Masterpro MPULTIMATECOOK User manual

1
Thank you for choosing the MasterPro 12 in 1 Ultimate
Cooker. To ensure proper operation and to maintain
the lifespan of your appliance, please read these
instructions carefully before use.
FEATURED PARTS
12 IN 1
ULTIMATE
COOKER
MPULTIMATECOOK
www.master-pro.com.au
Pressure
Valve
Delay start/timer
Pot lifting
handles
Lid – easy
lock lid
handle
Short, standard
(default) or long
cooking time
Silicone
gasket
+ / - Button to
manually adjust
cooking time
Inner pot
Nine cooking
pre-set programs
Exterior
pot
Keep warm function
Control
panel
LED display
Heating
Plate
Socket
Base
Rice paddleSoup ladle Measuring
cup
Power cord Steam rack

2
SAFETY FIRST
• Appliance is not to be used by persons (including
children) with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge,
unless they have been given supervision or
instruction.
• Always attach power cord to appliance first, then
plug cord into the wall outlet. To disconnect, turn
off by pressing KEEP WARM/CANCEL, then remove
plug from wall outlet.
• Do not touch hot surfaces of appliance. Use side
handles for carrying.
• Do not place appliance on or near a hot gas or
electric burner, or in a heated oven.
• Intended for counter-top use only. Do not operate
appliance on an unstable surface.
• Do not use appliance for anything other than
intended use.
• Never deep fry or pressure fry in the appliance
using oil.
• Do not let cord hang over edge of table or counter or
touch hot surfaces.
• Do not operate appliance with damaged cord or
plug, after it has malfunctioned or if it has been
damaged in any manner.
• Do not open appliance until it has cooled, and all
internal pressure has been released. If floating
pressure valve is still up or lid is difficult to turn, it is
an indication that appliance is still pressurised. Do
not force it open.
• Make sure pressure valve handle is in sealing
position for all pressure-cooking functions.
• Unplug from power outlet when not in use and
before cleaning.
• For all pressure-cooking functions, total amount of
pre-cooked food and liquid in inner pot should not
pass the 4/5 line. When cooking food that expands
while cooking (like rice, beans or some vegetables)
inner pot should not pass the 16 Cup line. Overfilling
may risk clogging steam release and causing excess
pressure. It may also cause leakage, personal
injuries or damage to appliance. These fill level
warnings do not apply to non-pressure-cooking
functions.
• Do not immerse appliance base in water. To protect
against electrical shock, do not immerse cord,
power plug or appliance in any liquid.
• Allow appliance to cool before putting on or taking
off parts, and before cleaning.
• For indoor household use only. Not intended for
outdoor use.
• Extreme caution must be used when moving an
appliance containing hot liquids.
• Appliance cooks under pressure. Improper use may
result in scalding injuries. Make sure lid is properly
closed before operating.
• Use of accessories and parts that are not supplied
by the manufacturer may cause the appliance
to malfunction or serious hazardous situations
including personal injury.
• Be aware that certain foods including apple sauce,
cranberries, pearl barley, oats/other cereals, split
peas, noodles, macaroni, rhubarb and spaghetti
can foam, froth, sputter and clog steam release.
These foods should not be cooked under pressure
functions unless as directed in cooker recipes.
• Always check pressure valve and float valve for
clogging before use.
• If appliance begins to malfunction during use,
immediately unplug the cord. Do not use or attempt
to repair a malfunctioning appliance.
• CAUTION: HOT SURFACES
Appliance generates heat and escaping steam
during use. Proper precautions must be taken to
prevent the risk of personal injury, fires and
damage to property.
PACKAGING AND RECYCLING
The materials used for this product’s packaging can
be reused, recycled and disposed of through specific
waste streams.
• REUSE
Keep packaging to safely store or transport your
appliance, preventing damage.
• RECYCLE
Look for recycling symbols on packaging
components to identify if they are recyclable. Check
with your local authority to find out what materials
are accepted for recycling in your area.
• DISPOSE
Look for symbols on packaging components and
dispose of materials accordingly.

