Authors: Healthy Living
Yield:
8
servings
Preparation Time:
20 minutes
Cooking Time:
11 minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
1 large tomatillo, chopped
2 garlic cloves, minced
2 Serrano peppers, chopped
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 tablespoon cayenne pepper
Salt, to taste
1 (15-ounce) can diced tomatoes with liquid
¼ cup water
3 (6-ounce) skinless, boneless chicken breasts, cubed
1 cup canned red kidney beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup tomato, chopped
4 cups lettuce leaves, shredded
8 flour tortillas, warmed
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add onion and sauté
for about 3-4 minutes.
4.
Add tomatillo,
garlic, Serrano peppers, oregano, cumin and cayenne pepper and cook for about 3
minutes.
5.
Add tomatoes and
water and stir to combine.
6.
With an immense
blender, puree the mixture.
7.
Add chicken and stir
to combine.
8.
Close the cooker by
locking the lid.
9.
Set the pressure
cooker on high pressure. Cook for about 4 minutes.
10.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.
11.
Carefully,
uncover the pressure cooker after valve drops completely.
12.
Now,
select the sauté mode.
13.
Cook,
stirring continuously for about 3-4 minutes or till all the liquid is absorbed.
14.
Divide
chicken mixture in warm tortillas evenly.
15.
Top
with remaining ingredients evenly. Roll the wraps and serve.
Nutritional Information per
Serving:
Calories:
271
Fat:
5.5g
Sat Fat:
1.3g
Carbohydrates:
35g
Fiber:
7.3g
Sugar:
4.3g
Protein:
22.5g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
1 hour 21 minutes
Ingredients:
2 tablespoons vegetable oil
4-pound boneless pork shoulder, cut into two portions
½ cup water
2 cups BBQ sauce, divided
8 burger buns
Method:
1.
Select the browning
mode for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add pork and cook for
about 3 minutes per side or till browned.
4.
Add water and 1 cup
of BBQ sauce and stir to combine.
5.
Close the cooker by
locking the lid.
6.
Set the pressure
cooker on high pressure. Cook for about 75 minutes.
7.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
8.
Carefully, uncover
the pressure cooker after valve drops completely.
9.
Now, strain the
cooking liquid.
10.
With
2 forks, shred the pork.
11.
Serve
the shredded meat in the buns with the topping of remaining BBQ sauce.
Nutritional Information per
Serving:
Calories:
588
Fat:
13.5g
Sat Fat:
3.9g
Carbohydrates:
48.7g
Fiber:
4.4g
Sugar:
20.3g
Protein:
65.4g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
28 minutes
Ingredients:
1 tablespoon olive oil
1-pound lean ground beef
1 medium green bell pepper, seeded and chopped
1 medium onion, chopped
1 carrot, peeled and grated
2 teaspoons garlic powder
Salt, to taste
1 cup canned chopped tomatoes with liquid
¼ cup canned tomato sauce
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup water
Salt and freshly ground black pepper, to taste
½ cup rolled oats
8 burger buns
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add beef and cook for
about 6-8 minutes per side or till browned.
4.
Add bell peppers,
onion and carrot and sauté for about 4-5 minutes.
5.
Add remaining
ingredients except oats and buns and stir to combine.
6.
Place oats on top.
7.
Close the cooker by
locking the lid.
8.
Set the pressure
cooker on high pressure. Cook for about 10 minutes.
9.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Now,
select the simmer mode.
12.
Cook
for about 4-5 minutes or till all the liquid is absorbed.
13.
Serve
the beef mixture in the buns.
Nutritional Information per
Serving:
Calories:
305
Fat:
7.7g
Sat Fat:
2.2g
Carbohydrates:
34.7g
Fiber:
5.7g
Sugar:
7.1g
Protein:
24.7g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Ingredients:
For Beef:
1½ pound boneless beef top round roast,
sliced thinly
1 packet dried onion soup mix
1 (14½-ounce) can beef broth
½ teaspoon garlic powder
1 teaspoon dried rosemary, crushed
For Rolls:
6 sub rolls, sliced lengthwise and
toasted
1/3 cup butter, softened
6 lettuce leaves
6 provolone cheese slices
2 tomatoes, sliced
Method:
1.
In the pot of an
electric pressure cooker, mix together all beef ingredients.
2.
Close the cooker by
locking the lid.
3.
Set the pressure
cooker on high pressure. Cook for about 10 minutes.
4.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
5.
Carefully, uncover
the pressure cooker after valve drops completely.
6.
Remove the meat from
broth and transfer into a bowl.
7.
Spread butter on each
sub half evenly.
8.
Place lettuce, cheese
slices and tomato slices over one side of rolls.
9.
Top with beef pieces.
Cover with remaining roll halves and serve.
Nutritional Information per
Serving:
Calories:
626
Fat:
29.8g
Sat Fat:
15.4g
Carbohydrates:
37.7g
Fiber:
2.7g
Sugar:
4.6g
Protein:
51.1g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
8 minutes
Ingredients:
2 cups water
1 cup macaroni
Salt, to taste
½ cup milk
¼ cup heavy cream
2-ounces cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped finely
Freshly ground black pepper, to taste
Method:
1.
In the bottom of an
electric pressure cooker, add water, macaroni and salt.
2.
Close the cooker by
locking the lid.
3.
Set the pressure
cooker on high pressure. Cook for about 5 minutes.
4.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
5.
Carefully, uncover
the pressure cooker after valve drops completely.
6.
Now, select the sauté
mode and stir in milk, heavy cream and cream cheese.
7.
Simmer for about 2-3
minutes.
8.
Unplug the pressure
cooker.
9.
Immediately, stir in
lemon juice, parsley and required salt and black pepper.
10.
Serve
hot.
Nutritional Information per
Serving:
Calories:
170
Fat:
8.7g
Sat Fat:
5.3g
Carbohydrates:
17.9g
Fiber:
0.7g
Sugar:
2.1g
Protein:
5g
Yield:
10
servings
Preparation Time:
15 minutes
Cooking Time:
9 minutes
Ingredients:
1 cup water
1 (48-ounce) frozen cooked beef meatballs
18-ounces grape jelly
18-ounce BBQ sauce
Method:
1.
In the pot of an
electric pressure cooker, place water.
2.
Arrange a steamer
trivet in the pot of pressure cooker.
3.
Place meatballs in
trivet.
4.
Close the cooker by
locking the lid.
5.
Set the pressure
cooker on high pressure. Cook for about 5 minutes.
6.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
7.
Carefully, uncover
the pressure cooker after valve drops completely.
8.
Remove the trivet
with meatballs and water from pressure cooker.
9.
Now, select the sauté
mode.
10.
Add
grape jelly and BBQ sauce in the pot of pressure cooker.
11.
Cook,
stirring continuously for about 3-4 minutes.
12.
Add
meatballs and stir to combine.
13.
Serve
hot.
Nutritional Information per
Serving:
Calories:
390
Fat:
8.3g
Sat Fat:
0g
Carbohydrates:
63.2g
Fiber:
0.9g
Sugar:
38g
Protein:
15.2g