The most complete guide to pressure cookers: what and how to cook in them. The most complete guide to pressure cookers: what and how to cook in them How to cook meat in a pressure cooker
We can say that meat is given to man by nature itself, since the amino acid composition of meat proteins and proteins of the human body are very close. With the help of amino acids, the body produces tissues, hormones, enzymes and many other useful substances. In addition, meat is rich in zinc and protein, which gives the body strength and energy.
Cooking meat dishes in a slow cooker-pressure cooker allows not only to preserve everything valuable in meat (B vitamins, zinc, phosphorus, iron and proteins), but also to reduce the content of cholesterol and purine bases in it. We can say that this miracle unit cooks the most healthy meat. In addition, for cooking meat in a multicooker-pressure cooker, you do not need to use additional ingredients that change their chemical composition during cooking and become more or less harmful to the body (for example, oil or fat).
Anyone who at least once in their life tried to cook meat in a large piece in a slow cooker-pressure cooker appreciated all the advantages of this modern kitchen appliance over a conventional pan. It not only does not lose extractive substances during cooking, which means it retains its bright natural taste and rich aroma, but also remains juicy. In addition, it retains all its nutritional properties. In the same way, you can cook portioned semi-finished products from pork and veal, for example, natural steam cutlets, as well as chopped mass products.
A multi-cooker-pressure cooker significantly shortens the cooking time of meat and, accordingly, your stay in the kitchen. Basic cooking time 10-25 minutes, additional time 5-15 minutes. Meat dishes are prepared mainly in two modes: "Frying" and "Stewing". Less often "Varka". The "Extinguishing" mode allows you to make soft, melting in your mouth any, even the toughest piece of meat. Boiled meat is intended for lovers of unleavened dishes, stewed meat will please with its juiciness, and fried meat will have a unique, excellent taste. Whatever you cook, the result will please you in any case.
For dietary, medical, baby food, the steam mode "Steam" is perfect: it can be used to cook, for example, steam cutlets. It is better to learn new recipes from simple to complex. Start with cutlets and baked meats, then you can experiment with recipes for roasts and stews, then you can move on to more complex, sophisticated recipes.
There are no special secrets for cooking meat in a slow cooker-pressure cooker. To improve the taste of meat, you can follow the following recommendations.
To make the meat more juicy, as well as to improve its aroma and taste, the meat is marinated, stuffed and breaded. For example, roast beef with chopped nuts. A large piece of beef is well stuffed with strips of bacon.
Lamb can be smeared with a paste of herbs, mustard, spices, garlic, anchovies, or a mixture of Dijon mustard, fresh herbs, breadcrumbs. Particularly tender parts can be cooked by wrapping them in pork gizzard. It protects the meat from burning and makes it juicier. For better shape preservation, meat, and not only stuffed meat, is sometimes tied with twine.
In a multicooker-pressure cooker, you can cook and marinate meat at the same time. The trick is to use a well-seasoned, flavored liquid rather than plain water. To improve the taste of meat, water can be replaced with juices, wine or seasoned with various spices. For example, beef can be cooked in a mixture of beer (or ale) and water. For pork, a mixture of water with apple juice or cider is suitable.
Weight - 1400 Servings - 6.
Ingredients
600 g white cabbage
400 g beef fillet
100 g onion
100 g carrots
100 g tomato paste
100 ml water
Training
Wash the beef. Meat, cabbage cut into strips 1x4 cm, onions - strips 0.5x3 cm. Grate the carrots on a coarse grater.
Cooking
Put the meat, onions and carrots into the bowl of the pressure cooker, add tomato paste, salt and spices, mix. Put the cabbage on top, sprinkle with salt and spices, add water.
Mix ready bigos, put on plates and serve.
Proteins - 94.7 g. Fats - 51.8 g. Carbohydrates - 74.8 g. Calories - 1075 kcal.
beef stroganoff
Weight - 890 g. Servings - 4.
Ingredients
300 g beef tenderloin
400 g sour cream
120 g onion
40 g mustard
30 g butter
Training
Rinse the meat, cut into wide pieces. Beat off to a thickness of 5-8 mm and cut into strips 3-4 cm long. Cut the onion into strips 0.5 cm thick.
Cooking
Put butter, meat and onions into the bowl of the pressure cooker, add sour cream, salt and spices. Mix.
Cook in the "Extinguishing" mode for 22 minutes.
Beef stroganoff can be served with a complex side dish of fried mushrooms, pickles and boiled potatoes.
Proteins - 71.91 g. Fats - 115.31 g. Carbohydrates - 33 g. Calories - 1452.4 kcal.
Weight - 1148 Servings - 4.
Ingredients
600 g beef
3 pickles
2 carrots
3 art. spoons of tomato paste
2 heads of onions.
2 garlic cloves
Vegetable oil
Bay leaf
Training
Cut the meat into strips across the grain. Chop the onion. Cut carrots and cucumbers into cubes.
Cooking
Put the beef into the bowl of the multicooker-pressure cooker with oil.
Fry until golden brown in the "Frying" mode.
Then add the onion. As soon as the onion is browned, put the carrots and cucumbers. Pour everything with a mixture of water and tomato paste. Salt, pepper, add bay leaf and garlic.
Put the azu on plates and serve.
Proteins - 124.21 g. Fats - 76.09 g. Carbohydrates - 46 g. Calories - 1342.24 kcal.
Beef Goulash
Weight - 1275 Servings - 6.
Ingredients
700 g beef fillet
200 g onion
100 g tomato paste
70 ml vegetable oil
5 g garlic
200 ml water
Training
Washed meat, cut the onion into cubes, chop the garlic.
Cooking
Put the meat and onions into the bowl of the pressure cooker, add water, vegetable oil, salt and spices, garlic, tomato paste and mix.
Proteins - 149.43 g. Fats - 95.96 g. Carbohydrates - 39 g. Calories - 1601.45 kcal.
Balkan goulash
Weight - 1000 g. Portions - 4.
Ingredients
700 g beef
100 g pork belly
1 head of onion
2 tbsp. tablespoons sweet red pepper
1 st. a spoonful of tomato juice
1 sweet red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sugar
Training
Cut into strips beef, pork belly, onion and sweet pepper.
Cooking
Put all the ingredients into the bowl of the pressure cooker.
Close the lid, set the valve to "Low pressure". Cook in the "Extinguishing" mode for 60 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 152 g. Fats - 108 g. Carbohydrates - 23 g. Calories - 1674 kcal.
Beef with white wine
Weight - 1499 Servings - 6.
Ingredients
1 kg beef shank
1 st. a spoonful of salt
Freshly ground pepper
200 ml white wine
500 g tomatoes
½ bunch parsley
1 large onion
3 art. spoons of tomato paste
3 garlic cloves
Zest of 1 lemon
Training
Wash vegetables. Peel the onion, make cruciform cuts on the tomatoes and pour boiling water for 2-3 minutes, remove the skin and chop everything coarsely.
Wash the meat thoroughly, dry with a kitchen towel.
Cooking
In the bowl of the multicooker-pressure cooker in the "Frying" mode, heat the oil and fry the meat on both sides for 2 minutes.
Add wine, tomato paste, tomatoes, onion, salt and pepper.
"Rice" for 40 minutes. Then set the valve to "Normal pressure" and release the steam.
Sprinkle the finished dish with chopped garlic, lemon zest and herbs.
Proteins - 105.22 g. Fats - 81.44 g. Carbohydrates - 49 g. Calories - 1456.5 kcal.
beef rolls
Weight - 994 Servings - 4.
Ingredients
800 g beef tenderloin
100 g dried apricots
60 g walnuts
toothpicks water
Training
Finely chop walnuts, dried apricots, pre-fill with boiling water. To mix everything.
Wash the meat, dry, remove films and fat. Cut into 10 pieces and beat off with a hammer, lightly salt.
Put the filling on the meat, roll into rolls and fasten with toothpicks.
Cooking
Turn on the “Roasting” mode, pour oil into the multicooker-pressure cooker bowl and fry the meat on both sides for 1 minute. Lay the rolls out on a plate. Clean the bowl.
Put the rolls in a bowl, add 40 ml of water
Proteins - 163.12 g. Fats - 201.39 g. Carbohydrates - 55.2 g. Calories - 2657 kcal.
Hungarian goulash
Weight - 2732 Servings - 10.
Ingredients
500 g beef shoulder
500 g potatoes
170 g tomatoes
170 g onion
170 g red sweet pepper
1 st. a spoonful of vegetable oil
20 g flour
20 g butter ½ tbsp. spoons of salt
3 pinches red hot pepper
1 liter of water
Training
Wash vegetables. Peel onions and potatoes. Remove the skin from the tomatoes and cut into slices.
Finely chop the sweet pepper, and coarsely chop the potatoes.
Wash the meat thoroughly, dry it, remove bones, veins and fat, cut into pieces 2x2 cm in size.
Cooking
Turn on the "Roast" mode. Pour vegetable oil into the bowl of the pressure cooker and fry the meat with onions for 5 minutes. Pour in 1 liter of boiling water.
Melt butter in a separate saucepan, add flour, stirring vigorously. Before laying in the soup, add 1-2 tbsp. tablespoons of water and stir.
Add potatoes to meat.
Close the lid, set the valve to "High pressure". Cook in the same mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.
Add tomatoes, bell peppers, diluted flour, salt and pepper.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for another 5 minutes. Then set the valve to "Normal pressure" and release the steam.
Sprinkle the finished dish with chopped herbs.
Proteins - 109.84 g. Fats - 98.06 g. Carbohydrates - 130 g. Calories -1809.5 kcal.
Beefsteak with onions
Weight - 755 g. Servings - 3.
Ingredients
500 g ground beef
1 large head of onion
1 pinch pepper mixture
1 bunch of greens
50 ml vegetable oil
1 bunch arugula
Training
Wash onions and herbs. Cut the onion into half rings. Chop fresh herbs.
Cooking
Pour half the vegetable oil into the bowl of the pressure cooker, put onion half rings, salt and a mixture of peppers.
Cook in the "Roast" mode until golden brown, stirring occasionally.
Mix ground beef with fried onions and finely chopped fresh herbs.
Shape minced meat into round and flat blanks for steaks.
Pour the remaining vegetable oil into the bowl and arrange the steak blanks.
Cook without a lid in the "Frying" mode for 10-15 minutes, until the desired color of the bottom crust. Then turn the steaks over.
Close the lid, set the valve to "Low pressure". Cook in the same mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Arrange the arugula leaves on a platter and top with the steaks.
Proteins - 97.58 g. Fats - 112.41 g. Carbohydrates - 11.6 g. Calories - 1441 kcal.
Beef with prunes
Weight - 2525 Servings - 8.
Ingredients
1 kg beef
50 g butter
250 g prunes
50 g raisins
1 st. a spoonful of flour
500 g carrots
100 g onion
500 ml water
1 bunch of greens
Training
Wash and clean vegetables. Cut the onion into half rings, carrots into cubes. Soak raisins and prunes in cold water for several hours.
Cooking
Turn on the “Frying” mode, brown the beef in oil, then put onions and carrots.
Sprinkle with flour, stir, pour in water, salt, pepper, add herbs, raisins and prunes.
Proteins - 207.9 g. Fats - 168.35 g. Carbohydrates - 244 g. Calories - 3259 kcal.
Beef in spicy sauce
Weight - 1144 Servings - 4.
Ingredients
1 kg beef fillet
70 g tomato paste
10 garlic cloves
red pepper black pepper salt spices
Vegetable oil
Training
Meat cut into pieces. Peel and mince the garlic.
Cooking
Pour vegetable oil into the bowl of the pressure cooker.
Turn on the "Extinguishing" mode for 30 minutes. Put the meat in a bowl and fry for 5 minutes.
Then pour water so that it covers the meat. Add bay leaf, spices, salt, garlic and tomato paste.
Proteins - 207.52 g. Fats - 70.22 g. Carbohydrates - 23.6 g. Calories - 1557 kcal.
Beef in cream
Weight - 1797.5 Servings - 6.
Ingredients
1 kg beef or veal
3 onions
500 ml cream
½ st. spoons of flour
2 tbsp. spoons of tomato paste
Red pepper
Training
Cut the meat into pieces across the grain. Peel and chop the onion.
Cooking
Put in a multicooker-pressure cooker bowl with oil.
Cook the onion in the "Frying" mode with the lid open, stirring occasionally, until golden brown.
Add the meat to the onion and fry for another 2-3 minutes. Add cream, tomato paste, salt, add flour and pepper. Mix.
Then cancel the mode by pressing the "Heating / Cancel" button.
Close the lid, set the valve to "High pressure".
Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 211.66 g. Fats - 175.05 g. Carbohydrates - 63 g. Calories - 2650.2 kcal.
Beef with onions and cheese
Weight - 1425 Servings - 6.
Ingredients
1 kg beef
3 onions
Soy sauce
Vegetable oil
200 g cheese
Training
Peel the onion and cut into rings. Cheese grate on a coarse grater.
Pour the meat with soy sauce, season with spices and marinate for 3 hours.
Cooking
Then, in the bowl of the multi-cooker-pressure cooker, put the meat cut into portions in layers, then the onion, grated cheese, meat, onion and cheese.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 25 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 240.35 g. Fats - 183 g. Carbohydrates - 24 g. Calories - 2688.3 kcal.
Beef in onion juice
Weight - 600 g. Portions - 4.
Ingredients
500 g beef tenderloin
2 large onions
peppercorns
Bay leaf
Training
Peel and chop the onion. Rinse the meat, pat dry and cut into small pieces.
Cooking
Put the onion, meat, peppercorns and bay leaf into the bowl of the pressure cooker.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 25 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 94.5 g. Fats - 62 g. Carbohydrates - 23 g. Calories - 935 kcal.
Beef in wine sauce
Weight - 1900 Portions - 8.
Ingredients
1 kg meat fillet
1 head of onion
1 carrot
100 g prunes
1 st. a spoonful of tomato paste
1 bunch of parsley
1 garlic clove
100 ml dry white wine
30 g butter
400 ml water
Training
Peel vegetables and cut into strips. Wash and dry the meat.
Cooking
Turn on the “Roasting” mode and fry the meat in vegetable oil for 10 minutes until golden brown.
Add water, wine, salt, pepper, onion, carrot, tomato paste and butter. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes.
5 minutes before the end of the time, open the lid, having previously released the steam. Add prunes, chopped garlic and parsley to the bowl.
Proteins - 208 g. Fats - 112 g. Carbohydrates - 78 g. Calories - 2204 kcal.
Vegetable stew with meat
Weight - 1145 Servings - 4.
Ingredients
500 g meat
3 onions
1 carrot
6 potatoes
1 sweet pepper
Tomato sauce
Vegetable oil
Training
Clean the vegetables, wash and cut into cubes.
Cooking
Pour a little oil into the bowl of the pressure cooker. Turn on the "Frying" mode and fry the onion until golden brown, then add and fry the carrots and peppers. Put the meat, also fry, salt and pepper. Put potatoes on top. Add tomato paste, some water, bay leaf, black peppercorns.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 99.22 g. Fats - 62.08 g. Carbohydrates - 31 g. Calories - 1063.4 kcal.
Beef with rosemary
Weight - 1252 Servings - 4.
Ingredients
1 kg beef
1 teaspoon olive oil
Vegetable oil
1 bunch of parsley
1 bunch rosemary
1 head of onion
1 st. a spoonful of flour
Juice of 2 lemons
Training
Peel the onion and chop finely. Rinse greens, dry, chop. Salt the meat and leave for 5 minutes, then season with pepper.
Cooking
Put the beef into the bowl of the multicooker-pressure cooker with oil. Fry the meat on all sides until golden brown in the “Frying” mode.
Then pour over lemon juice, add parsley, rosemary and onion.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
After that, take out the meat, and add flour to the bowl. Cook the sauce in the "Frying" mode for 5 minutes, stirring constantly. Serve meat with sauce.
Proteins - 193.9 g. Fats - 133.12 g. Carbohydrates - 34 g. Calories - 2095 kcal.
Tenderloin in sweet and sour sauce
Weight - 1800 Servings - 8.
Ingredients
1 kg beef tenderloin
1 garlic clove
1 teaspoon sugar
3 art. tablespoons of vegetable oil
30 g butter
1 large onion
1 st. a spoonful of tomato paste
50 g rye crackers
200 ml water
300 ml red wine
1 bunch of herbs (dill, parsley)
1 bunch of oregano
Training
Wash the tenderloin, cut into large pieces. Peel, wash and finely chop the onion.
Cooking
Turn on the "Roast" mode and lightly fry the meat, then add the onion and fry it until golden brown. Pour in water, red wine, add salt, sugar, pepper, tomato paste, a bunch of oregano, butter, crushed crackers. Mix everything, bring to a boil.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.
Add chopped garlic and half of the chopped herbs.
Serve the tenderloin sprinkled with the remaining herbs.
Proteins - 199 g. Fats - 201 g. Carbohydrates - 68 g. Calories - 3069 kcal.
Meat with chilli
Weight - 1630 Servings - 6.
Ingredients
700 g minced beef
2 onions
2 garlic cloves
150 ml olive oil
1 st. cumin spoon
200 g canned peeled tomatoes
1 can of red beans
1 teaspoon sweet red pepper
200 ml water
Ground black pepper
Training
Rinse beans. Wash the meat and cut into small pieces. Peel and chop onion, garlic.
Cooking
Put the beef into the bowl of the multicooker-pressure cooker and brown in olive oil in the "Roast" mode.
Salt and pepper. Add onion, garlic, cumin, red pepper and mix. Add tomatoes, red beans and water.
Proteins - 155 g. Fats - 245 g. Carbohydrates - 49 g. Calories - 2989 kcal.
roast veal
Weight - 1200 Servings - 5.
Ingredients
800 g veal
1 carrot
1 bulb
1 sprig of cumin
2 tbsp. spoons of olive oil
1 glass of water
Salt pepper
Training
Wash and dry the meat. Peel vegetables and cut into slices.
Cooking
Turn on the “Frying” mode, heat the oil and fry the meat on all sides. Add carrots and onions. Salt, pepper, put thyme. Pour in water. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 16 minutes.
Then set the valve to "Normal pressure" and release the steam.
Cut the finished meat into portions and serve with gravy.
Proteins - 171 g. Fats - 52 g. Carbohydrates - 19 g. Calories - 1186 kcal.
Veal with dried apricots, pine seeds and rosemary
Weight - 890 g. Servings - 3.
Ingredients
250 g veal fillet
30 g butter
100 ml olive oil
100 g dried apricots
80 g pine seeds
1 sprig rosemary
300 ml water
Training
Put the meat into the bowl of the multicooker-pressure cooker.
Cooking
Turn on the "Roast" mode and fry the veal in olive oil and butter. Salt and pepper.
Add dried apricots, pine seeds, rosemary and water.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 6 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 57 g. Fats - 132 g. Carbohydrates - 57 g. Calories - 1639 kcal.
Potato stew with pork cutlets
Weight - 2000 Portions - 8.
Ingredients
5 pork cutlets on the bone (about 1 kg)
500 g potatoes
80 g Dijon mustard
50 ml soy sauce
2 carrots
2 heads of onion
4 garlic cloves
1 bunch dill
3 bay leaves ground pepper salt
Training
Marinate the pork cutlets in mustard and soy sauce, squeeze out the garlic and rub the pieces of meat with it.
Finely chop the onion. Peel the potatoes and cut into 4 parts, chop the carrots into strips.
Cooking
Put pre-marinated pieces of meat into the bowl of the pressure cooker, add the onion.
Cook with the lid open in the “Simmering” mode for 30 minutes.
Then turn over the pieces of meat, add potatoes, carrots, finely chopped greens, salt and squeeze out the garlic.
Close the lid, set the valve to "High pressure". Cook in the same mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Arrange the finished dish on plates and serve.
Proteins - 205 g. Fats - 225 g. Carbohydrates - 150 g. Calories - 3367 kcal.
Cabbage rolls with meat
Weight - 1209 Servings - 4.
Ingredients
400 g homemade minced meat
200 g white cabbage
150 g onion
100 g boiled rice
12 g garlic
300 ml water
Training
Soak cabbage leaves for 5 minutes in boiling water, beat off the veins. Minced meat, onion and garlic pass through a meat grinder, add salt, spices, rice and egg, mix everything. Put a small portion of minced meat on each cabbage leaf and wrap tightly.
Cooking
Pour water into the bowl of the pressure cooker, place a container for steaming on top. Place the cabbage rolls in a container, seam side down.
Close the lid, set the valve to "High pressure". Cook in Steam mode for 8 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 90.25 g. Fats - 55.48 g. Carbohydrates - 58 g. Calories - 1070 kcal.
Meatballs in sour cream
Weight - 1300 Servings - 6.
Ingredients
500 g beef pulp
125 g wheat bread
75 ml milk
1 garlic clove
Ground black pepper
50 g breadcrumbs
75 g butter
For sauce:
400 g sour cream
Ground black pepper
10 g wheat flour
1 bunch of greens
Training
Pass through the meat grinder pieces of beef, bread soaked in milk, a clove of garlic. Salt, pepper and mix the minced meat.
Form bits.
Cooking
Turn on the "Frying" mode, put a piece of butter in the bowl of the multicooker-pressure cooker. Roll the cue balls in breadcrumbs and fry for 15 minutes on both sides with the lid open.
Mix all sauce ingredients in a deep bowl. Pour the sauce over the chops.
Close the lid, set the valve to "Low pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Arrange the meatballs on plates, pour over the sauce and garnish with finely chopped fresh herbs and serve.
Proteins - 121 g. Fats - 168 g. Carbohydrates - 88 g. Calories - 2365 kcal.
Little Russian meatballs
Weight - 1900 Portions - 8.
Ingredients
700 g minced veal
800 g potatoes
100 g fresh cabbage
30 g butter
1 bunch of parsley
1 head of onion
1 carrot
50 ml red wine
750 ml water
Training
Cut cabbage and carrots into strips, onions into half rings.
Cooking
Put the vegetables in the bowl of the multicooker-pressure cooker with oil.
Turn on the "Roast" mode and fry.
Combine with minced meat, add milk, egg, salt and pepper. Mix. Divide the finished mass into balls. Place them in a steamer and drizzle with red wine.
Put coarsely chopped potatoes into the bowl of the multicooker-pressure cooker, pour water, salt.
Place the container in the slow cooker, over the potatoes.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 11 minutes. Then set the valve to "Normal pressure" and release the steam.
Serve meatballs with hot potatoes drizzled with melted butter and sprinkled with finely chopped parsley.
Proteins - 170 g. Fats - 50 g. Carbohydrates - 166 g. Calories - 1797 kcal.
Meatballs in white sauce
Weight - 1640 Servings - 6.
Ingredients
320 g homemade minced meat
500 g sour cream
80 g wheat bread
80 g onion
80 ml milk
50 g butter
30 g flour
500 ml water
Training
Soak bread in water for 5 minutes, squeeze well. Pass onion with bread through a meat grinder. Mix with minced meat, add salt, spices and milk.
