Time 45m Yield 12 servings (3 quarts). Number Of Ingredients 14 Steps:
Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.
Time 1h15m Yield 6 servings Number Of Ingredients 14 Steps:
Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2 1/2 cups water and 1/2 teaspoon salt. Cover and cook on high pressure for 25 minutes. Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter. Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.
Time 20m Yield 8 Number Of Ingredients 2 Steps:
Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high. Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Cut steak into thirds; place in a 6-qt. electric pressure cooker. Add salsa, sweet potato, carrot and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. , Slice roast. Serve with vegetables. Garnish with lime wedges and if desired, chopped cilantro.
Time 23m Yield 10 cups Number Of Ingredients 8 Steps:
Put potatoes, onions, salt and water in cooker. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes Remove cooker from heat. allow to cool naturally, till there is no pressure inside cooker Open cooker. Mix the mixture smooth in a blender or mash it through a sieve. Return soup to cooker. Add milk and pepper. Place cooker on medium heat and bring to boil, stirring constantly. Add cheese and stir till cheese melts. Serve immediately, garnish with parsley.
Time 35m Yield 6 serving(s) Number Of Ingredients 19 Steps:
In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes. Add rice and potatoes. Stir well and cook 1 minute. Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer’s directions. Remove lid. Stir soup well. Ladle into bowls. Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread. Serves 6-8.
