Masterpro MPMULTICOOK User manual

1
When using electric appliances, especially when children are
present, basic safety precautions should always be followed,
including:
• Read all the instructions before operating Multi Cooker and
retain for future use
• Children should be supervised around this appliance
• Do not immerse appliance, plug or cord in water or any
other liquid
• Do not allow cord to hang over the edge of table or
benchtop. Do not allow cord to touch hot surfaces
• Unplug appliance when not in use or when being cleaned
• Allow to cool before cleaning and storing
• Switch off appliance before unplugging
• Pull out from power outlet by grasping the plug - do not pull
the cord
• Always check the integrity of cord before use. If cord or plug
is damaged, do not use
• The appliance should always be used on a hard and stable
surface, such as a table or benchtop
• Do not place appliance near a hot stovetop, in oven, or near
water
• Surfaces of appliance may become hot during use. Take
care to touch only handle when appliance is hot
• Do not fill above maximum capacity. Rice and beans should
not exceed 10 cup marker. Total contents should never fall
below the 4 cup marker
• Hot steam will be released quickly when releasing air
valve – it is recommended to release air valve from a safe
distance, using tongs. Do not position your face or any other
part of your body near air valve when releasing
• Do not open lid until air valve has dropped, indicating that all
pressure has been released. Do not force lid open
• Do not move appliance or force open lid while machine is in
use. Ensure lid is properly closed before operating
• Do not cover pressure valves
• Do not attempt to deep fry using oil
• Exercise extreme caution if moving appliance while
containing hot liquids
• Do not use incompatible inner pots or steamers
• Do not use appliance for anything other than its intended use
• If using an extension cord, ensure that it is a 3 prong, 120V,
grounded outlet only
• Store these instructions for future reference
FEATURES
• 12 functions in 1 appliance, plus additional Keep Warm setting
• Includes removable steam rack, soup spoon, rice paddle
and measuring cup
• Heats to 200°C
• Countdown timer
• Floating air valve for safe lid release
• 230V 50Hz
• 1000W
Pressure valve
Easy lock handle
Floating air valve
Anti-block shield
Condensation
collector
12 IN 1
MULTI COOKER
LED display Warm/CancelPreset time
Pressure
cooking
Non-pressure
cooking
Time/Temp
feature
IMPORTANT SAFETY
INSTRUCTIONS
MPMULTICOOK
www.master-pro.com.au

2
Function Default Time Time Adjustment
Increments
Time Range Default
Temperature
Option to Adjust
Temperature
Slow Cook 6 hours 30 mins 2 – 12 hours 70-93°C
Sauté 20 mins 1 min 1 – 30 mins 180°C Yes (120°-200°)
Yoghurt 8 hours 30 mins 6 – 12 hours 40°C
Sous Vide 90 mins 30 mins 1 – 12 hours 60°C Yes (50°-80°)
Steam 10 mins 1 min 1 – 1.5 hours 109°C
Pasta 10 mins 1 min 5 min – 2 hours 100°C
Rice 10 mins 1 min 1 – 30 mins 109°C
Bean/Chilli 15 mins 1 min 5 – 30 mins 109°C
Canning 45 mins 5 mins 10 mins – 2 hours 116°C
Meat/Poultry 15 mins 1 min 1 min – 2 hours 109°C
Soup/Porridge 30 mins 1 min 10 mins – 2 hours 109°C
Potato 15 mins 1 min 5 mins – 2 hours 109°C
OPERATING INSTRUCTIONS
• Before first use hand wash lid, inner pot, steam rack and
rubber gasket with warm soapy water. Rinse and dry
thoroughly.
• Before each use check anti-block shield, floating air valve
and exhaust valve are free from obstruction. Ensure steam
release handle is in sealing position when using all pressure
functions. Ensure inner chamber of appliance is free of food
or any other substances before placing pot inside.
• To open lid, make sure the cooking program is complete
or press the Warm/Cancel key to terminate. Use handle to
turn clockwise and then lift. The inner pot may rise with lid
for a moment.
