Authors: Healthy Living
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Ingredients:
1 tablespoon olive oil
1 (6-ounce) skinless, boneless chicken breast, cubed
Salt and freshly ground black pepper, to taste
1 small onion, chopped
½ cup carrot, peeled and chopped
1 celery stalk, chopped
1¾ cups chicken broth
½ cup wild rice
1 tablespoon fresh parsley, minced
1 tablespoons water
1 tablespoon cold cornstarch
2-ounce cream cheese, cubed
½ cup milk
½ cup heavy cream
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add chicken and
sprinkle with salt and black pepper.
4.
Cook for about 5
minutes or till browned from all sides. Transfer the chicken into a bowl.
5.
Add onion and sauté
for about 5 minutes.
6.
Add carrot and celery
and sauté for about 5 minutes.
7.
Add cooked chicken,
rice, broth, parsley, salt and black pepper and stir to combine.
8.
Close the cooker by
locking the lid.
9.
Set the pressure
cooker to high pressure. Cook for about 5 minutes.
10.
Unplug the pressure cooker and wait for
at least 5 minutes.
11.
Now,
by using the quick release method, release the pressure.
12.
Carefully,
uncover the pressure cooker after valve drops completely.
13.
In
a small bowl, mix together water and cornstarch.
14.
Now,
select the simmer mode of pressure cooker.
15.
Add
cornstarch mixture, stirring continuously.
16.
Add
cream cheese, stirring continuously till it is melted completely.
17.
Add
heavy cream and milk and cook for about 4-5 minutes, stirring continuously.
18.
Serve
hot.
Nutritional Information per
Serving:
Calories:
309
Fat:
17g
Sat Fat:
8.2g
Carbohydrates:
22.7g
Fiber:
2.1g
Sugar:
3.7g
Protein:
17.3g
Yield:
8
servings
Preparation Time:
15 minutes
Cooking Time:
11 minutes
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 cups cooked boneless chicken breast, cubed
2 (15-ounce) cans hominy, drained
1 (16-ounce) jar salsa verde
1 (12-ounce) can tomatillos
1 teaspoon ground cumin
¼ teaspoon red pepper flakes, crushed
Salt and freshly ground black pepper, to taste
¼ cup cream
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 carrot
and sauté for about 5 minutes.
4.
Add garlic and sauté
for about 1 minute.
5.
Add remaining
ingredients except cream and stir to combine.
6.
Close the cooker by
locking the lid.
7.
Set the pressure
cooker to high pressure. Cook for about 5 minutes.
8.
Unplug the pressure
cooker and wait for at least 5 minutes.
9.
Now, by using the
quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
11.
Serve
hot with the topping of cream.
Nutritional Information per
Serving:
Calories:
234
Fat:
7.7g
Sat Fat:
1.7g
Carbohydrates:
22.5g
Fiber:
4.2g
Sugar:
3.8g
Protein:
18.3g
Yield:
6
servings
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Ingredients:
For Chicken Broth:
2 tablespoons vegetable oil
1 large onion, quartered
1 tablespoon fresh ginger, chopped roughly
¼ cup fresh cilantro
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 cinnamon stick
3-star anise pods
2 tablespoons sugar
4 (6-ounce) skinless, bone-in chicken thighs
¼ cup fish sauce
8 cups water
For Serving:
3 cups cooked pho noodles (prepared
according to package’ directions)
2 cups beans sprout, trimmed
1 small white onion, sliced thinly
1 Thai chili, sliced thinly
½ cup scallion, sliced thinly
1 cup fresh basil, chopped
½ cup fresh cilantro, chopped
½ cup fresh mint leaves, chopped
hoisin sauce, to taste
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 ginger
and sauté for about 5 minutes.
4.
Add remaining
ingredients and stir to combine.
5.
Close the cooker by locking the lid.
6.
Set the pressure cooker to high
setting. Cook for about 20 minutes.
7.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
8.
Carefully, uncover
the pressure cooker after valve drops completely.
9.
Transfer chicken into
a bowl. Then chop it.
10.
Strain
the broth through a fine strainer into a bowl.
11.
For
serving, divide all ingredients into serving bowls.
12.
Pour
hot broth over noodles mixture.
13.
Add
chicken and serve hot.
Nutritional Information per
Serving:
Calories:
421
Fat:
10.7g
Sat Fat:
2.8g
Carbohydrates:
36.6g
Fiber:
3.2g
Sugar:
6.7g
Protein:
33.6g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
23 minutes
Ingredients:
1 teaspoon olive oil
4 bacon slices
1 medium onion, chopped finely
Salt and freshly ground black pepper, to taste
½ cup white wine
2 medium potatoes, cubed
2 cups clam juice
2 tablespoons fresh thyme, chopped
1 bay leaf
Pinch of cayenne pepper
1 tablespoon flour
1 tablespoon butter, melted
11-ounce canned clams, strained
1 cup cream
1 cup milk
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add bacon and cook
for about 5 minutes.
4.
Add onion, salt and
black pepper and sauté for about 5 minutes.
5.
Add wine and stir to
combine. Cook for about 2-3 minutes.
6.
Add potatoes, clam
juice, thyme, bay leaf and cayenne pepper and stir to combine.
7.
Close the cooker by
locking the lid.
8.
Set the pressure
cooker on high pressure. Cook for about 5 minutes.
9.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
10.
Meanwhile
in a small pan, mix together flour and butter on medium-low heat.
11.
Cook,
stirring continuously for about 2 minutes.
12.
Carefully,
uncover the pressure cooker after valve drops completely.
13.
Now,
select the simmer mode of pressure cooker.
14.
Add
flour mixture, clam meat, cream and milk and stir to combine.
15.
Cook
for about 5 minutes.
Nutritional Information per
Serving:
Calories:
472
Fat:
21g
Sat Fat:
8.7g
Carbohydrates:
49.7g
Fiber:
4.6g
Sugar:
13.2g
Protein:
16.5g
Yield:
4
servings
Preparation Time:
15 minutes
Cooking Time:
46 minutes
Ingredients:
1 tablespoon olive oil
¾ pound boneless pork shoulder, trimmed and cubed
Salt and freshly ground black Pepper, to taste
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 tablespoon cold water
1 tablespoons cornstarch
2 cups frozen corns, thawed
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add pork and sprinkle
with salt and black pepper.
4.
Cook for about 5
minutes or till browned from all sides.
5.
Transfer the pork
into a bowl.
6.
Add onion and sauté
for about 5 minutes.
7.
Add garlic and spices
and sauté for about 1 minute.
8.
Add cooked pork and
broth and stir to combine.
9.
Close the cooker by
locking the lid.
10.
Set
the pressure cooker to high pressure. Cook for about 30 minutes.
11.
Unplug
the pressure cooker and wait for at least 5 minutes.
12.
Now,
by using the quick release method, release the pressure.
13.
Carefully,
uncover the pressure cooker after valve drops completely.
14.
Transfer
the pork into a bowl. With a fork, shred the pork.
15.
In
a small bowl, mix together water and cornstarch.
16.
Now,
select the simmer mode of pressure cooker.
17.
Add
cornstarch mixture, stirring continuously.
18.
Stir
in shredded pork and corns and simmer for 4-5 minutes.
19.
Serve
hot.
Nutritional Information per
Serving:
Calories:
258
Fat:
8.1g
Sat Fat:
1.9g
Carbohydrates:
20.6g
Fiber:
2.9g
Sugar:
3.7g
Protein:
27.3g