Authors: Healthy Living
Yield:
6
servings
Preparation Time:
20 minutes
Cooking Time:
53 minutes
Ingredients:
For Filling:
1 tablespoon olive oil
½ cup onion, chopped
½ cup carrot, peeled and chopped
2 garlic cloves, minced
1-pound lean beef
½ tablespoon tomato paste
½ cup beef broth
Salt and freshly ground black pepper, to taste
1 tablespoon water
1 tablespoon cornstarch
¼ cup Frozen Peas
¼ cup frozen corns
1 tablespoon fresh parsley, minced
For Topping:
1 pound potatoes, peeled and cubed
1 cup parmesan cheese, grated freshly
¼ cup milk
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Method:
1.
Preheat the oven to
375 degrees F.
2.
Lightly, grease a pie
plate.
3.
Select the browning
mode for an electric pressure cooker.
4.
In the pot of
pressure cooker, heat the oil.
5.
Add onion and carrot
and sauté for about 3-4 minutes.
6.
Add garlic and sauté
for about 1 minute.
7.
Add beef and cook f
or about 4-5 minutes or till browned. Drain excess fat from pressure cooker.
8.
Add tomato paste, broth,
salt and black pepper and stir to combine.
9.
Close the cooker by
locking the lid.
10.
Set
the pressure cooker to high pressure. Cook for about 3 minutes.
11.
Unplug
the pressure cooker and 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. Add cornstarch mixture, stirring
continuously.
15.
Simmer
for 4-5 minutes.
16.
Stir
in peas, corns and parsley. Transfer the meat mixture into prepared pie plate.
17.
Now,
rinse the pot of pressure cooker.
18.
Place
a steamer trivet in the bottom of pressure cooker. Pour 1 cup of water.
19.
Place
potatoes in trivet.
20.
Close
the cooker by locking the lid.
21.
Set
the pressure cooker to high pressure. Cook for about 5 minutes.
22.
Unplug
the pressure cooker and by using the quick release method, release the
pressure.
23.
Carefully,
uncover the pressure cooker after valve drops completely.
24.
Drain
the potatoes. Transfer the potatoes in a bowl. With potato masher, mash the
potatoes completely.
25.
Add
remaining ingredients and mix to combine well.
26.
Spread
potato mixture over meat mixture evenly.
27.
Bake
for about 30-35 minutes or till top becomes golden brown.
28.
Serve
hot.
Nutritional Information per
Serving:
Calories:
340
Fat:
15.3g
Sat Fat:
7.3g
Carbohydrates:
18.9g
Fiber:
2.9g
Sugar:
2.9g
Protein:
31.7g
Yield:
8
servings
Preparation Time:
20 minutes
Cooking Time:
35 minutes
Ingredients:
¾ cup all-purpose flour
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crushed
½ teaspoon onion powder
¼ teaspoon paprika
Salt and freshly ground black pepper, to taste
3½ pound sirloin tip roast, trimmed and cubed
2 tablespoons olive oil
1½ cups fresh mushrooms, sliced
1 medium onion, chopped
3 garlic cloves, minced
¼ cup red wine
2 cups beef broth
8-ounce sour cream
16-ounce cooked noodles, cooked according to package’s directions
Method:
1.
In a large bowl, mix
together flour, herbs and spices.
2.
Add beef and coat
with flour mixture generously. Shake off excess mixture.
3.
Select the browning
mode for an electric pressure cooker.
4.
In the pot of
pressure cooker, heat the oil.
5.
Add beef in batches
and cook f or about 4-5 minutes or till browned.
Transfer the beef into a bowl.
6.
Add mushrooms and
cook for about 4-5 minutes.
7.
Add onion and sauté
for about 3-4 minutes.
8.
Add garlic and sauté
for about 1 minute.
9.
Add cooked beef, wine
and broth and stir to combine.
10.
Set
the pressure cooker to high pressure. Cook for about 20 minutes.
11.
Unplug
the pressure cooker and by using the natural release method, release the
pressure.
12.
Carefully,
uncover the pressure cooker after valve drops completely.
13.
In
a bowl, add sour cream. With a ladle, transfer cooking liquid in bowl and stir
till cream becomes warm enough.
