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Paleo practitioners want fresh, healthy, and tasty home-cooked meals like anyone else, but often find themselves spending too much time in the kitchen. That's where the power of the electric pressure cooker comes in! Pressure cookers lock in freshness, flavor, nutrients and, above all, they get dinner on the table fast.
Paleo blogger and cookbook writing veteran Natalie Perry is here to show you that you can get the same fix-and-forget convenience of slow cooking without the long hours of waiting with her latest book, The Big Book of Paleo Pressure Cooking. This new book is the result of her prodigious research and testing on how to cook paleo meals in electric pressure cookers.
The heart of the book lies in the 50 exquisite, protein-rich main courses, including Green Chile Shredded Beef, Mango BBQ Pulled Pork, and Shredded Red Curry Chicken with Sweet Thai Slaw. Natalie also serves up more than two dozen comforting and flavorful soups and stews, appetizers, side dishes, sauces, plus a chapters exclusively focused on shortcut dinners and desserts!
The Big Book of Paleo Pressure Cooking goes beyond simply providing step-by-step instructions; Natalie provides guidance on properly preparing your paleo treasures, and how to maximize your bounties in InstantPots and other electric pressure cookers. So what are you waiting for? Grab the coconut milk, grass-fed beef, and cauliflower, flick on the pressure cooker, and get cooking!
From the Publisher
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