Welcome to Paleo Pressure Cooking You’ve probably noticed that electric pressure cookers aren’t just pressure cookers anymore, but can also be used as a slow cooker, yogurt maker, and steamer. Generally they have a saute mode which is incredibly useful for searing meat or cooking off liquid after the pressure cooker cycle without having to dirty an extra pan. Fewer dishes is always a good thing. Multicookers also have anywhere from 6-10 special function buttons, depending on what model you have, like 'Rice', 'Soup', 'Eggs', etc. Treat these buttons like you would the pre-programmed buttons on your microwave. Sometimes they’re good to use, but they don’t always give you the results you want. Luckily these settings are adjustable and you can tweak the cook time to meet your needs. For the recipes in this book, I always use the 'Manual' or 'Pressure Cook' button. It might be under a different name, but it isn’t a pre-programmed setting. All of these recipes were tested using 6 quart Instant Pot brand pressure cookers. I find the 6 quart cooker to be the best option for a mid-sized family. If you have a 5 quart you’ll probably be fine with most of them, but if you have a 3 quart, you’ll have to cut the recipes in half. For 8 quart users, you may have to add some additional liquid if you feel the recipe doesn’t have enough or even double the recipe to ensure that the pot will build pressure. Indian 'Butter' Chicken Prep time 15 minutes | Pressure time 10 minutes | Serves 6 There are very few healthy meals of which my kids, of their own accord, will eat three helpings and tell me over and over how much they love it. Indian Butter Chicken is one of those recipes. It’s great for families and for expanding the palates of young (or older, more hesitant) eaters. They’ll be won over by its rich, complex tomato gravy that surrounds tender chicken pieces. 1 Turn your multi-cooker to the Saute setting on medium heat. Add the ghee. When the pot is preheated, add the garlic and ginger. Cook for 1 minute. 2 Add the tomato sauce, tomato paste, onion, coriander, 2 teaspoons of the garam masala, paprika, turmeric, cumin, and salt. Cook for 2-3 minutes. 3 Add the chicken pieces to the pot and stir to coat everything. 4 Place the lid on your cooker, close the steam vent, and set it to cook on high pressure for 10 minutes. Let the cooker release the steam naturally for at least 5 minutes. After this you can release the remaining pressure manually or let it release on its own. 5 Stir in the coconut milk and the remaining teaspoon of garam masala. If it needs to be heated more, turn it to the Saute setting and heat until bubbly again. 6 Serve with your desired side dish. 4 tablespoons ghee or grass-fed butter 1 Tablespoon minced fresh garlic 1 Tablespoon minced fresh ginger 1 cup tomato sauce 2 Tablespoons tomato paste 1 Tablespoon dried minced onion 1 Tablespoon ground coriander 1 Tablespoon garam masala, divided 1 Tablespoon sweet paprika 1 teaspoon turmeric powder 1 teaspoon ground cumin 1 teaspoon sea salt 2 pounds chicken breasts or thighs, cut into 1-inch pieces 1 cup full-fat coconut milk Cauliflower Rice or Squash Noodles for serving
✔ Author(s): Natalie Perry
✔ Title: The Big Book of Paleo Pressure Cooking: 150 Fast-to-Fix, Super-Delicious Recipes for All Brands of Electric Pressure Cookers, Including the Instant Pot
✔ Rating : 4.5 out of 5 base on (135 reviews)
✔ ISBN-10: 1558329404
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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