• To close the lid, use the handle to turn counter-clockwise
until lid locks into place.
• Attach condensation collector by locking it into place.
• After use, remove any foreign objects from the sealing ring
and anti-block shield.
• Pressing the Warm/Cancel key while a program is running
will end the program and revert appliance to standby mode.
Pressing this key while in standby mode will activate the
Keep Warm function for up to 8 hours. This keeps the
cooker at a serving temperature and is indicated by an
orange light next to the key. Use Keep Warm function only
with fully cooked food as it is intended to keep cooked food
at serving temperature.
• To safely open lid after cooking there are two methods:
1. Quick Release
Ensure the cooking function has completed and appliance is
in Keep Warm mode. Turn steam release handle to venting
position. This will release steam until floating air valve drops
down. The lid can be opened once floating air valve drops.
Take extreme care when using this method. Hot steam will
be released very quickly. Keep your face and hands away
from vent. It is recommended to use tongs to turn release
handle. This option is not suitable when cooking liquid foods
such as soup, or starchy foods such as porridge, as food
content may be released with steam potentially blocking
values. Do not force lid open – lid will remain locked until
the floating air valve drops.
2. Manual Release
Ensure the cooking function has completed and the
appliance is in Keep Warm mode. Allow appliance to cool
down naturally, until floating air valve drops. This may take
15 minutes. Placing a damp towel over appliance can speed
up process. Once the floating air valve has dropped, turn
steam release handle to venting position before opening.
Do not force lid open – lid will remain locked until the
floating air valve drops.
PRESSURE COOKING
• Pressure cooking functions include Rice, Meat/Poultry,
Bean/Chilli, Soup/Porridge, Canning and Potatoes.
• Connect power cord. The LED display will show
representing the cooker is in standby mode.
• Select the pressure cooking function you wish to use. Once
selected the preset time will appear, giving you the chance
to customise the cooking time within the time range above
(see table) by selecting the Time/Temp key (see control
panel diagram) and then the and keys. Select the
Time/Temp key again to set the time.
• Once time is set the display will show movement while
cooker starts to heat. Time will begin to count down once
set temperature has been reached.
1. RICE
• Rice variations are divided into brown and white when using
the rice function, see table on page 3. For fluffier rice add a
little extra water, reduce water for firm rice.
• We do not recommend cooking wild rice alone in the multi
cooker as it requires a significant amount of water.
• Ensure that the rice is evenly spread across the bottom
of the bowl and not heaped to one side. Always wash both
white and brown rice before cooking, this removes starch
preventing clumping and resulting in a fresh taste.
• The below table shows 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 pages 5-6.
PROGRAM SETTINGS

3
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
2. BEAN/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
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 page 6.
3. CANNING
• Canning is a method of preserving food in airtight containers
that can be stored at room temperature. Follow your favourite
recipe for homemade jams, fruits or pickles, then use the
canning function to seal and preserve.
• Put filled sterilised jars into the inner pot and pour into
water just enough to cover the top of jar. Ensure cooker lid
is locked securely in place and steam release handle is in
sealing position when using this function. Choose Canning
function and adjust time as recipes specify (if you are using
the canning method to sterilise the jars, adjust time to 10
minutes). Use tongs to remove the jars when time is up, let
cool down and store cold.
• For recipe, see page 6.
4. MEAT/POULTRY
• The versatile function allows you to cook at the temperature
your recipe requires, creating tender meats and poultry. Try
the pulled chicken, BBQ pork ribs and Bolognese recipes
on page 7 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.
5. 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 Manual Release lid opening
method (see Operating Instructions) to remove lid once
cooking is complete – turning steam release valve to the
venting position may cause soup or porridge to release with
the steam and block the vent.
• For recipes, see pages 7-8.
6. POTATOES
• Cook tender potatoes, pumpkin or your favourite root
vegetables. Create homemade fries, mash, or toss your
roasted potatoes in butter and fresh herbs, see page 8 for
recipes.
