the Fast Slow GO™ Recipe Book
Recipe Index Beef Tacos p6 Beets and Quinoa Salad p8 Broccoli, Farro and Goats Cheese Salad p10 Potato Salad with Bacon and Mustard p12 Corn and Black Bean Salad p14 Heirloom Carrots with Labne p16 Corn Cobs with Chilli Pepper and Lime Salt p18 Pork and Chive Dumplings p20 Chicken and Mushroom Risotto p22 Mexican Risotto p24 Vegan Risotto Milanese p26 Chicken and Ginger Congee p28
Recipe Index Salmon with Lemon and Thyme p30 Hainanese Chicken p32 Butter Chickpeas p34 Shiitake and Corn Ramen p36 Marinara Sauce p38 Bolognaise Sauce p40 Carolina Pulled Pork p42 Beef Goulash p44 Lamb Shank Massaman Curry p46 Gochujang Short Ribs p48 Beef Pho p50 Chicken Stock p52
Recipe Index Bone Broth p54 Vegetable Stock p56 Greek-Style Yogurt p58 Honey Yogurt p60 Chocolate Molten p62 Lemon Cake with Blueberry Compote p64
the Fast Slow GO ™ With the Fast Slow GO™, these one-pot recipes can easily switch from pressure cook if you’re short on time to slow cook if you’ve got all the time in the world. You have the option of using 8 easy pre-set settings or take full control in manual mode. Pressure cooking is a method of cooking food in a small amount of liquid with a gasket sealed lid that retains steam inside and builds pressure.
Beef Tacos the Fast Slow Go™
Beef Tacos Prep time: 15 minutes Pressure cook: Slow cook: Makes: 12.0 psi / 45 minutes* / Natural Release HI 4 hours / LO 8 hours 16 the Fast Slow Go™ Ingredients For the pickled onions 2 red onions, thinly sliced 1 tablespoon kosher salt L cup (80ml) lime juice For the beef 2 tablespoons vegetable oil 3 lb (1.
Beets and Quinoa Salad the Fast Slow Go™
Beets and Quinoa Salad Prep time: Pressure cook: Serves: 20 minutes the Fast Slow Go™ For the Beets – 12.0 psi / 20 minutes* / Auto Quick Release For the Quinoa – 7.
Broccoli, Farro and Goat Cheese Salad the Fast Slow Go™
Broccoli, Farro and Goat Cheese Salad the Fast Slow Go™ Prep time: 15 minutes Pressure cook: 7.
Potato Salad with Bacon and Mustard the Fast Slow Go™
Potato Salad with Bacon and Mustard Prep time: 25 minutes Pressure cook: 9.0 psi / 6 minutes* / Auto Quick Release Serves: 4-6 the Fast Slow Go™ Ingredients 2 lb (900g) baby potatoes 1½ teaspoons kosher salt, divided 1 teaspoon olive oil 8 oz (225g) bacon slices, coarsely chopped 8 green onions, thinly sliced ½ cup (110g) mayonnaise 3 tablespoons whole grain mustard L cup flat-leaf parsley leaves, coarsely chopped Cracked black pepper, to season Method 1. Place the potatoes in the cooking bowl.
Corn and Black Bean Salad the Fast Slow Go™
Corn and Black Bean Salad the Fast Slow Go™ Prep time: 20 minutes Pressure cook: 12.
Heirloom Carrots with Labne the Fast Slow Go™
Heirloom Carrots with Labne Prep time: Sous vide: Serves: 20 minutes 195°F / 30 minutes 4 the Fast Slow Go™ Ingredients 1 lb (450g) heirloom carrots L cup mint leaves 3 tablespoons extra virgin olive oil, divided L cup flat-leaf parsley leaves 2 teaspoons sea salt 1 tablespoon dukkah, divided 1 teaspoon cumin seeds ½ cup (140g) labne 2 teaspoons honey Method 1. Pour 8 cups (2 liters) hot water into the cooking bowl. 2.
Corn with Chili Pepper and Lime Salt the Fast Slow Go™
Corn with Chili Pepper and Lime Salt Prep time: 5 minutes Pressure cook: 12.0 psi / 2 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 4 ears white or yellow corn, husks and silk removed ½ teaspoon grated lime zest 1 teaspoon red pepper flakes 3 tablespoons (45g) unsalted butter, melted 1 teaspoon sea salt 1 teaspoon lime juice Method 1. Place the trivet in the cooking bowl. Pour 1 cup (240ml) water into the bowl and place the corn on the trivet. Close and lock the lid. 2.
