Kambrook - Australia
Kambrook - New Zealand
Building 2, Port Air Industrial Estate
1A Hale Street
Private Bag 94411
Botany, Manukau
Botany NSW 2019
Auckland 2163
Australia
New Zealand
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue E12
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Important
Please retain your instruction
book for future use.
In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 273 845
(New Zealand). Alternatively, visit us on our website at
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Contents
Kambrook Recommends
Safety First
p4
Your Kambrook Pressure Express
p7
p8
Using Your Kambrook
Pressure Express
Pressure Express Cooking Guide
Trouble Shooting Guide
p15
p20
p21
The Do’s & Don’ts
of Pressure Cooking
Care, Cleaning and Storage
Handy Hits for Pressure Cooking
Recipes
p22
p25
p26
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Kambrook Recommends Safety First
IMPORTANT: Please retain your
instruction book for future use.
At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
Pressure Express Pressure Cooker
• Carefully read all instructions before operating
the pressure cooker for the first time and save
for future reference.
• Always insert the connector end of the power
cord into the appliance inlet before inserting
power plug into power outlet and switching
on appliance. Ensure the appliance inlet is
completely dry before inserting the connector
end of the power cord.
• Remove and safely discard any packaging
material and promotional label before using
the pressure cooker for the first time.
• This pressure cooker cooks under pressure.
Improper use may result in injury.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this pressure cooker.
• When using this pressure cooker, ensure the lid
is properly assembled and locked into position
before use.
• Do not place the pressure cooker near the
edge of a bench or table during operation.
Ensure that the surface is level, clean and
free of water and other substances.
• Do not touch hot surfaces, use oven mitts to
remove the lid and removable cooking bowl.
Lift and remove the lid carefully and away from
yourself to avoid scalding from escaping steam.
• Position the pressure cooker so that the steam
vent/pressure relief valve is directed away
from yourself. Lift and remove the lid carefully
to avoid scalding from escaping steam.
• Use the removable cooking bowl supplied with
the pressure cooker only. Do not use any other
bowl inside the pressure cooker housing.
• Do not operate the pressure cooker on a sink
drain board.
• Do not use a damaged or dented removable
cooking bowl. If damaged or dented, replace
bowl before using.
• Do not place your face or any other body
part over the appliance whilst in use as the
steam can cause serious burns.
• Never plug in or switch on the pressure cooker
without having the removable cooking bowl
placed inside the pressure cooker housing.
• Always ensure pressure cooker is properly
assembled before use. Follow the instructions
provided in this book.
• Do not place food or liquid in the pressure
cooker housing. Only the removable cooking
bowl is designed to contain food or liquid.
• Do not touch hot surfaces. Use handles on
the sides of the appliance and on lid for
lifting and carrying the pressure cooker.
4
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• Never operate the pressure cooker without
food and liquid in the removable cooking
bowl. Ensure that the level of food and
liquid inside the removable cooking bowl
is not below ‘2’ level mark before cooking
commences.Always follow the maximum
and minimum quantities of liquid stated in
instructions and recipes.
• Do not adjust the “pressure regulator/release
valve” whilst in use.
• Use only recommended “Steam Release” to
depressurise cooker after use.
•
Do not exceed maximum fill level. Some foods
expand during pressure cooking such as rice and
legumes, do not fill removable cooking pan over
½ full. Over filling may cause a risk of clogging
the pressure regulator/release valve/release
valve and pressure indicator valve. It may also
lead to the development of excess pressure.
• Always operate the pressure cooker on
a stable and heat resistant surface.
• Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to clean
the outside of the pressure cooker housing
or cooking bowl as these can damaged the
housing or the coating of the cooking bowl.
• Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage
the non-stick surface.
• The temperature if accessible surfaces will be
high when the pressure cooker is operating
and for some time after use.
• Do not place anything, other than lid, on top
of pressure cooker when assembled, when in
use and when stored.
• Do not place the removable cooking bowl
when hot on any surface that may be
affected by heat.
• Do not allow water from the lid to drip into
the pressure cooker housing, only into the
removable cooking bowl.
• Avoid sudden temperature changes.