• Use the time key to adjust cooking time depending on recipe
and quantity. Ensure lid is locked securely in place and
steam release handle is in sealing position.
NON-PRESSURE COOKING
• Non-pressure cooking functions include Slow Cook/Sauté/
Yoghurt/Sous Vide/Steam and Pasta.
• Connect power cord. The LED display will show
representing the cooker is in standby mode.
• Select the cooking function you wish to use. Once selected
the preset time will appear, giving you the opportunity to
customise the cooking time and temperature for certain
functions within the ranges (see Program Settings table).
When setting time and temperature, select Time/Temp key,
the display will show the default time of nominated function,
use the and keys to adjust time. When using the
Sauté and Sous Vide functions, the temperature can also be
customised, simply press Time/Temp key again and use
and keys to adjust.
• Once time is set the display will show movement while
cooker starts to heat. Time will begin to count down once
set temperature has been reached.
1. SLOW COOK
• Slow cooking is designed to layer flavours, a technique
professionals 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 recipe, see page 5.
2. 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.
3. YOGHURT
• This function allows you to cultivate your yoghurt at a
consistent 40°C temperature. Use your favourite yoghurt
recipe to create healthy yoghurts at home.

4
4. SOUS VIDE
• Sous Vide is a term in French that translates to ‘under
vacuum’ and keeps food cooking at a consistent
temperature to achieve succulent, nutritious results.
This cooking method requires food to be sealed in vacuum
pouches before cooking in a consistently heated water
bath, ensuring food is never overcooked. Consult recipe for
temperatures and cooking times appropriate for specific
foods. See recipe on page 5.
5. STEAM
• Pour ½ cup water into inner pot and secure steam rack.
It is recommended to use Quick Release lid opening (see
Operating Instructions) 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
cooking bowl dry during the steaming process.
• 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
for breast, and 30-35 minutes for drumstick. Pierce the
thickest part, if juice runs clear the poultry is cooked. For a
browned appearance, sear on 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 approx. 10-15 minutes and
frozen dumplings approx. 10-20 minutes. For dumpling
recipe, see page 5.
• 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.
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
Brussel sprouts 375g 17-19
Corn 2 small cobs 20-25
6. PASTA
• This function is specifically used to cook pastas and noodles.
Add water and pasta into pot, lock lid and set to Pasta key.
Adjust time according to package directions.
• Take care when releasing pressure as the pasta water can
cause foam to spurt out.
• For one pot cooking, cook your sauce in the same pot using
the Sauté function, with dry pasta cooking in the sauce.
• For recipe, see page 5.
CARE AND USE
• Unplug appliance after each use and allow to cool
completely. Do not clean appliance until it has cooled.
• Do not immerse appliance in water or other liquids.
Warning: 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.
• Inner pot, lid, steam rack, rice paddle and soup spoon can
be immersed in water. To clean the lid, remove the rubber
gasket and lid liner and wash separately. Hand wash in
warm water with a mild detergent and dry thoroughly.
Do not use abrasive scourers or cleaners.
• Soak inner pot in hot water and bicarbonate soda to remove
resistant odours after cooking foods such as strong curries.
TROUBLESHOOTING
Problem Possible reasons
Lid does not lock
Seal ring is not properly installed, reinstall
The floating valve has seized due to
push rod, push down value until it moves
smoothly
Cannot open lid The floating valve is still up, simply push down
Air leaks from the
rim of the lid
Seal ring is not properly installed, reinstall
the ring
Food residue on seal ring or seal ring worn
out, clean the seal ring or replace
Lid not locked properly, relock lid following
instructions in manual above
Air leaks from the
floater valve
Food residue on the seal ring of the floating
valve or ring has worn out, clean or replace
seal of floating valve
The hole for floating valve is clogged so
the floater cannot rise, clean the hole with
skewer to ensure smooth movement
The floater does
not rise
Not enough food or water - check
instructions or recipe for quantity
Air escaping from the rim of the lid or from
the pressure valve - check to ensure the
seal ring and lid liner are installed correctly
and floating valve is at seal position
Rice is under
cooked and hard
Not enough water, add a small amount of
water once tested and preset time for 2-3
minutes
Lid opened prematurely, after cooking cycle
completes leave lid for 5 more minutes
E01, E02, E03
when cord is
plugged in Return to place of purchase with receipt.
