Full time, half time, meal time.
Tender with time. Tastier under pressure.
How do you know the PRESSURE, TEMPERATURE, AND TIME diffeerent foods need? 3
Stocks & Soups Vegetable Stock Chicken Stock Beef Stock Seafood Stock Pho Ga Creamy Tomato Soup Potato Leek Soup 8 Grains 14 Risotto Milanese Mushroom & Bacon Risotto Pumpkin Risotto with Sage & Goat Cheese Vegetable Biryani Date & Apple Oatmeal Coconut Brown Rice Beans & Veggies 20 Barbecued Baked Beans Southern-Style Collard Greens Kale & White Bean Soup Beet & Quinoa Salad Hummus Ratatouille Artichokes 3 Ways Stuffed Artichokes Marinated Artichokes Artichoke & Spinach Dip Mashed Potatoes Whole Pot
Tastier under pressure. Cooking temperatures never exceed 100°C (212°F) Steam escapes Steam is trapped and builds pressure, allowing cooking temperature to exceed 100°C (212°F) Unsealed “moist” cooking environment Sealed “moist” cooking environment Tougher cuts of meat such as shanks and shoulders can often be overlooked when it comes to cooking. The large amount of connective tissue in these cuts makes them susceptible to being tough and chewy if not broken down properly during cooking.
Tender with time. Uniform texture responds to cooking in the same way Lean meats benefit from higher cooking temperatures Cooking meat well requires the flesh to be cooked long enough so that it’s soft and tender while still remaining moist. This can be a real technical challenge because meat loses its moisture incredibly quickly during the cooking process.
Stocks & Soups 8
Souped up with a soft landing. Pressure cooking intensifies the flavour of stocks Stock is the foundation of so many dishes, so it’s vital to extract the maximum amount of flavour from its ingredients. While simmering stock on the stove fills your kitchen with wonderful cooking aromas, these aromas are actually components of flavour escaping from the broth. The fully sealed environment of a pressure cooker traps escaping aromas and steam.
Vegetable Stock Chicken Stock 5 PRESSURE COOK: 12.0 psi / 15 min / Natural 6 SLOW COOK: 4–6 hours HI, 6–8 hours LO 5 PRESSURE COOK: 12.0 psi / 60 min / Natural 6 SLOW COOK: 3–5 hours HI, 4–6 hours LO 1 Prep time: 5 min 2 Makes 2.5L (2.5 quarts) 1 Prep time: 5 min 2 Makes 2.5L (2.5 quarts) 2 large onions, unpeeled, halved 4 stalks celery, cut into 2.5cm (1") pieces 2 large carrots, peeled, cut into 2.
Pho Ga (Vietnamese Chicken Noodle Soup) 1 Prep time: 15 min 5 PRESSURE COOK: 9.
Creamy Tomato Soup Potato Leek Soup 5 PRESSURE COOK: 9.0 psi / 10 min / Auto Quick 6 SLOW COOK: 3–5 hours HI, 4–6 hours LO 5 PRESSURE COOK: 9.0 psi / 10 min / Auto Quick 6 SLOW COOK: 3–5 hours HI, 4–6 hours LO 1 Prep time: 5 min 2 Serves 6–8 1 Prep time: 10 min 2 Serves 4 2 tablespoons (60g) unsalted butter 1 large onion, chopped ½ carrot, chopped 1 clove garlic, crushed 1.4kg (3 pounds) tomatoes, cored, roughly chopped.
Grains 14
Risotto without causing a stir. Dislodged starch dissolves into the surrounding liquid Softened starch Undisturbed rice while cooking If you’ve ever attempted to make risotto, you know it requires constant attention and stirring. If you don’t stir, the risotto sauce ends up thin and flat instead of thick and creamy.
Risotto Milanese Mushroom & Bacon Risotto 5 PRESSURE COOK: 6.0 psi / 6 min / Auto Quick 5 PRESSURE COOK: 6.
Pumpkin Risotto with Sage & Goat Cheese 1 Prep time: 10 min 5 PRESSURE COOK: 6.
Vegetable Biryani Prep time: 15 min PRESSURE COOK: 7.5 psi / 5 min / Auto Pulse Serves 6 4 tablespoons ghee or vegetable oil, divided 1 red onion, diced 2.5cm (1") piece ginger, peeled, grated 2 cloves garlic, crushed ½ acorn squash, cut into 1cm (½") dice 227g (8 ounces) cauliflower florets 115g (4 ounces) green beans, cut into 2.
