13
slowly by using the pressure valve. Thicken the sauce
by lightly crushing chickpeas with a potato masher. Stir
through silverbeet and season again to taste. Garnish
with coriander and add a squeeze of lime juice. Serve with
steamed basmati rice and roti bread.
Chilli Con Carne
Serves 4-6
Prep: 5 minutes
Cook: 60 minutes
• 2 tbsp olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, sliced
• 1 red capsicum, diced
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 500g lean minced beef
• 300ml beef stock
• 400g can chopped tomatoes
• 1 tbsp tomato paste
• 400g can red kidney beans, drained
• Salt and pepper, to taste
• ½ bunch coriander, to serve
• Corn chips and guacamole, to serve
1. Using the sauté function, heat oil and cook onion, garlic and
capsicum until soft. Add chilli powder, paprika and cumin.
Cook and stir for a further 2 minutes until the spices are
toasted and aromatic.
2. Add beef mince and cook, stirring occasionally until well
browned. Add beef stock, tomatoes, tomato paste and kidney
beans to the pot. Season to taste and stir well.
3. Attach the lid, select the bean/chilli function and adjust
cooking time to 30 minutes.
4. When cooking time has completed, release the pressure
slowly by using the pressure valve.
5. Select the sauté function and simmer for a further 12
minutes, reducing the sauce by half.
6. Season to taste, garnish with coriander and serve with corn
chips and guacamole.
Chicken Cacciatore
Serves 4-6
Prep: 10 minutes
Cook: 50 minutes
• 2 tbsp olive oil
• 1 brown onion, sliced
• 2 garlic cloves, sliced
• ½ bunch flat leaf parsley, stems and leaves separated and
finely chopped
• 1 yellow capsicum, deseeded and sliced
• 2 carrots, diced
• 200g brown mushrooms, halved
• 1.8kg chicken thigh, skin-on, bone-in
• 500ml chicken stock
• 400g can crushed tomatoes
• 400g can cherry tomatoes
• ½ cup kalamata olives, pitted
• 2 springs oregano
• Salt and pepper, to taste
• ½ bunch parsley, chopped
• Steamed potatoes, to serve
1. Using the sauté function, heat 1tbsp of oil and sauté
onion, garlic and parsley stems until soft and opaque. Add
capsicum, carrot and mushrooms. Cook for a further 5
minutes. Remove from pot and set aside.
2. Heat the remaining oil and cook chicken in batches until
well browned. Deglaze the pot with chicken stock and return
the sautéed vegetables and chicken to pot. Place tomatoes,
olives and oregano in the pot. Season to taste and stir well.
3. Attach the lid, select the poultry function and adjust the
cooking time to 20 minutes.
4. When the cooking time has completed, release the pressure
slowly by using the pressure valve.
5. Remove the chicken and most of the solids using a slotted
spoon. Select the sauté function and simmer for 10 minutes,
thickening the sauce and reducing by half.
Season again to taste, garnish with freshly chopped parsley
leaves and serve with crushed, steamed potatoes.
Osso Bucco
Serves 4-6
Prep: 10 minutes
Cook: 60 minutes
• 2 tbsp olive oil
• 1 brown onion, finely sliced
• 2 cloves garlic, finely sliced
• ½ bunch flat leaf parsley, stems and leaves separated and
finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1.5kg veal shanks, 3-inch-thick, tied around the
circumference with string
• 1 cup beef stock
• 400g can chopped tomatoes
• 1 rosemary sprig
• 2 thyme sprigs
• Salt and pepper, to taste
• Polenta, to serve
1. Using the sauté function, heat 1tbsp of oil and sauté onion,
garlic and parsley stems until soft and opaque. Add carrot
and celery and cook for a further 2 minutes. Remove from
pot and set aside.
2. Heat the remaining oil and cook shanks in batches until well
browned. Deglaze the pot with beef stock and return sautéed
vegetables and shanks to pot. Place tomatoes, rosemary and
thyme in pot. Season to taste and stir well.
3. Attach the lid, select the meat/stew function and adjust the
cooking time to 30 minutes.
4. When the cooking time has completed, release the pressure
slowly by using the pressure valve.
5. Remove shanks and most of the solids using a slotted
spoon. Select the sauté function and simmer for 10 minutes,
thickening the sauce and reducing by half.
6. Season again to taste, garnish with freshly chopped parsley
leaves and serve with creamy polenta.
Tip: Beef shanks can be substituted for veal shanks, just
ask your butcher to cut into 1.5 inch-thick pieces as they’re
generally more than double the width of a veal shank.
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