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PRE-PROGRAMMED FUNCTIONS
Function Cooking Time Cooking time range Method
Short Standard (Default) Long
Rice 08mins 12mins 25mins 1-60 mins Pressure
Beans/Chilli 15mins 20mins 30mins 1-60 mins Pressure
Meat/Stew 10mins 20mins 30mins 1-60 mins Pressure
Potato/Veggies 2mins 4mins 20mins 1-60 mins Pressure
Slow Cook 2hrs 4hrs 12hrs 1-12 hrs Cooking
Steam 02mins 05mins 12mins 1-60 mins Pressure
Poultry 05mins 15mins 30mins 1-60 mins Pressure
Soup/Porridge 20mins 30mins 60mins 1-60 mins Pressure
SAUTÉ 15mins 20mins 30mins 1-30 mins Cooking
OPERATING YOUR ULTIMATE COOKER
1. Before first use clean parts of appliance as
described in the Cleaning section.
2. To open lid, grip easy lid lock handle and turn
clockwise and lift upward.
3. Check silicone gasket is in place as pictured below.
4. Ensure outside of inner pot is dry, and place it back
inside the exterior pot, rotating it slightly to ensure
proper contact with heating plate. Make sure there
is no food or other matter in between the inner pot
and exterior pot.
5. Plug in appliance. A beep will sound when power is
on for the first time. Appliance will go into standby
mode and the display shows
6. Place ingredients inside inner pot. Monitor level of
water and ingredients to ensure they do not exceed
the MAX line marking on the inner pot. Rice, beans
or other ingredients that expand during cooking
should not be filled below the 16 Cup marking as
shown below.
7. Place lid on top of appliance. Turn easy lid lock
handle anti-clockwise to the lock position until lid
locks in place as shown below.
CAUTION
Make sure lid is closed and properly aligned before
use. If not closed properly, cooker will not work and
display will flash LID. Do not put lid on when using the
SAUTÉ program.
8. Select desired function, see table for a guide. Screen
will automatically show the STANDARD time for your
chosen program.
9. To adjust time, select COOKING TIME button. This
will let you select pre-programmed longer or
shorter cooking time if you wish to deviate from
standard. You can also manually adjust the time by
using the and buttons.
10.Screen will show flashing “Waiting” (see below).
This means that pressure is building.
11.Once pressure is reached, timer will start and
floating pressure valve will have lifted.
12.Once timer has finished, three beeps will sound.
Turn pressure valve to “VENTING” to release
steam. Once the steam has released the float valve
will have dropped and pressure has released.Unlock
lid and food is ready.

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13.To use the delay start function, select the Delay
Start/Timer button. Delay is 30 minutes by default.
To adjust the delay start time, press the or
button to increase or decrease the time by 30
minutes increments. Select Cooking function, 5
seconds later your delay start will activate. Once the
delay start time is complete your chosen cooking
function will start. Cooking can be delayed for up to
24hours (except for SAUTÉ function).
14.After cooking, the machine will automatically stay
on “Keep Warm” at a temperature of 60-80 C.
OPENING THE LID AFTER COOKING
• Before opening the appliance, ensure pressure
cooking function has completed or press Warm/
Cancel button to stop a program. There are two ways
to release pressure before opening the lid:
1. QUICK RELEASE
Turn pressure valve handle to VENTING position
to let out steam until floating valve pressure drops
down (see below).
Caution: Keep hands and face away from hole on
top of pressure valve when using, the quick release
method. Escaping steam is very hot and can cause
scalds. During pressure releasing process, protect
your skin by avoiding any contact with escaping
steam or stainless-steel portion of lid. Press down
gently on lid and turn clockwise until lid meets
resistance. Lift carefully and place aside. Avoid
personal injury resulting from hot unit surfaces and
dripping liquids. For food with large liquid volume
or starch content (e.g. porridge or congee), use the
natural release method instead as thick liquid may
splatter out.
2. NATURAL RELEASE
Allow cooker to cool down naturally until pressure
valve drops down. This may take up to 15 to 40
minutes, or even more, depending on the amount of
food in cooker. After cooking has finished, make sure
Keep Warm mode is switched off.
Caution: DO NOT try to open lid until pressure inside
pot is completely released. As a safety mechanism,
until the pressure valve drops down, lid is locked and
cannot be opened.
PRESSURE COOKING
RICE
• The below tables show how many cups (using cup
supplied) of dry rice and water produce a certain
quantity of cooked rice and required cooking time to
do this. For rice recipes, see page 9.
