 3 cloves garlic, minced 1 24-ounce jar of marinara sauce2. Use the quick release to let the steamout. Pull out the bay leaves. Add the bulgur,replace cover, and let it all sit togetherto cook the bulgur for a while (about 20minutes). Add more water as needed. 1 14-ounce can cannellini or navybeans3. Serve with Parmesan and fresh parsley.half of a head of green cabbage,thinly sliced 1/4 cup pesto sauce 3 cups water 1 teaspoon salt 3 bay leaves 2 teaspoons smoked paprika(optional)To add at the end: 1 cup uncooked bulgur chopped fresh parsley Parmesan for toppingNutrition FactsServes 6Amount Per ServingCalories205% Daily Value*21. Place everything from the first list insideof a Pressure Cooker. Turn on the soupsetting (30 minutes).Total Fat 5.4gCholesterol 1.7mgSodium 788mgTotal Carbohydrate 34g- Sugars 8.4gProtein 7g Vitamin A Vitamin C8%1%33%11%14%20%42%
Cream of Tomato SoupPreparation time: 10 min Cooking time: 20 min Ready In: 30 minIngredientsPreparation 4 cups peeled, seeded, and coredtomatoes with juice 1 cup chicken broth 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1 1/2 cups milk 1/2 cup heavy whipping cream salt and ground black pepper totaste1. Combine tomatoes with juice, chickenbroth, and salt together in a PressureCooker. Cover and bring to mediumpressure for 3 minutes. Carefully choosequick-release to release pressure andremove lid.2. Stir baking soda into tomato mixtureuntil no longer bubbling. Add milk, cream,salt, and pepper to tomato mixture. Blendsoup with a hand-held blender. Heat soupover medium-low heat, stirring often, untilheated through, about 15 minutes.Nutrition FactsServes 4Amount Per ServingCalories169% Daily Value*Total Fat 11.3gCholesterol 36.7mgSodium 1316.1mgTotal Carbohydrate 13g- Sugars 10.6gProtein 6g Vitamin A Vitamin C17%12%55%4%12%13%10%3
Chicken Noodle SoupBy Melissa from Number-2-pencil.comPreparation Time: 10 min Cooking Time: 20 min Total Time: 50 minIngredientsPreparation 1 tablespoon of olive oil 1 small onion diced 3 cloves of garlic minced 5 carrots peeled and sliced into1/2-inch pieces2. Heat olive oil and onions until onionsstart to soften and become translucent, 2-3 minutes. 2 celery sticks sliced into1/2-inch pieces3. Add garlic, carrots and celery andSauté for another minute. 1 whole 5-pound chicken;giblets removed and discarded4. Add whole chicken to PressureCooker, followed by water, soy sauce, 2teaspoons of salt and several turns offreshly ground pepper. 2 tablespoons of soy sauce 8 cups of water Kosher salt and freshly groundpepper 4 ounces of extra wide eggnoodles 1/4 cup of minced fresh flatleaf parsleyNutrition FactsServes 4Amount Per ServingCalories211% Daily Value*41. Set Pressure Cooker to Sauté function.Total Fat 5gCholesterol 24.8mgSodium 1978mgTotal Carbohydrate 31g- Sugars 18.6gProtein 11.1g Vitamin A Vitamin C8%8%82%10%22%40%19%5. Turn off Sauté function, lock thecooker lid in place, make sure pressurevalve is set to Airtight and set pot toHigh Pressure for 20 minutes, viamanual mode.6. The cooker will take 15-20 minutesto come to pressure, then will countdown from 20 minutes.7. After 20 minutes at high pressure,Pressure Cooker will beep and switchto keep warm mode.8. Turn pressure release valve toExhaust.9. Carefully open the pot, keeping lidangled away from you to avoid very hotsteam.