Do not place frozen or very cold foods into
the removable cooking bowl when it is hot.
Do not place hot removable cooking bowl
into cold water.
• Always have the lid placed correctly into
position on the pressure cooker throughout
operation of the pressure cooker unless states
in the recipe to have it removed.
• Do not leave the pressure cooker unattended
when in use.
• Do not use the removable cooking bowl for
food storage.The removable cooking bowl is
not designed for storing food in the freezer.
• Do not place anything on top of the lid when
assembled, when in use and when stored.
• Ensure pressure cooker is fully cooled before
storing power cord inside the removable
cooking bowl.
• Extreme caution must be used when pressure
cooker contains hot food and liquids and/or is
under pressure. Improper use may result in injury.
When using this appliance, make sure the lid is
properly locked and aligned before operating.
• To prevent scratching the non-stick surface
of the removable cooking bowl, always use
wooded or plastic utensils.
• Ensure the removable cooking bowl is
correctly positioned in the pressure cooker
base before you commence cooking.
• Always position steam vent on lid away from
yourself to avoid scalding from escaping steam.
• Suggested cooking times in this instruction
book are approximate. Cooking times can
vary depending on ingredients and quantities
in recipes.
• Before placing removable cooking bowl into
stainless steel base ensure base of bowl and
base of pressure cooker is dry by wiping with
a dry soft cloth.
• Do not attempt to open the pressure cooker
lid after pressure cooking until all internal
pressure has been released and is slightly
cooled. If the lid will not turn to unlock, this
indicates that appliance is still under pressure
– do not force the lid open.Any pressure
remaining can be hazardous. See operating
instructions for “steam release” directions in
this instruction book.
• Do not use the pressure cooker for anything
other than its intended use. Do not attempt to
operate pressure cooker by any method other
than those described in this instruction book.
•
Some foods to avoid when pressure cooking are;
apple sauce, cranberries, pearl barley, oatmeal
and other cereals, potatoes, noodles and pasta,
and rhubarb; these foods can foam, froth and
splatter and clog the pressure regulator/release
valve and pressure indicator valve.
• Always check pressure regulator/release valve
and pressure indicator valve for clogging
before use and clean if necessary. Check to
make sure the pressure indicator rod moves
freely from under the lid.
• Removable cooking bowl can be extremely
heavy when full of ingredients, care should be
taken when lifting from pressure cooker base.
• Do not use the lid handle to carry appliance
when in use and after use.
• The appliance connector must be removed
before the pressure cooker is cleaned and
that the appliance inlet must be dried before
the pressure cooker is used again.
• Always ensure that the removable cooking
bowl has cooled sufficiently before handling
and use oven mitts when removing the
removable cooking bowl from the stainless
steel housing.
• Do not immerse pressure cooker housing/base,
power cord or plug in water or any other liquid.
5
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• Do not move the pressure cooker when in use.
• Keep the pressure cooker clear of walls, curtains
and other heat or steam sensitive materials.
• Use the pressure release/regulator valve to
release steam pressure.
• Never use the removable cooking bowl to
sauté ingredients on a ceramic, electric or
gas stove. Ensure that the safety locking lid is
properly aligned, locked and closed before
operating (see instructions on page 8).
• The pressure cooker is not intended to be
operated by means of an external timer or
separate remote control system.
• Always ensure that the power is off at the
power outlet and remove power plug from the
power outlet before attempting to move the
appliance before cleaning and storing.
• Keep the pressure cooker clean. Follow the
cleaning instructions provided in the book
(see page 22).
Important Safeguards For All
Electrical Appliances
• Fully unwind the power cord before use.
• Connect only to 230V or 240V power outlet.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in
the electrical circuit supplying the appliance.
See your electrician for professional advice.
• Do not let the power cord hang over the edge
of a bench or table, touch hot surfaces or
become knotted.
• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid, unless it
is recommended in the cleaning instructions.
• Always turn the appliance to the OFF
position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance, by a person
responsible for their safety.
• Before cleaning, always turn the appliance to
the OFF position, switch off at the power outlet,
unplug at the power outlet and remove the
power cord, if detachable, from the appliance
and allow all parts to cool.