Tips:
1. For fluffier rice add a little extra water, reduce water
for firm rice.
2. We do not recommend cooking wild rice alone as it
requires a significant amount of water.
3. Ensure that the rice is evenly spread across the
bottom of the inner pot and not heaped to one side.
4. Always wash rice before cooking, this removes
starch preventing clumping.
White rices including jasmine and basmati
Cups of
uncooked
rice
Cups
of cold
water
Cups of
cooked
rice
Cooking
time (mins)
2 2 5 10-12
4 4 9 12-15
6 6 15 15-20
8 8 16 20-25
10 10 27 25-30
Brown rice includes sushi, arborio and quinoa
Cups of
uncooked
rice
Cups
of cold
water
Cups of
cooked
rice
Cooking
time (mins)
2 3 5 25-30
4 6 10 30-40
6 9 15 40-45
BEANS/CHILLI
• Use this function to cook your beans – or make great
lentil curries, chillies and homemade baked beans.
Follow your favourite recipe for chilli con carne or
make a simple bean dish.
• Ensure lid is locked securely in place and steam
release handle is in sealing position. Follow the
below guidelines for recommended cooking times:
Pulse type Soaked
- Quick
Release
(mins)
Soaked
- Manual
Release
(mins)
Unsoaked
- Quick
Release
(mins)
Pinto beans 1-3 4-6 22-25
Red kidney beans 5-8 10-12 20-25
Cannellini beans 6-8 10-13 30-40
Pressure valve Float valve
Venting position

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Pulse type Soaked
- Quick
Release
(mins)
Soaked
- Manual
Release
(mins)
Unsoaked
- Quick
Release
(mins)
Soy beans, beige 16-18 9-12 28-35
Soy beans, black 6-8 20-22 35-40
Chickpeas 9-14 13-18 30-40
French green
lentils
- - 10-12
Green, brown
lentils
- - 8-10
Red, split, yellow
lentils
- - 4-6
Split, green,
yellow peas
- - 6-10
• Tip: cook beans in bulk, portion out in containers
and freeze to store. For recipes, see pages 8.
MEAT/STEW
• The versatile function allows you to cook at the
temperature your recipe requires for tender meats
and poultry. Try the pulled chicken recipe on page 11
to eat immediately or save for sandwiches the next
day. Use time key to adjust cooking time depending
of type and quantity of meat. Ensure lid is locked
securely in place and steam release handle is in
sealing position.
STEAM
• Pour ½ cup water into inner pot and secure steam
rack. We recommend using the quick release lid
opening method to release steam and remove the lid
once cooking is complete (allowing appliance to cool
naturally may overcook your food).
• Exercise extreme caution when releasing steam
using this method. Do not let the inner pot dry out
during the steaming process.
• Tip: when steaming fish, ensure the fillet is
seasoned prior to steaming. Lay fillets so they do
not overlap, cook for 8-10 minutes or until the fish is
flaky and opaque in colour.
• Poultry can also be steamed, making sure all pieces
are a similar size with visible fat and skin removed.
Lay so there is no overlapping, and cook for 18-20
minutes for thigh, 20-25 minutes for breast, and 30-
35 minutes for drumsticks. Pierce the thickest part.
If juice runs clear, poultry is cooked. For a browned
appearance, sear using the SAUTÉ function.
• Fresh or frozen dumplings and buns can be
steamed. Place on pieces of baking paper to avoid
sticking to the tray. Fresh buns and dumplings
will take approximately 10-15 minutes and frozen
dumplings 10-20 minutes.
• When steaming fresh or frozen vegetables, try to
ensure they are cut to a standard size for even
cooking. When steaming frozen vegetables, no
thawing is needed. Adjust cooking time to personal
taste.
POTATO/VEGGIES
• Cook tender potatoes, pumpkin or your favourite
root vegetables. Create homemade fries, mash, or
toss your roasted potatoes in butter and fresh herbs.
See pages 9 for recipes. Use the cooking time key
to adjust cooking time depending on recipe and
quantity. Ensure lid is locked securely in place and
pressure valve is in sealing position.
Vegetables Quantity Cooking time
(mins)
Snow peas 250g 4-5
Frozen peas 250g 4-5
Zucchini 350g 5-6
Broccoli 250g 8-10
Cabbage 500g 10-12
Asparagus 2 bunches 12-14
Beetroot 300g 12-14
Brussels sprouts 375g 17-19
Corn 2 small cobs 20-25
SOUP/PORRIDGE
• Adjust cooking time as necessary for your recipe.