10. Remove whole chicken and set aside to shred.11. Turn pressure cooker back to Sauté function and let chickenbroth come to a boil.12. Stir in egg noodles and let cook for about 5 minutes.13. While noodles are cooking, shred chicken into bite sized piecesdiscarding bones and skin.14. Once noodles are cooked, stir in chicken meat and fresh parsley.15. Adjust salt and pepper to taste.5
Cream of Butternut Squash and Ginger SoupPreparation time: 5 min Cooking time: 15 min Ready In: 20 minIngredientsPreparation 2 pounds butternut squashpeeled, seeded and cubed1. Press Sauté to pre-heat the PressureCooker. When "hot" appears on display, addonions, sage, salt and pepper and saute.2. Once onions are soft, push onions to theside and add a handful of cubed squash tocover the bottom of the pot.3. Let the squash brown for about 5minutes, stirring infrequently.4. Add the rest of the squash, ginger,nutmeg and the vegetable stock to the pot.5. Close and lock the lid of the PressureCooker. Manually adjust time to 10minutes pressure cooking time.6. When time is up, open the pot usingquick-release.7. Discard the sage stem. With an immersion blender, purée the contents of thePressure Cooker.8. Garnish with toasted pumpkin seeds andserve. Enjoy! 1 sprig sage 1 large onion roughly chopped 1/4 teaspoon nutmeg 1/2 inch piece Ginger peeledand roughly sliced 4 cups vegetable stock 1/2 cup pumpkin seedstoasted, for garnish pepper to taste olive oil salt to tasteNutrition FactsServes 4Amount Per ServingCalories1383% Daily Value*6Total Fat 121.9g188%Cholesterol 0mg0%Sodium 1807.8mg75%Total Carbohydrate 73g 24%- Sugars 44.1gProtein 4.3g9% Vitamin A203% Vitamin C84%
Side Dish7
Herb Roasted PotatoesPreparation time: 5 min Cooking time: 15 min Ready In: 20 minIngredientsPreparation 2 pounds about 1 to 1 1/2inches (preferably baby potatoes)1. Wash the potatoes and pat dry. 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons olive oil 1/2 cup water or chicken stock2. In a small bowl, combine rosemary, thyme,marjoram, oregano, garlic powder, salt, andpepper.3. Press the Sauté mode button on the PressureCooker. When HOT appears on the display, addoil and heat with the Pressure Cooker lid open.4. Add potatoes in batches and arrange in asingle layer.5. Cook, rolling the potatoes on all sides, forabout 5 to 6 minutes or until lightly browned andcrisp. Using a fork, pierce the middle of eachpotato. Alternatively, pan-fry potatoes in a skilletover medium heat until lightly browned andtransfer to Pressure Cooker.6. Toss in herb seasonings. Add water/stock.7. Press KEEP WARM/CANCEL button. Closeand lock the lid, making sure the floating valve isset on Airtight. Press the manual button, use theplus and minus buttons to adjust the cookingtime to 7 minutes.8. Once done, use quick release by pressingCANCEL and then turning the steam floatingvalve on the lid to Exhaust position.9. Open lid and transfer potatoes to servingplatter. Serve hot.Nutrition FactsServing Size bowl, Serves 3Amount Per ServingCalories359% Daily Value*8Total Fat 14.4g22%Cholesterol 0mg0%Sodium 955mg40%Total Carbohydrate 54g 18%- Sugars 2.6gProtein 6.5g13% Vitamin A0% Vitamin C100%