Mix until smooth and beat out. Form meatballs. Mix sour cream, flour and water in a separate bowl.
Cooking
Lubricate the bowl of the multicooker-pressure cooker with butter, put the meatballs on the bottom and pour the mixture of flour, sour cream and water.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 10 minutes. Then set the valve to "Normal pressure" and release the steam.
Ready meatballs can be sprinkled with grated cheese.
Proteins - 88.65 g. Fats - 134.97 g. Carbohydrates - 88.6 g. Calories - 1928 kcal.
Meat zrazy
Weight - 840 g. Servings - 4.
Ingredients
300 g minced meat
50 g wheat bread
100 g onion
50 g breadcrumbs
2 boiled eggs
20 ml milk
100 ml vegetable oil
20 g parsley
50 g green onions
50 g butter
Training
Soak the bread in cold water for 5 minutes and squeeze well. Add bread, milk, salt, spices to the minced meat and mix until smooth. Chop parsley and green onion with a knife. Grate the boiled egg on a coarse grater. Cut the onion into 0.5 cm cubes.
Cooking
Put the butter and chopped onion into the bowl of the pressure cooker.
Cook in the "Frying" mode for 5 minutes, stirring occasionally. Then cancel the mode by pressing the "Heating / Cancel" button.
Put the fried onion in a separate bowl, add the grated egg, chopped herbs and mix. Form the cutlet mass in the form of cakes about 1 cm thick, put a mixture of onions, herbs and eggs in the middle of each. Then connect the edges of the cakes, breaded in breadcrumbs, give the zrazy an oval-flattened shape. Pour vegetable oil into the bottom of the bowl, lay out the zrazy.
Close the lid without closing the steam release valve.
Ready-made zrazy can be served with crumbly buckwheat porridge and sweet and sour sauce.
Proteins - 77 g. Fats - 215 g. Carbohydrates - 79 g. Calories - 2562.2 kcal.
Cutlets with carrots and herbs
Weight - 632 g. Servings - 3.
Ingredients
450 g chicken fillet
1 carrot, green onion dill
1 st. a spoonful of starch
2 slices white bread soaked in milk
Vegetable oil
Black pepper
Training
Finely chop the breast, grate the carrots on a coarse grater, chop the onion. Mix meat, vegetables, herbs, egg, bread. Add spices, salt and starch.
Mix everything thoroughly and form cutlets.
Cooking
Pour a little oil into the bowl of the multicooker-pressure cooker and fry the cutlets in the "
Frying 23 minutes with the lid closed. After 15 minutes, turn the cutlets over and fry with the lid closed until the end of the program.
Proteins - 110.92 g. Fats - 10.6 g. Carbohydrates - 21.43 g. Calories - 653 kcal.
Cutlets in sauce
Weight - 1357 Servings - 6.
Ingredients
1 kg mince
2 onions Salt
2 tbsp. spoons of sour cream
2 teaspoons tomato paste
Vegetable oil
100 ml water
Training
Add the egg, finely chopped onion, pepper, salt to the minced meat and mix well.
Cooking
Form 12 cutlets and fry in two passes in the "Frying" mode in vegetable oil.
Then cancel the mode by pressing the "Heating / Cancel" button.
Put the cutlets in the bowl of the pressure cooker and pour over the mixture of water, sour cream and tomato paste.
Proteins - 182.39 g. Fats - 209.42 g. Carbohydrates - 20.43 g. Calories - 2740 kcal.
Steam cutlets
Weight - 944 Servings - 4.
Ingredients
500 g homemade minced meat
2 onions
200 g white bread salt
Spices to taste Milk for soaking bread
Training
Soak bread in milk. Peel, wash and chop the onion. Combine minced meat, squeezed bread, onion, beaten eggs. Add salt and spices. Knead minced meat, form cutlets.
Cooking
Pour water into the bowl of the pressure cooker and place the container for steaming. Put meatballs in it.
Close the lid, set the valve to "High pressure". Cook in mode
"Steam" for 15 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 116.24 g. Fats - 112.25 g. Carbohydrates - 113.9 g. Calories - 1963 kcal.
Pork with champignons
Weight -1100 g. Portions-4.
Ingredients
500 g pork
1 bulb
150 g champignons
300 ml milk
50 g butter
Training
Wash the meat and cut into pieces. Peel the onion and mushrooms, chop into slices.
Cooking
Put pieces of butter into the bowl of the pressure cooker, add onions, mushrooms and pork. Mix spices with milk and pour into a bowl. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 107 g. Fats - 160 g. Carbohydrates - 24 g. Calories - 1942 kcal.
Potatoes stewed with pork
Weight - 1810 Portions - 6.
Ingredients
1 kg pork
500 g potatoes
2 heads of onion
Seasoning "7 herbs"
Vegetable oil
160 ml water
Training
Peel and wash vegetables. Cut the onion into rings, potatoes into cubes.
Cooking
Put the pork into the bowl of the multicooker-pressure cooker with oil. Fry the meat on all sides until golden brown in the “Frying” mode. Then cancel the mode by pressing the "Heating / Cancel" button. Add potatoes and onions. Sprinkle with spices, salt and pour in water.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 192.1 g. Fats - 215 g. Carbohydrates -106 g. Calories - 3071.5 kcal.
Pork ribs in sweet and sour sauce
Weight - 1580 Servings - 6.
Ingredients
1 kg pork ribs
1 head of onion
5 slices ginger root
10 allspice peas
2 tbsp. tablespoons of vinegar
1 st. a spoonful of sugar
60 ml vegetable oil salt
3 sprigs of cilantro
1 glass of water
Training
Peel the onion and chop finely.
Put the ribs cut into pieces in boiling water for 1 minute, dry.
Cooking
Pour oil into the bowl of the pressure cooker, put pepper. Turn on the "Frying" mode. When the oil is hot, add the onion, ginger, soy sauce, sugar, vinegar and ribs. Pour in 1 glass of water, stir and close the lid.
Then cancel the mode by pressing the "Heating / Cancel" button.
Set the valve to "High pressure". Cook in "Soup" mode for 30 minutes.
Then set the valve to "Normal pressure" and release the steam.
When serving, add cilantro to the finished dish.
Proteins - 92.85 g. Fats - 167.24 g. Carbohydrates - 49.43 g. Calories - 2058 kcal.
Pork stew in Chinese style
Weight - 1200 Servings - 6.
Ingredients
500 g lean pork
3 stalks leeks 5 cm ginger tubers
2 tbsp. tablespoons of vegetable oil
1 teaspoon ground cinnamon
1 pinch ground anise
2 tbsp. tablespoons white wine or Ilerri
4 tbsp. spoons of soy sauce 4 tbsp. spoons of corn
starch
2 tbsp. spoons of sugar
Training
Wash the meat, pat dry and cut into large cubes. Finely chop the leek and ginger.
Cooking
Turn on the "Roast" mode. In a multicooker-pressure cooker, heat the oil, add sugar and fry, stirring, until brown. Add leek, cinnamon, anise, salt and meat. Stir until meat is coated with sugar.
Pour in rice wine and soy sauce. Pour in water so that the meat is covered with it.
Close the lid, set the valve to "Low pressure". Cook in the "Extinguishing" mode for 10 minutes. Then set the valve to "Normal pressure" and release the steam.
Dissolve starch in water and thicken the resulting sauce. Stir and bring to a boil again in the same mode.
Put the food on a plate and serve.
Proteins - 92 g. Fats - 140 g. Carbohydrates - 153 g. Calories - 2240 kcal.
Ragout with meat
Weight - 2230 Servings - 8.
Ingredients
450 g pork fillet
1 kg potatoes
200 g carrots
200 g tomatoes
200 g sweet pepper
150 g onion
15 g garlic
15 g greens
spice salt
Training
Cut the washed meat, vegetables into cubes 2x2 cm. Chop the greens and garlic with a knife.
Cooking
Put all the ingredients in the bowl of the pressure cooker, add herbs, garlic, salt and spices. Mix.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 25 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 110.86 g. Fats - 100.61 g. Carbohydrates - 235 g. Calories - 2221 kcal.
Pork in sauce
Weight - 1160 Servings - 4.
Ingredients
700 g pork
1 bulb
3/4 cup dry red wine
1 teaspoon mustard
1/3 cup flour
2 tbsp. spoons of tomato paste
100 ml water
1 st. a spoonful of sugar
Vegetable oil
Training
Peel, wash and chop the onion.
Rinse the meat, dry it, cut into pieces, sprinkle with salt, pepper and roll in flour.
Cooking
Put the pork into the bowl of the multicooker-pressure cooker with oil and fry until golden brown in the “Frying” mode.
Take the meat out of the bowl. Put the onion there and fry in the same mode until golden brown. Add tomato paste, mustard, sugar, salt and pepper. Pour in water and wine. Turn on the "Extinguishing" mode for 20 minutes and, without closing the lid, bring the sauce to a boil. Then put the previously fried meat into the bowl.
Close the lid, set the valve to "High pressure". Prepare until the end of the regime. Then set the valve to "Normal pressure" and release the steam.
Proteins - 134.76 g. Fats - 150.96 g. Carbohydrates - 76.42 g. Calories - 2170 kcal.
Smoked pork
Weight - 615 g. Servings - 4.
Ingredients
600 g pork (neck part)
15 ml "liquid smoke"
spice salt
Training
Rinse the meat, cut into pieces, rub with salt, spices and “liquid smoke”. Wrap each piece in a sheet of foil.
Cooking
Put the meat in the bowl of the multicooker-pressure cooker.
Close the lid without closing the steam release valve. Cook in the "Baking" mode for 30 minutes.
Ready-made smoked pork can be served as a separate dish with a side dish of fresh vegetables, or cut as an appetizer.
Proteins - 108 g. Fats - 127.8 g. Carbohydrates - 0 g. Calories - 1566 kcal.
Pork with buckwheat
Weight - 1800 Servings - 6.
Ingredients
1 kg pork
2 large onions 2 carrots
500 g buckwheat
Training
Peel and wash vegetables. Cut the onion into half rings, grate the carrots. Rinse the meat, dry it, cut into pieces.
Cooking
Put the prepared pork in the bowl of the multicooker-pressure cooker. Top with onions, then carrots. Pour everything with washed buckwheat, salt, pepper and pour water 0.5 cm above the contents of the bowl. Do not mix!
Close the lid, set the valve to "High pressure". Cook in Rice mode for 14 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 247.05 g. Fats - 229.65 g. Carbohydrates - 336.4 g. Calories - 4284 kcal.
Weight - 1420 Servings - 6.
Ingredients
900 g pork knuckle
250 g onion
200 ml water
50 ml vegetable oil
15 g garlic
5 g basil
Training
Rinse the knuckle, make deep cuts in it and stuff with garlic cloves. Chop the onion with a knife, mix with salt, spices and basil.
Grate the shank with the resulting mixture and leave to marinate in the refrigerator for 9 hours.
Cooking
Put the knuckle into the bowl of the multicooker-pressure cooker, add vegetable oil, water.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 50 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 172.01 g. Fats - 272.36 g. Carbohydrates - 31 g. Calories - 3220.8 kcal.
Pork knuckle in dark beer
Weight - 1700 Servings - 6.
Ingredients
1.2 kg pork knuckle
parsley
Basil
5 garlic cloves
Nutmeg
ground zira
ground coriander
Sweet ground paprika
500 ml dark beer
Training
Pierce the skin of the pork knuckle in several places with a knife.
Salt the knuckle, then rub it with chopped garlic and spices. Leave to marinate for 20 minutes. Cut coarsely fresh greens and put it in the bowl of the multicooker-pressure cooker along with the prepared shank. Fill with beer.
Cooking
Turn the shank over and cook for another 40 minutes in the same mode.
Transfer the shank to a large plate and garnish with sprigs of basil, parsley and dill.
Proteins - 227 g. Fats - 296 g. Carbohydrates - 29 g. Calories - 3741 kcal.
Pork in cream with mushrooms
Weight - 576 g. Servings - 2.
Ingredients
280 g pork fillet
150 g onion
90 ml cream
50 g fresh champignons
6 g garlic
Training
Cut the washed meat, onion and mushrooms into strips 0.5x2 cm, slice the garlic.
Cooking
Put the meat, mushrooms and onions into the bowl of the pressure cooker, add cream, salt, spices and mix.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 57.74 g. Fats - 69.17 g. Carbohydrates - 21.5 g. Calories - 920.6 kcal.
Pork in French
Weight - 800 g. Portions - 4.
Ingredients
430 g pork (neck part)
170 g tomatoes
100 g hard cheese
70 g fresh champignons
30 ml olive oil
Training
Rinse the meat, cut into four identical pieces and beat off to a thickness of 0.5 cm. Cut the tomatoes and mushrooms into slices of 0.5 cm. Grate hard cheese on a coarse grater.
Cooking
Pour olive oil into the bowl of the pressure cooker, put the meat on the bottom, sprinkle with salt and spices. Put tomatoes and mushrooms on top, sprinkle with cheese.
Close the lid without closing the steam release valve.
Cook in the "Frying" mode for 10 minutes. Then cancel the mode by pressing the "Heating / Cancel" button.
Proteins - 107.43 g. Fats - 149.37 g. Carbohydrates - 7.84 g. Calories - 1796 kcal.
Pork chops
Weight - 690 g. Servings - 4.
Ingredients
400 g pork (neck part)
160 g carrots
80 g tomato paste
40 ml vegetable oil
10 g mustard
Training
Rinse the pork, cut into steaks 2–2.5 cm thick and beat off to a thickness of 0.5 cm. Grate the carrots on a coarse grater, mix with tomato paste and mustard. Rub the meat with salt and spices.
Cooking
Pour oil into the bowl of the pressure cooker, put the meat, put the mixture of carrots on top.
Close the lid without closing the steam release valve.
Cook in the "Frying" mode for 12 minutes. Then cancel the mode by pressing the "Heating / Cancel" button.
Proteins - 79.13 g. Fats - 127.16 g. Carbohydrates - 26.6 g. Calories - 1544 kcal.
Roman Pork
Weight - 935 g. Servings - 3.
Ingredients
500 g pork fillet
18 pancetta slices
1 can of tomato paste
1 bulb
1 st. a spoonful of olive oil
Parsley
Training
Rinse parsley, dry and chop. Peel, wash and finely chop the onion. Cut the fillet into 18 slices and beat off.
Place a slice of pancetta on each. Roll up the rolls and secure with a cocktail stick. Put them in the bowl of the pressure cooker.
Cooking
In the "Frying" mode, heat the oil and fry the onion until golden brown. Then add the meat and fry it for 5 minutes.
Add tomato paste, salt and pepper.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.
Sprinkle with parsley before serving.
Proteins - 114 g. Fats - 120 g. Carbohydrates - 114 g. Calories - 1972 kcal.
Pork with spinach and tomato
Weight - 1000 g. Portions - 4.
Ingredients
500 g pork fillet
400 g tomatoes
100 g fresh frozen spinach salt spices
Training
Rinse the pork, cut into 1x1 cm cubes together with the tomatoes. Defrost the spinach, drain the water from it and dry it.
Cooking
Put all the ingredients in the bowl of the pressure cooker, add salt, spices and mix. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 22 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 92.4 g. Fats - 107.3 g. Carbohydrates - 16.8 g. Calories - 1385 kcal.
Pork tenderloin with wine sauce
Weight - 2500 Servings - 10.
Ingredients
1.2 kg pork tenderloin
Ground black pepper
150 g onion
For wine sauce:
5 st. spoons of olive oil
350 ml port
2 tbsp. spoons of honey
Rosemary
4 garlic cloves
2 tbsp. spoons of corn starch
Ground black pepper
50 g prunes
50 g dried apricots
500 g raw smoked bacon
Training
Rinse the meat, pat dry and rub the pork tenderloin with salt and pepper.
Mix all the ingredients for the wine sauce and pour over the pork tenderloin. Marinate for 2 hours.
Peel the onion, wash and cut into rings, cut the prunes and dried apricots in half.
Wrap the tenderloin with thinly sliced raw smoked bacon.
Cooking
Put the onion into the bowl of the pressure cooker. Put the tenderloin on top of the onion.
Cook without a lid in the "Extinguishing" mode for 30 minutes.
After cooking, turn the meat over, add the wine sauce in which it was marinated, prunes and dried apricots.
Close the lid, set the valve to "High pressure".
Cook in the same mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Before serving, cut the tenderloin into medallions, arrange them on plates, pour over the sauce and serve.
Proteins - 123 g. Fats - 275 g. Carbohydrates - 158 g. Calories - 3800 kcal.
Pork stew with mushrooms
Weight - 993 Servings - 4.
Ingredients
400 g pork
250 g champignons
1 carrot
1 sweet pepper
2 garlic cloves
1 st. a spoonful of tomato paste
1 bay leaf
1 bouillon cube
100 ml water
Salt to taste
A mixture of peppers parsley vegetable oil
Training
Peel and wash vegetables. Cut the meat into small pieces, onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips, mushrooms into slices.
Cooking
Pour vegetable oil into the bowl of the pressure cooker, turn on the “Frying” mode and fry the mushrooms. Then take them out. After fry carrots, onions, peppers. Take out. Then fry the meat until golden brown.
Add the rest of the fried foods. Mix water with crushed bouillon cube and tomato paste. Salt and pepper. Pour into a bowl. Add chopped garlic and bay leaf.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.
Sprinkle the finished dish with chopped parsley.
Proteins - 87.77 g. Fats - 88.47 g. Carbohydrates - 25.85 g. Calories - 1221 kcal.
Pork chops with garlic
Weight - 1800 Servings - 7.
Ingredients
4 pieces of pork neck
1 st. a spoonful of vegetable oil
8 potatoes 4 garlic cloves
2 cups thyme water
Salt pepper
Training
Peel potatoes, cut each potato in half lengthwise.
Cooking
Put the potato halves cut side up into the bowl of the multicooker-pressure cooker with vegetable oil.
Turn on the "Frying" mode and fry the potatoes until golden brown. Put a garlic clove and a sprig of thyme on each half of the potato, and on top of the pieces of pork. Salt, pepper to taste. Pour in water.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 10 minutes. Then set the valve to "Normal pressure" and release the steam.
Serve pork chops with potatoes drizzled with sauce.
Proteins - 125 g. Fats - 148 g. Carbohydrates - 149 g. Calories - 2381 kcal.
Steamed pork with potatoes
Weight - 1320 Servings - 6.
Ingredients
300 g pork fillet
500 g potatoes
20 g mustard
500 ml water
spice salt
Training
Rinse the meat, cut into steaks 2 cm thick. Grate with salt, spices and mustard. Put in the refrigerator for 2 hours. Cut potatoes into cubes.
Cooking
Pour water into the bowl of the multicooker-pressure cooker, place a container for steaming, put pork and potatoes in it.
Close the lid, set the valve to "High pressure". Cook in Steam mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 65.14 g. Fats - 67.18 g. Carbohydrates - 94.9 g. Calories - 1215 kcal.
Pork in berry sauce
Weight -1100 g. Portions-4.
Ingredients
500 g pork tenderloin
200 g freshly frozen cranberries
200 g freshly frozen cranberries
100 g tomatoes
50 ml olive oil
50 g basil
Training
Rinse the pork, cut across the fibers into portions. To prepare the sauce, pour over the tomatoes with boiling water, remove the skin and seeds. Put tomatoes, lingonberries, cranberries, basils in a bowl, chop with a blender. Pass the finished sauce through a sieve.
Cooking
Pour oil into the bowl of the multi-cooker-pressure cooker, lay out the prepared tenderloin in an even layer and pour the berry sauce, add salt and spices.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 50 minutes. Then set the valve to "Normal pressure" and release the steam. Proteins - 94.25 g. Fats - 157.9 g. Carbohydrates - 39.1 g. Calories - 1925 kcal.
Stuffed Peppers
Weight - 1400 Servings - 6.
Ingredients
500 g sweet pepper
600 g homemade minced meat
150 g boiled rice
150 ml water
Training
Mix minced meat with boiled rice, add salt, spices and mix. Peel the peppers from the core and seeds, fill each with minced meat.
Cooking
Put in the bowl of the multicooker-pressure cooker. To fill with water.
Close the lid, set the valve to "High pressure". Cook in the "Soup" mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 113 g. Fats - 120.75 g. Carbohydrates - 65.85 g. Calories -1833 kcal.
Stew hunting
Weight - 700 g. Portions - 4.
Ingredients
150 g hunting sausages
140 g white cabbage
140 g tomatoes
100 g sweet pepper
100 g zucchini
70 g onion
Training
Peel the pepper from the core and seeds, cut into 2x2 cm cubes together with cabbage, tomatoes and zucchini, sausages into thick circles, onions into 1x1 cm cubes.
Cooking
Put all the ingredients into the bowl of the multicooker-pressure cooker.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam. Put the stew on plates and serve. Proteins - 25.44 g. Fats - 34.02 g. Carbohydrates - 35.23 g. Calories - 531 kcal.
Lamb stew with sorrel
Weight - 785 g. Servings - 2.
Ingredients
800 g lamb shoulder
10 g butter
50 ml olive oil
1 bulb
300 ml chicken stock or water
1 clove bud
2 tbsp. spoons of flour
200 ml cream
50 g sorrel salt
Training
Peel and chop the onion. Wash the meat and cut into small pieces.
Cooking
Put the lamb in the bowl of the multicooker-pressure cooker and brown in butter and olive oil in the "Roast" mode.
Add onion and sprinkle with flour. Whisking constantly, pour in the broth or water. Salt. Put a clove bud.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 12 minutes. Then set the valve to "Normal pressure" and release the steam.
Open cover. Transfer the pieces of meat to another bowl. Add cream and cook for 5 minutes in the same mode.
Add sorrel, seasonings and mix.
Proteins - 18 g. Fats - 72 g. Carbohydrates - 55 g. Calories - 941 kcal.
Lamb stewed in tomatoes
Weight - 1655 Servings - 6.
Ingredients
3 large onions
1 head of garlic
400 g tomatoes
1 kg lamb
Pepper to taste
Vegetable oil
Training
Wash and clean vegetables. Finely chop the onion and garlic. Chop the tomatoes. Rinse the meat, pat dry and cut into small pieces.
Cooking
Cook the onion and garlic in the "Frying" mode with the lid open, stirring occasionally, for 3 minutes. Add meat and fry until golden brown. Put tomatoes.
Then cancel the mode by pressing the "Heating / Cancel" button.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 207.5 g. Fats - 240.95 g. Carbohydrates - 49 g. Calories - 3415 kcal.
Lamb in lemon juice
Weight - 1750 Servings - 7.
Ingredients
800 g boneless lamb shoulder
2 tbsp. tablespoons of vegetable oil
50 g ham, thinly sliced
1 chopped onion
2 tbsp. spoons of flour
4 tbsp. tablespoons vermouth 30 ml chicken broth
3 egg yolks
2 tbsp. tablespoons lemon juice ½ teaspoon lemon zest 1 teaspoon marjoram 1 tbsp. a spoonful of chopped parsley
500 g potatoes
Training
Rinse lamb, cut into cubes. Peel, wash and chop the onion.
