Bennett Read 6L Pressure Chef Technical specifications

Recipe
Guide

1 - 4 BREAKFASTS
Contents
5 - 10 SIDES
11 - 14 STARTERS
& SNACKS
15 - 28 MAIN MEALS
29 - 32 DESSERTS
IMPORTANT
Please read your Bennett Read 6L PRESSURE CHEF
User Guide thoroughly before using the appliance.
It contains important information regarding operation and safety.
PLEASE NOTE:
Temperatures, methods etc shown are approximate
and may vary depending on the type and amount of food used.
Images shown are for display purposes only and may vary slightly from the recipes.

BREAKFASTS
INGREDIENTS:
1 tbsp unsalted butter
1 cup steel-cut oats
31/2 cups water
1/4 tsp salt
3/4 cup raisins
1/4 cup light brown sugar
1 tsp cinnamon
60 g cream cheese
2 tbsp powdered sugar
2 tsp milk
INGREDIENTS:
8 eggs
2 cups water
4 cups cold water
4 cups ice
METHOD:
1. Press saute on your pressure cooker and wait
for the pot to get hot. Add the butter and stir
until completely melted.
2. Add the oats and stir continuously until oats
absorb the butter.
3. Add the water to the pot, lock the lid, turn the
regulator knob to pressure, and cook on high
pressure for 10 minutes.
4. Release the pressure, open the lid, stir in the
raisins, press warm/cancel and lock the lid.
Leave the cooker to sit while you make the
cinnamon topping
5. In a small cup, mix the cinnamon and light
brown sugar. Sift well using a fork.
6. In a small mixing bowl, mix the cream
cheese, powdered sugar and 2 tsp of milk.
Whisk until creamy. Use a pastry pipng bag
and fill with frosting.
7. Serve the oatmeal with a generous sprinkling
of cinnamon and swirl of frosting.
METHOD:
1. Add 2 cups of water to the pressure cooker pot
2. Insert steam rack
3. Place eggs onto the steam rack
4. Lock the lid and cook on high pressure for 6 minutes.
5. Release the pressure.
6. Transfer the eggs to a bowl of cold water and ice.
7. Allow to cool before peeling or refrigerate.
CINNAMON BUN RAISIN OATMEAL
PERFECT HARD BOILED EGGS
1 2
TIP:
Dont like raisins?
Cut them out!
TIP:
Want softer eggs?
Just take them out
of the cooker after
3 minutes!

BREAKFASTS
INGREDIENTS:
12 large eggs
1/2 cup milk
1 cup water
1/2 tsp salt
1/4 tsp black pepper
1 cup diced and seeded
tomato
3 cups baby spinach,
chopped
3 large green onions,
sliced
4 tomato slices for
topping
1/4 cup shredded
parmesan cheese
INGREDIENTS:
5 slices of french bread
(cut into large squares)
3 eggs
4 bananas, sliced
1/2 cup milk
2 tbsp brown sugar
1 tbsp white sugar
1/4 cup cream cheese
1 tsp vanilla extract
1/2 tsp cinnamon
2 tbsp chilled butter
syrup
METHOD:
1. In a large bowl, whisk together eggs, milk, salt and
pepper.
2. In a 1.5 L casserole dish that will fit into the pressure
cooker, add spinach, diced tomato, green onions and
stir together.
3. Pour egg mixture into the baking dish and stir. Gently
place sliced tomatoes on top and sprinkle with cheese.
4. Add 1 cup of water to the pressure cooker. Insert steam
rack. Place casserole dish onto rack.
5. Lock the lid and cook on high pressure for 20 minutes.
6. Release the pressure and remove casserole dish and
place into an oven on broil for 5 minutes, browning
the top.
METHOD:
1. Oil a baking pan.
2. Using a microwave-safe bowl, melt cream cheese in the
microwave for about 30 seconds. Do not over-heat.
3. Add a layer of bread (cut up in large squares) to the
pan, then layer banana slices and sprinkle with 1 tbsp
of brown sugar. Next, add a layer of cream cheese. Top
with the remaining bread, then another layer of banana
slices and sprinkle with a final tbsp of brown sugar.
4. In a bowl, whisk eggs and milk. Stir in white sugar,
vanilla and cinnamon.
5. Add 3/4 cup of water into the pressure cooker pot.
Insert steam rack into pressure cooker. Place the baking
pan onto the rack. Lock the lid and cook on high pres-
sure for 20 minutes. Release the pressure and remove
the baking pan from the pressure cooker.
6. Allow to cool for 5 minutes before serving. Drizzle with
syrup (optional).
SPINACH AND TOMATO QUICHE
BANANA CINNAMON FRENCH TOAST
3 4
TIP:
Add a little
chocolate spread.
Treat yourself!

