Authors: Healthy Living
Yield:
2
servings
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Ingredients:
¾ cup prepared salsa
2 eggs
Salt and freshly ground black pepper, to taste
1 tablespoon fresh cilantro leaves, chopped
Method:
1.
Lightly grease 2
ramekins. Keep aside.
2.
Divide the salsa
between prepared ramekins evenly.
3.
Carefully, crack an
egg in each ramekin over salsa. Sprinkle with salt and black pepper.
4.
Cover tightly with a
foil paper.
5.
Arrange the steamer
trivet in the bottom of an electric pressure cooker. Add 1 cup of water in
pressure cooker.
6.
Place the ramekins in
trivet. Close the cooker by locking the lid.
7.
Set the pressure
cooker to Low setting. Cook for about 20 minutes.
8.
Unplug the pressure cooker and by using
the quick release method, release the pressure.
9.
Carefully, uncover
the pressure cooker after valve drops completely.
10.
Remove
ramekins from pressure cooker and serve warm with the garnishing of cilantro.
Nutritional Information per
Serving:
Calories:
89
Fat:
4.5g
Sat Fat:
1.4g
Carbohydrates:
6.5g
Fiber:
1.6g
Sugar:
3.3g
Protein:
7g
Yield:
4
servings
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Ingredients:
½ cup milk
6 large eggs, beaten
Salt and freshly ground black pepper, to taste
1 cup cooked ground sausage
4 cooked bacon slices, crumbled
½ cup ham, chopped
1 cup parmesan cheese, shredded
2 scallions, chopped
Method:
1.
In a bowl, add milk,
eggs, salt and black pepper and beat till well combined.
2.
In another bowl, mix
together remaining ingredients.
3.
Transfer the meat
mixture into a soufflé dish that will fit in pressure cooker.
4.
Pour egg mixture on
top and gently, stir to combine. Cover the soufflé dish with foil paper.
5.
Arrange the steamer
trivet in the bottom of an electric pressure cooker. Add 1½ cup of water in
pressure cooker.
6.
Fold a larger piece
of foil paper in thirds to make a little carrier.
7.
Arrange the foil
paper in steamer trivet. Place the baking dish over foil paper. Now, fold the
foil down around the edges of the soufflé dish.
8.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure and cook for about 30
minutes.
9.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
10.
Carefully,
uncover the pressure cooker after valve drops completely.
Nutritional Information per
Serving:
Calories:
334
Fat:
23.8g
Sat Fat:
9.4g
Carbohydrates:
3.6g
Fiber:
0g
Sugar:
1.7g
Protein:
26.5g
Yield:
2
servings
Preparation Time:
10 minutes
Cooking Time:
8 minutes
Ingredients:
½ cup tapioca pearls, rinsed
1/3 cup white sugar
½ teaspoon fresh lemon zest, grated finely
1¼ cups milk
½ cup water
¼ teaspoon pure vanilla extract
Method:
1.
In a large heat proof
bowl, add all ingredients except berries and stir to combine well.
2.
Arrange the trivet in
the bottom of an electric pressure cooker. Add 1 cup of water in pressure
cooker. Place the bowl of tapioca mixture in trivet.
3.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure. Cook for about 8
minutes.
4.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
5.
After releasing the
pressure let the mixture stand in locked pressure cooker for about 5 minutes.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Remove the bowl from
pressure cooker. With a fork, stir the pudding well. Serve warm.
Nutritional Information per
Serving:
Calories:
203
Fat:
3.1g
Sat Fat:
1.9g
Carbohydrates:
41g
Fiber:
0g
Sugar:
40.3g
Protein:
5g
Yield:
6
servings
Preparation Time:
10 minutes
Cooking Time:
8 minutes
Ingredients:
2¼ cups water
1½ cups uncooked quinoa, rinsed
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch of ground nutmeg
Pinch of salt
½ cup fresh blueberries
Method:
1.