Cooking
In the “Frying” mode, heat the oil and fry the onion, ham and lamb in it.
Sprinkle with flour, salt and pepper, mix thoroughly and cook for 1 minute. Add broth.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.
Beat egg yolks with juice, lemon zest and herbs.
At the end of cooking, pour this mixture into a container and allow the sauce to thicken without bringing it to a boil.
Proteins - 194 g. Fats - 259 g. Carbohydrates - 154 g. Calories - 3970 kcal.
Steamed lamb in sauce with potatoes
Weight - 1140 Servings - 4.
Ingredients
20 g mustard
10 g adjika
5 g thyme
5 g rosemary
500 g lamb fillet
350 g potatoes
120 g tomato paste
50 g honey
50 ml vegetable oil
30 ml soy sauce
Training
Rinse lamb, remove tendons, cut into large cubes of 7 cm. Mix tomato paste, soy sauce, honey, vegetable oil, mustard, adjika, spices and water. Cut potatoes into 1 cm thick slices.
Cooking
Put the lamb into the bowl of the pressure cooker, pour over the sauce, add thyme and rosemary sprigs each. Place a steaming container on top of the bowl, put the potatoes in a single layer in it, sprinkle with salt.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 40 minutes. Then set the valve to "Normal pressure" and release the steam.
Proteins - 116.59 g. Fats - 175.19 g. Carbohydrates - 143.6 g. Calories - 2699 kcal.
Easter lamb
Weight - 1700 Servings - 6.
Ingredients
1.2 kg lamb meat
150 g green onions
150 ml white wine
5 garlic cloves
50 g tkemali sauce
1 bunch of greens (parsley, cilantro, tarragon)
1 pod hot pepper salt
Training
Cut the lamb meat into pieces weighing 50 g. Coarsely chop the green onions and herbs. Mince the garlic.
Cooking
Put the pieces of meat in a single layer in the bowl of the multicooker-pressure cooker, salt, add a little garlic, herbs. Fill the entire bowl, alternating layers of meat and herbs.
Pour tkemali sauce, wine, add a pod of hot pepper.
Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.
Arrange the hot lamb stew on deep plates, pour over the broth in which it was cooked and serve.
Proteins - 247 g. Fats - 308 g. Carbohydrates - 21 g. Calories - 4222 kcal.
Foreword
Imagine: you have 30 minutes to cook dinner. Yes, yes, it is to cook, and not just warm up and put on the table. Can you handle it? I think most housewives will say: "This is unrealistic." And only the happy owners of a multi-cooker-pressure cooker will answer with a smile: "Easy!"
It will take no more than 7 minutes to prepare a simple soup, borscht - just think about it! - only 25 minutes, simple second courses with meat - from 15 to 30 minutes. In the meantime, the pressure cooker is doing everything, you can set the table and cut the salad. But you never know what you can do while the magic pot cooks itself!
Achievements of science and technology are not only introduced into space projects, but also find application in everyday life, in our kitchen.
A slow cooker (a fabulous pot that slowly and surely cooks any dish) has appeared recently. And immediately she was "crossed" with a swift friend - a pressure cooker, which also has its own secret (pressure valve). Together, they began to show simply cosmic results in terms of the speed of cooking.
The multicooker itself is a wonderful device. I left all the food, poured water, set the time and calmly went for a walk with the child for an hour and a half.
With a pressure cooker, things are a little different. Threw food, set the time (10-15 minutes) - and you're done. But there is another plus here. After cooking, the pressure cooker automatically switches to keep warm mode. Again, you can go for a walk with the child. And when you return from a walk, you will have a wonderful hot infused (stewed, like in a Russian stove) dish on your table. It can be soup or meat. Porridges are generally a separate conversation - they are crumbly, more saturated in taste than those cooked in a ladle.
So, we figured it out: a slow cooker is a slow cooker, and a pressure cooker-multicooker is fast (swift).
The pressure cooker-multicooker is such a perfect device that:
One can replace all the pots and pans in the kitchen;
Allows you to free up your time for other useful things;
Keeps all smells of products inside that gives the chance to cook without extract.
The cooking process takes much less time due to the fact that the food is cooked under pressure, without access to cold air.
In a pressure cooker-multicooker, you can cook dishes from meat and poultry, fish and seafood, vegetarian dishes, as well as cook cereals, soups, side dishes and pilaf, make desserts and drinks.
Frozen foods that you plan to use do not need to be thawed first, the pressure cooker defrosts and cooks at the same time.
The products that you put in the pressure cooker-multicooker almost completely retain their appearance and composition, as well as their beneficial properties and vitamins.
The main advantages of a pressure cooker-multicooker:
1. Save time for both cooking and cleaning.
2. Saving electricity (as studies show - by 70%). 3. Preservation of the nutritional properties and taste of products due to the sealed vessel in which the dish is prepared.
4. Safety in use (several degrees of protection).
Dishwashers have made life easier for housewives - both on weekdays and especially on holidays. Now it’s hard to imagine that the birthday girl washes the dishes for an hour after the guests leave. (Unfortunately, for various reasons, the issue of having a housekeeper in every family who would do all this work has not yet been finally resolved). Likewise, multi-cooker pressure cookers make the process of cooking and receiving guests easier, freeing up a lot of time to communicate with family or friends.
Part 1. What is a multi-cooker pressure cooker?
This is a regular saucepan, but with a hermetically sealed lid and a steam valve. Very handy multifunctional kitchen appliance.
What is the secret of the pressure cooker?
A special cover with a safety valve closes the pressure cooker, as a result, increased pressure is created inside it, and the steam temperature reaches 120 °C. The pressure cooker is airtight, and food is cooked without oxygen access almost at lightning speed, while maintaining the natural taste of the products.
Chapter 1. How to choose a multi-cooker pressure cooker?
One of the main questions to decide is how much of the finished product will satisfy the needs of your family. You must remember: how much liquid was poured, so much of it will remain. She won't boil. But you also need to remember that it (liquid) should not be more than 2/3 of the volume, you must leave room for steam.
Pay special attention to the pan lining. It is rubber and silicone, the latter is more reliable and durable.
When choosing a pressure cooker, look at the valve. The jet of hot air should go out to the sides, not up. Then you will avoid burns.
Another important detail is that the opening mechanism should be convenient and safe.
Pressure cooker accessories (measuring cups, spoons) facilitate the cooking process. It also simplifies the presence of a scale for measuring liquid.
Chapter 2 Cooking Modes
Please note that there are similar modes in ordinary multicookers, which means that all the recipes from this book are also suitable for a simple multicooker, only the dishes will take longer to cook. For example, borsch and pickle - 1-1.5 hours, cabbage soup - 2 hours, lazy cabbage rolls - 1.5 hours, stew with potatoes - 2 hours, boiled pork - 2.5 hours.
As in nature there are two opposite seasons - winter and summer, so in cooking there are two main types of heat treatment - boiling and frying. All the rest - poaching, stewing, sautéing, blanching and others - are their derivatives.
With the pressure cooker-multicooker modes, the situation is similar: the main two are “Low pressure” and “High pressure”. Auxiliary modes: "Roasting", "Roasting vegetables", "Stew", "Keep the dish hot" (see table).
Table. The main characteristics of the pressure cooker-multicooker modes
Chapter 3 Cleaning and maintenance
Most importantly, never pour water into the case.
Wash the O-ring carefully after each use. It should always be clean and dry (if there are any problems - cracks, creases - change it immediately).
Clean the valve. Remember, there are a few dishes that you don't want to cook in a pressure cooker. These are lingonberry and apple compotes, crushed peas, oatmeal, pasta. They form strong foam and spatter, which clogs the internal valve.
Do not clean the non-stick coating with abrasive sponges and do not stir the food with any sharp objects (knives, forks, spoons). Use wooden or plastic spatulas.
Everything else is the same as when caring for any other appliances. Wash the parts carefully, dry them and put them back in place. And then the pressure cooker-multicooker will serve you faithfully for many years.
Part 2. Recipes
Chapter 1. Soups
Buying a pressure cooker-multicooker to cook clear broths is not entirely advisable. After all, one of the significant advantages of its use is time saving. And to cook the broth, and then also the soup in the usual way in a pressure cooker-slow cooker for a long time. You can, of course, make a clear broth in the "Frying" mode with the lid open and remove the foam from it. But then it’s easier to cook it in a regular saucepan, freeze it in small containers and use it as needed.
The principle of cooking soup in a slow cooker is different from the classic way of cooking it. All or almost all the ingredients are laid at once. We can say that we cook them like any stew, only in more water.
And if there is absolutely no time, you can use bouillon cubes (usually 2 pieces are enough).
Recipes are designed for a five-liter capacity pressure cooker-multicooker.
Instead of fresh vegetables (bell peppers, cauliflower, mushrooms, green beans), you can use frozen ones.
Below are soup recipes with Olympic results. The cooking time is simply fantastic - for example, 25 minutes for borscht, which is simply amazing due to the effect of the "Russian stove".
Several soup options with a cooking time of 7-8 minutes
Spinach and Mushroom Soup
Cooking time 7 minutes.
Ingredients for 8 servings
2 liters of water;
0.5 l cream (22%);
400 g of champignons;
200 g spinach;
1 head of onion;
1-2 medium potatoes;
1/4 teaspoon nutmeg (grated);
1/2 st. spoons of salt;
3 art. tablespoons of cheese (any hard variety);
1-2 slices of brisket (chopped).
Cooking
1. Place mushrooms, peeled and diced onions, potatoes, carrots and spinach in a container, fill with water. Salt and cover. Cook on High Pressure for 6 minutes.
2. Open the lid and mix in a separate container with a blender until smooth.
3. Pour the soup into the pressure cooker and turn on the "Keep hot" mode. Add cream, grated cheese and nutmeg. Let the soup cool down a bit.
4. Before serving, add a few thin slices of fried brisket and ground pepper.
Shchi mushroom
Cooking time 7 minutes.
Ingredients for 8 servings
2.5 liters of water;
400 g of champignons;
1 head of onion;
1-2 medium potatoes;
1/2 st. spoons of salt;
2 tbsp. spoons of tomato paste;
1 small carrot;
4–5 st. spoons of vegetable oil;
1 st. a spoonful of greens;
1–2 tbsp. spoons of sour cream;
1-2 garlic cloves (finely minced)
Pepper to taste.
Cooking
1. Peel and dice onions, potatoes and carrots, chop the cabbage into strips.
2. In the "Frying vegetables" mode, heat the vegetable oil and fry the onions, potatoes, carrots for 3 minutes, then put the mushrooms, white cabbage and fry for another 2-3 minutes. Add salt, pepper and tomato paste.
3. Pour water into the resulting mixture. Cover with a lid. Cook on Low Pressure for 6 minutes.
4. Before serving, add greens, garlic and sour cream.
Soup "Ministrone"
Cooking time 8 minutes.
Ingredients for 8 servings
200 g of semi-smoked sausage;
1 kg of ham;
2.5 liters of water;
1 medium zucchini;
1 bell pepper;
1 head of onion;
1/2 can of green peas;
1-2 medium potatoes;
1 small carrot;
2 tbsp. a spoonful of cheese (any hard variety);
1 st. a spoonful of dill;
1 st. a spoonful of salt;
3-4 black peppercorns;
1-2 cloves of garlic;
1/2 cup rice;
2 tbsp. spoons of tomato paste.
Cooking
1. Peel and dice onions, potatoes, bell peppers and zucchini, grate carrots on a coarse grater into strips.
2. In the "Saute vegetables" mode, heat the vegetable oil and fry the sausage, ham, onion, potatoes and carrots for 2 minutes.
3. Add bell pepper, zucchini and green peas to the resulting mixture, pour water. Add salt, pepper and tomato paste. Cover with lid and cook on Low Pressure for 3 minutes.
4. Open the lid, put in the rice (pre-washed) and close again. Cook on Low Pressure for 3 minutes.
5. Before serving, add finely chopped garlic, herbs and cheese.
Vegetable soup with bell pepper and meatballs
Cooking time 8 minutes.
Ingredients for 8 servings
2.5 liters of water;
300 g ground beef;
300 g of bell pepper;
1 head of onion;
1-2 medium potatoes;
1 small carrot;
6 art. spoons of vegetable oil;
1 st. a spoonful of salt;
2-3 black peppercorns;
1/2 cup rice;
2–3 tbsp. spoons of sour cream.
Cooking
Add salt, pepper and egg to minced meat. Mix thoroughly and form small balls (meatballs). Wash the rice and while you cook the vegetables and meat, leave it in the water.
2. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the onions, potatoes and carrots for 2 minutes.
3. Add bell peppers and meatballs to the resulting mixture, pour water. Add salt and pepper, cover, cook on Low Pressure for 3 minutes.
4. Open the lid, add rice (after draining the water from it) and close the lid again. Cook on Low Pressure for 3 minutes.
5. Before serving, add finely chopped greens and sour cream.
Mushroom soup with mushrooms
Cooking time 8 minutes.
Ingredients for 8 servings
2.5 liters of water;
250 g honey mushrooms;
1 head of onion;
2-3 medium potatoes;
1/2 st. spoons of salt;
1 small carrot;
6–7 st. spoons of vegetable oil;
1 st. a spoonful of greens;
1–2 tbsp. spoons of sour cream;
1/4 cup pearl barley.
Cooking
1. Rinse the grits several times in cold water, pour boiling water over it and mix, do this several times. And while you cook the vegetables, leave it in hot water. Peel and dice the onion and potatoes, chop the carrots into strips.
2. In the “Vegetable Frying” mode, heat the vegetable oil and fry the onion and carrot for 1 minute, then add the mushrooms (pre-chopped) and potatoes. Put salt and pepper.
3. Pour water into the resulting mixture. Close the lid and cook on Low Pressure for 2 minutes.
4. Open the lid, add pearl barley (previously draining the water) and close the lid again. Cook on Low Pressure for 5 minutes.
5. Before serving, add greens and sour cream.
Soup recipes that take 10-12 minutes to cook
Vegetable soup with broccoli
Cooking time 10 minutes.
Ingredients for 8 servings
300 g chicken fillet;
2.5 liters of water;
1 broccoli;
1 small cauliflower;
1 head of onion;
1-2 medium potatoes;
1 small carrot;
1 bell pepper;
1 st. a spoonful of tomato paste;
6 art. spoons of vegetable oil;
1/2 can of green peas;
1/4 head of white cabbage;
1/2 st. spoons of salt;
3-4 black peppercorns;
1 st. a spoonful of greens
Cooking
1. Peel and cut onions, potatoes and bell peppers into cubes, carrots and cabbage into strips. Separate broccoli and cauliflower into florets.
2. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the chicken fillet (diced), onions, potatoes and carrots for 2 minutes.
3. Add bell peppers, green peas, cauliflower and white cabbage, broccoli to the resulting mixture. Put salt, pepper and tomato paste, fill with water. Close the lid and cook on Low Pressure for 8 minutes.
Soup with canned beans
Cooking time 10 minutes.
Ingredients for 8 servings
300 g chicken fillet;
2.5 liters of water;
1 can of canned beans (white);
1 head of onion;
2-3 medium potatoes;
1 small carrot;
6 art. spoons of vegetable oil;
1/2 st. spoons of salt;
3-4 black peppercorns;
1 st. a spoonful of greens
Cooking
1. Peel and cut onions and potatoes into cubes, carrots into strips.
2. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the chicken fillet (diced), onions, potatoes and carrots for 4 minutes.
3. In the resulting mixture, add canned beans, salt, pepper and fill with water. Close the lid and cook on High Pressure for 6 minutes.
4. Before serving, add greens.
Peasant soup with cereals
Cooking time 10 minutes.
Ingredients for 8 servings
250 g turkey fillet;
2.5 liters of water;
1-2 small tomatoes;
1 small carrot;
1 head of onion;
1-2 medium potatoes;
6 art. spoons of vegetable oil;
1 st. a spoonful of salt;
3-4 black peppercorns;
1/2 cup rice.
Cooking
1. Rinse the rice several times in cold water.
2. While the rice is swelling, prepare the vegetables: peel and cut the onions, potatoes and tomatoes into cubes, carrots into strips.
3. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the turkey fillet (diced), onions, potatoes, carrots and tomatoes for 3 minutes.
4. Pour water into the resulting mixture, add salt and pepper. Close the lid and cook on Low Pressure for 3 minutes.
5. Open the lid, add rice (after draining the water) and close the lid again. Cook on Low Pressure for 4 minutes.
6. Before serving, add finely chopped greens.
Soup "Kurdryash"
Cooking time 12 minutes.
Ingredients for 8 servings
300 g ground beef;
2.5 liters of water;
1 head of onion;
2-3 medium potatoes;
1 small carrot;
6 art. spoons of vegetable oil;
2 tbsp. spoons of salt;
1 st. a spoonful of dry broth;
3-4 black peppercorns;
2–3 tbsp. spoons of rye crackers.
Cooking
1. Peel and cut onions and potatoes into cubes, carrots into strips.
2. In the "Vegetable Sauté" mode, heat the vegetable oil and lightly fry the ground beef, add the onions, carrots and potatoes, cook for 3 minutes.
3. Put salt and pepper in the resulting mixture, fill with water. Close the lid and cook on High Pressure for 6 minutes.
4. Open the lid and add beaten raw eggs to the soup.
5. Turn on the "Keep hot" mode for 10 minutes.
6. Before serving, add finely chopped greens and rye bread croutons.
Several soup recipes, the cooking time of which is 15-20 minutes
Vegetable soup in Luhansk
Cooking time 15 minutes.
Ingredients for 8 servings
300 g ground beef;
2.5 liters of water;
1 small zucchini;
1 kg of green beans;
1 head of onion;
1 head of cauliflower;
1-2 medium potatoes;
1 small carrot;
1 st. tablespoons of cheese (any hard variety);
1 st. a spoonful of dill (chopped);
6 art. spoons of vegetable oil;
1 st. a spoonful of salt;
3-4 black peppercorns.
Cooking
1. Peel and cut onions, potatoes and zucchini into cubes, carrots into strips. Disassemble the cabbage into inflorescences.
2. In Sautéed Vegetables, heat oil and sauté ground beef, onions, potatoes, carrots and zucchini for 3 minutes, then add beans and cauliflower and sauté for another 2-3 minutes. Add salt and pepper.
3. Pour water into the resulting mixture. Close the lid and cook on Low Pressure for 10 minutes.
4. Before serving, add cheese and herbs.
Lean lentil soup
Cooking time 20 minutes.
Ingredients for 8 servings
2.5 liters of water;
1 head of onion;
1-2 medium potatoes;
1 small carrot;
4 cups lentils (red or orange)
1/2 teaspoon cumin (chopped);
3–4 tbsp. tablespoons of vegetable oil;
1 st. a spoonful of parsley (chopped);
1 st. a spoonful of salt;
3-4 black peppercorns.
Cooking
1. Rinse the lentils thoroughly several times and leave them in the water.
2. In the "Vegetable Frying" mode, heat the vegetable oil and fry the diced onions, potatoes, carrots for 2-3 minutes, then put the lentils (previously draining the water) and fry for 1-2 minutes.
3. Add water, salt, pepper and cumin to the resulting mixture. Close the lid and cook on High Pressure for 18 minutes.
4. Sprinkle with herbs before serving. Separately, you can serve toasted slices of bread.
Three soup recipes (relevant at all times and eras), the preparation time of which is 25 minutes
Sauerkraut soup with pork
Cooking time 25 minutes.
Ingredients for 8 servings
500 g pork;
2.5 liters of water;
1 small tomato;
250 g sauerkraut;
1 head of onion;
2-3 medium potatoes;
1 st. a spoonful of parsley and dill (chopped);
6 art. spoons of vegetable oil;
1-2 cloves of garlic;
1/2 st. spoons of sugar;
1 st. a spoonful of vinegar;
1 st. a spoonful of tomato paste;
1 st. a spoonful of salt;
3-4 black peppercorns;
3-4 plastics of finished fat;
2–3 tbsp. spoons of sour cream.
Cooking
1. Cut the meat into 3 x 3 cm cubes, cut the potatoes into 6-8 pieces. Chop sauerkraut (it should be 2-3 cm in size so that it fits in a tablespoon, does not hang from it). Cut tomatoes and onions into small cubes.
2. In the "Saute vegetables" mode, heat the vegetable oil and fry the onions, then add the sauerkraut and cook for 5 minutes. Add meat, tomato paste, vinegar, sugar, potatoes and tomatoes.
3. Pour water into the resulting mixture. Add salt and black pepper. Close the lid and cook on High Pressure for 15 minutes.
4. Pound lard with garlic in a mortar.
5. Before serving, add finely chopped greens, crushed garlic with lard and sour cream.
St. Petersburg pickle (with pearl barley)
Cooking time 25 minutes.
Ingredients for 8 servings
500 g of beef;
2.5 liters of water;
1 small carrot;
1 head of onion;
2-3 medium potatoes;
1 st. a spoonful of parsley and dill (chopped);
6 art. spoons of vegetable oil;
1 st. a spoonful of salt;
3-4 black peppercorns;
1/2 cup pearl barley;
4 medium-sized pickled cucumbers;
1/2 st. spoons of sugar;
2 tbsp. spoons of tomato paste;
1/2 st. cucumber pickle;
2–3 tbsp. spoons of sour cream.
Cooking
1. Rinse barley several times. Put it in a saucepan and cover with cold water.
2. Close the lid and cook on High Pressure for 7 minutes.
3. While the pearl barley is cooking, prepare the meat and vegetables: peel and chop the onion, cut the potatoes into 6–8 parts, grate the carrots and pickles on a coarse grater into strips. Cut the meat into 3 x 3 cm cubes.
4. Open the lid after releasing the steam. Remove the pearl barley and rinse it again (ensure your soup isn't cloudy). Drain the broth, rinse the pan and wipe dry.
5. In the "Frying vegetables" mode, heat the vegetable oil and fry the onions, carrots, add meat, potatoes, tomato paste, pickles.
6. Pour water and cucumber pickle into the resulting mixture. Add salt, sugar and pepper. Close the lid and cook on High Pressure for 15 minutes.
7. Open the lid (after releasing the pressure), put in the pearl barley and close again. Cook on Low Pressure for 3 minutes.
8. Before serving, add finely chopped greens and sour cream.
Borscht with beef
Cooking time 25 minutes.
Ingredients for 8 servings
500 g of beef;
2.5 liters of water;
1 carrot;
1/4 head of white cabbage;
1 head of onion;
2-3 medium potatoes;
1 st. a spoonful of parsley and dill (chopped);
6 art. spoons of vegetable oil;
1-2 cloves of garlic;
1/2 st. spoons of sugar;
1 st. a spoonful of vinegar;
1 st. a spoonful of tomato paste;
1 small beet;
1 st. a spoonful of salt;
3-4 black peppercorns;
2–3 tbsp. spoons of sour cream.