5 6
SIDES
INGREDIENTS:
2 cups rice
21/2 cups water
3 tbsp olive oil
or avocado oil
1 tsp salt
2 limes
1/2 cup fresh coriander,
chopped
INGREDIENTS:
700 g brussel sprouts
6 garlic cloves, minced
2 tbsp olive oil
or avocado oil
3/4 tsp salt
1/2 tsp black pepper
1/4 cup soy sauce
1/4 cup water
METHOD:
1. Add rice, water, oil, salt and juice of 1 lime to the
pressure cooker pot and stir.
2. Lock the lid and cook on high pressure for 6 minutes.
3. Release the pressure and mix rice.
4. Transfer rice to a serving bowl. Mix in the juice of the
other lime and coriander.
5. Try serving with one of our main meal recipes.
METHOD:
1. Rinse brussel sprouts and trim the bottom of the stems.
2. Place brussel sprouts and garlic into a mixing bowl and
toss with oil, salt and pepper.
3. Place brussel sprouts into the pressure cooker pot. Add
water and soy sauce.
4. Lock the lid and cook on high pressure for 3 minutes.
5. Release pressure and serve.
6. Try serving with one of our main meal recipes.
CORIANDER LIME RICE
BRUSSEL SPROUTS
TIP:
Use any rice!
(cooking time might
vary) Even add in
tomato, onion or
tumeric for added
flavour!

7 8
SIDES
INGREDIENTS:
1 cup water
1 kg potatoes, peeled
4 tbsp unsalted butter
2/3 cup whole milk
METHOD:
1. Add 1 cup of water to the pressure cooker pot. Insert
steam rack into the pressure cooker. Place potatoes onto
the rack. The potatoes should be above the water.
2. Lock the lid and cook on high pressure for 7 minutes.
3. Release the pressure. Carefully remove potatoes and set
aside to cool. Empty water from the pot.
4. Once potatoes have cooled, cut into quarters.
5. Set the pressure cooker to Sauté. Add milk and butter
and melt the butter. Add salt and pepper to taste.
6. Place the potatoes back into the pot. Using a masher,
mash potatoes. Use a plastic whisk to blend and smooth.
7. Serve and top with chives (optional).
8. Try serving with one of our main meal recipes.
MASHED POTATOES
INGREDIENTS:
1 cup whole grain quinoa
1 tbsp olive oil
or avocado oil
1/2 tsp salt
11/2 cups water
METHOD:
1. Using a fine mesh strainer, rinse quinoa under
running water for about 2 minutes. This will remove
any bitterness from the quinoa.
2. Set the pressure cooker to Sauté. Add oil and heat.
3. Add salt and stir.
4. Add water and slowly transfer quinoa into the pot.
5. Lock the lid and cook on high pressure for 1
minute.
6. Release the pressure and serve.
7. Try serving with one of our main meal recipes.
QUINOA
TIP:
Best served with
pork bangers
(of course).