Pork and Chive Dumplings the Fast Slow Go™
Pork and Chive Dumplings Prep time: 30 minutes Steam: 8 minutes Makes: 25 - 30 the Fast Slow Go™ Ingredients 9 oz (250g) ground pork 3 tablespoons chicken stock ½ cup (50g) chopped garlic chives, plus extra to serve ½ teaspoon kosher salt 2 teaspoons grated fresh ginger 1 teaspoon sugar 1 teaspoon sesame oil 25 - 30 dumpling or gyoza wrappers 1 tablespoon shoaxing wine Black vinegar, to serve 2 teaspoons soy sauce, plus extra to serve Thinly sliced red chili, to serve 2 teaspoons cornsta
Chicken and Mushroom Risotto the Fast Slow Go™
Chicken and Mushroom Risotto the Fast Slow Go™ Prep time: 15 minutes Pressure cook: 6.
Mexican Risotto the Fast Slow Go™
Mexican Risotto Prep time: 20 minutes Pressure cook: 6.
Vegan Risotto Milanese the Fast Slow Go™
Vegan Risotto Milanese Prep time: 10 minutes Pressure cook: 6.0psi / 6 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 2 tablespoons olive oil 1 small onion, finely chopped 2 large cloves garlic, minced 2 cups (400g) arborio rice 2 pinches saffron threads M cup (160ml) white wine 5 cups (1.2 liters) water, approximately, divided 1¼ teaspoons kosher salt 1½ oz (45g) white miso paste Basil leaves, to serve Freshly ground black pepper, to season Method 1.
Chicken and Ginger Congee the Fast Slow Go™
Chicken and Ginger Congee the Fast Slow Go™ Prep time: 15 minutes Pressure cook: 7.5 psi / 30 minutes* / Natural Release Reduce: Serves: HI / 2 minutes 4 Ingredients 2 teaspoons sesame oil 1 cup (200g) jasmine rice 4 green onions, thinly sliced, white and green part separated 7 cups (1.
Salmon with Lemon and Thyme the Fast Slow Go™
Salmon with Lemon and Thyme Prep time: 10 minutes Sous vide: 118°F / 40 minutes Serves: 4 the Fast Slow Go™ Ingredients 4 x 8 oz (225g) salmon fillets, center cut, skin on 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 teaspoon grated lemon zest 1 clove garlic, thinly sliced 4 sprigs thyme 2 tablespoons extra virgin olive oil 1 tablespoon olive oil Method 1. Pour 8 cups (2 liters) water into the cooking bowl. 2.
Hainanese Chicken the Fast Slow Go™
Hainanese Chicken Prep time: Pressure cook: Slow cook: Serves: 20 minutes For the chicken – 12.0 psi / 15 minutes / Natural Release For the rice – 7.5 psi / 5 minutes / Pulse Release For the chicken - HI 3 hours / LO 4 hours 4 the Fast Slow Go™ Ingredients 3½ oz (100g) fresh ginger 2 tablespoons vegetable oil 1 head of garlic, divided 1 tablespoon sesame oil 3 lb (1.
Butter Chickpeas the Fast Slow Go™
Butter Chickpeas Prep time: 20 minutes Pressure cook: 12.
Shiitake and Corn Ramen the Fast Slow Go™
Shiitake and Corn Ramen Prep time: 30 minutes Pressure cook: 9.
Marinara Sauce the Fast Slow Go™
Marinara Sauce Prep time: 15 minutes Pressure cook: 12.0 psi / 40 minutes* / Auto Quick Release Serves: 6-8 the Fast Slow Go™ Ingredients 2 tablespoons olive oil 2 onions, finely chopped 6 cloves garlic, minced 2 x 28 oz (794g) cans diced tomatoes 1½ teaspoons dried oregano ½ teaspoon red pepper flakes (optional) 2 teaspoons kosher salt 2 teaspoons sugar 1 carrot, cut in half lengthways 1 sprig basil Method 1. Select SAUTÉ/SEAR and press START to preheat the cooking bowl.
Bolognaise Sauce the Fast Slow Go™
Bolognaise Sauce Prep time: 30 minutes the Fast Slow Go™ Pressure cook: 10.
Carolina Pulled Pork the Fast Slow Go™
Carolina Pulled Pork Prep time: Pressure cook: Slow cook: Reduce: Serves: 10 minutes 12.0 psi / 45 minutes* / Natural Release HI 5 hours / LO 9 hours HI / 10 minutes 10 the Fast Slow Go™ Ingredients 4 teaspoons kosher salt 2 tablespoons tomato paste 2 tablespoons coarse black pepper L cup (65g) dark brown sugar ½ teaspoon cayenne pepper 2 tablespoons paprika 10 brioche buns For the coleslaw 1 teaspoon smoked paprika (optional) 2 cups (140g) finely shredded green cabbage 4 lb (1.
Beef Goulash the Fast Slow Go™
Beef Goulash Prep time: 25 minutes Pressure cook: 10.