Cooking
1. Cut the meat into several pieces, potatoes into 6-8 pieces. Cut the cabbage into strips (2-3 cm), onions into small cubes. Grate carrots on a coarse grater. Beets - too, only in a separate container, pour vinegar and add sugar (this procedure will not allow it to strongly stain other vegetables).
2. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the onions, then add the carrots and cook for 3 minutes. Add meat, tomato paste, potatoes and cabbage. At the very end - grated beets with vinegar and sugar.
3. Pour water into the resulting mixture. Add salt and black pepper. Close the lid and cook on High Pressure for 17 minutes.
4. Before serving, add finely chopped greens, crushed garlic and sour cream.
Chapter 2
If only to be able to cook the finest meat dishes, you need a multicooker-pressure cooker in the kitchen!
In a matter of minutes you will make a wonderful pilaf, roast, azu and other meat dishes.
Meat and a pressure cooker are best friends.
Several recipes with incredible times - from 7 to 10 minutes
Kupaty with potatoes
Cooking time 7 minutes.
Ingredients for 6 servings
6 kupats (finished raw);
1/2 glass of water;
1 head of onion;
1 st. a spoonful of parsley (chopped);
1/2 st. a spoonful of salt;
5-6 medium potatoes;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion into half rings, potatoes into slices. 2. In the "Frying" mode, heat the vegetable oil and fry the kupaty on all sides until golden brown for 2 minutes. Add onions and potatoes.
3. Pour water and dry white wine into the resulting mixture, put salt and pepper. Close the lid. Set the mode to "High pressure" and cook for 5 minutes.
Peppers lazy meat with sour cream
Cooking time 10 minutes.
Ingredients for 8 servings
800 g ground beef;
1/2 glass of water;
1 head of onion;
1/2 cup rice;
1 st. teaspoon fresh basil (chopped)
6 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1 small carrot;
8–9 bell peppers (“swallow”);
1/4 teaspoon black pepper;
1–2 tbsp. spoons of sour cream.
Cooking
1. Peel and cut the onion into cubes, grate the carrots on a coarse grater, peel the pepper from the seeds and cut into 2-3 parts.
3. In the "Frying" mode, heat the vegetable oil and fry the minced meat for 2 minutes until golden brown. Add onions, carrots, bell peppers, salt and pepper, continue to fry for 1 minute.
5. Open the lid (after letting off steam) and add rice (draining water from it), close the lid again. Cook on Low Pressure for 2 minutes.
6. Before serving, put sour cream and chopped basil greens.
Moussaka with potatoes
Cooking time 10 minutes.
Ingredients for 6 servings
800 g ground beef;
1/2 glass of water;
1 head of onion;
1/2 cup rice;
6 art. spoons of vegetable oil;
1/2 st. spoons of salt;
3-4 medium potatoes;
1 small can of canned tomatoes in their own juice;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion into cubes, potatoes into slices.
2. Rinse rice and leave in water.
3. In the "Frying" mode, heat the vegetable oil and lightly fry the minced meat for 2 minutes. Add onions, potatoes, salt and pepper, continue to sauté for 1 minute.
4. Add water and canned tomatoes with juice to the resulting mixture. Close the lid. Set the mode to "Low pressure" and cook for 5 minutes.
5. Open the lid (after letting off the steam), add the rice (draining the water) and close the lid again. Cook on Low Pressure for 2 minutes.
6. Stir before serving, sprinkle with chopped herbs.
Vegetable ragout with meat
Cooking time 10 minutes.
Ingredients for 6 servings
800 g of pork pulp (shoulder, neck);
1/2 glass of water;
1 head of onion;
1 st. a spoonful of fresh parsley (chopped);
6 art. spoons of vegetable oil;
1/2 st. spoons of salt;
2-3 medium potatoes;
1 small can of canned tomatoes in their own juice;
1 kg zucchini (frozen);
1 kg eggplant (frozen);
1/4 teaspoon black pepper;
1 st. a spoonful of cheese grated on a fine grater (any hard variety).
Cooking
1. Peel and cut the onion into cubes, potatoes into 6-8 parts.
2. In the "Frying" mode, heat the vegetable oil and fry the pork for 3 minutes until golden brown. Add the onions, potatoes, salt and pepper and continue to fry for 2 minutes.
3. Add water, canned tomatoes with juice, zucchini and eggplant to the resulting mixture. Close the lid. Set the mode to "Low pressure" and cook for 5 minutes.
4. Sprinkle with chopped herbs and cheese before serving.
Cabbage rolls lazy meat with sour cream
Cooking time 10 minutes.
Ingredients for 8 servings
800 g ground beef;
1/2 glass of water;
1 head of onion;
1/2 cup rice;
1 st. a spoonful of fresh parsley (chopped);
6 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1 small carrot;
1 st. a spoonful of tomato paste;
1/4 head of white cabbage;
1/4 teaspoon black pepper;
1–2 tbsp. spoons of sour cream.
Cooking
1. Peel and cut the onion into cubes, grate the carrots on a coarse grater, chop the cabbage into strips of 2–3 cm.
2. Rinse the rice. While the minced meat and vegetables are fried, leave it in the water.
3. In the "Frying" mode, heat the vegetable oil and fry the minced meat for 2 minutes until golden brown. Add onions, carrots, cabbage, salt and pepper, continue to fry for 1 minute.
4. Add water and tomato paste to the resulting mixture. Close the lid. Set the mode to "Low pressure" and cook for 5 minutes.
5. Open the lid (after letting off the steam), add the rice (draining the water) and put the lid back on. Cook on Low Pressure for 2 minutes.
6. Before serving, put sour cream and chopped greens.
Several recipes for classic meat dishes, the cooking time of which is from 12 to 15 minutes
beef stroganoff
Cooking time 12 minutes.
Ingredients for 6 servings
1 kg of beef (thick or thin edge, ideally tenderloin);
1/2 glass of water;
1 head of onion;
1 st. a spoonful of parsley (chopped);
1/3 st. spoons of salt;
6 art. spoons of cream (22%);
1 st. a spoonful of flour;
1 small can of canned tomatoes in their own juice;
1/4 teaspoon black pepper;
1 sprig of tarragon.
Cooking
2. Heat the oil and butter on the "Frying" mode and fry the beef (previously cut into 1 cm thick and 4-5 cm long sticks) for 2 minutes until golden brown. Add flour and mix thoroughly. Then add the onions, cream and canned tomatoes along with the juice and continue to fry for 2 minutes.
3. In the resulting mixture, add water, salt, pepper, a sprig of tarragon. Close the lid. Set the "High pressure" mode for 8 minutes.
4. Before serving, add finely chopped greens.
Cooking time 13 minutes.
Ingredients for 8 servings
700 kg of minced meat (beef and pork);
1 kg of white cabbage;
1 head of onion;
1 carrot;
0.5 l of water;
1 st. a spoonful of salt;
6 art. tablespoons of vegetable oil;
1/4 cup milk;
4 tbsp. spoons of flour;
1 small can of canned tomatoes in their own juice;
2–3 tbsp. spoons of sour cream;
1 st. a spoonful of greens (dill).
Cooking
1. Peel and cut the onion into cubes, grate the carrots on a fine grater, chop the cabbage into strips of 1–2 cm.
2. Combine vegetables with minced meat, add salt, pepper, milk, egg. Mix thoroughly. Divide the finished mass into balls and roll in flour.
3. In the "Frying" mode, heat the vegetable oil and fry the meatballs on all sides for 3 minutes.
4. Add water, canned tomatoes with juice, sour cream and finely chopped dill. Cook on High Pressure for 10 minutes.
5. Spaghetti can be served as a side dish.
Pork stewed with leek and ginger
Cooking time 14 minutes.
Ingredients for 6 servings
1/2 glass of water;
1/2 cup dry red wine;
3 stalks of leeks;
1 st. a spoonful of parsley (chopped);
4 tbsp. spoons of vegetable oil;
1/3 st. spoons of salt;
5 cm ginger tuber;
1 teaspoon ground cinnamon;
1/4 teaspoon ground anise;
4 tbsp. spoons of soy sauce;
3 art. spoons of corn starch;
1/2 st. spoons of sugar.
Cooking
1. Wash and cut the leek stalk into half rings, ginger into small cubes.
2. In the "Frying vegetables" mode, heat the vegetable oil, put sugar in it and fry, stirring, until brown. Add leeks, ginger, cinnamon, anise, salt and the latest component - pork meat (previously cut into 3 cm cubes) to the resulting sauce. Continue sautéing for 2 minutes until meat is coated in sugar.
3. Pour wine and soy sauce into the resulting mixture. Close the lid. Set the "Low pressure" mode for 10 minutes.
4. Dilute starch in water. Open the lid of the pressure cooker (relieving pressure beforehand) and add the starch to the prepared mixture. Stir. Set the "Low pressure" mode for 2 minutes.
Pork goulash
Cooking time 14 minutes.
Ingredients for 8 servings
1 kg of pork pulp (thick or thin edge);
1 glass of water;
1 head of onion;
1 st. a spoonful of parsley (chopped);
4 tbsp. tablespoons of vegetable oil;
1/2 st. spoons of salt;
1 st. a spoonful of flour;
1 st. a spoonful of tomato paste;
1-2 cloves of garlic;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion into half rings, garlic into small cubes.
2. Heat the vegetable oil on the Browning setting and fry the pork (previously cut into 3 x 3 cm cubes) for 2 minutes until golden brown. Add onion, garlic, flour, pepper and salt, continue to fry for 2 minutes.
3. Add water and tomato paste to the resulting mixture. Close the lid. Set the "High pressure" mode for 10 minutes.
4. Before serving, add finely chopped greens. You can serve buckwheat porridge with mushrooms as a side dish.
Veal rolls stuffed with mushrooms, onions and bacon
Cooking time 15 minutes.
Ingredients for 6 servings
6 veal steaks (900 g);
1 glass of white wine;
1/2 glass of water;
1 head of onion;
1 kg of canned champignons;
1 kg bacon (sliced);
4 tbsp. tablespoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion and mushrooms into cubes.
2. Beat the steaks well, put onion (pre-fried), mushrooms, bacon (pre-cut into strips), salt and pepper on them.
3. Roll up the rolls and secure with a wooden skewer.
4. In the "Saute vegetables" mode, heat the oil and fry the rolls in it for 5 minutes.
5. Pour the rolls prepared in this way with water and wine, cover with a lid. Cook on Low Pressure for 10 minutes.
6. Before serving, remove the skewers from the rolls.
Natural beef cutlets with rosemary and cedar nuts
Cooking time 15 minutes.
Ingredients for 7 servings
1 kg beef tenderloin;
1 st. a spoonful of salt;
1/4 teaspoon ground black pepper;
2 tbsp. tablespoons of butter;
6 art. spoons of vegetable oil;
4 tbsp. spoons of pine nuts;
1 sprig of rosemary;
1.5 glasses of water;
1 st. a spoonful of greens (basil).
Cooking
1. Wash the meat, dry it with a paper towel. Cut into 7 servings, salt and pepper.
2. In the "Frying" mode, heat the vegetable and butter and fry the meat for 5 minutes.
3. Add water, rosemary and pine nuts. Close the lid. Cook on High Pressure for 10 minutes.
4. Serve with the sauce in which the food was stewed. Sprinkle with fresh basil when serving.
Beef with potatoes in layers
Cooking time 15 minutes.
Ingredients for 6 servings
1 kg boneless beef pulp (thick or thin edge);
200 ml of water;
1/2 cup dry white wine;
7-8 medium potatoes;
1 head of onion;
1 st. a spoonful of parsley (chopped);
6 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1-2 cloves of garlic;
1/4 teaspoon freshly ground black pepper;
1/2 st. tablespoons basil (dried)
Cooking
1. Peel and cut the onion into half rings, potatoes into 5 mm circles. Cut the beef meat into 1 cm slices, beat off and divide each into 2-3 parts.
2. In the "Frying" mode, heat the vegetable oil and fry half of the chopped potatoes (bottom layer) for 1 minute. Smooth out to make an even layer. Top with beef (previously salted and peppered), onions and finely chopped garlic. Then put the remaining potatoes (top layer). Since we cannot mix anything in a pressure cooker, salt and mix it with dry basil in a separate container.
3. Add water, dry white wine to the resulting mixture. Close the lid. Set the "High pressure" mode for 9 minutes.
4. Before serving, add finely chopped greens.
Meat recipes with a cooking time of 17 to 22 minutes
Azu from beef
Cooking time 17 minutes.
Ingredients for 6 servings
1 glass of water;
1 head of onion;
1 st. a spoonful of parsley (chopped);
4 tbsp. tablespoons of vegetable oil;
1/3 st. spoons of salt;
1 st. a spoonful of tomato paste;
1-2 cloves of garlic;
1 st. a spoonful of flour;
3-4 small pickles;
1/4 teaspoon black pepper;
1/4 teaspoon suneli hops.
Cooking
1. Peel and cut the onion into half rings, grate the pickles on a coarse grater.
2. In the "Frying" mode, heat the vegetable oil and fry the beef (previously cut into sticks 1 cm thick and 3-4 cm long) for 3 minutes until golden brown. Add flour and mix thoroughly. Then add onions, pickles and tomato paste and continue frying for 2 minutes.
3. Add water, salt, suneli hops and finely chopped garlic to the resulting mixture. Close the lid. Set the "High pressure" mode for 12 minutes.
Roast beef with pineapple and cognac
Cooking time 17 minutes.
Ingredients for 6 servings
1 kg beef (thick or thin edge);
1 glass of water;
4 tbsp. skate spoons;
1 st. a spoonful of parsley (chopped);
4 tbsp. tablespoons of vegetable oil;
1/3 st. spoons of salt;
3-4 stalks of leeks;
1 head of onion;
1 small can of canned pineapple (diced)
1-2 stalks of celery;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion, celery stalk and leek into half rings, meat into cubes (2 x 2 cm, 4 cm long).
2. In the "Frying" mode, heat the vegetable oil and fry the beef for 2 minutes until golden brown. Add the onion, celery, leek and pineapple and continue to sauté for 2 minutes.
3. Add water and cognac to the resulting mixture. Close the lid. Set the "High pressure" mode for 13 minutes.
4. Before serving, add finely chopped greens.
Pork chops with onions
Cooking time 18 minutes.
Ingredients for 6 servings
6 pork chops with bone (900 g);
1/2 glass of water;
2-3 stalks of leeks;
1 st. a spoonful of dill (chopped);
4 tbsp. tablespoons of vegetable oil;
4-5 medium potatoes;
1 small can of canned tomatoes in their own juice;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the white part of the leek into half rings, cut the potatoes into 4-6 pieces.
2. In the "Frying" mode, heat the vegetable oil and fry the chops for 5 minutes until golden brown on both sides. Add the onion, potatoes, salt, nutmeg and pepper and continue to sauté for 1 minute.
3. Add water and canned tomatoes with juice to the resulting mixture. Close the lid. Set the "Low pressure" mode for 12 minutes.
4. Sprinkle with dill before serving.
Lamb ragout with spinach
Cooking time 19 minutes.
Ingredients for 6 servings
1 kg lamb (shoulders or neck);
1 glass of water;
1 cup cream (22%);
1 head of onion;
1 st. a spoonful of fresh cilantro (chopped);
1/2 st. spoons of salt;
1-2 cloves of garlic;
2–3 pcs. cloves;
1 st. a spoonful of flour;
200 g spinach (frozen);
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion into half rings.
2. Heat the olive oil and butter on the Sauté setting and fry the lamb (previously cut into 3 x 3 cm cubes) for 3 minutes until golden brown. Add onion, salt, pepper and sprinkle with flour, continue frying for 1 minute.
3. Add water and clove buds to the resulting mixture. Close the lid. Set the "High pressure" mode for 12 minutes.
4. Open the lid (after letting off the steam). Add cream and spinach. In the "Extinguishing" mode, cook for 5 minutes.
5. Sprinkle with cilantro and finely chopped garlic before serving. Rice can be served as a side dish.
Pork ribs with honey and soy sauce
Cooking time 19 minutes.
Ingredients for 6 servings
1.5 kg of pork ribs;
1/2 glass of water;
4 tbsp. tablespoons of olive oil;
1/3 st. spoons of salt;
4 tbsp. spoons of soy sauce;
2 tbsp. spoons of honey;
1 teaspoon of sugar;
1/4 teaspoon black pepper.
Cooking
1. In the "Frying" mode, heat the vegetable oil, add honey and sugar, boil lightly and fry the ribs in this sauce until golden brown on all sides for 4 minutes.
2. Add water, soy sauce, salt and pepper to the resulting mixture. Close the lid. Set the "High pressure" mode for 15 minutes.
3. Sprinkle with finely chopped cilantro before serving.
4. Applesauce can be served as a side dish.
Lamb with feta cheese and yogurt
Cooking time 20 minutes.
Ingredients for 6 servings
1 kg of lamb pulp (without bones);
1/2 glass of water;
1/2 fresh lemon;
1 st. a spoonful of parsley (chopped);
6 art. spoons of vegetable oil;
1/2 st. spoons of salt;
4 heads of onions;
1 glass of natural yogurt;
1 large bell pepper;
100 g feta cheese;
1 st. a spoonful of dried basil, thyme and marjoram;
2 cloves of garlic.
Cooking
1. Cut the meat into cubes (3 x 3 cm). Peel the garlic and grind it in a mortar and salt. Mix with the juice of half a lemon and olive oil. Pour the marinade over the lamb. While the meat is marinating, prepare the vegetables. Peel and cut the onion into half rings, pepper into large strips.
2. In the "Vegetable Sauté" mode, heat up the olive oil and add the lamb. Saute for 3 minutes, add the onion and bell pepper, continue to fry for another 1 minute.
3. Add water, salt, pepper and a mixture of dried herbs to the resulting mixture. Close the lid. Set the "High pressure" mode for 15 minutes.
4. Open pressure cooker lid after releasing pressure and add yoghurt and feta cheese (diced). Stir. Set the "Low pressure" mode for 1 minute.
5. Sprinkle with parsley before serving.
Tenderloin with vegetables and red wine
Cooking time 20 minutes.
Ingredients for 7 servings
1 kg beef tenderloin;
1 glass of water;
1.5 cups of dry red wine;
1 st. a spoonful of parsley (chopped);
1 st. a spoonful of dry marjoram;
4 tbsp. tablespoons of olive oil;
2 tbsp. tablespoons of butter;
1/2 st. spoons of salt;
1 teaspoon of sugar;
1 onion;
1 st. a spoonful of tomato paste;
1/4 teaspoon black pepper;
1-2 cloves of garlic.
Cooking
1. Wash the tenderloin and pat dry with paper towels. Cut into 7 pieces. Peel and chop the onion into small cubes.
2. In the "Saute vegetables" mode, heat the vegetable oil and butter, fry the tenderloin on all sides for 3 minutes, add the onion and lightly fry everything together for 2 minutes. Pour in water, red wine, salt, sugar, pepper, tomato paste, marjoram and crackers. Mix everything and bring to a boil.
3. Close the pressure cooker and set the "High pressure" mode for 15 minutes.
4. Serve the tenderloin with the sauce in which it was stewed. Top with finely chopped parsley and minced garlic.
5. You can serve a salad of fresh vegetables and arugula leaves as a side dish.
Pork with champignon sauce
Cooking time 20 minutes.
Ingredients for 6 servings
1 kg of pork pulp (thick or thin edge);
1 glass of water;
200 g champignons (frozen);
1 st. a spoonful of parsley (chopped);
4 tbsp. tablespoons of vegetable oil;
1/2 st. spoons of salt;
1 st. a spoonful of corn starch;
2 tbsp. spoons of sour cream;
1 st. a spoonful of soy sauce.
Cooking
1. Peel and cut the onion into half rings, and the mushrooms into cubes.
2. In the "Vegetable Sauté" mode, heat the vegetable oil and add the pork (previously cut into 5 x 5 cm cubes), fry for 5 minutes, add the onion and chopped mushrooms, continue to fry for another 2 minutes.
3. Pour water, soy sauce and sour cream into the resulting mixture. Close the lid. Set the "High pressure" mode for 15 minutes.
4. Dilute starch in water. Open the lid of the pressure cooker, after releasing the pressure, and add it to the finished mixture. Stir. Set the "Low pressure" mode for 2 minutes.
5. Sprinkle with parsley before serving.
roast veal
Ingredients for 8 servings
800 g of veal pulp (thick or thin edge);
1 glass of water;
1 head of onion;
1 st. a spoonful of parsley (chopped);
4 tbsp. tablespoons of vegetable oil;
1/2 st. a spoonful of salt;
1 medium carrot;
1 sprig of rosemary;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion into half rings, carrots into slices.
2. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the veal (whole piece) for 5 minutes until golden brown on all sides. Add the onion, carrot, rosemary sprig, salt and pepper and continue sautéing for 1 more minute.
3. Add water to the resulting mixture. Close the lid. Set the "High pressure" mode for 16 minutes.
4. Before serving, cut the meat into pieces. You can serve a salad of fresh vegetables as a side dish.
Several options for meat dishes, the cooking time of which is 30–35 minutes
Lamb with red pepper and eggplant
Cooking time 30 minutes.
Ingredients for 8 servings
1 kg lamb (without bones);
2 glasses of water;
1.5 st. spoons of salt;
1/4 teaspoon ground black pepper;
1 head of onion;
2 eggplants;
1 carrot;
2 sweet bell peppers;
1 st. a spoonful of parsley;
2 fresh tomatoes;
1-2 cloves of garlic.
Cooking
1. Peel the onion and cut it into large cubes. Cut eggplant into large cubes, salt and pour hot water (to leave
bitterness). Sweet pepper, tomatoes and carrots cut into strips. Cut the meat into cubes (3 x 3 cm).
2. Heat the olive oil on the Browning setting and sear the meat for 3 minutes. Add onions, carrots, eggplant (drained beforehand), peppers and tomatoes, continue to fry for 7 minutes. Salt each layer a little, then you will not miss.
3. Add water and pepper. Close the lid. Cook on Low Pressure for 20 minutes.
4. Sprinkle with parsley and finely chopped garlic before serving.
Cooking time 33 minutes.
Ingredients for 8 servings
600 g of beef pulp;
3 glasses of water;
4 heads of onions;
3 cups of rice;
2 glasses of vegetable oil;
1/2 st. spoons of salt;
4 carrots;
1/4 teaspoon black pepper;
1/4 teaspoon of turmeric;
1/4 teaspoon of spices (pilaf set);
2 tbsp. spoons of fresh cilantro;
2 large fresh tomatoes
Cooking
1. Peel and cut the onion into half rings, carrots into large strips.
2. Rinse the rice. While the minced meat and vegetables are fried, leave it in the water.
3. In the "Vegetable Sauté" mode, heat the vegetable oil and fry the beef (previously cut into 3 x 3 cm cubes) for 5 minutes until golden brown. Add onions, carrots, salt and pepper and continue to sauté for 3 minutes.
4. Pour 1 cup of water into the resulting mixture. Close the lid. Set the "High pressure" mode for 15 minutes.
5. Open the lid (after releasing steam) and add rice (drained from it), turmeric, pilaf spices and 2 cups of water. The water should cover the rice by 1.5 fingers. Close the lid again. Cook on High Pressure for 10 minutes.