METHOD:
1. Combine all ingredients and place into a pressure
cooker baking pan. Cover with foil.
2. Add 2 cups of water to the bottom of the pressure
cooker and insert steam rack. Place baking pan on
rack. Lock the lid and cook on high pressure for 10
minutes.
3. Try serving with one of our main meal recipes.
9 10
SIDES
INGREDIENTS:
280 g frozen chopped
spinach
400 g can of artichokes
2 cups water
1/2 cup sour cream
1 cup mayonnaise
1 cup shredded parmesan
1 cup shredded mozzarella
1/4 tsp garlic salt
1/4 tsp black pepper
SPINACH ARTICHOKE DIP
TIP:
This dip is best
enjoyed with tortilla
chips! Maybe even
add in some guac?
INGREDIENTS:
4 ears of corn, shucked
and rinsed
11/2 cups of water
METHOD:
1. Add 11/2 cups of water to the pressure cooker pot.
Insert a steam rack into the pot. Place corn on the
rack. The corn should be above the water. Lock
the lid and cook on high pressure for 5 minutes.
Release the pressure.
2. Drizzle corn with hot sauce or butter (optional).
3. Try serving with one of our main meal recipes.
CORN
INGREDIENTS:
500 g baby potatoes
1 cup water
1 tbsp olive oil
or avocado oil
2 garlic cloves, minced
2 sprigs of fresh rosemary
salt and pepper
METHOD:
1. Add 1 cup of water to the pressure cooker. Insert
steam rack into the pressure cooker. Place potatoes
onto the rack. The potatoes should be above the
water. Lock the lid and cook on high pressure for 4
minutes. (Don’t forget to pierce the potatoes)
2. Release the pressure. Carefully remove potatoes and
set aside to cool.
3. In a microwave-safe bowl, combine oil, garlic, rose-
mary, salt and pepper. Microwave for 1 minute.
4. Place potatoes into a serving dish and coat with
rosemary and olive oil mix.
5. Try serving with one of our main meal recipes.
ROSEMARY GARLIC POTATOES
TIP:
To brown the corn or
potatoes, cook
in our 8-in-1
Gourmet Chef!

11 12
STARTERS & SNACKS
INGREDIENTS:
2 tbsp olive oil
1 onion, chopped
1 large butternut (peeled
and seeded)
4 cups of vegetable broth
2 sweet potatoes, peeled
and cut
3 apples, peeled and cut
3 garlic cloves, minced
1/2 tsp cinnnamon
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp ginger
1 tsp salt
INGREDIENTS:
340 g frozen spinach,
thawed
3 cloves of garlic, minced
1/4 cup grated Parmesan
cheese
1 kg flank steak
salt & pepper
1 tsp paprika
1/2 tsp thyme
1 tbsp olive
or avocado oil
2/3 cup beef broth
butcher’s twine
METHOD:
1. Drain the thawed spinach and dry well using paper
towels. In a bowl, combine spinach, garlic and cheese.
2. Carefully slice flank steak in half, horizontally. Season
with salt and pepper. Slice across the shortest side into
about 6 strips. Add filling to the center of the strip and
roll into a circle. Tie across the steak with butcher’s
twine. Trim off excess twine, leaving about 1/4” ends.
3. Place steak rounds on a flat side and sprinkle with papri-
ka and thyme.
4. Set the pressure cooker to Saute. Add oil and heat.
Brown both sides of the steak rounds. Add beef broth.
5. Lock the lid and cook on high pressure for 30 minutes.
6. Allow the pressure to release naturally for 5 minutes,
then release the remaining pressure manually.
7. Remove liquid from the pot and set pressure cooker
to Sauté, then brown the stuffed flank steaks to your
preference.
8. Rest steak rounds for 5 minutes before slicing or serving.
Remove twine before serving.
BUTTERNUT SOUP
STUFFED FLANK STEAKS
METHOD:
1. Set the pressure cooker to Sauté. Add oil and heat.
2. Sauté onion for approximately 4 minutes and place all
ingredients into the pressure cooker.
3. Lock the lid and cook on high pressure for 15 minutes.
4. Allow the pressure to release naturally.
5. Blend soup using a hand blender and serve. (Try one
of our Bennett Read blenders)
TIP: Garnish with
your favourite topping.
Pomegranate,
feta, bacon...
Your choice!