• Children should be supervised to ensure that
they do not play with the appliance.
• Do not place this appliance on or near a heat
source, such as hot plate, oven or heaters.
• It is recommended to inspect the appliance
regularly. Do not use the appliance if the
power supply cord, plug, connector or
appliance becomes damaged in anyway.
Return the entire appliance to the nearest
authorised Kambrook Service Centre for
examination and/or repair.
• Position the appliance at a minimum
distance of 20cm away from walls, curtains
and other heat or steam sensitive materials
and provide adequate space above and on
all sides for air circulation.
• Any maintenance other than cleaning should
be performed at an authorised Kambrook
Service Centre.
• This appliance is for household use only. Do not
use this appliance for other than its intended
use. Do not use in moving vehicles or boats.
Do not use outdoors. Misuse may cause injury.
6
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Your Kambrook Pressure Express
1. Cool touch lid handle
7. Cool touch handles
2. Pressure regulator/release valve -
controls the rate at which steam
vents from the Pressure Express
and degree of the pressure
8. Brushed stainless steel housing
Not Shown
•
Stainless steel trivet raises food out
of the liquid when pressure cooking
inside the Pressure Express
3. Pressure release venting position
to release the pressure inside the
pressure cooker
•
•
•
•
•
Removable power cord
Rice measuring cup
Heat resistant serving spoon
Heat resistant soup serving ladle
Pressure safety release valve cover
4. Safety locking lid – can not be
opened during pressure cooking
5. 6 litre non-stick removable
cooking bowl
6. Selection control dial allows you
to select from settings 1 to 6, as
well as the Sauté function
7
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Using Your Kambrook Pressure Express
Before First Use
Remove and safely discard any
packaging material and promotional
stickers before using the Pressure
Express for the first time.
To eliminate a choking hazard for
young children, remove and safely
discard the protective cover fitted
to the removable power cord of
this appliance.
Fig. 2
1. Make sure that the power
outlet is switched off and that
the removable power cord is
unplugged from the power outlet
and the Pressure Express.
4. Return the dry and clean silicone
rubber gasket securely to the
gasket holder (see Fig. 3).
2. Remove the safety locking lid
by taking hold of the handle,
turning it clockwise from the
locked position to the unlock/
align position and lift the lid up
and off the appliance (see Fig. 1).
Fig. 3
NOTE: If the silicone rubber
gasket is not correctly fitted
back into the gasket holder, the
lid will not close properly and it
will prevent the Pressure Express
from operating correctly.
Fig. 1
3. Remove the silicone rubber
gasket from the safety locking lid
(see Fig. 2) and wash with warm
soapy water. Dry thoroughly.Wash
the safety locking lid in warm
soapy water and dry thoroughly.
5. Wipe the inside and the outside
of the stainless steel housing with
a soft damp cloth, and then dry
thoroughly.
8
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6. Remove and wash the removable
cooking bowl in warm soapy
3. Insert the removable cooking
bowl into the stainless steel
housing (see Fig. 5).The removable
cooking bowl must sit flat on the
temperature sensor to ensure
proper contact.
water, rinse and dry thoroughly.
Make sure there is no unwanted
material on the exterior surface of
the removable cooking bowl.The
removable cooking bowl must sit
flat on the temperature sensor to
ensure proper contact.
Using the Pressure Cooker
1. Make sure that the power
outlet is switched off and that
the removable power cord is
unplugged from the power outlet
and from the Pressure Express.
Fig. 5
WARNING: Always check
the pressure release
4. Ensure that the silicone rubber
gasket is fitted correctly into the
safety locking lid (see Fig. 3).
valve and pressure
indicator valve for
clogging before use and
clean if necessary. Check
to make sure the pressure
indicator rod moves
WARNING: Always
operate the pressure
cooker on a stable and
heat resistant surface
freely from under the lid.
2. Remove the safety locking lid by
turning the handle clockwise to
the unlock/align position and
then lift. (see Fig. 4).
5. Place the food to be cooked
(as per recipe being used) into
the Pressure Express.
NOTE: Ensure that the minimum
liquid amount of 250ml is placed
into the removable cooking
bowl before proceeding.
