Pulled Chicken
INGREDIENTS
• 1-2 tbsp. vegetable oil
• 2kg chicken breast
• 2 cups BBQ sauce
• ½ cup water
METHOD
1. Select Sauté function and add oil to the inner pot. When hot,
brown chicken on both sides, approximately 3 minutes on
each side. Brown each separately. Remove to a platter when
browned.
2. Add 1 cup of BBQ sauce and ½ cup water into the pot,
stirring to combine. Add browned chicken and any
accumulated juices.
3. Select Meat/Poultry function and set timer for 75 minutes.
Once cooking time has completed, use the natural release
method. Once valve is dropped, carefully remove lid.
Remove meat from the pot and shred with two forks, discard
excess fat as you shred.
4. Strain cooking liquid, reserving ½ cup.
5. Place shredded chicken in the pot with remaining 1 cup of
BBQ sauce and ½ cup of cooking liquid. Stir to combine and
bring to a simmer, stirring frequently. Serve on toasted rolls
with additional BBQ sauce.
BBQ Pork Ribs
INGREDENTS
• 2kg baby pork ribs, sinew
removed
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1 tbsp. brown sugar
• 500ml chicken stock
• 250ml tomato puree
• ¼ cup molasses
• ¼ cup apple cider vinegar
METHOD
1. Combine salt, pepper, garlic powder and brown sugar in a
small bowl; mix to combine. Rub dry mixture into ribs then
portion into three bone sections.
2. Add chicken stock, tomato puree, molasses and apple cider
vinegar to inner pot; stir to combine.
3. Add ribs. Attach lid and select Meat/Poultry function,
adjusting cooking time to 30 minutes.
4. When cooking time has completed, allow unit to release
pressure slowly using pressure valve.
5. Remove ribs and place in a flat layer on a lined baking tray.
6. Skim the surface of the cooking liquid of impurities. Select
Sauté function and bring to the boil, reducing sauce until
thickened (approx. 20 minutes).
7. Baste the cooking sauce over ribs and place under hot grill
for 10 minutes. Turn ribs over, baste again with sauce and
return to grill for 5 minutes.
8. Allow ribs to rest for 5 minutes then cut into single bone
portions. Serve ribs with coleslaw and baked potatoes.
Traditional Bolognese Sauce
INGREDENTS
• Olive oil for frying
• 1 onion, finely diced
• 2 garlic cloves, sliced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 100g bacon, diced
• 800g beef mince
• 500ml red wine
• 2 x 400g cans whole
tomatoes, roughly chopped
• 2 sprigs fresh thyme, chopped
METHOD
1. Select Sauté function, heat oil and add onion, garlic, carrot,
celery, and bacon. Season to taste and cook for 15 minutes,
stirring occasionally until caramelised.
2. Add beef mince and cook until well coloured.
3. Add red wine, bring to the boil, then simmer until reduced
by half.
4. Add tomatoes and thyme, attach lid and select Meat/Poultry
function, adjusting cooking time to 30 minutes.
5. When cooking time has completed, release pressure slowly
using pressure valve.
6. Select Sauté function. Simmer Bolognese for a further
12 minutes, reducing sauce by half.
7. Serve immediately over hot pasta or cool and portion into
EcoPockets (or zip lock bags) and freeze.
8. Frozen Bolognese will keep for up to 6 months.
Tip: Use for lasagna, baked potato toppings, moussaka,
shepherd’s pie or as toasted sandwich filling.
Garden Vegetable Soup
INGREDIENTS
• 1 tbsp. olive oil
• 1 brown onion
• 1 leek, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 sprigs thyme
• 8 ripe Roma tomatoes, chopped
• 4 cups water
• 1 vegetable stock cube
• 3 tbsp. flat leaf parsley,
chopped
• Salt and pepper to taste
METHOD
1. Select Sauté function on the appliance.
2. Add olive oil, onion and leek and sauté for about 3 minutes
or until softened.
3. Add celery, carrot, thyme, tomato, water and stock. Stir.
4. Lock appliance lid into place. Select Soup/Porridge function
at default time.
5. Once cooked, stir through parsley and season with salt and
pepper.
Speedy Chicken Stock
INGREDIENTS
• 2kg chicken wings
• 2L water
• 1 carrot, roughly chopped
• 1 onion, quartered
• 1 celery stick, roughly chopped
• 1 bay leaf
• 5 black peppercorns
METHOD
1. Select Sauté function, adding chicken wings and water to
inner pot. Bing to a boil. Skim surface of impurities then add
all remaining ingredients.
2. Attach lid, selecting Soup/Porridge function. Adjust cooking
time to 45 minutes.
3. When cooking time has completed, allow cooker to release
pressure naturally.
4. Strain stock through a muslin cloth (or use a clean dishcloth
lining a sieve) then refrigerate overnight to allow fat to rise
to the surface.
5. Once cooled overnight, remove fat and discard. Portion
stock into EcoPockets (or zip-lock bags) and freeze. Frozen
stock will keep for up to 6 months.
Tip: Use frozen stock as the base of risotto, soup, gravy or
absorption-style rice. It can also be used to serve dumplings
in a broth.
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