13 14
STARTERS & SNACKS
INGREDIENTS:
2 tbsp olive oil
or avocado oil
1 lime, juice and zest
3 garlic cloves, minced
1 tsp cumin
1 tsp chilli powder
1/3 cup coriander, chopped
4 chicken thighs
1/2 cup chicken broth
salt and pepper
INGREDIENTS:
1 tbsp olive oil
or avocado oil
1 1/2 cups of water
1 tsp grated fresh ginger
1 cup minced shiitake mush-
rooms
1 tsp sesame oil
11/2 cups cabbage, minced
12 round dumpling wrappers
1/2 cup grated carrots
2 tbsp soy sauce
1 tbsp rice wine vinegar
METHOD:
1. Set the pressure cooker to Sauté. Add oil and heat.
2. Sauté mushrooms until tender. Add cabbage, carrots,
soy sauce and rice wine vinegar. Mix until liquid is
absorbed. Set pressure cooker to Warm. Stir in ginger
and sesame oil.
3. Fill a small bowl with water. Place next to a cutting
board. Place 1 dumpling wrapper onto the cutting
board. Dip a fingertip into water and moisten the edges
of the wrapper. Place about 1 tbsp of the filling onto the
center of the dumpling wrapper. Fold dumpling in half,
matching the edges, then pressing and sealing together.
4. Add 11/2 cups of water into the pressure cooker. Insert
steam rack into the pressure cooker. The rack should be
above the water.
5. Place dumplings onto a perforated baking pan and
place onto the rack. Lock the lid and cook on high
pressure for 7 minutes.
6. Release the pressure and serve immediately.
CHILLI LIME CHICKEN
ASIAN DUMPLINGS
METHOD:
1. Add 1 tbsp of oil, lime juice, garlic, cumin, chilli
powder, coriander and salt and pepper into a 4 L
zip-seal bag. Shake to combine.
2. Add chicken and massage marinade into chicken.
Refrigerate for at least 30 minutes and up to 1 hour -
flip the bag and redistribute marinade halfway.
3. Set the pressure cooker to Sauté. Add 1 tbsp of oil to
the pot and once hot, add the chicken and sear for
2-3 minutes on both sides.
4. Scrape off any bits from the bottom of the pressure
cooker pot, then add chicken broth to the pot.
5. Lock the lid and cook on high pressure for 9 minutes.
6. Remove liquid from the pot and set pressure cooker
to Sauté, then brown the chicken pieces to your
preference and serve.
FUN FACT:
Dumplings were
the first on-the-go
food!

15 16
MAIN MEALS
INGREDIENTS:
1 cup chicken broth
1 pinch saffron
1/4 tsp sea salt
1 tbsp unsalted butter
2 frozen salmon fillets
INGREDIENTS:
2.5 kg boneless skinless
chicken thighs / wings
11/2 cups diced onion
3 cloves of garlic
1/2 cup soy sauce
1/4 cup tomato sauce
1 cup honey
1/8 tsp salt
1/8 tsp black pepper
1/3 tbsp red pepper
flakes
METHOD:
1. Place all ingredients into the pressure cooker.
2. Lock the lid and cook on high pressure for 15 minutes.
3. Release the pressure. Remove chicken, slice and set aside.
4. Set the pressure cooker to Sauté. Stir sauce until thickened.
5. Add sliced chicken back into the pot, then mix well.
6. Serve over rice (optional).
SALMON
HONEY GLAZED CHICKEN
METHOD:
1. Place all ingredients, except for the salmon, into the
pressure cooker.
2. Insert the steam rack then place the salmon onto the
rack.
3. Lock the lid and cook on high pressure for 5 minutes.
4. Allow the pressure to release naturally.
5. Remove liquid from the pot and set pressure cooker to
Sauté, then brown the salmon pieces to your prefer-
ence and serve.
FACT:
You can even cook
the chicken pieces
from frozen! Honey
glazed chicken
without the fuss!