Lamb Shank Massaman Curry the Fast Slow Go™
Lamb Shank Massaman Curry Prep time: 30 minutes Pressure cook: 12.0 psi / 45 minutes* / Natural Release Slow cook: HI 5 hours / LO 9 hours 4 Serves: the Fast Slow Go™ Ingredients For the curry paste For the curry 3 long red chilies, coarsely chopped 1 tablespoon vegetable oil 1 yellow onion, finely chopped 2 cups (480ml) chicken stock 1-inch piece fresh ginger, peeled, chopped 4 lamb shanks (about 3½ lb/1.
Gochujang Short Ribs the Fast Slow Go™
Gochujang Short Ribs Prep time: 15 minutes Pressure cook: 12.0 psi / 45 minutes* / Natural Release Slow cook: HI 5 hours / LO 9 hours Reduce: HI / 10 minutes Serves: 4 the Fast Slow Go™ Ingredients 6 cloves garlic, minced 1 oz (30g) gochujang (Korean fermented red chili paste) 1 tablespoon grated fresh ginger 1 tablespoon sesame oil L cup (80ml) soy sauce 8 beef short ribs (about 3¾ lb/1.
Beef Pho the Fast Slow Go™
Beef Pho Prep time: 20 minutes Pressure cook: 12.
Chicken Stock the Fast Slow Go™
Chicken Stock Prep time: Pressure cook: Slow cook: Makes: 10 minutes 12.0 psi / 1 hour* / Natural Release HI 4 hours / LO 6 hours 6 - 8 cups the Fast Slow Go™ Ingredients 3 lb (1.35kg) chicken bones and/or pieces 1 teaspoon whole black peppercorns 1 large onion, peeled, quartered 1 bay leaf 2 carrots, coarsely chopped 2 sprigs thyme 2 celery stalks, coarsely chopped 5 sprigs flat-leaf parsley 1 head of garlic, cut in half crosswise 8 cups (2 liters) water, approximately Method 1.
Bone Broth the Fast Slow Go™
Bone Broth Prep time: 15 minutes the Fast Slow Go™ Pressure cook: 12.0psi / 2 hours* / Natural Release Slow cook: HI 6 hours / LO 8 hours Makes: 8 cups (1 liter) Ingredients 4 lb (1.
Vegetable Stock the Fast Slow Go™
Vegetable Stock Prep time: 10 minutes Pressure cook: 12.0 psi / 15 minutes* / Natural Release Slow cook: HI 2 hours / LO 4 hours Makes: 10 cups (2.4 liters) the Fast Slow Go™ Ingredients 2 large onions, unpeeled, halved 4 celery stalks, coarsely chopped 2 large carrots, coarsely chopped 8 oz (225g) button mushrooms, halved 1 head of garlic, cut in half crosswise 1 teaspoon whole black peppercorns 1 bay leaf 2 sprigs thyme 6 sprigs flat-leaf parsley 10 cups (2.
Greek-Style Yogurt the Fast Slow Go™
Greek-Style Yogurt Prep time: Yogurt: Makes: 10 minutes 182°F / 10 minutes, 110°F / 6 hours 4 cups the Fast Slow Go™ Ingredients ½ gallon (2 liters) whole milk ¼ cup (60g) plain, whole milk yogurt with live and active cultures Method 1. Place the milk in the cooking bowl. Select YOGURT, close and lock the lid and press START. The milk will heat and hold at that temperature for 10 minutes. 2. When the temperature starts to lower, lift the lid and allow the milk to cool, about 1 hour 30 minutes. 3.
Honey Yogurt the Fast Slow Go™
Honey Yogurt Prep time: Yogurt: Makes: 10 minutes 182°F / 10 minutes, 110°F / 6 hours 8 cups the Fast Slow Go™ Ingredients ½ gallon (2 liters) whole milk ½ cup (180g) honey ¼ cup (60g) plain, whole milk yogurt with live and active cultures Method 1. Place the milk in the cooking bowl. Select YOGURT, close and lock the lid and press START. The milk will heat and hold the temperature for 10 minutes. 2. When the temperature starts to lower, lift the lid and allow the milk to cool, about 1 hour 30 minutes.
Chocolate Molten the Fast Slow Go™
Chocolate Molten Prep time: 15 minutes Pressure cook: 9.0 psi / 5 minutes* / Auto Quick Release Serves: 4 the Fast Slow Go™ Ingredients 4 oz (115g) unsalted butter, chopped, plus extra for greasing 2 tablespoons sugar ½ cup (75g) all-purpose flour ¾ cup (105g) powdered sugar ½ teaspoon kosher salt 4 oz (115g) 70% dark chocolate, chopped 2 large eggs, at room temperature 2 large egg yolks, at room temperature Vanilla ice cream, to serve Raspberries, to serve Method 1.
Lemon Cake with Blueberry Compote the Fast Slow Go™
Lemon Cake with Blueberry Compote the Fast Slow Go™ Prep time: 20 minutes Pressure cook: 3.
