THIS WEEK...SAVE BIG!

Enjoy a dozen how-to videos (below) on using this amazing 3-in-1 Digital Pressure Cooker, and SAVE BIG this week with our Smart Buy on the Pressure Cooker. Enjoy Bonuses and FREE SHIPPING!

Grain Prep For A Week!

Cauliflower Mashed Potatoes

Isn't it great when we can combine comfort food with healthy add-ins? Well, this soup is no exception. By adding carrot and cauliflower puree to an ordinary potato soup, you can transform your soup from ordinary to extraordinary!

To order your very own pressure cooker, CLICK HERE 

FREEBIES included with every order:

• FREE Shipping
• FREE Recipe E-book
• FREE Steamer

Warm Spiced Apple Cider

This delicious warm cider makes the holidays cozy. 

Apricot Cider Recipe
1 64 oz. can apricot nectar
3 cups orange juice
1/4 cup brown sugar
2 tbsp. lemon juice
2 large cinnamon sticks
6-7 whole cloves

Combine all ingredients in a stock pot or pressure cooker. Allow to simmer 30-60 minutes. Enjoy!

Stuffed Green Peppers

Just the other day, I received a special visit from Rexann, one of our long time fans who drove down to my home in Salt Lake City from Wyoming with her husband. It was so fun to visit with both of them and share the morning together.

Here we are in my kitchen! Rexann is also a big fan of the Digital Pressure Cooker, and wanted to share this recipe with us. Enjoy!

Stuffed Green Peppers 
4 Green Peppers
1 pound ground beef
1/3 cup cooked rice
1 t. salt
dash pepper
1 egg
1/4 milk
3 Tbsp. chopped onion
1 10 1/2 oz. can tomato soup
3/4 C water

Remove seeds and rinse peppers. Combine
rice, salt, pepper, ground beef, egg, milk, and onion.
Stuff peppers lightly and place in pressure cooker on rack.
Add tomato soup and water. Cover the pan. Pressure cook on high
for 15 minutes and enjoy. The peppers are bitter, so don't eat them. I like extra sauce just add more soup and water.

Recipe by Rexann

Using Dried Veggies Everyday

Ready to get started? Experimenting with dehydrated and freeze dried vegetables can be fun! Watch as we add some tasty recipes to this blog in the next few hours...

Sunday Brunch Hashbrowns

2 cups dehydrated hashbrown potatoes

4 cups boiling water

2 tbsp. butter

salt and pepper to taste

These are delicious, and so simple to make. Simply cover the hashbrown potatoes with boiling water and drain after 5 minutes. Pat dry, and then brown in 2 tbsp. melted butter in a large saucepan. Brown until golden. Season as desired. Serve with fruit or pancakes.

Anitra's Famous Turkey Chili

1 lb. lean ground turkey

3 tbsp. dehydrated onion

2 tbsp. dehydrated green & red peppers

1 tbsp. chili powder

1 tsp. salt

1 cup ketchup

1 tbsp. mustard

3 cups water

2 cup kidney beans

2 tbsp. brown sugar

In a digital pressure cooker, brown the turkey and add the onion and peppers. Turn off the brown setting, and add all the other ingredients. Turn to high and cook 6 minutes. Done! Serve with grated cheese and tortilla chips. Enjoy!

Pressure Cooker Q & A

See how pressure cooking not only saves you time in the kitchen, but locks in the nutrition of your food better than any other cooking method. Use it to steam, pressure cook, slow cook, or brown meats. It's versatile, and best of all, just click the button, and walk away. It shuts off all by itself when your food is done cooking!

Lemon Chicken Soup in the Pressure Cooker

Step One: The Chicken

2 tablespoons butter 2 boneless, skinless chicken breasts

½ cup sliced celery 1/3 cup minced onions

1 tablespoon minced garlic 2 (14-ounce) cans chicken broth

½ cup diced carrots

1/3 cup uncooked long-grain or basmati white rice

Heat the butter in the pressure cooker over medium heat. Add the chicken, cook until browned on both sides, and then remove to a cutting board and mince it. Add the celery, onions, and garlic to the cooker and cook, stirring, until slightly softened, about 3 minutes. Pour in the chicken broth and add the carrots, rice, and bouillon. Stir to mix, return chicken breasts, and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 5 minutes. Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops.

Step Two: The Sauce

2 tablespoons butter 2 tablespoons all-purpose flour

½ teaspoon salt ½ teaspoon ground black pepper

1/8 teaspoon cayenne pepper 3 tablespoons fresh lemon juice

3 large eggs Lemon slices, for garnish

In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and cayenne pepper until smooth. Slowly add 2 cups of the hot broth from the cooker, stirring constantly until the sauce is thickened, and then add the lemon juice. In a small bowl, beat the eggs until frothy. Gradually add a few tablespoons of this warm mixture into eggs and quickly mix, to prevent curdling. Gradually stir the thickened sauce back into the cooker. Very slowly, add the eggs mixture into the soup, stirring constantly. Do not add the eggs if the soup is boiling or too hot, or they will cook and separate instead of combining smoothly with the broth. Heat gently over low heat until the soup thickens enough to coat a spoon, but do not boil! Adjust the seasonings to taste, and transfer to a heated soup tureen. Garnish with the lemon. * Serves 4

Creamy Potato Soup

Isn't it great when we can combine comfort food with healthy add-ins? Well, this soup is no exception. By adding carrot and cauliflower puree to an ordinary potato soup, you can transform your soup from ordinary to extraordinary!

To order your very own pressure cooker, CLICK HERE
FREEBIES included with every order:

• FREE Shipping
• FREE Recipe E-book

Perfect Beans in 24 Minutes

Wow! Fresh beans from dry to cooked in only 24 minutes!!! What a time saver :)

Forget the soaking. Forget the smelly fumes. Now, you can cook beans on the fly and use them in everyday meal planning with the touch of a button.


To order your very own pressure cooker, CLICK HERE
FREEBIES included with every order:

• FREE Shipping
• FREE Recipe E-book

Savory Rice Blends

Looking for a way to save money, eat healthier, and make more use of your rice and herbs? Here's a great solution...Make your own savory Rice Blends.

Cook them in only 9 minutes using the Digital Pressure Cooker. Below you'll find the recipe for 4 unique blends. Enjoy!

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Chicken Tarragon Rice Blend

4 cups uncooked long grain rice

4 Tbsp. instant chicken bouillon

1 tsp. salt

2 tsp. dried tarragon

2 tsp. dried parsley

¼ tsp. white pepper

Dilly Lemon Rice Blend

4 cups uncooked long grain rice

5 tsp. dried lemon peel

4 tsp. dill weed or dill seed

2 tsp. dried chives

2 tsp. salt

8 tsp. instant chicken bouillon

Spanish Kick Rice Blend

4 cups uncooked long grain rice

3 tsp. chili powder

2 tsp. cumin

½ tsp. paprika

1 tsp. salt

6 tsp. dehydrated peppers

Creamy Herb Rice Blend

4 cups uncooked long grain rice

¼ cup dried minced celery

2 Tbsp. dried thyme

4 Tbsp. instant chicken bouillon

½ cup instant dry milk

2 Tbsp. dried parsley

Mix all ingredients in a large bowl until well blended. Store in air tight containers. To use the rice blends, simply combine 2 cups of water with 1 cup rice blend and 1 tbsp. butter. Cook as you would normally cook rice. If using a pressure cooker, set the timer on high for 9 minutes. Done!

You can use white rice, brown rice, short, or long grain rice. Want a head start?
Introducing our exclusive Rice Blend Kit.