METHOD:
1. Rub the whole chicken with oil and dry seasonings.
2. Add oil to the pressure cooker pot and heat. Sauté
garlic then add the whole chicken to the pot.
3. Add lemon juice along with the lemons. Brown the
chicken on all sides.
4. Carefully remove the chicken then insert a baking rack
into the pot. Place the chicken onto the rack.
5. Lock the lid and cook on high pressure for 25 minutes.
Using a meat thermometer, check the chicken to make
sure it has reached a safe internal temperature before
serving.
17 18
MAIN MEALS
INGREDIENTS:
2.5 kg whole chicken
2 tbsp olive oil
or avocado oil
4 tsp salt
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 tsp paprika
1 tsp onion powder
1 tbsp basil
1 tbsp thyme
5 garlic cloves, minced
2 lemons, juiced
INGREDIENTS:
450 g macaroni
4 cups cold water
2 large eggs
1 can evaporated milk
1 tsp sriracha sauce
(optional)
4 tbsp unsalted butter
450 g sharp cheddar,
grated
METHOD:
1. Add macaroni, water and a pinch of salt to the
pressure cooker pot. Lock the lid and cook on high
pressure for 4 minutes. Allow pressure to release
naturally.
2. In a bowl, whisk milk and eggs, blending in sriracha
sauce (optional).
3. After macaroni has cooked, adjust the pressure
cooker to warm.
4. Remove the lid and add butter, stirring until melted.
Add wet ingredients and stir to coat macaroni.
5. Add in cheese and stir until melted.
WHOLE CHICKEN
SPICY MAC ‘N CHEESE
TIP: Garnish with your
favourite topping.
Feta, parmesan,
bacon...
Your choice!

19 20
METHOD:
1. Add oil and dry ingredients into a 4 L zip-seal bag.
Shake to mix.
2. Add pork chops and massage rub into the pork chops.
3. Refrigerate for 1 hour. Flip the bag and let sit for
another hour.
4. Set pressure cooker to Saute. Once hot, place the pork
chops into the pot, reserving remaining seasoning.
Brown pork chops for about 2 minutes on each side.
Remove pork chops and set aside.
5. Scrape off any bits from the bottom of the pressure
cooker pot then add in the chicken broth to the pot.
6. Insert the pressure cooker rack then place the pork
chops onto the rack.
7. Lock the lid and cook on high pressure for 10 minutes.
Release the pressure. Remove pork chops and place
onto a baking sheet.
8. Optional: Baste with your favorite barbecue sauce
and broil on high for 2-3 minutes until the sauce is
caramelized.
MAIN MEALS
INGREDIENTS:
2 tbsp olive oil
or avocado oil
3/4 tsp sugar
1 tbsp coarse salt
4 boneless pork chops
1 tbsp black pepper
4L zip sealing bag
3/4 tsp chili powder
1/2 cup chicken broth
3 tbsp paprika barbeque
sauce (optional)
1 tsp dried cayenne pepper
INGREDIENTS:
1 tbsp olive oil
or avocado oil
2 tbsp unsalted butter
4 boneless chicken thighs
salt and pepper
5 garlic cloves, minced
dried parmesan cheese
3 cups unsalted
chicken stock
500 g penne pasta
1 cup heavy cream
2 cups baby spinach
METHOD:
1. Add oil to the pressure cooker pot and heat.
2. Add the chicken and brown all sides.
3. Remove chicken and set aside.
4. Add a small amount of oil back into the pressure
cooker. Sauté garlic. Add chicken stock, scraping
any bits from the bottom of the pot with a wood-
en spoon.
5. Return the chicken to the pot and add uncooked
pasta, cream, butter, salt, pepper and stir. Cook
on high pressure for 30 minutes then release the
pressure.
6. Remove chicken, slice into squares, and return
to pot.
7. Add cheese and stir until melted.
8. Add spinach and stir until wilted. Then serve.
SPICY PORKCHOPS
SPINACH CHICKEN ALFREDO
TIP:
Add in cheese. Extra
cheese is ALWAYS
a good idea.

