Cooking By Ingredient

365 Pressure Cooker Recipes by Julianna Sweeney

By Julianna Sweeney

After we listen approximately strain cooking, many people imagine that there are just such a lot of issues we will do with that mode of practise. Rice and perhaps a few meat are the commonest meals we all know to be ready in a strain cooker, besides an array of vegetable dishes. however the fact is that there's a big range of nutrients that may be cooked utilizing this technique! strain cooking, as you may actually understand, is a fit and energy-efficient strategy to arrange scrumptious foodstuff in part the time of conventional cooking. And what many folks do not understand is that almost all in their favourite food could be ready in a strain cooker. All you should do is persist with the recipes which are indexed during this booklet, and you'll be good in your approach to unlocking the entire merits provided by way of your strain cooker. all through this e-book, you'll find a bit whatever for everybody irrespective of who you're cooking for or what occasion you try to cater. From basic and speedy dinners to scrumptious lunches and extra, there are 365 recipes indexed all through this publication that would fulfill any form of eater!

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Additional resources for 365 Pressure Cooker Recipes

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Cream cheese, cut into cubes 1 cup milk 1 cup half and half INSTRUCTIONS: •Put the butter into the cooker, select sauté and dissolve. •Place the onions, carrot and celery in and cook until soft, 5mins. •Pour in the chicken broth, chicken and wild rice, seasoning and parsley. •Place the lid on, bring to pressure and cook for 5mins, once it beeps take off and leave for 5mins. •After 5mins do a quick release, meanwhile mix the corn starch with 2tbs of water to a paste. •Simmer and blend in the paste to thicken the sauce, mix as you go.

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Place the cheese over the top and put in the broiler for 2-3mins, until the cheese melts. •Finish with cilantro and serve. Fiery Corn Chowder INGREDIENTS: 1 tablespoon olive oil 1 large onion, diced 2 large carrots, peeled and diced 2 stalks celery, peeled and diced 1 large poblano pepper, ribs and seeds removed, finely diced* 2 cloves garlic, minced 2 14 oz. cans chicken broth 1/2 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper dash red pepper flakes 4 cups peeled and cubed potatoes 3 tablespoons cornstarch 3 tablespoons water 2 cups half and half 4 cups frozen corn a dash of hot sauce (optional) INSTRUCTIONS: •On the cooker select sauté, and put oil in to heat.

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