Fig. 4
9
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Using Your Pressure Express
continued
8. Plug the removable power cord
into the stainless steel housing
and into a 230V or 240V power
outlet and switch on. The power
light will activate, which indicates
that the pressure cooker is ready
for use.
9. Set the selection control dial to
the desired setting that is to be
used by turning the selection
control dial clockwise. The light will
now activate. During the pressure
build up, the pressure indicator
rod and the pressure regulator/
release valve will begin to “hiss”
and release minimal steam.
Fig. 6
6. Once all the ingredients have
been entered into the removable
cooking bowl, take the safety
locking lid, align the handle
with the unlock/align position.
When the safety locking lid is
sitting correctly, turn it counter-
clockwise to lock into position.
(see Fig. 6).
WARNING: Do not place
your face or any other
body part over the
appliance whilst in use
as the steam can cause
serious burns.
NOTE: Ensure that the locking
graphics are aligned so that
the Pressure Express can
function correctly.
WARNING: Do not
attempt to open the
pressure cooker lid after
pressure cooking until
all internal pressure has
been released and is
slightly cooled. If the lid
will not turn to unlock,
this indicates that the
pressure cooker is still
under pressure – do
not force the lid open.
Any pressure remaining
can be hazardous. See
operating instructions
for “steam release”
7. Make sure that the pressure
regulator/release valve is sitting
in the sealed position (see Fig. 7).
If the pressure regulator/release
valve is in the venting position, the
Pressure Express will not build up the
required pressure needed to cook.
directions in this
instruction booklet.
Fig. 7
10
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12. Once the pressure release value
has released all the steam,
NOTE: The selection control dial
will not begin to count down
until the required pressure has
built up.
and the appliance has been
unplugged from the power
source, it is now safe to open the
safety locking lid.Turn the handle
clockwise to the unlock/align
position, and then lift up the safety
locking lid. Place the lid on a heat
resistant surface.
10. Once the selection control dial
has reached the ‘OFF’ position,
allow approximately 10 minutes
before releasing pressure. Use the
heat resistant serving spoon or
an oven mitt to turn the pressure
regulator/release valve to the
venting position .This will cause
the Pressure Express to release
the extra steam that has built
up inside the appliance.Allow
several minutes for the steam to
be released.
NOTE: The pressure indicator
rod will go to the original
position once all the pressure
has been released.
NOTE: Steam will rise quickly
when the lid is taken off and
can cause burns. Take extreme
care when removing the safety
locking lid. Angle the lid away
from you face, and ensure that
your hand and arm are not in
the path of steam.
WARNING: When
pressure is released,
there may be hot
condensation liquid/
steam droplets spitting
through the pressure
regulator/release valve.
Avoid scalding yourself
from any escaping hot
liquid or steam.
13. Check food to see if it has been
cooked sufficiently. If yes, use the
heat resistant serving spoon or
heat resistant soup serving ladle
provided to serve the food. If not,
replace lid and lock into position
following the previous steps.
Choose a lower setting if slightly
undercooked.
NOTE: Ensure that the Pressure
Express is placed in an open
area with proper ventilation.
11. Switch off at the power outlet and
remove the removable cord from
the power outlet and the stainless
steel housing.
11
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Using Your Pressure Express
continued
The Control Dial
WARNING: Do not touch
hot surfaces, use oven
mitts to remove the
lid and or removable
cooking bowl. Lift and
remove the lid carefully
and away from yourself
to avoid scalding from
escaping steam.
The control dial has 6 settings as well as
a ‘Sauté’ setting, to sauté vegetables
and seal meat before cooking.
The cooking table provides a summary
of the main recipes and the setting to
be used.
Setting
Recipes
Approx.
Cooking
Time*
(see Note)
14. Wait until the Pressure Express
has cooled before cleaning.
Follow the cleaning and storage
instructions on page 22.
1
Porridge
7 min
2
White Rice, Rice
Pudding
10 min
3
Brown Rice,
Casseroles and
Curries
15 min
20 min
WARNING: When
cooking under pressure,
the safety locking lid can
not be opened. Do not try
to force the lid open.