6. Open the pressure cooker and check the rice and meat for doneness. In case the rice is a little undercooked, add 1/4 cup of hot water and just cover the pressure cooker with the lid, without closing it, let the rice simmer for 5-8 minutes.
7. Put the finished pilaf on a dish. Sprinkle finely chopped cilantro on top and add coarsely chopped fresh tomatoes.
Lamb with chickpeas
Cooking time 35 minutes.
Ingredients for 7 servings
1 kg lamb (without bones);
1 liter of water;
1 st. a spoonful of salt;
1/4 teaspoon ground black pepper;
10 pieces. shallots;
1 cup chickpeas;
1 teaspoon of sugar;
1 liter of tomato juice;
2 tbsp. spoons of tomato paste;
1 st. a spoonful of green cilantro.
Cooking
1. Peel the onion. Cut the meat into cubes (size 4 x 4 cm). Soak the chickpeas.
2. In the "Frying" mode, heat the vegetable oil and fry the meat for 3 minutes, put the whole onions and sugar and continue to fry for 2 minutes.
3. Add water, salt, pepper, tomato juice and chickpeas. Close the lid. Cook on Low Pressure for 30 minutes.
4. When serving, sprinkle with cilantro greens. Instead of bread, serve pitas (preheated).
Beef stew with prunes
Cooking time 35 minutes.
Ingredients for 6 servings
1 kg beef (thick or thin edge);
400 ml of water;
1/2 cup dry white wine;
1 kg of pitted prunes;
1 head of onion;
1 small carrot;
1 st. a spoonful of parsley (chopped);
4 tbsp. tablespoons of vegetable oil;
1/2 st. spoons of salt;
1 st. a spoonful of tomato paste;
2-3 cloves of garlic;
2 tbsp. tablespoons of butter;
1/4 teaspoon black pepper.
Cooking
1. Peel and cut the onion into half rings, grate the carrots on a coarse grater.
2. On the Vegetable Saute function, heat the vegetable oil and fry the beef (previously cut into 2 x 2 cm cubes) for 3 minutes until golden brown. Add onions, carrots and tomato paste and continue to fry for 2 minutes.
3. Add water, dry white wine, butter, salt and pepper to the resulting mixture. Close the lid. Set the "High pressure" mode for 25 minutes.
4. Open the pan (previously letting off the steam) and put the prunes, garlic and herbs. Set the "High pressure" mode for 5 minutes.
5. Boiled potatoes can be served as a side dish.
Classic recipes for meat dishes, the cooking time of which is from 40 to 45 minutes
Bouzhenina
Cooking time 40 minutes.
Ingredients for 8 servings
1.5 kg pork neck;
1 liter of water;
1 st. a spoonful of salt;
1/4 teaspoon ground black pepper;
2-3 cloves of garlic;
6 art. spoons of vegetable oil;
1 st. a spoonful of mustard (ready).
Cooking
1. Wash the meat and pat dry with paper towels. Stuff it with garlic (previously peeled). Salt and pepper on all sides, coat with mustard.
2. In the "Frying" mode, heat the vegetable oil and fry the meat on all sides until golden brown for 5 minutes. Add water.
3. Close the lid and continue cooking on Low Pressure for 35 minutes.
4. Serve both hot and cold.
Tongue stewed with horseradish
Cooking time 45 minutes.
Ingredients for 6 servings
2 beef tongues;
1.5 liters of water;
1/2 cup dry white wine;
2–3 pcs. bay leaf;
1 head of onion;
1 carrot;
1/2 st. spoons of salt;
1/4 teaspoon ground black pepper;
3-4 black peppercorns;
4 tbsp. horseradish spoons;
4 tbsp. spoons of mayonnaise.
Cooking
1. Put the beef tongue (previously washed and peeled) in a container, add a whole onion head (from which only one top layer of the husk has been removed, it is red), whole peeled carrots, salt, peppercorns, bay leaf and water.
2. Close the lid and cook on High Pressure for 40 minutes.
3. Open the lid (after releasing steam), remove the tongue with a chef's fork and place it in cold water (after this procedure it is much easier to clean). Leave on for 5 minutes, then peel off the skin. Cut into slices 1 cm thick.
4. Empty the container from the broth. Place tongue slices in the bottom of the pan, add mayonnaise mixed with horseradish, dry white wine and basil. Continue cooking on High Pressure for 5 minutes.
5. You can serve mashed potatoes as a side dish.
One of the longest cooking times, but what a meal! A jelly in 90 minutes
Beef jelly (homemade jelly)
Cooking time 90 minutes.
Ingredients for 8 servings
1 medium sized beef knuckle;
1 beef thigh;
300 g of beef pulp;
5 glasses of water;
1 head of onion;
1 carrot;
1 st. a spoonful of salt;
1-2 cloves of garlic;
1-2 bay leaves;
4-5 black peppercorns.
Cooking
1. Thoroughly wash and clean the meat. Chop the thigh and fetlock into pieces (this way they take up much less space in the pan).
2. Put the prepared meat in the container (putty joint, thigh, beef pulp), a whole onion, from which only the top layer of the husk and the bottom have been removed (it should be red), a whole carrot, bay leaf, black peppercorns.
3. Add water (it should cover the meat by 10–15 cm), salt. Close the lid. Set the "High pressure" mode for 90 minutes.
4. Open the lid (after letting off the steam). Get the meat. Separate it from the bones. Disassemble into fibers, if necessary, cut with a knife. Taste the finished broth "for salt", add it if necessary.
5. Strain the finished broth and pour it over the meat disassembled and laid out in containers with finely chopped garlic.
6. Refrigerate for 1 hour.
7. Serve with mustard or horseradish mixed with mayonnaise (1:1 ratio).
Chapter 3
Chicken dishes in a pressure cooker are cooked in minutes, they are very juicy.
Several recipes for dishes, the cooking time of which is from 7 to 10 minutes
Chicken liver in sauce
Cooking time 7 minutes.
Ingredients for 6 servings
1.5 kg of chicken liver;
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon freshly ground black pepper;
3 art. spoons of flour;
2 cups cream (22%);
2 tbsp. tablespoons parsley (finely chopped)
Cooking
1. Wash the liver and pat dry with a paper towel. Salt, pepper and roll in flour.
2. Set the "Frying" mode, heat the oil and lightly fry the liver so that it just "grabs" a little. Add the onion (previously diced) and cook for 1 minute.
3. Close the pot, pour out the water and cream and cook on High Pressure for 6 minutes.
4. Put the liver with the sauce in which it was stewed, sprinkle with herbs.
5. Buckwheat porridge can be served as a side dish.
Chicken fillet in cream with tarragon
Cooking time 10 minutes.
Ingredients for 6 servings
4 chicken fillets;
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1 head of onion;
1 cup cream (11%);
3 sprigs of tarragon;
3 art. spoons of flour.
Cooking
1. Wash the fillets, pat dry with paper towels, cut each into 4 pieces, season with salt and pepper.
2. In the “Frying” mode, heat the oil and fry the fillet, add the onion (previously chopped into cubes) and cook for 1 minute.
3. Sprinkle the fillet with flour and mix, lightly fry.
4. Add water and dry stock. Cover with a lid. Cook on High Pressure for 7 minutes.
5. Open the lid, pour in the cream, put the tarragon sprigs and boil for 2 minutes in the “Saute vegetables” mode with the lid open.
Chicken curry
Cooking time 10 minutes.
Ingredients for 4 servings
1 chicken (weight 1.8–2 kg);
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1 head of onion;
2 green apples;
2 tbsp. spoons of curry;
1/4 teaspoon of saffron;
1 cup coconut milk (available in the dairy department of large supermarkets; if not, you can replace it with coffee creamer - 4%).
Cooking
1. Wash the chicken, dry it with a paper towel and process with chef's scissors: remove the part of the skin near the throat, the "hemp" from the feathers, cut off the tail and the extreme parts of the wings. Cut the chicken into 8 pieces (once along the spine, then each half into 4 pieces). Rub with salt, pepper and curry.
2. In the "Frying" mode, heat the oil and fry the chicken pieces, put the onion (previously chopped into cubes) and cook for 3 minutes.
3. Add coconut milk, julienned apples, water and saffron. Close the lid and cook on High Pressure for 7 minutes.
4. Serve with the sauce in which the chicken was stewed.
Chicken fricassee with mushrooms and green peas
Cooking time 10 minutes.
Ingredients for 4 servings
6 chicken fillets;
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1 glass of cream;
500 g champignons (frozen);
1 head of onion;
300 g green peas (frozen);
4 tbsp. tablespoons of hard cheese (any variety, ideally - parmesan);
1 st. a spoonful of dill;
Cooking
1. Wash the fillets, pat dry with a paper towel, cut into strips, salt and pepper.
2. In the "Frying" mode, heat the oil and fry the fillet, put onions (previously chopped into cubes), mushrooms, green peas and cook for 5 minutes with the lid open.
3. Add water, cream and dry stock. Close the lid. Cook on High Pressure for 5 minutes.
4. Open the lid (previously relieving pressure), add the grated cheese. Close the lid and let the dish rest.
5. Sprinkle with finely chopped dill before serving.
chicken paprikash
Cooking time 10 minutes.
Ingredients for 4 servings
6 chicken fillets;
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
2 tbsp. spoons of tomato paste;
1 head of onion;
1 st. a spoonful of parsley;
3 art. spoons of flour;
0.5 kg of bell pepper (frozen);
4-5 cloves of garlic.
Cooking
1. Wash the fillets, pat dry with paper towels, cut into 3 x 3 cm cubes, season with salt and pepper and roll in flour.
2. In the “Frying” mode, heat the oil and fry the fillet, add the onion (previously chopped into cubes) and bell pepper and cook for 5 minutes with the lid open.
3. Add water and tomato paste. Close the lid. Cook on High Pressure for 5 minutes.
4. Open the lid (previously relieving pressure), add finely chopped garlic. Close the lid and let the dish rest.
5. Sprinkle with finely chopped parsley before serving.
Five recipes for dishes, the preparation time of which is 15 minutes
Chicken legs in soy sauce with ginger
Cooking time 15 minutes.
Ingredients for 8 servings
8 chicken legs;
8 art. spoons of olive oil;
1/2 st. spoons of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1 head of onion;
4-5 garlic cloves;
1 bunch of green onions;
1/4 of a small ginger, peeled and finely grated
1 cup soy sauce.
Cooking
1. Wash chicken legs, pat dry with paper towel, salt and pepper.
2. In the “Frying” mode, heat the oil and fry the chicken on all sides until golden brown, put onions (previously chopped into cubes) and cook for 3 minutes.
3. Add water, soy sauce, ginger, half garlic (finely chopped). Close the lid. Cook on High Pressure for 12 minutes.
4. Open the lid, after releasing steam, put the remaining garlic and pre-chopped green onions.
Chakhokhbili
Cooking time 15 minutes.
Ingredients for 4 servings
1 chicken (weight 1.8–2 kg);
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1 head of onion;
1 large bell pepper;
2 tbsp. spoons of tomato paste;
1 small can of canned tomatoes;
4-6 garlic cloves;
3 art. spoons of flour;
2 tbsp. spoons of vinegar;
1 teaspoon of sugar.
Cooking
1. Wash the chicken, dry it with a paper towel and process with chef's scissors: remove the part of the skin near the throat and the "hemp" from the feathers, cut off the tail and the extreme parts of the wings. Cut into 8 pieces (once along the spine, then each half into 4 pieces). Salt and pepper, roll in flour.
2. In the "Frying" mode, heat the oil and fry the chicken pieces until golden brown, put the onion (previously diced), bell pepper (diced) and cook with the lid open for 5 minutes.
3. Add canned tomatoes with juice (cut into 4 pieces), tomato paste, vinegar, sugar, cover with water and cook on High Pressure for 10 minutes.
Spanish chicken
Cooking time 15 minutes.
Ingredients for 4 servings
1 chicken (weight 1.8–2 kg);
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1 head of onion;
1 bell pepper;
1 st. a spoonful of greens;
3 art. spoons of flour;
1 st. a spoonful of dry broth (mushroom).
Cooking
1. Wash the chicken, pat dry with paper towels and cut with chef's scissors. Cut into 8 pieces. Salt and pepper, roll in flour.
2. In the “Frying” mode, heat the oil and fry the chicken pieces until golden brown, put the onion (pre-cut into cubes), bell pepper (cut into cubes) and mushrooms, cook with the lid open for 5 minutes.
3. Pour in water, add dry broth and cook on High Pressure for 10 minutes.
4. When serving, sprinkle with finely chopped herbs.
Chicken stewed in sauce with vegetables
Cooking time 15 minutes.
Ingredients for 8 servings
8 chicken legs;
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
2 heads of onions;
0.5 kg of green peas (frozen);
2 carrots;
3 art. spoons of flour;
5 st. spoons of sour cream;
1 st. a spoonful of dry broth (chicken).
Cooking
1. Wash the chicken legs, pat dry with a paper towel, cut into 2 parts, salt and pepper.
2. In the "Frying" mode, heat the oil and fry the chicken on all sides until golden brown, put onions (previously cut into half rings), carrots, grated on a coarse grater, green peas, cook with the lid open for 3 minutes.
3. Add water, sour cream, dry chicken broth. Close the lid and cook on High Pressure for 12 minutes.
4. Sprinkle with chopped herbs before serving.
5. You can make spaghetti for a side dish.
Cooking time 15 minutes.
Ingredients for 6 servings
1 chicken (weight 1.8–2 kg);
8 art. spoons of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1 glass of water;
1 head of onion;
4-6 garlic cloves;
3 art. tablespoons cilantro (finely chopped)
5 st. spoons of sour cream;
300 g walnuts.
Cooking
1. Wash the chicken, dry it with a paper towel and process with chef's scissors: remove the part of the skin near the throat and the "hemp" from the feathers, cut off the tail and the extreme parts of the wings. Cut into 10 pieces, salt and pepper.
2. In the “Frying” mode, heat the oil and fry the chicken pieces until golden brown, put the onion (previously chopped into cubes) and cook with the lid open for 5 minutes.
3. Add water, sour cream, walnuts (previously chopped with a blender or in a meat grinder) and cook in the "High pressure" mode for 10 minutes.
4. Open the lid, after relieving pressure, add cilantro and finely chopped garlic. Close the lid and let the dish rest.
5. It can be served both hot and cold.
Several recipes for dishes with a cooking time of 22 to 35 minutes
Braised chicken offal
Cooking time 22 minutes.
Ingredients for 6 servings
1 kg of chicken ventricles;
0.5 kg of chicken liver;
0.5 kg of chicken hearts;
10 st. spoons of vegetable oil;
3 art. tablespoons of butter;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
2.5 liters of water;
2 tbsp. spoons of tomato paste;
1 head of onion;
1 carrot;
1 st. a spoonful of parsley;
4-5 garlic cloves;
1 medium potato;
1 st. a spoonful of basil
Cooking
1. Wash out the ventricles. As a rule, they are sold peeled. If you bought unpeeled, then remove the hard inner film. Wash the liver and cut in half. Just wash your hearts.
2. Put the giblets in the pressure cooker, pour water, salt. Close the lid and cook on High Pressure for 10 minutes.
3. Peel and cut the onion into half rings, grate the carrots on a coarse grater, cut the potatoes into 2 parts.
4. Open the lid (relieving pressure first), remove the giblets and temporarily set them aside.
5. Drain the broth. Wash and dry the pressure cooker.
6. In the "Frying" mode, heat the vegetable and butter and fry the onion in it, put the tomato paste, salt, pepper and cook for 2 minutes.
7. Add potatoes, carrots, 1 cup water, basil and cook on High Pressure for 10 minutes.
8. Open the lid, add finely chopped garlic and herbs, close the lid and let the dish brew.
Duck with sauerkraut and apples
Cooking time 35 minutes.
Ingredients for 6 servings
1/2 duck or ready-made legs (6 pieces);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon black pepper;
1 liter of water;
2 tbsp. spoons of tomato paste;
1 head of onion;
1 st. a spoonful of parsley;
1 kg of sauerkraut;
1 st. a spoonful of sugar;
2 apples (sour varieties);
1/4 teaspoon of cumin;
1 glass of red dry wine.
Cooking
1. Cut the legs into 2 parts. If you have a whole carcass, then cut into 12 parts, salt and pepper.
2. Peel the onion and cut into half rings. Cabbage, if the straws are very long, cut in half so that its length is 3–4 cm. Remove the core from apples.
3. In the "Frying" mode, heat the oil and fry the duck, put onions and continue cooking for 5 minutes.
4. Add sauerkraut, sugar, water, tomato paste, cumin, dry wine and apples (previously sliced), close the lid and cook on High Pressure for 30 minutes.
5. Sprinkle with chopped parsley before serving.
Chapter 4
If you've been enamored with chicken cooking time, you'll be pleased to know that fish dishes start in as little as 4 minutes! They turn out tender and juicy. Use spices and spices that will give ordinary dishes a new taste. Now in any large supermarket, the choice of spices is simply huge.
Salmon with basil in broth
Cooking time 4 minutes.
Ingredients for 4 servings
800 g salmon fillet (chilled);
1 kg of fish soup set;
Zest of 4 lemons (use the remaining lemons to make a dessert, see the recipe in the "Desserts" section);
1 clove bud;
3 pods of cardamom;
1 teaspoon of coriander seeds;
1 sprig of thyme;
1 teaspoon ground ginger;
1 bunch of young green onions;
4 sprigs of basil;
1/2 st. spoons of salt;
4-5 black peppercorns;
1/4 teaspoon of white pepper;
1 teaspoon lemon-scented olive oil.
Cooking
1. Boil the fish broth. To do this, process the soup set: if there is a fish head, then remove the gills (otherwise it will be bitter). This procedure is conveniently done with chef's scissors. Wash the fish bones.
2. Place the bones in a container and bring to a boil in the “Broasting” mode with the lid open. Remove the bones, strain the broth.
3. Rinse the pressure cooker container and pour the strained broth into it. Put the lemon zest (previously grated on the smallest grater), all seasonings and spices (cloves, cardamom, coriander, thyme, ginger, peppercorns), green onions (previously finely chopped) and basil. Cook on High Pressure for 4 minutes.
4. While preparing the broth, cut the salmon fillet into 3 x 3 cm cubes, salt and pepper with white pepper.
5. Open the lid after relieving pressure.
6. Put chopped salmon (6-8 cubes each) in portioned soup bowls and pour over hot broth. The dish is ready.
7. When serving, add 1/4 teaspoon of olive oil to each plate.
Mussels with saffron and orange juice
Of course, the word “mussels” hurts the ears of Russian housewives; with herring, recipes are more familiar. But now you can buy mussels in the AUCHAN chain hypermarket, beloved by many, and their price is quite democratic. One thing should please you: we have not yet reached lobsters in our recipes.
Cooking time 4 minutes.
Ingredients for 6 servings
2 kg of mussels;
4 glasses of water;
1 cup cream (22%);
4 tbsp. tablespoons of butter;
1 orange (juice);
1/2 teaspoon of saffron;
1/2 teaspoon ground pepper.
Cooking
1. Wash the mussels, put them in a container, pepper and close the lid. Cook on High Pressure for 4 minutes.
2. Open the lid, transfer the opened mussels to a dish and cover with aluminum foil to keep warm.
3. Pour the cream into the remaining broth and bring it to a boil in the “Saute vegetables” mode. Add butter, saffron and, at the very end, orange juice (if there is no juicer, you can cut off part of the zest and with a regular fork, turning it clockwise by hand, squeeze the juice out of the orange).
4. Bring back to a boil and pour the resulting sauce over the mussels.
fish tagine
Cooking time 6 minutes.
Ingredients for 6 servings
900 g cod (preferably chilled fillet);
8 art. spoons of vegetable oil;
2 stalks of white celery;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
1 head of onion;
8 medium potatoes;
2 tbsp. tablespoons of grated lemon zest;
1 teaspoon ground cumin;
1/2 teaspoon ground saffron;
1 cinnamon stick;
1 glass of water;
1 st. tablespoon parsley (finely chopped)
Cooking
1. Cut the fillet lengthwise into two parts and each into pieces of 3 cm, salt and pepper.
2. In the "Frying vegetables" mode, heat the oil and fry the onions (previously chopped into cubes).
3. Add spices (saffron, cumin, cinnamon), celery (cut into half rings), lemon zest, tomatoes and potatoes (cut into 4 pieces).
4. Season with salt, close the lid and cook on High Pressure for 4 minutes.
5. Open the lid and put the chopped cod, mix. Cook the fish in the "Stew" mode for 2-3 minutes with the lid open.
6. Before serving, add a few olives and chopped greens to the dish.
Red mullet with vegetables
Cooking time 9 minutes.
Ingredients for 6 servings
6 pcs. red mullet fish;
2 eggplants;
2 medium tomatoes;
2 sweet bell peppers;
1 hot pepper;
1 st. a spoonful of parsley;
1 st. a spoonful of dill;
1/2 st. spoons of salt;
1/2 glass of water;
1/4 teaspoon black pepper;
1/4 teaspoon dry basil;
1/4 teaspoon ground ginger;
1/4 spoon of savory;
1 st. dry white wine;
1 teaspoon of sugar.
Cooking
1. Clean the red mullet from the scales, cut off the head, give the insides, salt. Pound spices (ginger, ground black pepper, dry basil and savory) in a mortar. Sprinkle the fish with spices, especially carefully inside.
2. Pour the fish with dry white wine, juice of one lemon with sugar, add chopped dill and parsley. While you are working with vegetables, leave it to marinate.
3. Cut the stalk off the eggplant. Without peeling, cut into slices 5 mm thick. Salt and pour boiling water.
4. Cut the tomatoes into slices, sweet peppers into rings, just wash the hot peppers, do not cut off the stalk (leave it whole - if you cut it, it will be very spicy).
5. In the "Frying vegetables" mode, fry the eggplants (after draining the water and putting them on a paper towel) for 2 minutes, then the peppers and tomatoes, add hot peppers at the end. Pour in some water. Close the lid and cook on High Pressure for 5 minutes.
6. Open the lid after releasing the pressure and put in the fish. Close the lid and cook on Low Pressure for 2 minutes.
7. Carefully lay out the fish with a side dish and sprinkle with dill and parsley.
Provencal cod
Cooking time 11 minutes.
Ingredients for 8 servings
1 kg cod (preferably chilled);
5 st. tablespoons of butter;
1/2 cup olive oil;
1 glass of cream;
6 glasses of water;
8 medium potatoes;
1 st. spoons of salt;
1/4 teaspoon of white pepper;
1 bay leaf;
300 g lettuce leaves;
1/2 lemon (juice);
2 medium cucumbers;
4 medium tomatoes.