Mashed PotatoesLindsey from PinchofYum.comPreparation time: 10 min Cooking time: 20 min Total time: 30 minIngredients 7 russet potatoes (about 21/2 pounds) 2 teaspoons salt, dividedPreparation1. Cook the potatoes: Peel the potatoes. Placein your Pressure Cooker and cover with water(about 4 cups). Add a teaspoon of salt. Cookon the steam setting for 12 minutes. Release 1/4 cup buttersteam right away. Drain. 1/4 cup olive oil2. Mash and mix: Using a potato masher, mash 1/2 cup cream cheese 1/4 cup Parmesan cheese(optional) fresh sage, rosemary, thyme,and/or garlic (optional)the potatoes. Let the steam escape for a fewminutes. Then mix in the butter, olive oil, creamcheese, Parmesan cheese, and the rest of thesalt. Season generously with salt. To preventlumpy potatoes, make sure you mash thepotatoes right after they are done cooking. Don’tlet them sit around in the Pressure Cooker fortoo long.Garlic-herb Infused butter (for the mashpotatoes). While your potatoes are cooking, meltthe butter and olive oil in a skillet. Add thesmashed garlic cloves and sprigs of rosemary,thyme, etc. and let them hang out over low heatfor a while. When everything is bubbly andsmells really good pull the garlic and herbs outand discard.Nutrition FactsServes 4Amount Per ServingCalories163% Daily Value*Total Fat 4.5g7%Cholesterol 13.5mg4%Sodium 144.6mg6%Total Carbohydrate 25g 8%- Sugars 2.2gProtein 6.5g13% Vitamin A2% Vitamin C18%9
Homemade HummusPreparation time: 25 min Cooking time: 35 min Ready In: 1hIngredientsBEANS: 1 pound dried garbanzo beans,rinsed 12 cups filtered waterHUMMUS: 3 cups cooked garbanzo beans,still warm 1/2 cup warm bean cooking liquid 1/4 cup tahini 2 medium cloves garlic juice from 1 large lemon 1 teaspoons kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 cup high quality extra virginolive oilPreparation1. Rinse garbanzo beans and discard anystones. Place it in Pressure Cooker along with12 cups of filtered water.2. Close lid, make sure vent is set to "Airtight"and set Pressure Cooker to manual for 35minutes.3. Allow Pressure Cooker to naturally releasepressure when done (this can take up to 1/2hour). If you are pressed for time, allow PressureCooker to release pressure naturally for at least15 minutes and then do a slow quick pressurerelease.4. Carefully drain the beans, making sure toreserve the liquid!5. Transfer 3 cups of warm drained, cookedgarbanzo beans to the bowl of food processorfitted with the chopping blade. Add all otheringredients EXCEPT olive oil.6. Process until smooth and slowly add the oliveoil in through the tube, 1 T at a time.7. Hummus should be smooth, creamy andtaste almost whipped.8. Serve topped with Za'atar, smoked paprikaand a splash of olive oil and Enjoy!Nutrition FactsServes 4Amount Per ServingCalories1244% Daily Value*10Total Fat 39.6g61%Cholesterol 1.2mg0%Sodium 709.7mg30%Total Carbohydrate 175g 58%-Sugars 29.8gProtein 58.1g116% Vitamin A1% Vitamin C59%
IngredientsBrown RicePreparation time: 5 min Cooking time: 20min Ready In: 25 min 1 cup of long grain brownrice (200 grams) 1 cup of water (250 ml)PreparationCooking Method & Time:High Pressure for 15 minutes 5minutes Quick Release Pinch of saltNutrition FactsServes 4Amount Per ServingCalories170% Daily Value*Total Fat 1.5g2%Cholesterol 0mg0%Sodium 586.1mg24%Total Carbohydrate 35g 12%- Sugars 0.3gProtein 3.5g7% Vitamin A0% Vitamin C0%11
Homemade YogurtPreparation time: 1 h Cooking time: 8 h Ready In: 9 hIngredients ½ Gal of milk 2 tbsp. of plain yogurtPreparation1. With the glass top on, heat 1/2 gal of milk to180 or so degrees via the slow cook button. Itwill take 15-30 minutes (you'll need a thermometer).2. After that, unplug it, take the SS bowl out andlet the milk cool in a cool place to 115 degrees.This will take about 1/2 hour.3. Then add 2 tbp of plain yogurt to 1/2 cup ofthe warm milk and mix it up. Put this starter mixinto the bowl. Put the bowl back into the cookerand plug it back in. Then use "menu" to selectthe Yogurt setting and set it with the "manual"button for 8 hours (or more if you want it moretart).Manually set it for 8 hours.Yogurt preset maintains the milk/starter mixtureat the proper 115 degree incubation temperaturefor the amount of time you set it for. After that, itwill shut itself off and begin to cool. If you wantGreek style, you can strain it later to remove thewhey; regular yogurt you don't have to, but canpour off some of the excess.Nutrition FactsServes 4Amount Per ServingCalories91% Daily Value*12Total FatCholesterolSodiumTotal CarbohydrateSugarsProtein Vitamin A Vitamin C5.3g13.1mg52.3mg7.4g7.4g3.7g2%1%