21 22
METHOD:
1. Preheat an oven at 375°F. Oil a casserole dish that
will fit into the pressure cooker.
2. Add oil and heat. Sauté onions and carrots until
tender. Add garlic and cook for another minute. Add
ground lamb and brown. Drain the oil from the meat.
3. Add meat, stock, tomato paste and salt and pepper to
the pressure cooker pot. Lock the lid and cook on high
pressure for 3 minutes. Release the pressure.
4. In a small bowl, combine cornstarch and water. Add
to the pressure cooker pot. Press Sauté and bring to a
boil, stirring continuously.
5. After sauce has thickened, add corn, peas and pars-
ley. Place mixture into a casserole dish.
6. Rinse the pressure cooker pot. Add 1 cup of water and
insert steam rack.
7. Place potatoes onto rack, above water. Lock the lid
and cook on high pressure for 5 minutes. Release
pressure and drain.
8. Place potatoes back into the pot. Using a masher,
mash potatoes. Stir in milk, butter, cheese and salt and
pepper. Top meat with the mashed potatoes.
MAIN MEALS
INGREDIENTS:
1 tbsp olive oil
or avocado oil
1 cup diced onion
1 cup diced carrot
3 garlic cloves, minced
1 kg ground lamb
1 cup beef stock
1 tbsp tomato paste
1/2 tsp salt
1/2 tsp pepper
2 tbsp cornstarch
Include corn, peas
Handful of parsley
1 cup water
1 cup milk
butter
cheese
salt and pepper
INGREDIENTS:
1 tsp salt
1/4 tsp onion powder
2 cups sliced mushrooms
1/4 tsp garlic powder
1 medium onion, sliced
1/2 tsp dried thyme
2 garlic cloves, minced
1/2 tsp rosemary
1 3/4 cups beef broth
1/4 tsp paprika
3/4 cup sour cream
500 g sirloin steak, cubed
pre-cooked egg noodles
2 tbsp olive oil
or avocado oil
METHOD:
1. Add salt, onion powder, garlic powder, thyme, rose-
mary and paprika into a 4 L zip-seal bag. Shake to
combine. Add cubed beef and toss to coat.
2. Set the pressure cooker to Sauté. Add oil and heat.
Brown beef in small batches then set aside.
3. Add mushrooms and onions to the pot. Adding more
oil if needed and sauté for about 5 minutes.
4. Add garlic and sauté for another minute. Return beef to
the pot. Stir in beef broth.
5. Lock the lid and cook on high pressure for 20 minutes.
6. Allow pressure to release naturally.
7. Using a small bowl, add sour cream. Scoop out 1/4
cup of sauce from the pressure cooker and combine
with the sour cream.
8. Add mixture to the pot and mix well. Serve over pre-
cooked noodles and top with parsley (optional).
SHEPHERD’S PIE
BEEF STROGANOFF

23 24
MAIN MEALS
METHOD:
1. Preheat an oven at 375°F. Oil a 1 L casserole dish that
will fit into the pressure cooker.
2. Sauté onions and carrots until tender. Add garlic and
cook for another minute. Add ground lamb and brown.
Drain the oil from the meat.
3. Add meat, stock, tomato paste and salt and pepper to
the pressure cooker pot. Lock the lid and cook on high
pressure for 3 minutes.
4. Release the pressure and in a small bowl, combine
cornstarch and water. Add to the pressure cooker pot.
5. Press Sauté and bring to a boil, stirring continuously.
After sauce has thickened, add corn, peas and parsley.
Place mixture into a casserole dish.
6. Rinse the pressure cooker pot. Add 1 cup of water and
insert steam rack.
7. Place potatoes onto rack, above water. Lock the lid
and cook on high pressure for 5 minutes.
8. Release pressure and drain.
9. Place potatoes back into the pot. Using a masher,
mash potatoes.
10. Stir in milk, butter, cheese and salt and pepper.
INGREDIENTS:
1 tbsp olive oil or
avocado oil
1 cup diced onion
1 cup diced carrot
3 garlic cloves, minced
1 kg ground lamb
1 cup beef stock
1 tbsp tomato paste
1/2 tsp salt
1/2 tsp pepper
2 tbsp cornstarch
INGREDIENTS:
1 tsp salt
1/4 tsp onion powder
2 cups sliced mushrooms
1/4 tsp garlic
powder
1 medium onion, sliced
1/2 tsp dried thyme
2 garlic cloves, minced
1/2 tsp rosemary
13/4 cups beef broth
1/4 tsp paprika
3/4 cup sour cream
1 kg sirloin steak, cubed
2 tbsp olive oil
or avocado oil
METHOD:
1. Add salt, onion powder, garlic powder, thyme, rose-
mary and paprika into a 4 L zip-seal bag. Shake to
combine.
2. Add cubed beef and toss to coat.
3. Set the pressure cooker to Sauté. Add oil and heat.
Brown beef in small batches then set aside.
4. Add mushrooms and onions to the pot. Adding more
oil if needed and sauté for about 5 minutes.
5. Add garlic and sauté for another minute. Return beef to
the pot. Stir in beef broth.
6. Lock the lid and cook on high pressure for 20 minutes.
7. Allow pressure to release naturally.
8. Using a small bowl, add sour cream. Scoop out 1/4
cup of sauce from the pressure cooker and combine
with the sour cream.
9. Add mixture to the pot and mix well.
LAMB CURRY
BEEF STEW