In the bottom of an
electric pressure cooker, add all ingredients except blueberries and stir to
combine well.
2.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure.
3.
Cook for about 1
minute.
4.
Unplug the pressure
cooker and wait for about 10 minutes.
5.
Now, by using the
quick release method, release the pressure.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
With a fork, fluff
the quinoa. Serve with the topping of blueberries.
Nutritional Information per
Serving:
Calories:
182
Fat:
2.6g
Sat Fat:
0g
Carbohydrates:
33.7g
Fiber:
3.3g
Sugar:
5.2g
Protein:
6.1g
Yield:
8
servings
Preparation Time:
10 minutes
Cooking Time:
12 minutes
Ingredients:
1½ cups sweet brown rice
½ cup uncooked quinoa
Salt, to taste
4½ cups water
¼ cup honey
2 tablespoons butter, softened
½ cup pomegranate seeds
Method:
1.
In the bottom of an
electric pressure cooker, add rice, quinoa, salt and water and stir to combine
well.
2.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure. Cook for about 12
minutes.
3.
Unplug the pressure
cooker and by using the quick release method, release the pressure.
4.
Carefully, uncover
the pressure cooker after valve drops completely.
5.
Stir in honey and
butter.
6.
Serve warm with the
topping of pomegranate seeds.
Nutritional Information per
Serving:
Calories:
234
Fat:
4.5g
Sat Fat:
2.1g
Carbohydrates:
44.5g
Fiber:
2g
Sugar:
9.6g
Protein:
4.3g
Yield:
6
servings
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Ingredients:
1½ cups water
1 cup Arborio rice
Salt, to taste
½ cup sugar
2 cups milk, divided
2 eggs
½ teaspoon pure vanilla extract
¾ cup golden raisins
Method:
1.
In the pot of an
electric pressure cooker, mix together water, rice and salt.
2.
Close the cooker by
locking the lid. Set the pressure cooker on high pressure. Cook for about 3
minutes.
3.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
4.
Carefully, uncover
the pressure cooker after valve drops completely.
5.
Add sugar and 1½ cups
of milk and stir till well combined.
6.
Meanwhile in a small
bowl, add remaining milk, eggs and vanilla extract and beat till well combined.
7.
Through a fine sieve,
strain the egg mixture into pressure cooker.
8.
Now, select the sauté
mode of pressure cooker.
9.
Bring to a boil,
stirring continuously.
10.
Unplug
the pressure cooker and stir in raisins.
11.
Serve
warm.
Nutritional Information per
Serving:
Calories:
293
Fat:
3.4g
Sat Fat:
1.5g
Carbohydrates:
60.4g
Fiber:
1.5g
Sugar:
31.2g
Protein:
7.2g
Yield:
7
servings
Preparation Time:
10 minutes
Cooking Time:
22-25 minutes
Ingredients:
5 cups milk
1½ cups Arborio rice
¾ cup sugar
Salt, to taste
1 cup half-and-half
2 eggs
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon
Method:
1.
Select the sauté mode
of an electric pressure cooker.
2.
In the pot of
pressure cooker, add milk, rice, sugar and salt and bring to a boil, stirring
continuously.
3.
Close the cooker by
locking the lid. Set the pressure cooker on low pressure. Cook for about 16
minutes.
4.
Unplug the pressure
cooker and by using the natural release method, release the pressure.
5.
Meanwhile in a bowl,
add half-and-half, eggs and vanilla and beat till well combined.
6.
Carefully, uncover
the pressure cooker after valve drops completely.
7.
Add egg mixture and
stir to combine. Now, select the sauté mode.
8.
Cook till the rice
mixture just starts to boil.
9.
Unplug the pressure
cooker.
10.
Serve
warm with the sprinkling of cinnamon.
Nutritional Information per
Serving:
Calories:
381
Fat:
9g
Sat Fat:
5g
Carbohydrates:
64.4g
Fiber:
1.3g
Sugar:
29.6g
Protein:
11g