Cooking
1. Peel potatoes and cut into 4 pieces.
2. Add water so that it completely covers the potatoes, salt. Close the lid and cook on High Pressure for 5 minutes.
3. Open the lid, drain the vegetable broth. Transfer potatoes to a separate container. Make a puree. Mix the potatoes with one glass of broth by hand or with a mixer, add hot cream with melted butter (attention: this is a pledge of snow-white mashed potatoes!)
4. Temporarily leave the puree in the container in which you made it.
5. Rinse the pressure cooker. Put the cod, close the lid, add water, bay leaf and white pepper. Cook on High Pressure for 6 minutes.
6. Take out the cod. Separate the skin and bones from it.
7. Put the butter, ready-made puree and cod into a clean container of the pressure cooker, mix everything, cook in the “Stew” mode for 1 minute with the lid open.
8. Set the "Keep the dish hot" mode and let the dish brew.
9. When serving, make garlic croutons fried in olive oil. As an additional side dish, serve a salad of fresh vegetables: a mixture of lettuce (arugula, basil, iceberg, etc.), tomatoes and cucumbers, season with lemon juice and olive oil.
Pink salmon stewed with vegetables
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg pink salmon (fillet);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
2 head of onion;
1 small can of canned tomatoes (no skin)
0.5 kg of zucchini (frozen);
3 medium carrots;
4-5 black peppercorns;
1 st. a spoonful of parsley (finely chopped);
1 glass of water.
Cooking
1. Cut the fillet into pieces, but not straight, but at an angle: hold the knife so that the cut is oblique. Salt and pepper.
2. In the "Frying vegetables" mode, heat the oil and fry the onions (previously chopped in half rings), carrots, grated on a coarse grater. Add water, zucchini and canned tomatoes with juice, salt and pepper. Close the lid and cook on High Pressure for 4 minutes.
3. Open the lid (after releasing the pressure), add the fish, close the lid and continue cooking on High Pressure for 4 minutes.
4. When serving, carefully place the fish on the bottom of the dish, stewed vegetables on top. Add chopped parsley.
Fried fish with cream
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg of fish (you can take cod, saithe, tilapia fillets);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
2 head of onion;
3 art. spoons of flour;
1.5 cups cream (22%);
1 st. a spoonful of parsley (finely chopped);
1 st. teaspoon dried basil
Cooking
1. Rinse the fish, pat dry with paper towels and cut lengthwise from head to tail. Got two parts. Cut each into cubes 3 x 3 cm. Salt and pepper with white pepper, roll in flour.
2. In the "Frying vegetables" mode, heat the oil and fry the fish, put onions (previously chopped in half rings), cook for 2 minutes.
3. Add cream and dried basil, close the lid and cook on High Pressure for 6 minutes.
4. You can serve mashed potatoes as a side dish, and chopped pickled cucumbers as an additional side dish.
Marinated fish
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg cod (fillet);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
3 heads of onions;
1 small can of canned tomatoes (no skin)
2 tbsp. spoons of tomato paste;
1 teaspoon of sugar with a slide;
1 st. a spoonful of vinegar;
3 medium carrots;
4-5 black peppercorns;
1 st. a spoonful of parsley (finely chopped);
2 bay leaves;
2 carnation flowers;
1/2 glass of water;
3 art. spoons of flour.
Cooking
1. Wash the fillets and pat dry with paper towels. Cut into pieces, salt and pepper, roll in flour.
2. In the "Frying vegetables" mode, heat the oil and fry the onions (previously chopped in half rings), carrots (grated on a coarse grater), tomato paste, sugar, salt, bay leaf, cloves and canned tomatoes with juice, salt and pepper.
3. Add water, close the lid and cook on High Pressure for 4 minutes.
5. Let the dish rest in the "Keep hot" mode.
6. When serving, put the fish on the bottom of the dish, and the vegetable marinade on top.
Add chopped parsley.
Sardinian fish burrida
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg fillet of cod, halibut or saithe (optional);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
3 heads of onions;
1 small can of canned tomatoes (no skin)
0.5 kg of frozen beans;
3 medium carrots;
4-5 black peppercorns;
1 st. a spoonful of parsley (finely chopped);
1/2 glass of water;
1/2 st. a spoonful of salt;
4 tbsp. spoons of breadcrumbs;
Cooking
1. Wash the fillets and pat dry with paper towels. Cut into pieces, salt and pepper, roll in breadcrumbs.
2. In the "Frying vegetables" mode, heat the oil and fry the onions (previously chopped into cubes), carrots (grated on a coarse grater), beans and canned tomatoes with juice. Add salt and pepper.
3. Pour in water, cover the lid and cook on High Pressure for 4 minutes.
4. Open the lid (after releasing the pressure), add the fish, close the lid and continue cooking on High Pressure for 4 minutes.
5. Let the dish stand in the "Keep hot" mode
6. When serving, put the fish on the bottom of the dish, and the vegetable marinade on top. Add chopped parsley and lemon, cut into quarters.
Fish in Leningrad
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg pike perch (fillet);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
3 heads of onions;
1 st. a spoonful of parsley (finely chopped);
1/2 glass of water;
4 tbsp. spoons of flour;
1 st. teaspoon dried basil
Cooking
1. Wash the fillet and wipe it with a paper towel, cut into pieces, salt and pepper, sprinkle with lemon juice and roll in flour.
2. In the "Frying vegetables" mode, heat the oil and fry the onion (previously chopped in half rings). Add dry basil, salt and pepper. Cook on High Pressure for 2 minutes.
3. Add pike perch, close the lid and cook on High Pressure for 6 minutes.
4. Baked potatoes can be served as a side dish.
Pike-perch under a fur coat of tomatoes and mushrooms
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg pike perch (fillet);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
6 medium tomatoes;
0.5 kg of frozen champignons;
2 heads of onions;
1/2 glass of water;
1 st. a spoonful of basil
Cooking
2. In the "Frying vegetables" mode, heat the oil and fry the onions (previously chopped in half rings), tomatoes (cut into circles) and mushrooms for 3 minutes.
3. Lay the fish on top of the vegetables, cover with water, add dry basil, cover and cook on High Pressure for 5 minutes.
4. When serving, put the fish on the bottom of the dish, and the tomatoes and mushrooms on top. Add chopped parsley.
Pink salmon with crab sticks
Cooking time 8 minutes.
Ingredients for 6 servings
1 kg pink salmon (fillet);
8 art. spoons of vegetable oil;
1/2 st. spoons of salt;
1/4 teaspoon of white pepper;
2 heads of onions;
1/2 glass of water;
1 st. a spoonful of basil;
4 tbsp. spoons of sour cream;
200 g crab sticks;
4 tbsp. tablespoons of cheese (any hard variety).
Cooking
1. Wash the fillets and pat dry with paper towels, cut into pieces, season with salt and pepper.
2. In the "Frying vegetables" mode, heat the oil and fry the onion (previously chopped in half rings) for 3 minutes.
3. Put the fish on the onion, crab sticks (previously cut into strips) on top, then pour in the sour cream and water. Add dried basil, close the lid and cook on High Pressure for 5 minutes.
4. Open the lid (previously relieving pressure), add grated cheese on a coarse grater. Close the lid and leave for a while in the "Keep hot" mode.
5. You can offer rice with vegetables as a side dish.
Chapter 5
Remember how long vegetable stew is made in a saucepan or patch on the stove. While you fry and combine all the ingredients, it will take forty minutes, or even more.
Vegetable dishes prepared in a pressure cooker are a combination of almost polar concepts - speed, taste and purity.
They are prepared almost instantly - 10-15 minutes, while retaining all the useful properties, and most importantly - there are no splashes. The surface of the table is perfectly clean.
Eggplant caviar with tomato sauce and oriental spices
Cooking time 10 minutes.
Ingredients for 8 servings
8 medium eggplants;
2 small cans of canned tomatoes in their own juice;
1 st. a spoonful of cilantro;
1 st. a spoonful of dry basil;
2 tbsp. spoons of tomato paste;
1/2 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/2 glass of water;
1/2 teaspoon coriander;
1/2 teaspoon of turmeric;
1/2 teaspoon curry;
1/2 teaspoon mustard seeds;
1-2 pods of hot green pepper;
5 inflorescences of carnations.
Cooking
1. Remove the stalks from eggplants, cut them in half lengthwise. Place in pressure cooker bowl skin side down.
2. Add water, olive oil and minced garlic. Salt and pepper. Close the lid. Cook on High Pressure for 5 minutes.
3. Open the cover. Transfer the cooked vegetables to a plate. Scoop out the flesh of the eggplant with a tablespoon and set aside for a while.
4. Rinse the pressure cooker bowl, wipe it dry.
5. Set the mode to "Fry" and heat the oil. Roast the spices (coriander, curry, turmeric, mustard seeds) for 1 minute. Add canned tomatoes (cut into 4 pieces) along with juice, tomato paste, salt, sugar, pepper, eggplant and dry basil. Pour water, put a clove. Close the lid and cook on High Pressure for 4 minutes.
6. Before serving, add finely chopped cilantro and hot peppers.
Eggplant vegetable hodgepodge
Cooking time 10 minutes.
Ingredients for 8 servings
6 medium eggplants;
4 medium tomatoes;
1 st. a spoonful of cilantro;
1 st. a spoonful of dry basil;
2 tbsp. spoons of tomato paste;
10 st. spoons of olive oil;
1/2 st. a spoonful of salt;
2 medium onions;
2 carrots;
1/4 teaspoon black pepper;
1-2 garlic cloves;
1 glass of water.
Cooking
1. Cut off the stalks of eggplants, peel them (vegetables of a new crop can not be peeled). Place on a cutting board and cut from the base where the stalk was to where the flower (ovary) originally was, and then each half again. Then cut into half rings 1 cm thick. Salt and pour boiling water over (to remove bitterness).
2. Peel and cut onions into half rings, carrots, bell peppers and tomatoes into large strips.
3. Set the mode to "Fry" and heat the oil. Fry onions, carrots, eggplants (from which the water was previously drained), bell peppers and tomatoes. Salt each ingredient a little. Fry everything for 5 minutes.
4. Add water, tomato paste, ground black pepper, dried basil, close the pot and cook on Low Pressure for 5 minutes.
5. Open the lid, after relieving pressure, add crushed garlic and finely chopped greens (dill, cilantro and parsley) to the hodgepodge. Close the lid and let the dish rest.
Roast with mushrooms
Cooking time 10 minutes.
Ingredients for 8 servings
6-7 medium potatoes;
0.5 kg of mushrooms / champignons / oyster mushrooms (frozen);
1 medium carrot;
2 medium heads of onions;
2 tbsp. spoons of tomato paste;
1/2 cup olive oil;
1 st. a spoonful of salt;
1/4 teaspoon black pepper;
1/4 cup water;
1/2 teaspoon of sugar;
1 st. spoons of flour.
Cooking
1. Wash, peel and cut the potatoes into 6 parts, grate the carrots on a coarse grater, cut the onion into large cubes.
2. Set the mode to "Frying" and heat the oil. Fry the onions, carrots, potatoes and mushrooms for 3 minutes. Add flour and mix everything thoroughly.
3. Pour in water, put tomato paste, sugar, black pepper. Close the pot and cook on High Pressure for 7 minutes.
4. Sprinkle with chopped herbs before serving.
Cooking time 10 minutes.
Ingredients for 8 servings
3 eggplants (0.5 kg frozen);
3 bell peppers (0.5 kg frozen);
1 st. a spoonful of dill and parsley (chopped);
2 tbsp. spoons of tomato paste;
10 st. spoons of olive oil;
1/2 st. spoons of salt;
2 medium onions;
3 medium tomatoes;
1/4 teaspoon black pepper;
1-2 cloves of garlic;
1 glass of water.
Cooking
1. Wash the zucchini and eggplant, cut off the stalk, peel (vegetables of the new crop can not be peeled). If the seeds are hard, they must be removed.
2. Put the eggplants on a cutting board, cut from the base to the ovary, then each half again and then in half rings 1 cm thick. Salt and pour boiling water (to remove the bitterness).
3. Do the same with the zucchini (only you don’t need to fill it with water).
4. Peel and cut onions into half rings, carrots, bell peppers and tomatoes into large strips.
5. Set the mode "Frying vegetables" and heat the oil. Sauté onions, carrots, eggplants (which have been drained), zucchini, bell peppers and tomatoes for 5 minutes. Salt each ingredient a little.
6. Add water, tomato paste, black pepper. Close the pot and cook on Low Pressure for 5 minutes.
7. Before serving, sprinkle with finely chopped herbs and crushed garlic.
Plov "Bukhara"
Cooking time 10 minutes.
Ingredients for 8 servings
2 cups rice (round);
1 st. a spoonful of dill and parsley (chopped);
1 glass of vegetable oil;
1 st. a spoonful of salt;
2 heads of onions;
2 carrots;
1/4 teaspoon black pepper;
8–10 pcs. dried apricots;
1/2 cup raisins;
3 glasses of water.
Cooking
1. Sort dried fruits, rinse. Fill with hot water and leave to swell.
2. Rinse and soak the rice in hot water (let stand while you work on the vegetables).
3. Peel and cut the onion into half rings, grate the carrots on a coarse grater into strips.
4. Set the mode to "Frying" and heat the oil. Saute onions and carrots for 2 minutes. Put the rice, mix everything thoroughly, add salt and pepper.
5. Pour water into the resulting mixture. Close the pot and cook on Low Pressure for 6 minutes.
6. Open the lid after releasing the pressure, put in the prepared dried fruits and continue to cook on the "Low pressure" mode for 2 minutes.
7. When serving, sprinkle with finely chopped herbs and chopped fresh tomatoes.
Saute with mushrooms
Cooking time 10 minutes.
Ingredients for 8 servings
4-5 medium potatoes;
2 eggplants (0.5 kg frozen);
1 medium carrot;
1 st. a spoonful of dill and parsley (chopped);
2 tbsp. spoons of tomato paste;
1 glass of olive oil;
1 st. a spoonful of salt;
2 medium onions;
15–17 champignons (0.8 kg frozen);
1/4 teaspoon black pepper;
1-2 garlic cloves;
1/4 glass of water;
1/4 cup dry white wine;
1/2 teaspoon of sugar;
1 st. spoons of flour.
Cooking
1. Cut off the stalks of eggplants, peel them (vegetables of a new crop can not be peeled).
2. Put the eggplant on a cutting board and cut from the base to the ovary, then each half again and cut into half rings 1 cm thick. Salt and pour boiling water (to remove the bitterness).
3. Peel and cut onions into half rings, carrots into large strips. Cut the mushrooms into segments, potatoes into 4-6 pieces.
4. Set the mode "Frying vegetables" and heat the oil. Fry onions, carrots, eggplants (from which water was previously drained), potatoes, mushrooms for 3 minutes. Add flour and mix everything thoroughly.
5. Add water, dry white wine, tomato paste, sugar, black pepper. Close the lid and cook on High Pressure for 7 minutes.
6. Sprinkle with chopped herbs and chopped garlic before serving.
vegetable pudding
Cooking time 10 minutes.
Ingredients for 8 servings
1 medium zucchini (0.5 kg frozen);
4-5 medium potatoes;
0.5 kg cauliflower (frozen);
1 st. a spoonful of dill (chopped);
4 tbsp. spoons of sour cream;
1 st. a spoonful of sesame;
10 st. spoons of olive oil;
1 st. a spoonful of dry mushroom broth;
1/2 st. a spoonful of salt;
1/4 teaspoon black pepper;
1 processed cheese ("Friendship" or any other);
1/2 st. spoons of dry basil;
1/2 glass of water.
Cooking
1. Peel and slice potatoes and carrots. Cauliflower, without defrosting, cut into smaller inflorescences. Put all vegetables (potatoes, carrots, zucchini, cauliflower) in a container, salt, add dry basil and mix thoroughly.
2. Set the mode "Frying vegetables" and heat the oil. Fry the resulting mixture for 5 minutes.
3. Prepare the sauce. Dissolve dry broth in water, add sour cream, grated (on a coarse grater) processed cheese and beaten eggs. Mix thoroughly, add salt and pepper.
4. Pour the sauce over the fried vegetables, sprinkle with sesame seeds and close the lid. Cook on Low Pressure for 5 minutes.
5. Sprinkle with finely chopped herbs before serving.
Pilaf with mushrooms
Cooking time 15 minutes.
Ingredients for 8 servings
4 cups rice (long grain)
4 heads of onions;
1 carrot;
1 st. a spoonful of dry broth (mushroom);
1 teaspoon of a mixture for pilaf (with cumin);
300 g champignons (frozen);
1 st. a spoonful of cilantro (chopped);
1 glass of vegetable oil;
1 st. a spoonful of salt;
1/4 teaspoon of pepper;
3 glasses of water;
1 cucumber;
1 tomato.
Cooking
1. Rinse and soak the rice in hot water (let stand while you work on the vegetables).
2. Peel and cut the onion into half rings, grate the carrots on a coarse grater into strips.
3. Set the mode "Frying vegetables" and heat the oil. Fry the onions and carrots for 5 minutes, then the mushrooms. Put the rice, mix thoroughly, salt and pepper.
4. Add water, dry broth, pilaf mixture to the resulting mixture. Close the lid and cook on Low Pressure for 10 minutes.
5. When serving, sprinkle with finely chopped cilantro and serve with fresh cucumber and tomato salad.
Cauliflower with ham
Cooking time 15 minutes.
Ingredients for 8 servings
2 carrots;
0.5 kg of cauliflower (you can take frozen);
0.5 kg of ham;
1 st. a spoonful of dill and parsley (chopped);
10 st. spoons of olive oil;
1/2 st. a spoonful of salt;
2 medium onions;
1/4 teaspoon black pepper;
2 tbsp. spoons of breadcrumbs;
4 tbsp. tablespoons of cheese (any hard variety);
1 glass of water;
3 art. spoons of sour cream;
1 st. a spoonful of dry vegetable broth.
Cooking
1. Peel and cut onions into cubes, carrots into small strips, if the cauliflower is fresh, then remove the stalk and disassemble into small inflorescences. Frozen, simply disassemble into inflorescences.
2. Set the mode "Frying vegetables" and heat the oil. Fry onions, carrots, cabbage for 5 minutes. Salt each ingredient a little.
3. Put the ham (previously cut into thin strips) and pour everything with sauce: add dry broth, sour cream, breadcrumbs and pre-beaten eggs, grated on a large
grater cheese, half fresh herbs, salt and pepper. Close the pot and cook on Low Pressure for 10 minutes.
4. Sprinkle with the remaining finely chopped herbs before serving.
Squash Cavier
Cooking time 15 minutes.
Ingredients for 8 servings
3-4 medium zucchini;
1 st. a spoonful of dill and parsley (chopped);
1 glass of vegetable oil;
1 st. a spoonful of salt;
2 heads of onions;
3 carrots;
1/4 teaspoon black pepper;
3 art. spoons of tomato paste;
4-5 garlic cloves;
1 teaspoon of sugar;
1 glass of water.
Cooking
1. Prepare vegetables. Peel the zucchini and, if the specimens are old, remove the seeds. Cut into cubes. Peel onions and carrots; cut the onion into small cubes, grate the carrots on a coarse grater.
2. In the "Frying" mode, heat the vegetable oil and fry the onions, carrots and zucchini for 3 minutes, add the tomato paste, sugar, salt and mix.
3. Add water and cook on Low Pressure for 12 minutes. 4. Open the lid (relieving pressure first) and add the herbs and finely chopped garlic.
5. Can be eaten hot as a side dish for meat dishes or cold as an appetizer.
Green beans in oil
Cooking time 17 minutes.
Ingredients for 10 servings
2.5 kg of green beans;
4 heads of onions;
4-5 cloves of garlic;
2 cans of canned tomatoes in their own juice;
1 st. a spoonful of tomato paste;
1/2 st. spoons of salt;
1/2 teaspoon of pepper;
1 glass of water;
1 st. a spoonful of parsley.
Cooking
1. Peel the beans. Peel and dice the onion and garlic. 2. Heat the oil on the Saute setting and sauté the onion and garlic for 2 minutes.
3. Add beans, canned tomatoes with juice (previously cut into 4 pieces), tomato paste, salt and pepper. Fill with water.
4. Close the lid and cook on High Pressure for 15 minutes.
5. Sprinkle with finely chopped parsley before serving.
Pumpkin stewed in sour cream
Cooking time 19 minutes.
Ingredients for 10 servings
1/2 medium pumpkin;
1/4 cup olive oil;
3-4 cloves of garlic;
1/2 st. spoons of salt;
1/2 glass of water;
6 art. spoons of flour;
1 st. a spoonful of parsley.
Cooking
1. Wash the pumpkin, remove the skin, remove the seeds, cut into cubes 2 x 2 cm. Sprinkle with flour mixed with salt (bread).
2. Heat the oil on the Sauté setting and fry the pumpkin until golden brown, 4 minutes.
3. Add sour cream, dry broth and some finely chopped garlic. Fill with water.
4. Close the lid and cook on High Pressure for 15 minutes. 5. Sprinkle with finely chopped parsley and remaining garlic before serving.
Cooking time 28 minutes.
Ingredients for 10 servings
4 cups red beans;
1 st. a spoonful of dill and parsley (chopped);
2 tbsp. tablespoons cilantro (chopped);
2 tbsp. spoons of tomato paste;
1/2 cup olive oil;
1/2 st. a spoonful of salt;
4 heads of onions;
1 carrot;
1/4 teaspoon black pepper;
1 bell pepper;
1 small can of canned tomatoes (without skin) in their own juice;
1/2 st. spoons of sugar;
1/2 st. spoons of vinegar;
1 glass of water;
3-4 garlic cloves.
Cooking
1. Wash and soak beans.
2. Peel and cut the onion into large cubes, grate the carrots on a coarse grater, cut the bell pepper into strips. Finely chop the garlic.
3. In the “Sauté” mode, heat the olive oil, fry the onions, carrots, bell peppers, canned tomatoes with juice (cut into 4 parts), tomato paste, vinegar, sugar, salt, ground pepper for 5 minutes. Then add the beans (after draining the water from it).
4. Add water, close the lid and cook on High Pressure for 23 minutes.
5. Open the lid (relieving pressure first) and add all the fresh herbs, parsley, dill, cilantro and finely chopped garlic.
6. Close the lid and set the "Keep hot" mode. 7. This is an excellent independent dish, but you can also serve it as a side dish for meat (it is better to use pita bread as bread).
Chapter 6
Porridge in a slow cooker-pressure cooker tastes wonderful. They are crumbly, rich in taste, stewed, as in a Russian stove. According to the rules, milk porridge should be cooked in water, and milk should be added directly to the plate before serving. Indeed, at high temperatures, many useful substances (including casein) are destroyed. So milk in milk porridge recipes can be replaced with water during cooking. And add it or cream just before use.
Buckwheat a la Demidov
Cooking time 9 minutes.
Ingredients for 8 servings
2 cups of buckwheat;
2 glasses of water;
200 g of champignons;
1 head of onion;
2 tbsp. tablespoons of butter;
2 tbsp. tablespoons of vegetable oil;
1 teaspoon of salt.
Cooking
1. Set the “Frying vegetables” mode and heat up the vegetable oil, fry the onion, chopped into cubes, and the mushrooms, cut into segments.