14.
Add
cream and required amount of salt and black pepper in the pressure cooker and
stir to combine.
15.
Divide
noodles in serving plates. Top with beef mixture and serve.
Nutritional Information per
Serving:
Calories:
416
Fat:
13.8g
Sat Fat:
4.6g
Carbohydrates:
27.2g
Fiber:
1.5g
Sugar:
1.4g
Protein:
45.5g
Yield:
6
servings
Preparation Time:
20 minutes
Cooking Time:
34 minutes
Ingredients:
2 tablespoons olive oil
2 small garlic cloves, minced
1 teaspoon dried thyme, crushed
1-pound lean ground beef
Salt and freshly ground black pepper, to taste
1 medium onion, chopped
1 medium carrot, peeled and chopped finely
1 celery stalk, chopped
2 tablespoons fresh rosemary, chopped
1 cup tomatoes puree
8-ounces lasagna noodles, broken into 2-inch pieces
1 cup water
8-ounces mozzarella cheese, grated freshly
Method:
1.
Select the sauté mode
for an electric pressure cooker.
2.
In the pot of
pressure cooker, heat the oil.
3.
Add garlic and thyme
and sauté for about 1 minute.
4.
Add beef and sprinkle
with salt and black pepper.
5.
Cook for about 5
minutes or till browned from all sides. Transfer the beef into a bowl.
6.
Now, add onion,
carrot, celery and rosemary and sauté for about 5 minutes.
7.
Add cooked beef and
tomato puree and stir to combine.
8.
Close the cooker by
locking the lid.
9.
Set the pressure
cooker to high setting. Cook for about 18 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.
Add
lasagna noodles and a little salt. Pour water over noodles.
13.
With
the back of spoon, slightly press the noodles.
14.
Close
the cooker by locking the lid.
15.
Set
the pressure cooker to low setting. Cook for about 5 minutes.
16.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
17.
Carefully,
uncover the pressure cooker after valve drops completely.
18.
Serve
the lasagna with the sprinkling of cheese.
Nutritional Information per
Serving:
Calories:
430
Fat:
17g
Sat Fat:
6.6g
Carbohydrates:
29.4g
Fiber:
1.9g
Sugar:
3.3g
Protein:
39.2g
Yield:
6
servings
Preparation Time:
20 minutes
Cooking Time:
64 minutes
Ingredients:
½ cup all-purpose flour
Salt and freshly ground black pepper, to taste
3¼ pound beef short ribs
3 tablespoons unsalted butter, divided
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
¾ cup dry red wine
¼ cup water
4 medium carrots, peeled and chopped
2 russet potatoes, peeled and chopped
Method:
1.
In a large bowl, mix
together flour, salt and black pepper.
2.
Add beef ribs and
coat with flour mixture generously. Shake off excess mixture.
3.
Select the browning
mode for an electric pressure cooker.
4.
In the pot of
pressure cooker, melt 1 tablespoon of butter.
5.
Add beef ribs in
batches and cook f or about 6-8 minutes or till browned.
Transfer the beef ribs into a bowl.
6.
Add onion and sauté
for about 3-4 minutes.
7.
Add garlic and
rosemary and sauté for about 1 minute.
8.
Stir in wine and
water and cook for about 1 minute.
9.
Add cooked beef ribs
and stir to combine.
10.
In
a steamer basket, place carrots and tomatoes.
11.
Arrange
steamer basket over beef ribs mixture.
12.
Close
the cooker by locking the lid.
13.
Set
the pressure cooker to high setting. Cook for about 50 minutes.
14.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
15.
Carefully,
uncover the pressure cooker after valve drops completely.
16.
In
a large bowl, add carrots and potatoes. Add remaining butter.
17.
With
a potato masher, mash the vegetables.
18.
In
serving plates, place ribs with veggie mash.
19.
Top
with cooking liquid and serve.
Nutritional Information per
Serving:
Calories:
691
Fat:
28.2g
Sat Fat:
12.2g
Carbohydrates:
25.7g
Fiber:
3.5g
Sugar:
3.7g
Protein:
73.9g