Ensure lid is locked securely in place and steam
release handle is in the sealing position. It is
recommended to use the manual release lid opening
method to remove lid once cooking is complete.
Turning pressure valve to the venting position may
cause soup or porridge to release with the steam
and block the vent. For recipes, see page 8.
POULTRY
• Cook a whole chicken or small turkey in the large 8
litre capacity pot. Adjust the cooking time depending
on the size of your poultry. Ensure lid is locked
securely in place and pressure is in sealing position.
See recipe on page 12.
NON-PRESSURE COOKING
SLOW COOK
• Designed to layer flavours, a technique professionals

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use to enhance taste. Use appliance as a slow
cooker for meals such as lamb shanks and curries.
Chicken or small pieces of meat will have the best
results when cooked for 3-4 hours. Larger pieces
such as lamb will have best results when cooked
for 6-8 hours. Note cooking times are approximate
only, times can vary depending on ingredients and
quantities. For recipes, see page 10.
SAUTÉ
• The SAUTÉ function requires lid to be open. SAUTÉ
ingredients in preparation for your slow cooked
meals. Brown or simmer meats and vegetables as
required.
ULTIMATE COOKER TIPS
• When opening lid, inner pot may adhere to lid. This
is caused by a vacuum effect while cooling.
• To release vacuum, move pressure valve to the
VENTING position.
• If floating pressure valve is stuck, move to VENTING
position. When steam is released, push the
floating valve down with a pin or long stick.
• Always add at least 1 cup (250 mL) of liquids so
enough steam can be generated to cook under
pressure. This could be water, cooking sauces, wine,
beer, stocks or juices of fruits and vegetables.
• Oils and oil-based sauces do not have enough water
content and will not count towards required liquid
volume.
• Pressure and cooking times will vary according to
temperature and quantity of the ingredients. Food
that is cold or frozen will take longer to cook than
food that is at room temperature.
• When using Delay Start program, allow enough
cooling time before serving.
• The Delay Start program is not recommended for
porridge, oatmeal or other foamy and thick liquids.
Cooking progress should be monitored when
cooking these foods.
CLEANING
• Unplug appliance after each use and allow to cool
completely. Do not clean appliance until it has
cooled.
WARNING
• Do not immerse appliance in water or other liquids.
This could lead to electrical shocks.
• Clean exterior of appliance with a damp cloth once
cooled.
• Remove the pressure valve and clean opening with
a pin to remove any blockage that may have built up
during cooking process.
• Hand wash inner pot, lid, steam rack, rice paddle
and soup ladle.
• Soak inner pot in hot water and bicarbonate soda
to remove resistant odours after cooking strong
smelling foods.
• To clean the lid, remove the silicone gasket and
hand wash separately in a mild detergent and
dry thoroughly. Do not use abrasive scourers or
cleaners.
STORAGE
• Cool before storing.
• Remove cord from appliance for easy storage.
OUR 12 MONTH GUARANTEE
In Australia, our goods come with guarantees that
cannot be excluded under the Australian Consumer
Law. You are entitled to a replacement or refund
for a major failure and compensation for any other
reasonably foreseeable loss or damage. You are also
entitled to have the goods repaired if the goods fail
to be of acceptable quality and the failure does not
amount to a major failure.
We stand by this product. Therefore we offer a 12
month guarantee on the 12 in 1 Ultimate Cooker. The
benefits of this guarantee are in addition to any rights
and remedies imposed by Australian Consumer Law.
Our guarantee excludes normal wear and tear and
instances where care and use instructions have not
been followed.
What Albi will do: During this guarantee period Albi
will repair, replace or refund any defective product.
If identical product is not available for replacement,
a similar product may be offered. Albi asks you to
cover the cost of postage/transit if the product needs
to be sent back to us for inspection. If Albi deems the
product is defective, we will reimburse your postage/
transit expenses. Albi will be responsible for the
postage/transit of the repaired/replacement product
back to you.