Displays E03 in
the middle of
cooking process
Food burned or stuck on the bottom of the
pot and heat cannot transmit, softly clean
the sticky or burnt food off the pot with a
silicone or wooden spatula
Displays E04 as
soon as power
cord is plugged in
Loose connection of the exterior power
cord plug in the cord again to ensure both
connection with cooker and outlet are
secure. If still not functioning, please return
to place of purchase with receipt

RECIPES
Slow Cooked Lamb Shanks
INGREDIENTS
• 4 lamb shanks
• Olive oil
• 3 carrots, diced
• 4 celery sticks, chopped
• 3 medium potatoes, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• ¼ cup tomato paste
• 2 tbsp. Worcestershire sauce
• 800g can crushed tomatoes
• 1 cup red wine
• 4 sprigs thyme
• 2 dried bay leaves
• ¼ cup plain flour
• 1 cup water
• 2 beef stock cubes, crushed
• Salt and pepper
METHOD
1. Select Sauté function on the appliance.
2. While appliance is heating, place flour, salt and pepper and
lamb shanks into a plastic bag and shake to coat all over.
3. Once appliance has reached preset temperature, heat olive
oil and then sear lamb shanks for approximately 5 minutes,
or until browned all over.
4. Switch setting to Warm.
5. Add carrots, celery, potatoes, onion and can of tomatoes to
inner pot.
6. In a separate bowl, combine crushed garlic, tomato paste,
Worcestershire sauce, red wine, water and stock. Stir until
combined, then pour into inner pot.
7. Season with salt and pepper and stir in thyme sprigs and
bay leaves.
8. Select the slow cook function on the appliance and adjust
time to 8 hours.
9. Serve with mashed potatoes and crusty bread.
Prosciutto Wrapped Chicken Roulade
INGREDIENTS
• 200g chicken breast
• ¼ cup soft goats cheese
• ¼ cup julienned roasted red
peppers
• ½ cup loosely packed rocket
• 6 slices prosciutto
• Salt and pepper for seasoning
• 1 tbsp. olive oil
METHOD
1. Fill inner pot of appliance with water. Select Sous Vide
function and adjust temperature to 68°C.
2. Using a meat mallet, flatten chicken breast until it is no
more than 1cm thick.
3. Cut chicken breast in half and season liberally on both sides
with salt and pepper.
4. Spread 2 tbs goats cheese on each piece. Top with roasted
red peppers and rocket.
5. Roll chicken tightly, similar to a sushi roll.
6. Tightly wrap chicken in prosciutto, tucking ends in.
7. Place roulades in a snap lock bag with a little space
between them. Seal with as little air left in bag as possible.
8. Place roulades in bath and adjust the time on appliance to
90 minutes.
9. Once cooked, dry chicken on paper towels. Turn off and
unplug appliance, drain and dry inner bowl.
10.Return inner bowl to appliance and select Sauté function.
Add some olive oil and brown the roulades.
11.Slice and serve with your favourite vegetables.
Prawn Dumplings
INGREDIENTS
• 12 uncooked prawns (600g),
peeled, deveined 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 onion, 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 center 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 15 minutes or until
cooked through. Remove from the steamer and keep warm.
Repeat with the remaining dumplings.
Mac & Cheese
INGREDIENTS
• 400g dry macaroni
• 1L chicken stock
• 1 tsp. salt
• 2 tbsp. butter
• 1 tsp. Sriracha sauce/
Tabasco
• 1 tsp. Dijon mustard
• 2 cups (120g) grated
cheddar cheese
• ½ cup (40g) finely grated
Parmesan cheese
• ½ cup evaporated milk
METHOD
1. Combine macaroni, stock, salt and butter in inner pot. Attach
lid and select Pasta function. Set cooking time to 5 minutes.