Coconut Brown Rice 1 Prep time: 5 min 5 PRESSURE COOK: 7.5 psi / 20 min / Auto Pulse 2 Serves 6–8 2 cups brown rice 400ml (114 ounce can) unsweetened coconut milk 1½ cups (360ml) water 1 teaspoon kosher salt 2.5cm (1") piece peeled fresh ginger, smashed to release liquid 1. 2. 3. Rinse the rice in a strainer under cold running water for 30 seconds. Transfer to the cooking bowl with the coconut milk, water and salt.
Beans & Veggies 20
Tough to tender in half the time. 100°C (212°F) Without pressure, vegetables and beans can’t exceed 100°C (212°F) Some of our most diverse and commonly consumed foods come from plants. Tubers, root vegetables and beans are incredibly versatile in the kitchen but unlike meat, they have strong cell walls that must be broken down to get tender results. Each cell is bound to its neighbour by molecular glue which enables the plant to stand upright, retain water and stave off infection.
Barbecued Baked Beans 1 Prep time: 15 min 5 PRESSURE COOK: 12.
Kale & White Bean Soup 1 Prep time: 20 min 5 PRESSURE COOK: 12.0 psi / 20 min / Natural 6 SLOW COOK: 5–7 hours HI, 9–11 hours LO 2 Serves 8 2 tablespoons olive oil 1 large onion, diced 2 carrots, diced 2 stalks celery, diced 1 small bulb fennel, diced 4 cloves garlic, chopped 2 heaping tablespoons tomato paste ½ bunch kale, stems removed, roughly chopped 1 cup dried cannellini beans* 1 bay leaf 2 sprigs fresh thyme 2 teaspoons kosher salt ¼ teaspoon crushed red pepper flakes 10 cups (2.
Beet & Quinoa Salad Hummus 5 PRESSURE COOK: 7.5 psi / 15 min / Auto Pulse 5 PRESSURE COOK: 12.
Ratatouille 1 Prep time: 20 min 5 PRESSURE COOK: 7.5 psi / 8 min / Auto Pulse 2 Serves 8 1 medium aubergine (450g/1 pound), peeled, diced 2 teaspoons kosher salt ¼ cup (60ml) olive oil 1 red onion, diced 2 red bell peppers, diced 1kg (2 pounds) courgette, diced 4 large tomatoes (675g / 1½ pounds), diced 10 sprigs thyme, tied together Pinch red pepper flakes 2 cloves garlic, minced 6 fresh basil leaves, thinly sliced 1. 2. 3. 4. 5. 6. 7.
Artichokes 3 Ways Stuffed Artichokes 5 PRESSURE COOK: 7.5 psi / 8 min / Auto Pulse 5 PRESSURE COOK: 7.
Marinated Artichokes Artichoke & Spinach Dip 2 Serves 4–6 2 Serves 6 1 Prep time: 10 min, plus marinating time 1 Prep time: 15 min 2 lemons ¼ cup (60ml) white wine vinegar 4 cloves garlic, sliced 1 teaspoon kosher salt 1 teaspoon sugar 2 teaspoon whole mixed peppercorns, lightly crushed 6 sprigs fresh thyme 2 small bay leaves, preferably fresh ¼ cup (60ml) olive oil, extra to cover 1. 2. 3. 4. Follow directions for preparing and cooking artichokes. Cool completely and remove thick outer leaves.
Mashed Potatoes 1 Prep time: 10 min 5 PRESSURE COOK: 7.5 psi / 8 min / Auto Pulse 2 Serves 4–6 1kg (2 ¼ pounds) russet or Yukon Gold potatoes 1 cup (240ml) water 1 teaspoon kosher salt ½ cup (120ml) milk, warmed 60g (2 ounces) unsalted butter, diced Freshly ground black pepper 1. 2. 3. Peel potatoes, if desired, and cut into large pieces of the same size. Add potatoes and water to the cooking bowl and sprinkle with salt. Select PRESSURE COOK VEGETABLES and adjust cooking time to 10 minutes.
Meat & Poultry 30
Ready, set, sear! High temperatures in dry conditions speed up the Maillard reaction creating rich flavours and a brown exterior One of the characteristics of perfectly cooked short ribs, shanks and roasts is a brown, richly flavoured exterior. This browning is caused by the Maillard reaction, a chemical reaction between amino acids and reducing sugars.
Pork Bolognese with Pancetta & Sage 1 Prep time: 15 min 5 PRESSURE COOK: 10.5 psi / 20 min / Auto Quick 6 SLOW COOK: 4–6 hours HI, 6–8 hours LO Beef & Bean Chili 1 Prep time: 15 min 5 PRESSURE COOK: 10.