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TROUBLESHOOTING
Problem Possible reasons
Difficulty with closing
the lid
Silicone gasket is not properly
installed Position the silicone gasket correctly
Floating pressure valve in the
popped-up position Slightly press the float valve downward
Difficulty with opening
the lid
Pressure exists inside the cooker Position the steam release valve to the venting position to reduce the internal pressure. Open the
lid after the pressure is completely released.
Float valve stuck in the popped-up
position Press the float valve lightly with a pen or long utensil
Steam leaks from the
rim of the lid No silicone gasket (sealing ring) Install the silicone gasket
Steam leaks from the
floating pressure valve
Food debris attached to the silicone
gasket Clean the silicone gasket
Lid not closed properly Open then close the lid again
Float valve doesn’t rise
Food debris on the valve silicone
seal Clean the valve silicone seal
Float valve obstructed by the
lid locking pin Close the lid completely
Steam comes out from
the
pressure valve non-
stop
Pressure valve not in sealing
position Turn the pressure valve handle to the sealing position
Pressure control issue Return to place of purchase with your receipt
Rice is half cooked or
too hard
Too little water Adjust dry rice and water ratio according to recipe
Lid opened too early After cooking cycle completes, leave the lid on for 5
more minutes
Display remains blank
after connecting the
power cord
Bad power connection or no power Inspect the power cord to ensure a good
connection, check if the power outlet is active
Cooker's electrical fuse has blown Return to place of purchase with your receipt
Occasional ticking or
light cracking sound
Changing temperature of
appliance This is normal
Bottom of the inner pot is wet Wipe bottom of the inner pot dry before cooking
(unplug)
Displays "E03" error
code
Food burned on the bottom of inner
pot Clean the sticky or burned food off the inner pot
Overheating, power board mal-
function Return to place of purchase with your receipt
Displays "E01", "E02"
or "E04" error code A malfunction Return to place of purchase with your receipt
What to do: If a fault/defect is identified cease using
the product immediately. To make a claim on this
guarantee, take the product, proof of purchase and full
details of the alleged defect to the retailer from whom
the product was purchased. If you cannot access the
retailer or are unsatisfied with the solution offered by
the retailer contact Albi via the details listed below.
Albi
87 Chifley Drive, Preston, Victoria 3072
P: [phone]
E: [email protected]
www.albi.com.au

8
RECIPES
Stewed Banana and Cocoa Nib Porridge
Serves 6–8
INGREDIENTS
• 1 ½ cups rolled oats
• 3 bananas, separated
• 1 ½ tsp. cinnamon
• 1 ¼ cups milk
• 3 ¾ cups water
• 2 ½ tbsp. cocoa nibs
METHOD
1. Add rolled oats, one mashed banana, cinnamon,
milk and water to the inner pot. Stir to combine.
Select SOUP/PORRIDGE function and adjust cooking
time to 10 minutes.
2. When cooking time has completed, turn keep warm
setting off to prevent scorching. Release pressure
slowly using pressure valve.
3. Garnish porridge with cocoa nibs and remaining
banana, sliced.
Tip: Top porridge with current season fresh fruits.
Bacon Baked Breakfast Beans
Serves 8–10
INGREDIENTS
• 400g dried haricot
beans (soaked
overnight in water with
1 tsp. bicarbonate soda)
• 800mL water
• 200g tomato paste
• 80g molasses
• 80g brown sugar
• 2 garlic cloves, finely
chopped
• 2 tbsp. Worcestershire
sauce
• 2 tsp. Dijon mustard
• 2 tsp. salt
• Pinch of pepper
• 1 brown onion, finely
diced
• 400g speck, diced
• 4 tbsp. apple cider
vinegar
METHOD
1. Add drained, soaked beans, along with all other
ingredients to inner pot.
2. Select BEANS/CHILLI function and adjust cooking
time to LONG.
3. When cooking time has completed, do not de-
pressurise.
Re-select BEANS/CHILLI function and adjust
cooking time to LONG.
4. When cooking time has completed, release pressure
slowly using pressure valve. Remove lid.
5. Using the SAUTÉ function, simmer beans for a
further 30 minutes until sauce thickens and has
reduced by half.
6. Serve beans on toast with eggs of your choice.
Tip: Older beans take longer to cook. If your beans still
have bite after the cooking time has completed, repeat
process until cooked.
