3 tbsp salted butter
1 tbsp olive oil
Salt and pepper, to taste
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add 2 tbsp salted butter and the olive oil.
STEP 2: Add the onion and allow it to soften.
STEP 3: Stir in the Arborio rice and cook for approx. 1 minute. Add the wine and cook until it has been absorbed
by the rice.
STEP 4: Add 500 ml of vegetable stock and select the 'RICE' function for 12 minutes.
STEP 5: Check that the pressure release valve is closed and secure the lid.
STEP 6: Once the preset time has elapsed, carefully open the pressure release valve and remove the lid. Add the
remaining vegetable stock, 1 tbsp butter and the grated Parmesan. Stir gently to avoid breaking the starch.
STEP 7: Season with salt and pepper.
Tip: garnish with fresh parsley.
SIDE DISH
RATATOUILLE
INGREDIENTS:
400 g tin chopped tomatoes 4 vine tomatoes,
chopped into chunks
3 garlic cloves, crushed
1 aubergine, sliced into chunks
1 red pepper, sliced into chunks
1 courgette, sliced into chunks
1 onion, diced
1 tbsp olive oil
1tbsp red wine vinegar
1 tsp sugar
Basil, chopped
METHOD:
STEP 1: Plug in and switch on the cooker at the mains power supply. Select the 'SAUTE' function and add the
olive oil.
STEP 2: Add the aubergine and brown.
STEP 3: Stir in the onion, garlic, courgette, peppers and tomatoes and continue to sauté until soft. Add the
chopped tomatoes, red wine vinegar, basil and sugar and stir
STEP 4: Select the 'STEAM' function and manually change the timer setting lo 3 minutes. Check that the
pressure release valve is closed and secure the lid.
STEP 5: Once the prese! time on the pressure cooker has elapsed, carefully open the pressure release valve and
remove the lid. Allow the ratatouille lo rest for approx. 5 minutes and then serve.
Tip: ideal as a side dish to accompany meat or sh.
SOUP
THAI CHICKEN AND SWEET POTATO SOUP
INGREDIENTS:
25 g coriander, chopped
3 medium sweet potatoes, peeled and chopped
2 chicken breasts, chopped
2 cm root ginger, chopped
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 lime, juiced
1 stalk lemongrass
750 ml chicken stock
160 ml coconut cream
2 tbsp red Thai curry paste
1 tsp rapeseed oil
1 tsp sugar
½ tsp sh sauce
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add the rapeseed oil.
STEP 2: Sauté the garlic, chilli, ginger, lemongrass, coriander and Thai red curry paste tor approx. 1 minute in
the rapeseed oil.
STEP 3: Add the stock, coconut cream, sugar, sh sauce, lime and sweet potato to the non-stick cooking poi.
STEP 4: Select the 'SOUP' function and manually change the time to 5 minutes. Check that the pressure release
valve is closed and secure the lid.
STEP 5: Once the cooking is complete, carefully open the pressure release valve and remove the lid and allow
to cool. Carefully remove the non-stick cooking poi using heat-resistant gloves.
STEP 6: When cool, remove the lemongrass and blend the ingredients in a blender.
STEP 7: Return the ingredients lo the non-stick cooking pot and add the chicken.
STEP 8: Select the 'SOUP' function and manually change the timer setting to 5 minutes. Ensure that the
pressure release valve is shut and secure the lid.
STEP 9: Once cooked, serve hot and sprinkle with coriander to garnish.
Tip: delicious served with prawn crackers to dip.
BEEF GOULASH SOUP
INGREDIENTS:
400 g tin chopped tomatoes
300 g stewing beef, nely diced
3 cloves garlic, crushed
1 large onion, chopped
1 medium sweet potato, chopped
1 green pepper, sliced
600 ml beef stock
1 tbsp rapeseed oil
2 tsp smoked paprika
1 tsp caraway seeds
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTE' function and
add the rapeseed oil to the non-stick cooking poi.
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