Beef & Guinness Pies 1 Prep time: 20 min, plus chilling and baking time 5 PRESSURE COOK: 10.5 psi / 20 min / Auto Quick 6 SLOW COOK: 5–6 hours HI, 8–10 hours LO 2 Serves 8 ⅓ cup (60g) all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1.8kg (4 pounds) chuck steak, trimmed, cut into 4cm (1.
Lamb Shank Massaman Curry 1 Prep time: 30 min 5 PRESSURE COOK: 12.0 psi / 50 min / Auto Quick 6 SLOW COOK: 5–7 hours HI, 9–11 hours LO 2 Serves 4 Curry paste 3 red jalapeño peppers, seeded, chopped 1 small onion, diced 2.
Short Rib Tacos 1 Prep time: 15 min 5 PRESSURE COOK: 12.0 psi / 60 min / Auto Quick 6 SLOW COOK: 5–7 hours HI, 9–11 hours LO 2 Serves 8 2 tablespoons vegetable oil 2.
Pork & Tomatillo Chili 1 Prep time: 25 min 5 PRESSURE COOK: 10.5 psi / 20 min / Auto Quick 6 SLOW COOK: 5–7 hours HI, 9–11 hours LO 2 Serves 8 1kg (2 pounds) fresh tomatillos (about 20 medium) 6 cloves garlic, unpeeled 2 jalapeño peppers, seeded, diced 5 poblano peppers, diced 1 tablespoon ground cumin 1 bunch coriander, chopped, divided 2 tablespoons vegetable oil 1.5kg (3 pounds) trimmed pork shoulder, cut into 2.
Whole Lemon & Herb Chicken 1 Prep time: 10 min 5 PRESSURE COOK: 9.0 psi / 20 min / Auto Pulse 6 SLOW COOK: 3–5 hours HI, 4–6 hours LO Carolina Pulled Pork 1 Prep time: 10 min 5 PRESSURE COOK: 12.0 psi / 40 min / Natural 6 SLOW COOK: 5–7 hours HI, 9–11 hours LO 2 Serves 8 2 Serves 4 4 teaspoons kosher salt 2 tablespoons coarse black pepper ½ teaspoon cayenne pepper 2 tablespoons paprika 1 teaspoon smoked paprika (optional) 1.
Classic Pot Roast Chicken Adobo 5 PRESSURE COOK: 12.0 psi / 40 min / Natural 6 SLOW COOK: 5–7 hours HI, 9–11 hours LO 5 PRESSURE COOK: 9.0 psi / 15 min / Auto Pulse 6 SLOW COOK: 2–4 hours HI, 4–6 hours LO 1 Prep time: 20 min 2 Serves 6 1 1.5kg (3.
Chermoula Chicken & Green Olive Tagine 1 Prep time: 15 min 5 PRESSURE COOK: 10.
Provencal Beef Stew 1 Prep time: 15 min 5 PRESSURE COOK: 10.5 psi / 20 min / Auto Quick 6 SLOW COOK: 6–8 hours HI, 7–9 hours LO 2 Serves 6 1.
Desserts 42
Simply sweet. Sauna in Ready s n i 10 m Pressure cookers seal in moisture and speed up cooking times It’s a scientific fact that you always have more room for dessert. This is because the sugar in sweet foods triggers a reflex which relaxes the stomach and reduces the sensation of being full. But ending your meal on a sweet note can be more of a task than a treat. Delicate desserts like custards, puddings and crème can suffer significant texture changes if exposed to high temperatures.
Chocolate Pots de Crème 1 Prep time: 15 min 5 PRESSURE COOK: 7.5 psi / 10 min / Natural 6 SLOW COOK: 2 hours LO 2 Serves 4 1 cup (240ml) heavy cream 1 cup (240ml) milk 140g (5 ounces) bittersweet or semisweet chocolate ½ cup (115g) sugar 4 egg yolks 1. 2. 3. 4. 5. Heat cream and milk in a small saucepan until just hot. Add chocolate and let sit for 5 minutes. Whisk to incorporate chocolate. Whisk in sugar and egg yolks. Divide mixture evenly among 4 115g (4 ounce) ramekins. Cover each ramekin with foil.
Mini Blood Orange Cheesecakes 1 Prep time: 20 min, plus chilling time 5 PRESSURE COOK: 7.
Cooker Settings Overview Pressure cook Slow cook MENU RECOMMENDED SUITABLE FOR SETTING VEGETABLES 7.5 psi 8 MIN AUTO PULSE 7.