2. When cooking time has completed, allow cooker to release
pressure slowly using pressure valve.
3. Stir through Sriracha sauce/Tabasco, Dijon, cheddar,
Parmesan and evaporated milk. Season to taste.
4. Allow to sit for 2 minutes on Warm setting to soak up sauce.
Serve immediately.
Chicken & Chorizo Paella
INGREDIENTS
• 2 skinless free range
chicken thighs, diced
• 2 garlic cloves, sliced
• 1 onion, finely diced
• 1 small red capsicum,
finely diced
• ½ bunch flat-leaf parsley,
finely chopped
• 100g chorizo, sliced
• ½ tsp. smoked paprika
• 2 tbsp. tomato purée
• 300g paella rice
• 750ml chicken stock
• 100g frozen peas
• Juice and zest of 1 lemon
• 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 5 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.
Adjust cooking time to 10 minutes. (continued over the page)
5. When cooking time has completed, release pressure slowly
using pressure valve. Stir through peas, lemon zest, freshly
chopped parsley and season again to taste. Serve with a
squeeze of lemon.
5

6
Mushroom & Truffle Risotto
INGREDIENTS
• 30g + 1 tsp. butter
• 1 small brown onion, chopped
• 1 ½ cups Arborio rice
• ½ dry white wine
• 5 ½ cups chicken stock
• Salt and pepper for seasoning
• 2 tbsp. parmesan, grated
• 2 cups small mushrooms, sliced
• 1 tsp. truffle oil
METHOD
1. Select Sauté function on the appliance.
2. Sauté mushrooms in 1 tsp butter until browned. Set aside.
3. Still using the Sauté function, add remainder of butter and
onion to the inner pot. Once browned, add rice and stir until
coated.
4. Add wine, stock and seasoning. Secure lid and select Rice
function.
5. Once cooking is complete, leave appliance on Warm setting
for 5-10 minutes to allow all liquids to fully absorb.
6. Gently stir through cheese, mushrooms and truffle oil.
Rice
METHOD
• Follow rice to water ratio chart on page 3. Close lid and select
Rice function, adjust to cooking time specified on rice chart.
• For extra flavor add a stalk of lemongrass in with the rice.
Once complete remove stalk and serve.
• To create coconut white rice, simply add equal amounts of
coconut milk and water.
Chilli Cone Carne
INGREDIENTS
• 1 tbsp. olive oil
• 1 large onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, crushed
• 1 tsp. hot chilli powder
• 1 tsp. paprika
• 1 tsp. ground cumin
• 500g lean minced beef
• 1 beef stock cube
• 300ml water
• 400g can chopped tomatoes
• ½ tsp. dried marjoram
• 1 tsp. sugar
• Salt and pepper for seasoning
• 2 tbsp. tomato purée
• 410g can red kidney beans
METHOD
1. Select Sauté function on the appliance.
2. Add olive oil and onion. Stir frequently for 5 minutes, or until
onions are soft and translucent.
3. Add garlic, red pepper, chilli powder, paprika and cumin.
Stir well, then allow to cook for another 5 minutes, stirring
occasionally.
4. Add mince and break it up with a wooden spoon or spatula.
Stir for 5 minutes, or until mince is uniformly broken up and
browned.
5. Crumble the stock cube into water and add to the mince
mixture. Add chopped tomatoes, marjoram, sugar, salt and
pepper and tomato purée. Stir well, then allow to cook for
another 5 minutes, stirring occasionally.
6. Add drained beans and stir well.
7. Secure the lid and select Bean/Chilli function. Adjust time
to 10 minutes.
8. Once cooking is complete, leave multicooker on Warm
setting for 5-10 minutes to allow all flavours to fully absorb.
9. Serve with rice and sour cream.
Bacon Baked Breakfast Beans
INGREDIENTS
• 200g dried haricot beans,
soaked overnight in water
• 400ml water
• 100g tomato paste
• 40g molasses
• 40g brown sugar
• 1 garlic clove, finely chopped
• 1 tbsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1 tsp. salt
• Pinch of pepper
• 1 brown onion, finely diced
• 200g speck, diced
• 2 tbsp. apple cider vinegar
METHOD
1. Add water, tomato paste, molasses, brown sugar, garlic,
Worcestershire sauce, Dijon, salt and pepper to inner pot.