Speedy Chicken Stock
Yields 5 litres
INGREDIENTS
• 2kg chicken wings
• 4L water
• 2 carrot, roughly
chopped
• 2 onion, quartered
• 2 celery sticks, roughly
chopped
• 2 bay leaves
• 5 black peppercorns
METHOD
1. Select SAUTÉ function, adding chicken wings and
water to inner pot. Bring to a boil.
2. Skim surface of impurities then add all remaining
ingredients.
3. Attach lid, selecting SOUP/PORRIDGE function.
Adjust cooking time to 45 minutes.
4. When cooking time has completed, allow cooker to
release pressure naturally.
5. Strain stock then refrigerate overnight to allow fat to
rise to the surface.
6. Once cooled overnight, skim fat with a spoon and
discard. Portion stock and freeze.
7. 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.
Garden Vegetable Soup
Serves 10
INGREDIENTS
2 tbsp. olive oil
• 2 small brown onions,
sliced
• 2 leeks, chopped
• 4 stalks celery, diced
• 4 carrots, diced
• 8 sprigs thyme
• 1kg Roma tomatoes,
chopped
• 8 cups water
• 2 vegetable stock cubes
• ¼ bunch flat leaf
parsley, chopped
• Salt and pepper to taste

9
METHOD
1. Select SAUTÉ function on the appliance.
2. Add olive oil, onion and leek and SAUTÉ for 5
minutes or until softened.
3. Add all remaining ingredients to pot, except parsley,
and stir to combine.
4. Lock appliance lid into place and select SOUP/
PORRIDGE function.
5. When cooking time has completed, allow cooker to
release pressure naturally.
6. Stir through parsley, season to taste and serve
immediately.
Chicken and Chorizo Paella
Serves 10
Yield: 3kg
INGREDIENTS
• 4 skinless free-range
chicken thighs, diced
• 4 garlic cloves, sliced
• 2 onions, finely diced
• 2 small red capsicums,
finely diced
• ½ bunch flat leaf
parsley, stalks
separated, finely
chopped
• 200g chorizo, sliced
• 1 tsp. smoked paprika
• ¼ cup tomato purée
• 600g paella rice
• 1.5L chicken stock
• 200g frozen peas
• Juice and zest of 2
lemons
• Olive oil for frying
METHOD
1. Select SAUTÉ function, heat oil in inner pot and
brown chicken. Remove from pot and set aside.
2. Add garlic, onion, capsicum, finely chopped parsley
stalks, chorizo and paprika to inner pot. SAUTÉ for
10 minutes, stirring occasionally. Season to taste.
3. Add chicken back to inner pot along with tomato
purée and rice, stirring until rice is translucent.
4. Add stock and stir. Attach lid and select RICE
function.
5. When cooking time has completed, release pressure
slowly using pressure valve. Stir through peas,
lemon juice and zest, freshly chopped parsley and
season again to taste.
Chickpea and Sweet Potato Curry
Serves 4–6
INGREDIENTS
• 400g tinned chickpeas,
drained
• 1 tbsp. olive oil
• 1 large onion, finely
diced
• 3 cloves of garlic, finely
chopped
• 1 small red chilli, finely
chopped
• 1 or 2 star anise
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 400g tinned diced
tomatoes
• 500g sweet potato, cut
into 2cm cubes
• 1 cup vegetable stock
• Salt and pepper to taste
• 125mL coconut milk
(optional)
• ¼ cup fresh coriander,
chopped
METHOD
1. Select SAUTÉ (timer will start for 20 minutes) and
allow to heat for 2 minutes, add oil, onions and
garlic and SAUTÉ for 3 minutes, until translucent.
2. Add chilli, star anise, ground coriander and cumin
and SAUTÉ for 3 minutes or until the spices are
fragrant, stirring occasionally.
3. Add chickpeas, tomatoes, sweet potato, vegetable
stock and salt and pepper.
4. Bring to boil and secure lid. Ensure the pressure
valve on the lid is in the Sealed position (If there is
still time left on SAUTÉ, press KEEP WARM/CANCEL
button).
5. Select VEGGIES function, then press COOKING TIME
button to increase time to LONG.
6. Cooker will increase in pressure, once at
temperature timer will start.