4
Meat Cuts
(Various)^
5
6
Soup
24 min
28 min
Legumes (e.g.
chickpeas, dried
beans), Corned
Beef (Silverside),
Chicken Stock
WARNING: After pressure
cooking, allow several
minutes before releasing
pressure and removing
the lid to make sure that
hot liquid inside will not
boil over.
Sauté
Vegetables,
simmer sauces
and seal meat
Reset dial to
Sauté if more
time required
*The time above is only an indication
and does not include the time it takes
for the pressure cooker to reach full
pressure.Timer will not start until the
cooker is pressurised.
WARNING: Use caution
when opening the
^ For a Rare to Medium Rare finish for
1kg size cuts. Use settings 5 or 6 for a
more cooked finish. Use setting 6 for
Corned Beef or Chicken Stock.
safety locking lid. Steam
escapes as soon as the
lid is opened. Never
place your face or
hands over the Pressure
Express when removing
the lid. Always use oven
mitts when handling the
removable cooking bowl.
12
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Using the Sauté Function
NOTE: Foods to avoid when
pressure cooking include;
apple sauce, cranberries, pearl
barley, oatmeal and other
cereals, potatoes, noodles and
pasta, and rhubarb; as these
foods can foam, froth and
splatter and clog the pressure
regulator/release valve and
pressure indicator valve.
1. Make sure that the power
outlet is switched off and that
the removable power cord is
unplugged from the power outlet
and from the Pressure Express.
2. Remove the safety locking lid
by turning the handle clockwise
and then lifting.Then insert the
removable cooking bowl into the
stainless steel housing (see Fig. 9).
NOTE: Do not exceed
maximum fill level. Some
foods expand during pressure
cooking such as rice and
legumes, do not fill removable
cooking bowl over ½ full.
Fig. 9
Stainless Steel Trivet
The stainless steel trivet is for any food,
that needs to be raised above the
liquid level (see Fig. 8). Ensure that the
stainless steel trivet is placed in the
Pressure Express before plugging in the
removable cord to the power outlet.
3. Set the selection control dial to
the ‘Sauté’ setting (see Fig. 10).
Fig.10
4. Plug the removable power cord
into the stainless steel housing,
then plug the removable power
cord into the power outlet and
switch on.The power light will
activate, indicating that the
removable cooking bowl has
started to heat.
Fig. 8
13
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Using Your Pressure Express
continued
5. Allow the Pressure Express at least
3 minutes to preheat.Add oil/fat
into the Pressure Express.
NOTE: You will not be required
to remove the removable
power cord if switching from
the sauté function to pressure
cooking.
NOTE: Do not place the lid on
the Pressure Express when using
the sauté function.
NOTE: The sauté function will
not function correctly if the
safety locking lid is placed on
top of the Pressure Express.
6. Place the food to be cooked
(as per recipe being used) into
the Pressure Express. Depending
on the quantity of food to be
cooked, you may have to sauté in
small batches.
NOTE: Use the heat resistant
serving spoon to stir and serve
the food.
7. Once all the ingredients have
cooked to the required level of
doneness, turn the dial back to
the ‘OFF’ position.
NOTE: If the selection control
dial moves to another setting
position during the sauté
process, simply turn it back
to the sauté position and
continue cooking.
8. When the sauté process is finished,
add the required ingredients for
pressure cooking and follow the
instructions on page 15.
14
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Pressure Express Cooking Guide
Setting
Recipes
Approx.
Cooking
Time*
WARNING: Caution should
be used when sautéing
in hot oil. Keep hands
(see Note)
and face away from the
removable cooking bowl
especially when adding
new ingredients as hot oil
may splatter.
Sauté
Vegetables,
simmer sauces
and seal meat
Reset dial to
Sauté if more
time required
*The time above is only an indication
and does not include the time it takes
for the pressure cooker to reach full
pressure.Timer will not start until the
cooker is pressurised.
The Settings
Pressure cooking is a perfect way to
cook a variety of foods in a faster and
more effective way. It works by locking
in the steam within the appliance,
maintaining a higher level of heat and
in the process, locking in the flavours
and juices.