2. Add pre-washed buckwheat, pour in water, salt and put butter on top.
3. Close the lid. Cook on Low Pressure for 9 minutes.
Amber porridge
Cooking time 15 minutes.
Ingredients for 4 servings
1 glass of wheat groats;
3 glasses of milk;
1 apple;
2 tbsp. tablespoons of butter;
1 st. a spoonful of sugar;
1/2 teaspoon of salt;
4 tbsp. spoons of sour cream.
Cooking
1. Rinse the cereal 3-4 times in warm water, pour boiling water over it and remove the hollow grains from the surface. Leave the grits in the water while you prepare the apple.
2. Chop the apple into a cube (pre-peel it).
3. Pour the prepared cereal into the pressure cooker, add the chopped apple, salt, sugar and sour cream. Fill with milk. Cook on Low Pressure for 15 minutes.
boyar porridge
Cooking time 15 minutes.
Ingredients for 4 servings
1 glass of millet;
3 glasses of milk;
1/2 cup raisins;
2 tbsp. tablespoons of butter;
1 st. a spoonful of sugar;
1/2 teaspoon of salt.
Cooking
1. Rinse millet 3-4 times in warm water and be sure to 1 time in boiling water (this will remove bitterness). Soak raisins.
2. Pour the prepared cereal into the pressure cooker, add raisins, salt, sugar, pour milk. Cook on Low Pressure for 15 minutes.
Corn porridge with butter
Cooking time 15 minutes.
Ingredients for 4 servings
1 glass of corn grits;
3 glasses of milk;
2 tbsp. tablespoons of butter;
1 st. a spoonful of sugar;
1/2 teaspoon salt.
Cooking
1. Sort and rinse the cereal.
2. Pour it into the pressure cooker container, add salt, sugar, pour milk. Cook on Low Pressure for 15 minutes.
3. When serving, put the butter.
Rice porridge with pumpkin
Cooking time 15 minutes.
Ingredients for 4 servings
1 pumpkin circle (3 cm);
1 glass of rice;
3 glasses of milk;
2 tbsp. tablespoons of butter;
1 st. a spoonful of sugar;
1/2 teaspoon salt.
Cooking
1. Sort the rice, rinse and leave in water while peeling and cutting the pumpkin.
2. Wash the pumpkin, peel and cut into cubes.
3. Pour rice (after draining water from it) into the pressure cooker, add pumpkin, salt, sugar, pour milk. Cook on Low Pressure for 15 minutes.
4. When serving, put the butter.
Acharov Plav (wheat groats with onions)
Cooking time 15 minutes.
Ingredients for 4 servings
1 glass of wheat groats;
3 glasses of water;
1 head of onion;
4 tbsp. tablespoons of vegetable oil;
2 tbsp. tablespoons of butter;
1/2 teaspoon salt.
Cooking
1. Rinse the wheat groats several times and leave in water while peeling and chopping the onion.
2. Peel the onion and cut into cubes.
3. Preheat the pressure cooker in the "Saute vegetables" mode, fry the onions for 1 minute.
4. Add wheat groats (after draining water from it), pour water, salt. Cook on Low Pressure for 14 minutes.
5. When serving, put the butter.
Risotto is rice that is first fried and then stewed in wine.
and broth. This is one of the best Northern Italian dishes. And it is also one of the simplest.
It's hard to mess up a risotto. But there is one condition - the variety of rice. It should be called "arborio". Look for this inscription on the package.
Risotto with tomatoes and smoked sausage
Cooking time 8 minutes.
Ingredients for 4 servings
1 cup round rice ("arborio");
2 cups chicken broth (or water)
1 glass of dry white wine;
1 head of onion;
1 small can of peeled tomatoes;
150 g smoked sausage;
4 tbsp. tablespoons of olive oil;
2 tbsp. tablespoons of butter;
1/2 teaspoon of salt;
1/4 teaspoon ground black pepper;
3 art. spoons of parmesan
Cooking
1. Peel the onion and cut into cubes.
2. Turn on the "Vegetable Sauté" mode, heat the olive oil and butter, and sauté the onion for 1 minute.
3. While stirring, add the rice (without washing it), fry it lightly. The rice should absorb the oil and lightly fry until it becomes translucent. Add diced tomatoes, sausage (previously cut into strips), pour water and dry wine, salt and pepper. Cook on Low Pressure for 7 minutes.
4. Sprinkle with finely grated parmesan when serving.
Risotto with chicken liver
Cooking time 25 minutes.
Ingredients for 6 servings
2 cups round rice ("arborio");
4 glasses of water;
1 glass of dry white wine;
1 head of onion;
700 g chicken liver;
4 tbsp. tablespoons of olive oil;
1 st. a spoonful of butter;
1 celery stalk;
1 clove of garlic;
1/2 teaspoon of salt;
1/4 teaspoon ground black pepper;
1 teaspoon dry basil;
3 art. spoons of parmesan
Cooking
1. Peel the onion and cut into cubes.
2. Wash the chicken liver, dry it with a paper towel and cut into three parts.
3. Turn on the “Saute vegetables”, heat the olive oil and butter and fry the onion for 1 minute, then add the chicken liver, celery (chopped in half rings), finely chopped garlic and dry basil.
4. Continuing to stir, add rice (without washing), fry it slightly, pour in water and dry wine, salt and pepper. Cook on Low Pressure for 24 minutes.
5. Sprinkle with finely grated parmesan when serving.
stewed potatoes
Cooking time 10 minutes.
Ingredients for 6 servings
1 glass of water;
4 tbsp. tablespoons of olive oil;
2 tbsp. tablespoons of butter;
1/2 teaspoon of salt;
1 st. a spoonful of tomato paste;
1 teaspoon of sugar;
1 small carrot;
1 head of onion;
8 pieces of potatoes;
1/4 teaspoon ground black pepper;
1 st. a spoonful of dill.
Cooking
1. Peel the potatoes and cut into 6 pieces. Peel and cut the carrots into strips, onions into large cubes.
2. Set the mode to "Fry vegetables", heat the olive oil and butter, fry the onions until golden brown, put the potatoes and carrots and fry for 2 minutes.
3. Add water, tomato paste, sugar and cook on High Pressure for 8 minutes.
4. Sprinkle with finely chopped parsley before serving.
Light vegetable platter
Cooking time 10 minutes.
Ingredients for 6 servings
1 glass of water;
4 tbsp. tablespoons of olive oil;
2 tbsp. tablespoons of butter;
1/2 teaspoon of salt;
1/4 teaspoon ground black pepper;
1 st. a spoonful of parsley;
0.7 kg of cauliflower;
1/2 cup rice;
1 medium carrot;
1 head of onion.
Cooking
1. Rinse rice several times and soak. Peel the onion and cut into cubes. Separate the cauliflower into florets. Cut carrots into strips.
2. Set the mode to "Saute vegetables", heat the olive oil and butter and fry the onion, add the carrots, cauliflower and cook for 2 minutes.
3. Add rice (after draining the water), add water, pepper and salt, cook in the "Low pressure" mode for 8 minutes.
4. Before serving, add finely chopped parsley.
vegetable gratin
Cooking time 12 minutes.
Ingredients for 6 servings
1 glass of water;
4 tbsp. tablespoons of olive oil;
2 tbsp. tablespoons of butter;
1/2 teaspoon of salt;
1/2 cup cream (22%);
1/4 teaspoon ground black pepper;
3 art. spoons of hard cheese (Dutch);
1 st. a spoonful of parmesan;
1 st. a spoonful of parsley;
0.7 kg of cauliflower;
6 medium potatoes;
1/2 st. tablespoons dry basil
Cooking
1. Peel the potatoes and cut into rings. Separate the cauliflower into florets.
2. Turn on the "Saute vegetables" mode, heat the olive oil and butter and fry the potatoes, add the cauliflower and cook for 2 minutes.
3. Add water, cream, dry basil, pepper and salt, cook on High Pressure for 8 minutes.
4. Open the lid (after releasing the pressure), add the grated Dutch cheese and continue cooking for another 2 minutes.
5. Sprinkle with grated parmesan and parsley (finely chopped) before serving.
Chapter 7
When preparing desserts (cakes, biscuits, etc.), you need to take into account the fact that the top layer will not be covered with a golden crust. The heating element is at the bottom. The bottom layer and sides will be golden, while the top layer will become a slightly creamy color. Biscuits rise well, their cooking time is reduced, but the color of the top layer is different from our classic idea of the color of the finished baked goods.
Confectionery loves precise proportions. In the kitchen, of course, you need scales, but let's try to do without them. We make amazing cupcakes and more.
Peaches with Mascapone
Cooking time 3 minutes.
Ingredients for 6 servings
6 yellow peaches;
1/2 cup sugar;
1/2 cup brandy (rum);
1/2 glass of water;
1/6 tsp cinnamon;
1 pack (250 g) mascarone;
1 pack (500 g) oatmeal cookies;
1 st. a spoonful of grated chocolate.
Cooking
1. Peel the peaches, cut into 2 parts and remove the stone. Put in a pressure cooker, add sugar and cinnamon, pour brandy. Close the lid and cook on High Pressure for 3 minutes.
2. Open the lid, take out the peaches. Drain the fruit juice. We still need it.
3. Blend the peaches in a blender until pureed. Gently mix the peaches with the mascarone cheese.
4. Without removing the cookies from the bag, crush them on a cutting board. You should get not very small crumbs (the size of a peanut).
5. At the bottom of a serving bowl, lay a layer of peaches mixed with mascarone, a layer of biscuits (pour them with fruit-rum syrup) and another layer of peaches with mascarpone.
6. Sprinkle grated chocolate on top.
Baked apples with honey
Cooking time 7 minutes.
Ingredients for 6 servings
2 tbsp. spoons of sugar;
4 tbsp. spoons of rum;
2 glasses of water;
1/6 tsp cinnamon;
1 st. tablespoons of butter;
1 st. a spoonful of honey
Cooking
Wash the apples and remove the core from them (preferably with a special knife).
1. Mix honey, sugar, cinnamon and rum.
2. Prepare foil. Its dimensions should be such as to cover the apples from all sides.
3. In the center of each apple, add honey with other ingredients and butter.
4. Wrap each apple in foil. Put in a pressure cooker container, pour in water (up to half the apples). Close the lid and cook on High Pressure for 7 minutes.
5. Open the lid, take out the apples.
6. Serve in the foil they were cooked in. Separately, you can offer a ball of creamy ice cream.
apple punch
Cooking time 7 minutes.
Ingredients for 6 servings
5 bags of apple flavored tea;
1 orange;
1 apple;
1/4 cup brown sugar (unrefined)
1/2 teaspoon ground cardamom;
1/2 teaspoon of almond essence;
1 glass of Calvados;
1.5 liters of water.
Cooking
1. Pour water into the pressure cooker. Boil it in the "Low pressure" mode for 6 minutes.
2. Peel the lemon and orange.
3. Open the lid, drop the tea bags in, let it brew, then remove them. Add lemon and orange zest, sugar, cardamom and almond essence. Cook in the "Frying" mode for 1 minute. Remove orange and lemon peel.
4. Squeeze juice from lemon and orange, add Calvados.
5. Before serving, place apple slices in cups and top with punch.
New Year's Punch
Cooking time 10 minutes.
Ingredients for 4 servings
1 bottle of dry red wine;
1 orange;
1 apple;
4 pears (dried fruits);
1/2 cup sugar;
1 vanilla pod;
6 cardamom pods;
5 carnations;
2 star anise;
100 g Calvados.
Cooking
1. Wash the pears and soak in water. Peel the orange from the zest, cut the pulp into cubes, and the zest into small strips. Wash the apple, remove the core and cut into small cubes. Cut the pear into several pieces.
2. Pour the wine into the saucepan. Add orange, sugar, vanilla, zest, apple and pears.
3. Put all the spices (cardamom, cloves, anise) into a piece of gauze and put in a saucepan. Cook on Low Pressure for 10 minutes.
4. Open the lid (previously dropping steam), add Calvados.
Cream caramel
Cooking time 18 minutes.
Ingredients for 4 servings
750 ml whole milk;
3 eggs + 2 yolks;
1 vanilla stick;
1 cup of sugar;
1.5 glasses of water;
1 st. a spoonful of almond slices.
For caramel:
1/2 cup sugar;
3 art. spoons of water.
Cooking
1. Prepare a mold that can be placed in the steam basket of the multicooker (diameter 18 cm).
2. Pour 3 tbsp. spoons of water, add sugar and cook in the "Frying vegetables" mode for 5 minutes.
3. Fill the bottom of the mold with caramel.
4. Wash the pressure cooker bowl. Boil the milk with vanilla on the "Vegetable Sauté" setting.
5. In a separate container, beat the eggs with sugar, slowly in a thin stream, stirring constantly, pour boiling milk into them and beat with a whisk.
6. Pour the resulting mixture into a mold, at the bottom of which there is already caramel.
7. Pour 1.5 cups of water into the pressure cooker, place the mold on the wire rack. Cook on Low Pressure for 15 minutes.
8. Garnish with toasted almonds before serving.
Viennese cherry pie
Cooking time 25 minutes.
Ingredients for 6 servings
400 g frozen cherries (fresh in season);
1 glass of flour;
180 g butter;
140 g of sugar;
1 teaspoon of baking powder;
1/2 teaspoon of salt;
1 st. a spoonful of almond nuts (chips);
2-3 drops of vanilla essence;
1 st. a spoonful of powdered sugar for decoration.
Cooking
1. Defrost cherries.
2. Beat butter with sugar. Continuing to beat, add the eggs one at a time, then half the flour (sift it beforehand), add salt, baking powder, vanilla essence and at the very end the remaining flour.
3. Place confectionery paper on the bottom of the pressure cooker, grease it with butter.
4. Put the dough on it, cherry on top and sprinkle with almond chips.
5. Cook in the "Extinguishing" mode for 25 minutes.
6. Sprinkle the finished cake with powdered sugar.
apple pudding
Cooking time 25 minutes.
Ingredients for 6 servings
1 apple;
100 g of almonds;
100 g cookies ("Jubilee");
1 cup of sugar;
1 teaspoon of butter;
1/2 cup apple liqueur;
2 glasses of water;
1 bar of chocolate.
Cooking
1. Peel the apples, remove the core and cut into small cubes.
2. In a blender, grind the cookies and nuts into crumbs. Transfer to a separate container.
3. Grind apples with sugar in a blender. Combine both masses and mix gently.
4. Separate the proteins from the yolks. Beat the whites with a mixer into a thick foam. 5. First, add the yolks to the dough (one at a time), mix gently, then the proteins and liquor.
6. Lubricate the pudding mold with oil, pour the dough into it. Pour water into the bottom of the pressure cooker, install the grate, and on it the form. Cook on Low Pressure for 25 minutes.
7. Decorate the finished pudding with chocolate chips.
Cupcake with dried apricots and hazelnuts
Cooking time 30 minutes.
Ingredients for 6 servings
2 tbsp. spoons of oil;
1 st. a spoonful of powdered sugar;
4 tbsp. spoons of hazelnuts;
1/4 cup flour;
8 pcs. dried apricots;
2 tbsp. spoons of raisins;
Zest of 1/4 orange;
Slightly less than 1/2 cup milk;
1 st. a spoonful of butter for greasing the mold;
1 pack of 33% whipping cream;
2 glasses of water.
Cooking
1. Go through the raisins and dried apricots, soak. Then place on a paper towel to remove excess moisture.
2. Mix the butter and sugar by hand or with a mixer until smooth. Put the egg, flour and hazelnuts (previously crushed in a blender).
3. Add milk, orange zest, dried apricots (cut into 4 pieces), raisins and mix gently.
4. Grease the cake pan. Pour the mixture over and cover with foil.
5. Pour water into the pressure cooker bowl, place the steam basket and the dough mold on it. Cook on Low Pressure for 30 minutes.
6. Open the lid (previously releasing pressure), remove the cake pan.
7. Let the cake cool, invert onto a plate, top with whipped cream.
Cheesecake with cranberries
Cooking time 35 minutes.
Ingredients for 6 servings
150 g butter;
150 g of sugar;
1/2 teaspoon of vanillin;
1 st. flour;
2 teaspoons of baking powder;
1 teaspoon of vegetable oil;
400 g of cottage cheese;
150 g of powdered sugar;
300 g lingonberries;
2 tbsp. spoons of rum
Cooking
1. Defrost lingonberries, put in a colander to drain excess liquid.
2. Beat butter with sugar, add vanillin, egg and mix thoroughly. Add flour and baking powder, mix again. And while you prepare the filling, put the dough in the refrigerator, wrapping it in cling film.
3. Mix cottage cheese with eggs, add powdered sugar, rum. Gently fold in the lingonberries.
4. Put confectionery paper on the bottom of the pressure cooker container, grease it with vegetable oil and lay out the dough with a diameter 2 cm larger than the container so that it is possible to wrap the edges inward. Pierce the dough in several places with a fork.
5. Put the curd-lingonberry filling on the dough. Close the lid and cook in the "Extinguishing" mode for 35 minutes.
Chocolate hazelnut biscuit
Cooking time 40 minutes.
Ingredients for 6 servings
1 chocolate bar (150 g);
1 pack of oil;
1 glass of powdered sugar;
Slightly less than 1/2 cup flour (80 g);
4 tbsp. spoons of walnuts (or any other - cashews, almonds, peanuts).
Cooking
1. Melt chocolate with butter in a water bath. The simplest water bath is a saucepan filled with water 1/4 full, with a bowl set in it, containing chocolate and butter.
2. Beat eggs and powdered sugar until a homogeneous white mass. Add pre-sifted flour. Pour in the chocolate buttermilk mixture. Beat for 2-3 minutes until smooth, at the very end add the walnuts (previously chopped) and mix gently.
3. Put confectionery paper on the bottom of the pressure cooker, grease it with oil and pour the finished dough. Close the lid and cook in the "Extinguishing" mode for 40 minutes.
4. You can sprinkle nuts on top.
Open pie with cheese and nuts
Cooking time 40 minutes.
Ingredients for 10 servings
1/2 cup flour;
1/2 cup ground hazelnuts (hazelnuts);
1/2 pack of butter (125 g);
2 tbsp. tablespoons of olive oil;
200 g of ham;
200 g gouda cheese;
1 glass of milk;
1/2 cup cream (22%);
2 bunches of green onions;
1/4 teaspoon of nutmeg;
1/2 teaspoon of salt;
1/4 teaspoon black pepper;
1 st. a spoonful of parsley;
2 tbsp. spoons of water.
Cooking
1. Pour flour into a container, add nuts, softened butter, egg, salt, water, mix thoroughly. Knead the dough, wrap in cling film and refrigerate while you prepare the filling.
2. In the “Saute vegetables” mode, heat the olive oil and fry the green onion, previously cut into thin rings, put the ham and fry for 2 minutes. Add coarsely grated cheese.
3. Wash the pressure cooker bowl. Line it with buttered confectionery paper.
4. Take out the dough, roll it into a layer so that it is 2 cm larger than the diameter of the pressure cooker. Prick the dough in several places.
5. In a separate container, beat the eggs, pour in the cream and milk, salt and pepper. Add nutmeg.
6. Put green onions, ham, cheese on the dough and pour over the mixture of eggs and cream. Fold the edges of the pie inward. Close the lid and cook in the "Extinguishing" mode for 40 minutes.
7. When serving, sprinkle with finely chopped parsley.
Afterword
Cooking in a slow cooker or pot should be fun. A dish turns out delicious only when you put a piece of your soul into it.
The kitchen shouldn't be hard labor. Attract children, husband, do not take all the cases on yourself. And then every dinner or breakfast in haste will bring you joy and pleasure.
Good luck. Enjoy your meal!
Catalog menu
INTRODUCTION
Every housewife who has a pressure cooker has already appreciated its undoubted advantages over a conventional pan. Food in a pressure cooker cooks much faster. Potatoes are cooked for 5-8 minutes instead of 20-30 minutes in a conventional saucepan, peas for 10-15 minutes instead of 60-90 minutes, meat for 25-30 minutes instead of 60-80 minutes. In a pressure cooker, you can boil, stew and steam food. In such food, vitamins, taste, aroma and even color of products are better preserved.
But every housewife who has bought a pressure cooker faces certain difficulties at first due to the fact that she does not have a special prescription manual that allows her to start cooking for sure without resorting to experimentation. We hope that the collection of our recipes will help at first those who have not yet fully mastered the methods of cooking in a pressure cooker. Before you get acquainted with the proposed recipes, remember the following:
- Our recipes are based on four servings.
- The time is counted from the beginning of hissing, from the same moment, reduce the fire.
- The liquid should not exceed 2/3 of the volume of the pressure cooker.
- If you want to cook a certain number of bowls of soup, pour the appropriate amount of water into the pressure cooker (evaporation is almost zero).
- If you are cooking foods that tend to swell (rice, beans, etc.), pour water into the pan up to 1/2.
VEGETABLES AND RICE FOR SALADSRICE(6-7 min)
Before cooking rice, it must be washed in several waters, rubbing well between the palms to remove excess starch. Boiled rice can be prepared in two ways:
1st way. For a cup of rice, take 1.5 cups of water and cook for exactly 7 minutes, after which the pan is immediately opened.
2nd method (Creole rice). It is boiled in a much larger amount of salted boiling water compared to the volume of rice, after placing it in a colander placed on a wire rack. Cook for 6 minutes and quickly recline so that it is crumbly. Rice is an excellent side dish for meat, vegetables, chicken and fish, and can also be used to make a salad.
SUMMER SALAD
Cooking method: Cook Creole rice in a pressure cooker. Cool down. Prepare a sauce from a mixture of mustard, vinegar, vegetable oil, salt, pepper. Put the rice into the prepared sauce. Place in a salad bowl. Chop onion, herbs. Cut tomatoes and eggs into circles, garnish rice with them. Sprinkle with chopped herbs.
Compound: 250 g of rice; 1 liter of water or broth; 1 st. a spoonful of strong mustard; 1 st. a spoonful of vinegar; 3 art. tablespoons of sunflower (or olive, or corn) oil; 2 tomatoes; 2 hard-boiled eggs; 1 onion; chopped parsley; salt; pepper.
ARGENTINA SALAD
Cooking method: Put the vegetables in a colander, pre-cut carrots and potatoes. Pour water into a pressure cooker with a layer of 2 cm. Salt. Put a colander (without a handle) with vegetables into the water. To boil water. Close the pot and cook the vegetables for 15 minutes. Serve mixed with mayonnaise. Place chopped eggs on top.
Compound: 2 hard-boiled eggs; 250 g of young carrots; 250 g green beans; 250 g green peas; 250 g potatoes; salt; 1 can of mayonnaise.
SOUPS
MEAT BROTH (20 min)
Wash the meat and put in a pressure cooker, filling with water no more than up to 2/3 of the pan. Boil open and remove the foam. Then salt, put peppercorns, herbs, whole onion, removing the top layer of the peel, chopped carrots. Close the lid and cook the broth for 20-25 minutes.