25 26
MAIN MEALS
METHOD:
1. Press Sauté on your pressure cooker and wait for the
pot to get hot. Once heated, brown the ground beef.
2. Add onions and bell pepper. Stir for 1 minute.
3. Add the remaining ingredients. Salt and pepper to
taste.
4. Lock the lid and cook on high pressure for 10 minutes.
Allow the pressure to release naturally.
5. Serve and top with shredded cheese (optional).
INGREDIENTS:
450 g ground beef
1 onion finely chopped
1 bell pepper finely
chopped
1 can diced tomatoes
1 can red beans, drained
1 small can tomato sauce
2 tsp chilli powder
1 pinch of dried cayenne
pepper
shredded cheese (optional)
INGREDIENTS:
2 racks of ribs
1 small onion, diced
2 garlic cloves, minced
2 tbsp brown sugar
3/4 tsp salt
2 tbsp paprika
1/2 tsp black pepper
11/2 tbsp chilli powder
3 tbsp brown sugar
3 tbsp worcestershire sauce
11/2 tbsp ketchup
1 tsp dry mustard
3/4 tsp salt
3 tbsp apple cider vinegar
METHOD:
1. In a mixing bowl, stir together brown sugar, paprika,
chilli powder, salt and pepper.
2. Cut ribs into sections of 2 and massage seasoning into
the ribs.
3. In a separate bowl, add brown sugar, Worcestershire
sauce, ketchup, dry mustard, and apple cider vinegar
and salt. Mix together and set aside.
4. Add oil and heat. Sauté onions and garlic.
5. Add sauce and stir.
6. Add ribs to the sauce and coat well.
7. Remove the ribs. Insert rack over the sauce in the pot.
8. Place ribs onto the rack. Lock the lid and cook on high
pressure for 30 minutes.
CHILLI MINCE
RIBS
FACT:
It tastes great in a
tortilla wrap. The
kids will love it!

27 28
METHOD:
1. Press Sauté on your pressure cooker and wait for the
pot to get hot and then add oil.
2. Add onions, carrots, garlic and season with salt and
pepper. Stir until softened.
3. Add lentils and water. Lock the lid and cook on high
pressure for 12 minutes.
4. Allow the pressure to release naturally.
5. Remove 2 cups of the cooked lentils. Using a blender,
blend or puree until smooth. Add back into pressure
cooker pot.
6. Add balsamic vinegar and salt and pepper to taste.
7. Stir well then serve.
INGREDIENTS:
1 tbsp olive oil
or avocado oil
500 g brown lentils, rinsed
1 onion, diced
8 cups water
2 carrots, sliced
1 tsp balsamic vinegar
3 garlic cloves, minced
salt and pepper
INGREDIENTS:
2 cups partially cooked rice
noodles
1 cup water
1/3 cup sliced carrots
1/3 cup chopped broccoli
1/4 cup reduced
sodium soy sauce
2 cups vegetable broth
1/3 cup brown sugar
2 tsp minced garlic cloves
1 tbsp cornstarch
1/2 tsp grated ginger
black pepper
METHOD:
1. Add 1 cup of water to the pressure cooker pot.
2. Add partially cooked rice noodles, carrots and broccoli.
3. In a bowl, mix soy sauce, broth, brown sugar, garlic,
ginger, cornstarch and pepper. Add to the pot.
4. Lock the lid and cook on high pressure for 2 minutes.
5. Release pressure. Remove lid and stir before serving.
LENTIL SOUP
LO MEIN
MAIN MEALS
FUN FACT:
Lo mein noodles
are boiled and
chow mein
noodles are fried.
Same same, but
different.