Pasta13
IngredientsMac and CheesePreparation time: 15 min Cooking time: 5 min Ready In: 20 minPreparation 14 oz (397g) sharp cheddar1. Add the elbow macaroni, water, kosher salt 4 cups (1L) cold waterin the Pressure Pooker. Pressure Cooking Time: 6 oz (170g) mild cheddar orAmerican cheeseGradual Quick ReleaseHigh Pressure for 4 minutes. Release Method: A pinch of kosher salt2. In a medium mixing bowl, beat the eggs 16 oz (454g) elbow macaroniand mix in the ground mustard, Sriracha, and 2 large eggs 1 tsp ground mustard 1 tsp sriracha sauce 12 oz (355 ml) evaporated milkNutrition FactsServes 4Amount Per ServingCalories426% Daily Value*Total Fat 12.6gCholesterol 111.9mgSodium 1882.3mgTotal Carbohydrate 57g- Sugars 10.5gProtein 21.5g Vitamin A Vitamin Cevaporated milk. Mix well. Note: Take this stepwhile the macaroni is pressure cooking.3. Keep heat on low or medium low, use KeepWarm function. Give it a quick stir and seeif there is excessive liquid in the pot. Drain ifnecessary.4. Place unsalted butter in the pressure cookedmacaroni. Mix well with and let the butter melt.19%37%78%19%5. Pour in eggs, mustard, sriracha sauce, evapo-43%10%27%stir constantly until the cheese fully melt.rated milk and mix well.6. Add grated cheese (1/3 portion at a time) and*Note: If the Mac and Cheese is too runny, turnthe heat to medium to reduce it down.Use Sauté Less function – Click cancel, Sautéand Adjust button twice7. You will likely need a couple pinches of koshersalt to brighten the dish8. If you like, you can add ham or prosciuttosmall pieces on the top of it, or some vegetables,broccoli for example.14
CarbonaraPreparation time: 10min Cooking time: 10min Ready In: 20minIngredientsPreparation 1 pound pasta dry, I rigatoni,penne or cavatappi1. Put the pasta and the water, with a pinch of 4 cups Waterit to cook for 5 minutes at high pressure. pinch kosher salt2. While the cooker heats up, crack the eggs in 4 large eggsa bowl, add in the cheese and the black pepper, 8 ounces bacon pancetta orguancialeuntil you need it.kosher salt, in the Pressure Cooker and programwhisk it until it's all mixed together and put aside 1 cup Pecorino Romano finelygrated, can also use parmesan3. Cook the bacon (pancetta or, if you can find black pepper as much as you likeheat for a few minutes until it's crispy and hasNutrition FactsServes 4Amount Per ServingCalories755from the heat.% Daily Value*Total Fat 30.6g47%Cholesterol 230.3mg77%Sodium 559.9mg23%Total Carbohydrate 86.4g29%- Sugars 3.8gProtein 30.5g61% Vitamin A6% Vitamin C0%it, the guanciale), in a frying pan over mediumrendered lots of fat and then remove the pan4. When the cooking time on the PressureCooker is up, do a controlled quick release.Pasta can foam up so release with small spurtsuntil you are sure it's not going to spew all overthe place and then release it all at once.5. Put the pan with the bacon/pancetta backon the heat and dump in the pasta and anyliquid left in the pot, wait for the water to cometo a fierce bubbling up and cook for about 30seconds until there is just a bit of water left. Youwant to see some liquid but you don't want it tobe all soupy.6. Now, remove the pan from the heat again sothat you can add in the eggs/cheese and quicklystir it all together until the eggs thicken into asauce.7. If you like it super peppery, season with a bitmore, more grated cheese if you like and serveright away. Enjoy!15