Mushroom and Truffle Risotto
Serves 10
INGREDIENTS
• 60g butter
• 1 tbsp. olive oil
• 500g mushrooms,
sliced
• 2 small brown onions,
finely diced
• 600g Arborio rice
• 1 cup dry white wine
• 1.5L chicken stock
• Salt and pepper for
seasoning
• ¼ parmesan, grated
• 2 tsp. truffle oil

10
METHOD
1. Select SAUTÉ function, heat ½ of the butter and olive
oil in inner pot and SAUTÉ mushrooms in batches
until browned. Set aside.
2. Add onion and rice along with remainder of
butter and olive oil to the inner pot, stirring until
translucent.
3. Add wine, stock, salt and pepper and stir to
combine. Secure lid and select RICE function.
4. When cooking time has completed, release pressure
slowly using pressure valve. Stir through parmesan,
Sautéed mushrooms and truffle oil. Season to taste
and serve.
Traditional Bolognese Sauce
Serves 10–12
Yield: 2kg
INGREDIENTS
• Olive oil for frying
• 2 small brown onions,
finely diced
• 3 garlic cloves, finely
sliced
• 2 carrots, finely diced
• 2 celery sticks, finely
diced
• 150g bacon, diced
• 1.2kg beef mince
• 500mL red wine
• 3 x 400g cans chopped
tomatoes
• 4 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
function, adjusting cooking time to LONG.
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
before freezing.
8. Frozen bolognese will keep for up to 6 months.
Tip: use for lasagne, baked potato toppings, moussaka,
shepherd’s pie or as a toasted sandwich filling.
Chilli Con Carne
Serves 8–10
INGREDIENTS
• 2 tbsp. olive oil
• 2 brown onions,
chopped
• 2 red capsicums,
chopped
• 4 garlic cloves, crushed
• 2 tsp. hot chilli powder
• 2 tsp. paprika
• 2 tsp. ground cumin
• 1kg lean minced beef
• 2 beef stock cubes
• 600mL water
• 2 x 400g can chopped
tomatoes
• 1 tsp. dried marjoram
• Salt and pepper for
seasoning
• 4 tbsp. tomato purée
• 2 x 400g cans red
kidney beans, drained
METHOD
1. Select SAUTÉ function, heat oil in inner pot and add
onion, capsicum, garlic and spices, cooking for 10
minutes until soft and translucent. Remove from pot
and set aside.
2. Add beef mince and cook until well browned. Return
Sautéed vegetable mixture to pot along with all other
ingredients. Stir to combine then lock lid into place.
3. Select MEAT function and adjust cooking time to
LONG.
4. When cooking time has completed, release pressure
slowly using pressure valve.
5. Select SAUTÉ function and simmer for a further 12
minutes, reducing sauce by half.
6. Season to taste and serve immediately with rice
and sour cream.
Slow Cooked Lamb Shanks
Serves 8
INGREDIENTS
• 2 tbsp. olive oil
• 8 lamb shanks
• 1/3 cup plain flour
• Salt and pepper
• 4 carrots, diced
• 4 celery sticks, chopped
• 6 waxy potatoes, diced
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1/3 cup tomato paste
• 4 tbsp. Worcestershire
sauce
• 3 cans crushed
tomatoes
• 2 cups red wine
• 8 sprigs thyme
• 4 bay leaves
• 2 cups water
• 3 beef stock cubes

11
METHOD
1. Select SAUTÉ function and heat oil in inner pot.
2. Dust shanks in flour, salt and pepper then sear
in batches for approximately 5 minutes, or until
browned all over.
Set aside.
3. Add all remaining ingredients to pot including
browned shanks and lock lid into place.
4. Select the SLOW COOK function and adjust time to
8 hours.
5. When cooking time has completed, remove lid and
skim surface of fat.
6. Remove shanks and set aside. Strain cooking liquid
through a colander. Return liquid to the pot and
using the SAUTÉ setting, reduce to a thick sauce.
Once thicken, return shanks and vegetables to pot.
Stir to coat and serve with mashed potatoes or
crusty bread.
Pulled Chicken
Serves 6–8
INGREDIENTS
• 2 tbsp. olive oil
• 4 kg chicken thigh
• 3 cups BBQ sauce
• 1 cup water
METHOD
1. Select SAUTÉ function and add oil to the inner pot.
2. Brown chicken in batches for approximately 3
minutes on each side. Remove and set aside.
3. Combine BBQ sauce, water and chicken in pot. Stir
to combine then lock lid into place.