^ For a Rare to Medium Rare finish for
1kg size cuts. Use settings 5 or 6 for a
more cooked finish. Use setting 6 for
Corned Beef or Chicken Stock.
The minimum amount of liquid (water
or stock) to be added to removable
cooking bowl for pressure cooking
recipes is 250ml (1cup).Anything less
might boil dry and pressure cook will
not function.Additional liquid may
need to be added during cooking if
this occurs. Do not cook with less than
1 litre of combined food and liquid in
the bowl.
The Pressure Express has 6 settings as
well as a sauté setting that enables the
meat and vegetables required for the
recipe to be cooked in one pot.
Setting
Recipes
Approx.
Cooking
Time*
(see Note)
1
Porridge
7 min
2
White Rice, Rice
Pudding
10 min
3
Brown Rice,
Casseroles and
Curries
15 min
20 min
4
Meat Cuts
(Various)^
5
6
Soup
24 min
28 min
Legumes (e.g.
chickpeas, dried
beans), Corned
Beef (Silverside),
Chicken Stock
15
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Pressure Express Cooking Guide
continued
NOTE: Some recipes call for
NOTE: Never operate the
different forms of venting:
pressure cooker without food
and liquid in the removable
cooking bowl. Ensure that the
level of food and liquid inside
the removable cooking bowl is
not less than 1 litre combined
before cooking commences.
Always follow the maximum and
minimum quantities of liquid
stated in instructions and recipes.
Slow Release – If the pressure
regulator/release valve is
not manually moved to the
venting position when cooking
is finished, the steam will
automatically vent out of the
Pressure Regulator slowly. This
method is recommended
for recipes containing larger
quantities of liquid such as
soups and casseroles to prevent
liquid being forced out with the
steam. The Slow Release method
is also used to finish off recipes
such as risottos and puddings.
Alternatively, pressing the
Steam Release Button on the
pressure release valve in short
bursts will depressurise in a
slower fashion.
NOTE: Depending on the
quantity of food being cooked,
it could take the Pressure Express
up to 20 minutes to get to
pressure. To help speed this time
up, use boiling, not cold, liquid.
Porridge
Porridge is a very popular breakfast
recipe.The Pressure Express can
quickly pressurize and cook porridge
speedier than an open pot, keeping
the moisture and flavour!
Porridge
Setting 1
16
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Pressure Express Cooking Guide
continued
Rice Cooking Guide
Brown Rice
MIN – 4 CUPS | MAX - 8 CUPS
Rice can be cooked in a faster and
more effective way due to the high
temperature of the Pressure Express.
With the safety locking lid maintaining
a high level of moisture within the unit,
perfect soft and fluffy rice is very easy
to make.
Uncooked Water
Cooked
Measures Rice
Measures
Rice
Measures
4
4
6
8
8
6
8
12
16
White Rice
Brown Rice
Setting 2
Setting 3
NOTE: Ensure that the cup
provided is being used for
each measure.
NOTE: When cooking rice,
cereals or pasta, depressurize
slowly after cooking by
pressing the Steam Release
button in short bursts.
WARNING: Do not use the
Pressure Express to cook
instant rice.
NOTE: To speed up the building
up of pressure whilst pressure
cooking, use boiling water or
stock.
Casseroles and Curries
A casserole or curry is a meal for all
occasions, whether a chicken, beef
or lamb dish. Firstly, seal the meat and
caramelize onions before adding
stock and vegetables using the
White Rice
MIN – 2 cups | MAX – 8 cups
‘Sauté’ setting on the control dial.The
pressure cooking process, including
sautéing, will lock in the flavour and
deliver delicious and tender meat.
Uncooked
Rice
Water
Measures Rice
Measures
Cooked
Measures
Casseroles and
Curry
Setting 3
2
2
4
6
8
4
4
6
8
8
12
16
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Pressure Express Cooking Guide
continued
How to Pot Roast
Preparing Vegetables
Do not pressure cook cuts of meat
over 1kg in size as it will not cook
evenly. Larger cuts of meat should be
halved or quartered before placing in
pressure cooker.