IngredientsSpaghetti BolognesePreparation time: 5min Cooking time: 25min Ready In: 30minPreparation ½ pound (227 grams) ground beef1. Prepare Pressure Cooker: Heat up your 1 pound (454g) penne rigatePressure Cooker, press Sauté button and click 12 white mushrooms, sliced 3 cloves garlic, minced 1 celery, chopped 1 small onion, sliced A dash of sherry wine A pinch of dried oregano A pinch of dried basilthe adjust button to go to Sauté More function.Make sure your pot is as hot as it can be beforeplacing any ingredient in the pot, wait untilindicator says HOT.2. (Flavor Enhancement Step) Brown GroundBeef: Add 1 tablespoon of olive oil in thePressure Cooker. Ensure to coat the oil over thewhole bottom of the pot. Add in ½ pound of Kosher salt and black pepper totasteground beef and season with kosher salt and Olive oilout of ground beef. Let the moisture evaporate.ground black pepper. Moisture begins to comeBrowning begins due to mallard reaction.Pasta Sauce:Remove & set aside. 1 cup unsalted homemade chickenstock 2 cups water3. (Flavor Enhancement Step) Sauté the 5.5 fl oz can (156 ml) tomato pasteblespoon of olive oil in the pot. Add sliced onion, 2 tablespoons light soy sauce (notlow sodium soy sauce)sauté. Add a pinch of kosher salt and ground 1 tablespoon fish sauceslightly browned. Then, add minced garlic and 1 tablespoon Worcestershiresaucestir for roughly 30 seconds until fragrant. AddNutrition FactsServes 4Amount Per ServingCalories590% Daily Value*16Total Fat 20.3gCholesterol 46mgSodium 1683.2mgTotal Carbohydrate 76g-Sugars 16.4gProtein 30.2g Vitamin A Vitamin C31%15%70%25%60%3%18%Onion, Garlic, Celery and Mushrooms: Add 1 ta-black pepper to season. Stir occasionally untilsliced mushrooms, chopped celery, a pinch ofdried oregano, and dried basil. Cook for anotherminute. Taste seasoning and adjust withmore kosher salt and ground black pepper ifnecessary.4. Deglaze and Create Pasta Sauce: Pour in adash of sherry wine and deglaze the bottom ofthe pot with a wooden spoon. Add brownedground beef, 1 cup of unsalted homemadechicken stock, 2 cups of water, 2 tablespoons
of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Worcestershire sauce. Mixeverything together.5. Pressure Cook Pasta: Pour 450 g of Penne pasta into the sauce. Place 156 ml tomato pasteon top of the pasta. Mixing 156 ml tomato paste with 3 cups of liquid should be completelysafe. However, avoid mixing the tomato paste if you are afraid of scorching. Taste and adjustwith more kosher salt and ground black pepper if necessary, as it is harder to adjust theseasoning after.6. Ensure all the Penne pasta are completely submerged into the sauce. Close lid andpressure cook at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes beforedoing a Quick Release. Open the lid carefully.Serve: Give it a quick stir and everything should blend together. You can try Penne pasta. If youfind the texture too hard (ours came out al dente), close the lid and let the leftover heat cookthem until desired doneness. Sprinkle some freshly grated Parmesan cheese to kick it up anotch. Serve immediately. Enjoy!17