CHICKEN BROTH (30 min)
Cooking method: Boil water with vegetables, salt and pepper. In boiling water, put the offal and the listed parts of the chicken. Close and cook for 15-20 minutes. Then open and put vermicelli or noodles and cook for another 10 minutes in closed form.
Ingredients: Offal from 1 or 2 chickens wings, legs, neck; 1 carrot; 1 bunch of greens; 1 onion; 2 cloves; 1 branch of celery; 0.5 liters of water, salt, pepper.
SHCHI OR BORSCH (20 min)
Method of preparation, composition: Season the boiled meat broth and cook in an open saucepan. Dressing for cabbage soup: shredded cabbage, potatoes, tomatoes, bell peppers. Dressing for borscht: chopped and pre-stewed vegetables in a pan - beets, tomatoes, carrots and chopped, but not stewed cabbage and potatoes. Cook until ready. You can add a little granulated sugar to the borscht for spiciness.
BORSCH-FIVE MINUTES
Method of preparation, composition: Cut all products for borscht, put in a pressure cooker, add as much water as necessary, cook for 5 minutes after boiling. In ready to add a little butter and freshly chopped garlic, leave for another 5-10 minutes. Serve as usual - with sour cream and herbs. And by the way, this is a vegetarian borscht. But on the broth, although I don’t recommend it, it’s also possible - you can first cook the meat in a pressure cooker, then cook borscht on this broth.
Cabbage soup from sauerkraut
Cooking method: Cut the roots and onion into slices and lightly fry. Rinse sauerkraut, squeeze. Cut the meat into pieces, put everything in a pressure cooker, add tomato puree. To fill with water. Add spices to taste. Close the lid, cook for 25 minutes. Cool the pressure cooker slowly
Compound: 500g meat, 500g sauerkraut, 100g roots and onions, 2 tbsp. tomato puree, 2 tbsp. butter, 2 potatoes, salt, 1.8 liters of water.
PEA SOUP WITH BACON.
Method of preparation, composition: Soak a glass of dry peas in boiling water for half an hour. In a pressure cooker, fry slices of bacon (and how much you like), a chopped onion and half a grated carrot in vegetable oil. Then pour the peas into the pressure cooker (drain the water beforehand), pour 1.2 liters of water (you can boil water - it will boil faster, you can add a bouillon cube - then do not add salt), salt, pepper, put two bay leaves, and you also need to put one mint leaf. Close the pressure cooker, put it on the fire, wait until it “hisses”, reduce the heat and remove after 15 minutes.
BEAN SOUP WITH BACON
Method of preparation, composition Everything is as in the previous recipe, only instead of peas, beans, 1.5 liters of water, and cut two medium potatoes.
SOUP ITALIAN (40 min)
Cooking method: To boil water. Clean and finely chop the vegetables. Put in water, salt and pepper. Close the pot and cook the soup for 30 minutes. Remove from fire. Wait another 10 minutes to open. Then put the broken pasta, butter. Boil for 10 more minutes. Remove from fire. Before serving, season the soup with finely chopped garlic, tomato paste and grated cheese.
Compound: 125 g green beans; 125 g carrots; 125 g leeks; 125 g turnip; 125 g of celery root; 2 tbsp. spoons of tomato paste; 2 cloves of garlic; 50 g butter; 50 g thin pasta; 50 g grated Swiss cheese; 2 liters of water salt pepper.
RADISH LEAF SOUP (15 min)
Cooking method: Coarsely chop the washed greens and onions, simmer in an open pressure cooker in oil for 5 minutes. Boil separately 1.5 liters of salted water and pour it over the vegetables in a saucepan. Close the pot and cook the soup for 10 minutes.
Compound: Greens of a bunch of radishes with stems; 2 onions; 30 g butter; 0.5 liters of water salt
SOUP JULIEN (20 min)
Cooking method: Grate or finely chop the turnip, finely chop the leek and cabbage. Simmer lightly in a saucepan with oil. Close the pot and simmer for another 5 minutes. Open the pan, pour in water, put the potatoes, cut into small cubes. Salt, close and cook for another 15 minutes.
Compound: 200 g turnip white part from 2 pcs. leek; 5 cabbage leaves; 250 g potatoes; 50 g butter; 1.5 liters of water salt
ONION SOUP (10 min)
Cooking method: Fry chopped onion in a frying pan with 30 g of oil until pink, sprinkle with flour and stir with a wooden spoon until the mass turns brown. Pour it with cold water, close the lid and cook the soup for 10 minutes. Toast thin slices of white bread in a skillet. Put croutons in each plate, pour over the finished soup, sprinkle with cheese.
Compound: 125 g of onion; 80 g butter; 1 st. a spoonful of flour; 50 g grated Swiss cheese; 1.5 liters of water salt leek croutons
SORREL SOUP (10 min)
Cooking method: Prepare meat broth as above. Sort the sorrel, rinse, pour over with boiling water, put it in a colander so that the water is glass. Put chopped sorrel and potatoes in hot broth, salt and cook for 10 minutes. Put an egg cut in half into each plate, pour over the soup and season with sour cream.
Compound: Meat broth (see above); 400-500 g of sorrel; 500 g potatoes; 4 hard-boiled eggs; sour cream for dressing salt.
HUNGARIAN GOULASH (45 min)
Cooking method: Cut the meat and brisket into pieces. Finely chop the onion. Melt the butter in a pressure cooker. Put meat and onion in it, salt, sprinkle with red pepper. Pour in some water. Close and simmer meat for 35 minutes. Open, put the grate on top. Put peeled potatoes on it. Close and simmer for another 10 minutes. Serve drizzled with sour cream
Compound: 700 g beef stew; 150 g raw brisket; 500 g of onion; 30 g butter; 1 or 2 coffee spoons of ground red pepper; 1 cup sour cream; 1 kg of potatoes; salt
BEEF DISHES
Roast Béarnian (50 min)
Cooking method: Cut the meat into 5 cm cubes and marinate overnight. Cut the ham and put it on the bottom of the pressure cooker, put the meat squeezed from the marinade on top. Flour. Moisten lightly with marinade. Salt. Add a bunch of greens. Close the pot and simmer the meat for 50 minutes.
Compound: 800 g of meat pulp; 200 g of raw ham; 2 tbsp. spoons of flour a bunch of greens; salt pepper; For the marinade: 0.5 liters of dry red wine; 2 tbsp. tablespoons of vegetable oil; 1 onion; 1 garlic clove bay leaf; pepper, cloves
HUNGARIAN GOULASH (45 min)
Cooking method: Cut the meat and brisket into pieces. Finely chop the onion. Melt the butter in a pressure cooker. Put meat and onion in it, salt, sprinkle with red pepper. Pour in some water. Close and simmer meat for 35 minutes. Open, put the grate on top. Put peeled potatoes on it. Close and simmer for another 10 minutes. Serve topped with sour cream.
Compound: 700 g beef stew; 150 g raw brisket; 500 g of onion; 30 g butter; 1 or 2 coffee spoons of ground red pepper; 1 cup sour cream; 1 kg potatoes salt.
BOILED MEAT (60 min)
Cooking method: In a pressure cooker, boil 2 liters of water with the above vegetables (stick a clove into the onion). When the water boils, put the whole meat into it. Close and cook for 40 minutes. Then put the potatoes in the pan and cook for another 10 minutes. Remove the meat, put on a dish and overlay with vegetables.
The broth can be seasoned with noodles, which can be cooked in an open saucepan for another 5 minutes.
Compound: 800 g beef thigh with marrow bone; 3 pcs. leek; 4 carrots; 2 turnips; 1 branch of celery; 1 onion; 1-2 cloves; 1 clove of garlic; 1 kg of potatoes; a bunch of greens; salt pepper
BEEF RAGU (30 min)
Cooking method: Melt the butter in a frying pan and fry the meat in it. Put the onion cut into 4 parts. Scald the tomatoes with boiling water, immediately peel and cut into 8 pieces. Take the pits out of the cream. Sprinkle the meat with flour. Interfere. Put tomatoes, garlic, herbs, bay leaf, cloves, cream, pepper. Salt. Close the pot and simmer the stew for up to 20 minutes. Peel and wash the potatoes, cut into 4 parts. Put on top of the meat. Close the pan again and cook the stew for another 10 minutes.
Compound: 800 g beef stew; 50 g butter; 1 st. a spoonful of flour; 100 g cream; 1 onion; 800 g of tomatoes; 1 kg of potatoes; 2 cloves of garlic; Bay leaf; carnation; parsley; salt pepper.
BEEF CARBONATE (60 min)
Cooking method: Cut the meat into thin slices. Brown in a pressure cooker with 50 g butter. Put the chopped onion, 25 g of oil into the pressure cooker, place the browned meat on top. Pour beer, salt, pepper, put greens. Close and simmer for 50 minutes. Then open and put the potato cut into halves. Close again and cook for another 10 minutes.
Compound: 600 g of meat pulp; 75 g butter; 300 g of onion; 0.5 liters of beer; a bunch of greens; salt pepper; 1 kg potatoes
Roast (10 min per 1 kg)
Cooking method: Heat the oil in a pressure cooker and brown the meat in it on all sides. Put the onion there, cut into 4 parts, salt and pepper. If the meat has fat on one side, then put it with fat on the bottom. Close the saucepan. Simmer exactly 10 minutes. You can simultaneously place potatoes on the grill over the meat, salt, or fry the potatoes beforehand and put them around the meat.
Compound: 1 kg tenderloin; 30 g butter; 1 small onion; salt pepper
STEW (35 min)
Cooking method: Melt the butter in a saucepan and fry the meat in it on all sides. Then take it out and put chopped onions and carrots in its place. When the vegetables are well fried, put sour cream and meat on top, salt, pepper and sprinkle with herbs. Close the pan and simmer the meat for 35 minutes. Can be served with steamed potatoes as described in the previous recipe.
Compound: 4 pieces of meat (entrecote); 50 g butter; 4 carrots; 2 large onions; 1 glass of sour cream; a bunch of greens; salt pepper
BEEF KIDNEYS (20 min + 10 min)
Cooking method: Mushrooms should be small so that they can be put whole, cutting off the lower part of the legs. Kidney cut into large pieces. Melt the butter in a pressure cooker and brown the chopped kidneys in it on all sides. Add chopped onion and flour. Stir with a wooden spoon. Pour in sour cream, salt and pepper. Interfere again. Put mushrooms, pour water. Close the pan and simmer the kidneys for 20 minutes. Then remove from heat and do not open the pan for another 10 minutes.
Compound: 500 g of kidneys .; 30 g butter; 250 g fresh mushrooms; 1 coffee spoon of flour; 1 onion; 0.5 cups of sour cream; ; 0.5 cups of water; salt pepper
BEEF MEDALLIONS IN MUSTARD (5 min)
Cooking method: Salt and pepper the medallion, grease with mustard. Fry in a pressure cooker in oil, put the mushrooms, pour over the sour cream, close the lid and simmer for 5 minutes.
Compound: 4 flat pieces of meat; 6 mustard spoons of mustard; 70 g butter; 250 g fresh mushrooms; 0.5 cup sour cream
BOILED tongue (BEEF, LAMB, PORK) (60 min)
Cooking method: Wash your tongue thoroughly. Boil water in a pressure cooker, put tongues in it. Close the lid and cook for 10 minutes. Take out the tongues and peel off the skin. Clean the pressure cooker, put chopped bacon into it along with carrots and onions, cut into circles. Put tongues on top. Salt. Pour in 2 cups of water. Close and cook; 60 min. You can drizzle with tomato sauce when serving.
Compound: 1 large tongue or 2-4 small ones; 100 g brisket; 2 carrots; 2 onions; salt
BEEF JELLY
Cooking method: Put the legs and meat into the pressure cooker. Pour in water and boil. Remove the foam, salt, add pepper and parsley. Close and cook for 2 hours. Open. Cool down. Separate the pulp from the bones and chop along with the meat. Put the meat and chopped garlic on the bottom of the dish, pour the broth, after straining it. Put in a cold place. Serve jelly with horseradish. N ... yes, a purely French dish.
Compound: 1 beef or 2 pork legs; 700-800 g of beef pulp; salt peppercorns; garlic; 1 onion; Bay leaf.
VEAL DISHES
ESCALOPE IN LUKULL
Cooking method: Melt the butter in a pressure cooker, put the escalopes in it, salt, put a piece of bacon and cheese on each. Spice up. Fry in an open pan for 5 minutes. Then close and fry for another 5 minutes. Serve with the resulting sauce.
Compound: 4 veal escalopes, 40 g butter, 4 slices bacon, 4 slices Swiss cheese, pepper, salt.
VEAL WITH PRUNE
Cooking method: Soak raisins and prunes in cold water for several hours. In a pressure cooker, brown the veal in oil, then put onions and carrots, cut into circles. Sprinkle with flour, stir and add water. Boil, salt, pepper, add herbs. Close and simmer for 25 minutes. Open and put raisins and prunes. Close again and simmer another 10 minutes.
Compound: 1 kg of veal; 50 gr butter; 250 gr prunes; 50 gr raisins; 1 tbsp flour; 1 kg of carrots; 100 gr onions; 1/4 l of water; a bunch of greens; salt; pepper
Roast Touraine
Cooking method: Cut the meat into 8-10 pieces. Meat and onions, cut into 4 parts, brown in a pressure cooker with 50 g of butter. Then add wine, half a glass of boiling water, herbs, salt, pepper. Boil in an open saucepan, then cover and simmer for 30 minutes. Remove the meat and place on a warmed dish. Mix with a fork the remaining 25 grams of butter with flour. Pour into hot sauce. Mix well. Boil for a few seconds. Pour the resulting gravy over the meat
Compound: 800 gr brisket or shoulder blades; 75 gr butter; 250 gr onions; 1 glass of dry white wine; 1 coffee spoon of flour; salt; pepper; bunch of greens
Roast with red ground pepper
Cooking method: Melt the butter in a pressure cooker, fry the sliced \u200b\u200bmeat along with the chopped onion. Sprinkle with flour and pepper. Stir with a wooden spoon. Fry for a few minutes. Pour in wine and 0.5 cups of water. Put bay leaf, tomato paste, garlic, salt, pepper. Close and simmer for 15 minutes.
Compound: 800 g of veal; 50 g butter; 1 glass of dry white wine; 1 onion; 1 clove of garlic; 1 coffee spoon of red ground pepper; 1 st. a spoonful of tomato paste; 1 st. a spoonful of flour; salt; pepper; Bay leaf.
VEAL ROLL
Cooking method: Chops pepper, but do not salt. Put a piece of ham on each, roll up and tie with a thread. Melt the butter in a pressure cooker and fry the rolls on it along with the onion, cut into 4 parts. Sprinkle with flour, stir, pour sour cream. Close and simmer for 15 minutes. Before serving, remove the threads, remove the greens and garnish the rolls with rice or fried potatoes.
Compound: 10 thin veal chops; 120 g butter; 10 thin slices of smoked ham; 2 onions; a bunch of greens; 1 glass of sour cream; 2 tbsp. a spoonful of flour; salt; pepper.
Roast Béarnian (50 min)
Cooking method: Cut the meat into 5 cm cubes and marinate overnight. Cut the ham and put it on the bottom of the pressure cooker, put the meat squeezed from the marinade on top. Flour. Moisten lightly with marinade. Salt, add a bunch of greens. Close the pot and simmer the meat for 50 minutes.
Compound: 800 g of meat pulp; 200 g of raw ham; 2 tbsp. spoons of flour; a bunch of greens; salt pepper
For the marinade: 0.5 liters of dry red wine; 2 tbsp. tablespoons of vegetable oil; 1 onion; 1 clove of garlic; Bay leaf; pepper, cloves.
Themed Products:
In this section, I collect my recipes for multicooker-pressure cooker Redmond.
I think this recipe will seem interesting to you, because in "po 
bottom" of the recipe book that came with pressure cookerRedmond there is no similar way to cook meat. Although, in general, the book, despite many negative reviews about it, was very useful to me personally in the first couple. There are many basic recipes that are easy to add or change to your own taste.
I received several letters with questions about how exactly and how long large pieces are prepared meat in a slow cooker. I will answer this recipe for everyone. Therefore, today we are preparing a large piece of beef in our own juice, with onions and potatoes. The method is extremely simple. You will see for yourself how delicious it is. stew meat in a slow cooker can be done in just 50-60 minutes. In this case, the piece will be soft and remain very juicy.
Meat in the Redmond slow cooker:
A piece of veal 550-600 gr. (diameter 17-20 cm, thickness 5-6 cm)
2 onions
2 potatoes
1 tbsp water
1 tsp olive oil
black peppercorns
How to cook meat in a pressure cooker:
For cooking, we will use unfrozen veal, a medium-sized piece. If necessary pressure cooker Redmond can hold and cook up to 3 pieces of this size at the same time. The cooking time will not change.
Pour 1 tbsp into the bottom of the multicooker bowl. water. Black peppercorns must be crushed. Onion cut into rings of medium size. We cut potatoes into circles of any size, I like large ones.
A piece of meat should be cut along the muscle fibers. Wash the meat well and pat dry with paper towels. On both sides, salt and pepper the piece well, then put it in the multicooker bowl. Drizzle the top of the meat with olive oil.
Put the onions on the meat first, then the potatoes. Salt the potatoes a little on top.
Such meat in a slow cooker Redmond will cook for about 50-60 minutes if you have veal and for 10 minutes. longer if you have beef. A piece of pork of this size will be enough for 40-45 minutes.
We put the valve in the “closed” position, select the “extinguishing” program, set the time. Actually, that's all.
As you can see stew meat in a slow cooker not so difficult. After the end of the program and opening the lid, you will find that the piece of meat has shrunk a little, and there is quite a lot of broth at the bottom of the bowl. Therefore, the dish can be served with broth gravy, or without it.
The name of the pressure cooker eloquently speaks for itself - the dishes in it are prepared much faster. The secret of such quick cooking is the high boiling point. Thanks to the airtight lid, steam creates a strong pressure that raises the temperature, and the latter, in turn, contributes to the rapid softening of the cooked products. So, what can be cooked in a pressure cooker and what can not? Consider below.
Unlike other cooking methods, quick cooking has several advantages:
- The cooking time is reduced several times (for example, peas, which are cooked for at least an hour, in a pressure cooker reach readiness in 10-20 minutes).
- In the process of cooking soups, meat and other dishes, the need for adding water is reduced to zero, since it does not evaporate. And this greatly facilitates the work of the hostess.
- Vegetables and fruits retain not only their nutrients, but also their natural color.
- Meat from a pressure cooker has a more delicate taste and softness.
- The smell of strong-smelling products (for example, fish) is almost completely neutralized.
And most importantly, dishes from a pressure cooker, especially those that are steamed, are considered most useful. Therefore, if you follow a healthy diet, a pressure cooker in your kitchen is a must.
What foods can be cooked + temporary table
You can cook anything in a pressure cooker. More precisely, almost everything. The list of "forbidden" foods includes those whose cooking is accompanied by a large amount of foam and splashes - this can clog the valve from the inside. These include pearl barley, oatmeal, semolina, millet, crushed peas, noodles, spaghetti, compotes. However, in this case, the pressure cooker can also be used, namely, to use it as a standard pan.
What can be cooked in a pressure cooker with a light conscience? Soups, vegetables, rice, cereals, meat, fish, desserts and side dishes. And if specifically according to recipes, then quick pilaf, cabbage rolls, roast, spaghetti, aspic, stewed cabbage, vegetable stew, borscht, pies and puddings.
Below are the cooking times for certain products.
| Name of products | Cooking time (min.) |
| eggplant | 9-10 |
| Cauliflower | 5-7 |
| cabbage | 3-5 |
| Beans | 5-6 |
| stewed onion | 8-10 |
| beans | 3-4 |
| Turnip | 9-12 |
| young carrot | 3-5 |
| old carrot | 6-10 |
| Sliced carrots | 3-4 |
| Capsicum | 9-10 |
| young beets | 10-14 |
| old beetroot | 20-35 |
| jacket potatoes | 13-15 |
| young small potatoes | 5-8 |
| young medium potatoes | 9-10 |
| Sliced potatoes | 4-6 |
| Corn (whole) | 15-20 |
| Rice | 10-12 |
| medium sized chicken | 20-30 |
| Duck | 20-25 |
| Liver | 5 |
| Fresh fish | 4-6 |
| Frozen fish | 4-5 |
| frozen vegetables | 1-2 |
| Beef | 25-30 |
| Mutton | 15-20 |
| Pork | 20-25 |
| Groats | 18-20 |
| Peas | 10-20 |
Cooking secrets
To make dishes from a pressure cooker of the highest rank, you need to know some technical secrets:
- Since the water in the pressure cooker practically does not evaporate, you need to add as much liquid to the soup as you expect to see in the finished recipe. If it is porridge, then the water in it should be almost two times less than when cooking in the usual way.
- The water in the appliance should occupy no more than 2/3 of its volume, and if these are products that swell strongly during cooking, then no more than half at all.
- A complex dish will succeed with a bang if all its ingredients are cooked in equal time. There is a little trick here: this is the size of the slicing of products, which can be used to equalize their cooking time.
- The heating of the pressure cooker should be stopped if the steam from its valve stops flowing. This means that there is no water left in the pan. In this case, the dish can be brought to readiness by means of the residual heat of the appliance and stove.
Many foods can be cooked without oil and water - in own juice. This will greatly increase their useful properties.
How to cook
It is advisable to put food in a pressure cooker simultaneously, but if there is a need for their report, first remove the device from the stove, release steam through the valve or pour cold water over the pan, and only then open the lid.
Frozen foods, whether vegetables, meat or fish, can be cooked without defrosting first. But at the same time, they need to be washed, cleaned, gutted, etc. in advance, that is, even before freezing.
To steam dishes, stock up on a special basket or insert that is placed on the pan. The peculiarity of steam cooking in a pressure cooker is that it is not necessary to grind the meat - large pieces are acceptable, and vegetables can be put whole at all.
Spices and other flavor enhancers can be added to dishes immediately and in much smaller quantities than with traditional cooking. The hermetically closed lid of the pressure cooker contributes to their rapid absorption, in addition, the own aroma of the products comes into force, which remains almost unchanged.
At the end of cooking, you should immediately release steam, otherwise your dishes may become too soft.
The thing is that even after removing the pan from the heat, the cooking process will continue - until the device cools down. Many of the latest pressure cookers are equipped with pressure regulator, which can be fixed in slow or hard compression mode. Or, as an option, just put the pan under cold water - so your dishes will definitely not overcook.
Cooking in a pressure cooker does not require super skills and an outstanding culinary past. All you need to do is put food in the pan and cover it with a lid. The pressure cooker will do the rest for you.
The most popular pressure cookers in 2018
Pressure cooker Bekker BK-8904 7 l
Pressure cooker Kelli KL-4040-9L 9 l
Pressure cooker / multicooker Vitesse VS-3003
Pressure cooker/multicooker Polaris PPC 1203AD
Pressure cooker/multicooker Bosch MUC88B68
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