29
DESSERT
INGREDIENTS:
1/2 cup butter
2 cups water
1/4 cup unsweetened
cocoa powder
3/4 cup flour
3/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 tbsp honey
2 eggs
1/2 cup chopped
walnuts (optional)
METHOD:
1. Using a microwave-safe glass bowl, melt butter in
a microwave. Mix in cocoa and set aside.
2. In a large mixing bowl, stir together flour, baking
powder, salt and sugar. Mix in honey, eggs and
chopped nuts. Pour into a pressure cooker baking
pan.
3. Add 2 cups of water into the pressure cooker pot.
Insert the steam rack.
4. Place the baking pan onto the rack and cover
baking pan with foil.
5. Lock the lid and cook on high pressure for 35
minutes.
CHEWY BROWNIES
METHOD:
1. Using a glass mixing bowl, dissolve cocoa in hot
water. Pour into pressure cooker pot.
2. Add cream, almond milk, condensed milk, vanilla,
Stevia (sweetener), cinnamon sticks and pinch of
salt. Stir together.
3. Lock the lid and cook on low pressure for 6
minutes.
4. Serve and top with marshmallows and whipped
cream (optional).
INGREDIENTS:
1/2 cup unsweetened
cocoa mix
1 pinch of salt
3/4 cup hot water
2 cinnamon sticks
1 cup heavy cream
1 bag of small marshmallows
6 cups almond milk
whipped cream
1/2 cup Stevia
(sweetener)
1 can condensed milk
2 tsp vanilla extract
HOT COCOA
30
It’s getting hot
in here...

31
DESSERT
INGREDIENTS:
11/2 cup flour
4 tbsp cocoa powder
3/4 tsp baking powder
pinch of salt
2 eggs
3/4 cup sugar
31/2 tbsp melted butter
1 cup milk
1 cup water
METHOD:
1. Place flour, cocoa, baking powder and salt into a
mixing bowl and combine.
2. In a separate bowl, beat together eggs and sugar. Add
milk and melted butter and mix well. Combine with dry
ingredients.
3. Oil your pressure cooker baking pan and pour batter
into it. Cover with foil.
4. Add 1 cup of water to the pressure cooker pot and
insert steam rack.
5. Place the baking pan onto the rack. Lock the lid and
cook on high pressure for 30 minutes.
6. Release the pressure and removing the baking pan.
Allow to cool for 15 minutes before serving.
CHOCOLATE CAKE
METHOD:
1. In a bowl, combine tennis biscuit crumbs, butter and
sugar. Place into baking pan and press it into the bot-
tom and up the side of the pan. Freeze for 10 minutes.
2. In a bowl, mix cream cheese, sugar, cream, zest and
vanilla until smooth. Add eggs and yolk one at a time
and gently mix until combined. Do not over-blend. Pour
over pie crust. Cover with foil.
3. Add 11/2 cups of water to the pressure cooker pot and
insert steam rack.
4. Place the baking pan onto the rack. Lock the lid and
cook on high pressure for 35 minutes.
5. Allow the pressure to release naturally.
6. Remove and allow to cool before serving.
INGREDIENTS:
2 cups cream cheese,
softened
1 1/2 cups of water
1/2 cup sugar
1/2 tsp lemon zest
2 eggs at room temp
1 egg yolk at room temp
1 tsp vanilla extract
1/4 cup heavy cream
pinch of salt
3/4 cup tennis biscuit crumbs
3 tbsp unsalted melted butter
1 tbsp of sugar
CREAMY CHEESECAKE
32
FACT:
It doesn’t have to
be your birthday for
you to eat cake!