Penne Rigate Pasta with BroccoliIngredientsPreparation time: 10min Cooking time: 20min Ready In: 35min 1 lb (454 g) penne pasta 1 small onion, sliced 1 small shallot, diced (optional) 3 cloves garlic, minced 12 white mushrooms, sliced 1 zucchini squash, thickly sliced A dash of sherry wine A pinch of dried oregano A pinch of dried basil Kosher salt and black pepper totaste Olive oil Freshly grated ParmesancheesePasta Sauce: 6 1/2 cups fresh broccoliflorets,no stems 1 cup unsalted homemadechicken stock or vegetable stock 2 cups water 5.5 fl oz can (156 ml) tomatopaste 2 tablespoons light soy sauce(not low sodium soy sauce) 1 tablespoon Worcestershiresauce (omit if vegetarian/vegan) 1 tablespoon fish sauce (omit ifvegetarian/vegan)18Preparation1. Prepare Pressure Cooker: Heat up yourPressure Cooker; press sauté function.If you prefer crunchy zucchini squash,sauté sliced zucchini squas
10. Remove whole chicken and set aside to shred. 11. Turn pressure cooker back to Sauté function and let chicken broth come to a boil. 12. Stir in egg noodles and let cook for about 5 minutes.
The Power Pressure Cooker XL generates extreme heat and steam in its operation. All necessary precautions must be taken to avoid fire, burns and other personal injury during its operation. When in operation the Power Pressure Cooker XL requires sufficient air space on all sides including top and bottom. Never operateFile Size: 1MBPage Count: 19Explore furtherfree pressure cooker manual & recipe booklet librarywww.hippressurecooking.comPower Pressure Cooker XL User Manual - Manuals manuals.plusTristar Power Cooker Electric Pressure Cooker Manual .www.hippressurecooking.comTechnique Oval Talking Electric Pressure Cooker Manual .www.hippressurecooking.comCook's Essentials 4 qt Electric Pressure Cooker Manual .www.hippressurecooking.comRecommended to you b
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If using an electric stove, remove pressure cooker from burner. NOTICE: Lift pressure cooker to remove it from burner. Sliding cookware can leave scratches on stovetops. 9. Reduce pressure according to the recipe or timetable instructions. If the instructions say “Let the pressure drop of its own accord,” set the pressure cooker aside to cool until pressure is completely reduced. If the .
The pressure cooker should always be used on a steady cooking surface. Don’t put the pressure cooker on a coil with a bigger diameter than the cooker’s bottom. When cooking on gas, the flames shall not reach the cooker’s wall. Only use this pressure cooker on heat sour
4. Close supervision is necessary when the pressure cooker is used near children. 5. DO NOT allow children to operate under any circumstance. 6. Do not place the pressure cooker in a heated oven. 7. Extreme caution must be used when moving a pressure cooker containing hot liquids. 8. Do not use pressure cooker for other than intended use. 9 .
3. Close supervision is necessary when the pressure cooker is used near children. 4. Do not place the pressure cooker in a heated oven. 5. Extreme caution must be used when moving a pressure cooker containing hot liquids. 6. Do not use pressure cooker for other than its intended use. 7. This applianc
3. Close supervision is necessary when the pressure cooker is used near children. 4. Do not place the pressure cooker in a heated oven. 5. Extreme caution must be used when moving a pressure cooker containing hot liquids. 6. Do not use pressure cooker for other than intended use. 7. This appliance cooks und
5-piece Set (item # 918010092) includes: - 8 qt. pot - 4 qt. pot . - Color recipe book The Fagor RAPIDA Pressure Cooker line consists of the following models: Fagor RAPIDA Pressure Cooker line ENGLISH. 6 Components and Features 1. Pressure Cooker Pot: Made of high-quality, heavy-gauge, 18/10 stainless steel. All cooking takesFile Size: 589KBPage Count: 92