4. Select MEAT function and set timer for 60 minutes.
5. When cooking time has completed, release pressure
slowly using pressure valve.
6. Remove chicken from pot and set aside to cool.
7. Using the SAUTÉ setting, reduce cooking liquid to a
thick sauce. Once thickened, return chicken to pot
and stir to coat. Season to taste and serve chicken
on toasted rolls.
Tip: Use as a quesadilla or enchilada filling, in a
toasted sandwich or on nachos/baked potatoes.
BBQ Pork Ribs
Serves 8
INGREDIENTS
• 4kg baby pork ribs,
sinew removed
• 2 tsp. salt
• 2 tsp. pepper
• 2 tsp. garlic powder
• 2 tbsp. brown sugar
• 1L chicken stock
• 500mL tomato puree
• ½ cup molasses
• ½ 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 function,
adjusting cooking time to LONG.
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 a
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.

12
Prawn Dumplings
Serves 4
INGREDIENTS
• 12 uncooked prawns
(600g), peeled, de-
veined and finely
chopped
• 2 tbsp. finely chopped
water chestnuts
• 2 spring onions,
white part only, finely
chopped
• 1 tsp. finely grated
ginger
• 1 tbsp. finely chopped
coriander
• 1 tbsp. oyster sauce
• 1 tbsp. vegetable oil
• 1 tsp. table salt
• 20 gow gee wrappers
• 6 cups water
METHOD
1. Place the prawns, water chestnuts, spring onions,
ginger, coriander, oyster sauce, oil and salt in a
medium bowl and mix to combine.
2. Place gow gee wrappers on a flat surface and brush
the edges with water. Place 1 heaped teaspoon of
the prawn mixture in the centre of each wrapper.
Firmly fold gow gee wrappers together to seal.
3. Repeat with the remaining wrappers and prawn
mixture.
4. Add water to pot and place dumplings to the
steaming rack, ensuring they do not touch.
5. Select STEAM function and adjust to LONG or until
cooked through. Remove from the steamer and keep
warm.
6. Repeat with the remaining dumplings.
Roast Chicken
Serves 6
INGREDIENTS
• 1.5-2.8kg whole chicken
• 1 tbsp. vegetable oil
• 1 to 1½ cups water or
chicken stock
METHOD
1. Select SAUTÉ (timer will start for 20 minutes)
and allow to heat for 5 minutes. Add oil and place
chicken breast side down. Allow to brown for approx.
7-8 minutes. Turn with breast side up and brown for
another 7-8 minutes.
2. Remove chicken and set aside. Add water or chicken
stock, put in rack and place chicken onto rack. Lock
lid into place.
3. Select POULTRY, the display screen will
automatically show the default time (15 minutes).
For this recipe you will need to adjust the time to
suit the size of poultry (30 minutes for smaller
chicken and up to 40 minutes for a larger chicken).
Select COOKING TIME button, this will let you adjust
the time to SHORT, STANDARD or LONG. You can
also adjust timer by selecting the or button
to reduce or increase time (see reference table).
4. Once timer has finished, three beeps will sound.
Turn Pressure Valve to “VENTING” to release steam.
Once the steam has released the pressure valve will
have dropped and pressure has released.
5. Unlock lid and meal is ready to enjoy.
Charcoal Chicken
Serves 6
INGREDIENTS
• 2 tbsp. brown sugar
• 1 tbsp. smoked paprika
• 2 tsp. chilli powder
• 1 tsp. garlic powder
• 4 sprigs fresh thyme
• 1 tbsp. salt flakes
• 1 tsp. black pepper,
ground
• Cooking spray
• 1 whole chicken
METHOD
1. In a small bowl, combine sugar, paprika, chilli,
garlic powder, thyme, salt and pepper. Mix to
combine.
2. Place wire insert into base of cooker and spray well
with cooking oil.
3. Pat chicken dry with paper towel and place on rack
in pot.
4. Rub dry marinade all over chicken then lock
appliance lid into place.
5. Select SLOW COOKER function and set timer for 3
hours.
6. When cooking time has completed, remove chicken
and allow to rest for 10 minutes before slicing.
Tip: Transfer cooked chicken to a lined baking tray and
place in a preheated 220˚C oven for 12 minutes for
perfectly crispy skin.