The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes for Every Brand of Electric Pressure Cooker

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The Electric Pressure Cooker Cookbook is your resource for learning all the shortcuts to make a delicious meal in a fraction of the usual time—with over 200 new family-friendly recipes from the world’s leading blogger on pressure cooking Barbara Schieving (of PressureCookingToday.com).

These recipes are big on flavor, imaginative in their variety, and easy to make, featuring fresh, natural, and nutritious ingredients.

The Electric Pressure Cooker Cookbook features loads of tips and tricks that help you get the most from your pressure cooker, no matter what brand you own. If you’re a busy parent or can’t find time to make dinnersafter work, then you will love the Shortcut Dinners and 30-Minute Meals sections. With the terrific weeknight meals on the fly, you’ll also adore the Sunday Suppers perfect for special weekend gatherings.

Find recipes for every taste and diet:Robust meat and chicken dishesVegetarian mains and sidesHealthy breakfastsTasty sandwiches, wraps, and tacosSoothing soups and stewsAnd a big chapter full of quick and easy dessertsWhether you’re an experienced pressure cooker user or completely new to this time-saving device, you will return to this cookbook again and again for recipes your whole family will love.

From the Publisher

Chicken Cordon Bleu “Bake”

Ingredients 2 tablespoons (28g) unsalted butter, plus 3 tablespoons (42g) unsalted butter, melted, plus more for greasing the baking dish 2 large boneless skinless chicken breasts, cut into bite-size pieces 1 cup (235ml) reduced-sodium chicken broth 1 teaspoon dry mustard ½ teaspoon salt 1⁄8 teaspoon cayenne pepper 4 medium-size russet potatoes, peeled and cubed 1 cup (50g) panko breadcrumbs ¼ cup (20g) shredded parmesan cheese ½ cup (115g) sour cream 1 cup (110g) shredded swiss cheese 8 ounces (226.75g) deli ham, diced Tip

Stir in some thawed frozen peas or vegetables along with the ham to make this a one-pot meal.

Yield: 6 servings

A deconstructed version of chicken cordon bleu—chicken, ham, and cheese in an easy-to-make, easy-to-serve casserole—with a crispy coating on top.

Instructions

Grease a 9 × 13-inch (23 × 33 cm) ovenproof dish with butter and set aside.

Select Browning/Sauté and add 2 tablespoons (28 g) butter to the pressure cooking pot to melt. Add the chicken. Sauté for 3 minutes, stirring occasionally. Stir in the chicken broth, dry mustard, salt, and cayenne.

Put a steamer basket in the cooking pot on the chicken. Add the potatoes to the basket. Lock the lid in place. Select High Pressure and 4 minutes cook time. While the chicken cooks, preheat the broiler.

In a small bowl, mix the panko and Parmesan with the melted butter. Set aside.When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and potatoes from the pot.

Add the sour cream and Swiss cheese to cooking pot and stir until the cheese melts. Stir in the potatoes and ham. Pour the mixture into the prepared dish. Top with the panko mixture. Broil for 1 to 2 minutes until golden-brown—watch closely so it doesn’t burn.

Publisher ‏ : ‎ Harvard Common Press
Publication date ‏ : ‎ November 14, 2017
Edition ‏ : ‎ Illustrated
Language ‏ : ‎ English
Print length ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1558328963
ISBN-13 ‏ : ‎ 978-1558328969
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7.5 x 0.75 x 9.25 inches