Stir to combine.
2. Add drained, soaked beans, brown onion and speck to pot.
3. Select Bean/Chilli function and adjust cooking time to 30 minutes.
4. When cooking time has completed, do not depressurise.
Re-select Bean/Chilli function and adjust cooking time to a
further 30 minutes.
5. When cooking time has completed, release pressure slowly
using pressure valve.
6. Using the Sauté function, simmer beans for a further
10 minutes until sauce thickens and reduces by half.
7. Serve beans on toast with eggs of your choice.
Tip: Omit speck if you’d prefer vegetarian beans.
Classic Strawberry Jam
INGREDENTS
• 1kg strawberries, hulled
• 750g jam sugar
• Juice of 2 lemons
• 3 x 400ml capacity jars
METHOD
1. Wash jars and lids in hot soapy water. Place clean jars and
lids into inner pot and cover with water. Attach appliance lid
and select Canning function. Adjust cooking time to
10 minutes. Once time is complete, remove sterilised jars
and lids and set aside to dry naturally.
2. Before starting the jam, put 2 metal dessert spoons in the
freezer.
3. Add strawberries and sugar to inner pot. Using a potato
masher, roughly mash the strawberries. Allow to macerate
uncovered at room temperature for 1 hour.
4. Add lemon juice and stir. Select Sauté function and bring
to the boil. Allow mixture to boil for 5 minutes, stirring
occasionally.
5. Attach lid and select Canning function. Adjust cooking time
to 10 minutes.
6. When cooking time has completed, allow cooker to release
pressure naturally. Once pressure has released, unlock and
remove the lid. Select Sauté function and bring back to the
boil for 5 minutes, stirring frequently.
7. Place a small amount of jam into the middle of cold spoon.
Leave for 30 seconds then push with your finger. If the jam
wrinkles and doesn’t flood the spoon’s surface, it is ready.
If not, continue boiling for a further 2 minutes. Repeat
wrinkle test until ready.
8. Skim any scum that has risen to the surface and discard.
Ladle hot jam into sterilised jars, filling to just below the rim.
Seal securely with lid.
9. Place filled jars into cleaned inner pot and cover with water.
Attach lid and select Canning function. Adjust cooking time
to 10 minutes.
10.When cooking time has completed, release pressure using
pressure valve. Remove jars and allow to cool. Jam can be
stored for up to 1 year in a cool, dry place. Refrigerate after
opening.
Tip: Mix your strawberry jam through homemade porridge.

Pulled Chicken
INGREDIENTS
• 1-2 tbsp. vegetable oil
• 2kg chicken breast
• 2 cups BBQ sauce
• ½ cup water
METHOD
1. Select Sauté function and add oil to the inner pot. When hot,
brown chicken on both sides, approximately 3 minutes on
each side. Brown each separately. Remove to a platter when
browned.
2. Add 1 cup of BBQ sauce and ½ cup water into the pot,
stirring to combine. Add browned chicken and any
accumulated juices.
3. Select Meat/Poultry function and set timer for 75 minutes.
Once cooking time has completed, use the natural release
method. Once valve is dropped, carefully remove lid.
Remove meat from the pot and shred with two forks, discard
excess fat as you shred.
4. Strain cooking liquid, reserving ½ cup.
5. Place shredded chicken in the pot with remaining 1 cup of
BBQ sauce and ½ cup of cooking liquid. Stir to combine and
bring to a simmer, stirring frequently. Serve on toasted rolls
with additional BBQ sauce.
BBQ Pork Ribs
INGREDENTS
• 2kg baby pork ribs, sinew
removed
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1 tbsp. brown sugar
• 500ml chicken stock
• 250ml tomato puree
• ¼ cup molasses
• ¼ 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/Poultry function,
adjusting cooking time to 30 minutes.
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 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.
Traditional Bolognese Sauce
INGREDENTS
• Olive oil for frying
• 1 onion, finely diced
• 2 garlic cloves, sliced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 100g bacon, diced
• 800g beef mince
• 500ml red wine
• 2 x 400g cans whole
tomatoes, roughly chopped
• 2 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/Poultry
function, adjusting cooking time to 30 minutes.
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 into
EcoPockets (or zip lock bags) and freeze.
8. Frozen Bolognese will keep for up to 6 months.
Tip: Use for lasagna, baked potato toppings, moussaka,
shepherd’s pie or as toasted sandwich filling.
Garden Vegetable Soup
INGREDIENTS
• 1 tbsp. olive oil
• 1 brown onion
• 1 leek, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 sprigs thyme
• 8 ripe Roma tomatoes, chopped
• 4 cups water
• 1 vegetable stock cube
• 3 tbsp. flat leaf parsley,
chopped
• Salt and pepper to taste
METHOD
1. Select Sauté function on the appliance.
2. Add olive oil, onion and leek and sauté for about 3 minutes
or until softened.
3. Add celery, carrot, thyme, tomato, water and stock. Stir.
4. Lock appliance lid into place. Select Soup/Porridge function
at default time.
5. Once cooked, stir through parsley and season with salt and
pepper.
Speedy Chicken Stock
INGREDIENTS
• 2kg chicken wings
• 2L water
• 1 carrot, roughly chopped
• 1 onion, quartered
• 1 celery stick, roughly chopped
• 1 bay leaf
• 5 black peppercorns
METHOD
1. Select Sauté function, adding chicken wings and water to
inner pot. Bing to a boil. Skim surface of impurities then add
all remaining ingredients.
2. Attach lid, selecting Soup/Porridge function. Adjust cooking
time to 45 minutes.
3. When cooking time has completed, allow cooker to release
pressure naturally.
4. Strain stock through a muslin cloth (or use a clean dishcloth
lining a sieve) then refrigerate overnight to allow fat to rise
to the surface.
5. Once cooled overnight, remove fat and discard. Portion
stock into EcoPockets (or zip-lock bags) and freeze. 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.
7

8
Stewed Banana and Cocoa Nib Porridge
INGREDIENTS
• 1 cup rolled oats
• 1 tsp. cinnamon
• 1 cup milk
• 2 ½ cups water
• 2 bananas
• 2 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. Adjust cooking time to 10 minutes.
2. When cooking time has completed, turn 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.
Baked Jacket Potatoes
INGREDIENTS
• 3 cups water • 2 potatoes
METHOD
1. Place 3 cups of water in pot. Use a fork to puncture top of
potatoes and place on steaming rack in pot.
2. Close and lock lid, select Potato function on pot and set to
15 minutes.
3. Once time is complete, use quick release to relieve
pressure. Remove potatoes patting dry.
4. Coat with olive oil and salt (optional - place in oven for
10-15 minutes to crisp skin). Remove and season with your
favorite toppings!
Warm Potato Salad
INGREDIENTS
• 1.5kg baby potatoes, halved
• ¹/³cup olive oil
• 3 tbsp. white wine vinegar
• 1 tbsp. dijon mustard
• 1 clove garlic, minced
• Salt and pepper
• ¹/³cup basil
• ¹/³cup sun-dried tomatoes,
sliced
• ¼ cup red onion, finely
chopped
• 3 cups water
METHOD
1. Add potatoes to inner pot with 3 cups water. Secure lid and
select Potato function, adjusting time to 10 minutes.
2. While potatoes are cooking, whisk oil, vinegar, mustard,
garlic and salt and pepper to taste. Stir in basil, sun-dried
tomatoes and onion.
3. Once complete, quick release and drain in colander allowing
to slightly cool. Drizzle dressing over warm potatoes, gently
tossing.
CONTACT
Albi Imports
87 Chifley Drive, Preston, Victoria 3072
Email: [email protected]
Phone: [phone]