It is not recommended to cook
vegetables alone, however for any
recipe that requires them, we suggest
the following tips:
Vegetables should be cut into
smalleven-sized pieces to ensure
more even cooking.
The addition of liquid is required for all
pot roasting.
When pressure cooking, meat will not
brown during the cooking process, so
for browner results seal on the ‘Sauté’
setting first before pot roasting.
Suitable meat cuts for pot roasting
(not over 1kg) Beef Topside, Blade,
Corned Beef (Silverside) Roasts, Rump
Beef Rolled Brisket, Lamb Forequarter,
Shoulder,Veal Shoulder/ Forequarter,
Pork Loin, Neck.
Except for Corned Beef (Silverside)
and Chicken when making Chicken
Stock, setting 4 on your control dial
should be sufficient.This will give the
meat a Rare to Medium Rare finish
depending on the size of the meat.
For longer cooking time, use a higher
setting on the control dial (4 or 5).
Frozen vegetables must be thawed
before adding to other foods when
cooking in the Pressure Express.
Peel vegetables when appropriate.
Keep in mind that hard vegetables like
potatoes and beetroots hold shape
better when the peel is left intact.
Cuts of Meat
Cooking cuts of meat in the Pressure
Express not only speeds up the
cooking process, it also provides a
tender and flavoursome finish as the
steam keeps the meat moist at a high
temperature and infuses the herbs,
spices and sauces.
Cuts of Meat
Setting 4
It is recommended to raise the
meat to be cooked on the provided
stainless steel trivet.The stainless steel
trivet rack will keep the meat raised
above the boiling liquid and will assist
in keeping the surface of the meat
dry and free from any fat released
throughout the cooking process.
Suitable Meat Cuts for
Pressure Cooking
Beef
Beef Chuck, Skirt, Round Steak,
Boneless Shin (Gravy) Beef,
Bone-In Shin (Osso Bucco).
Add a minimum of 250ml (1 cup)
hot liquid (water or stock) to the
removable cooking bowl.
Lamb
Lamb Shanks, Drumsticks
(Frenched shanks) Neck Chops,
Best Neck Chops, Boned Out
Forequarter or Shoulder.
For Corned Beef (Silverside) and
Chicken when making Chicken Stock
where the meat is required to be
immersed in liquid to properly cook,
place meat in removable cooking
bowl, then add sufficient hot liquid to
cover up to a third of the meat. Do
not use the trivet. Set the control dial
to setting 6.
Veal
Pork
Diced Leg, Shoulder/Forequarter
Chops and Steaks, Neck Chops,
Knuckle
(Osso Bucco).
Leg Steaks, Diced Belly, Diced
Shoulder, Boneless Loin Chops.
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Pressure Express Cooking Guide
continued
Soup
NOTE: A minimum of 250ml
Soup is always a welcome winter treat,
and is simple to do in the Pressure
Express. Using the Sauté function,
caramelise any foodstuffs as required
in the cooking pot to deepen the
flavour before adding the rest of the
ingredients.Thick and creamy soup is
just a short wait away!
(1 cup) of liquid is Is required
for using the pressure cooker.
Do not cook with less than 1
litre of combined food and
liquid in the bowl.
NOTE: Do not use oil or milk as
a liquid.
CAUTION: Do not
use a stick blender to
blend soup inside the
removable cooking bowl
as it will damage the non
stick coating
TIP: The pressure cook function
will stop operating if is there
insufficient liquid. Add more
liquid if required, make sure
at all times a minimum 250ml
(1 cup) of liquid is in cooking
bowl during cooking.
Soup
Setting 5
Legumes
TIP: It is not recommended
to cook roasts of meat over 1
kilogram in size in the Pressure
Express. Large roasts should
be cut to smaller size to ensure
they cook through and should
be seared prior to pressure
cooking to hold in flavour.
A healthy and delicious option, which
can be easily prepared and cooked
in the Pressure Express. Place pulses in
the Pressure Express and cover with
water or stock at least 5cm above the
level of pulses.
Legumes
Setting 6
TIP: Pressure cooking is great
for keeping meat tender and
moist. Roast meat cooked in
the Pressure Express will have
a Rare to Medium Rare finish.
19
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Trouble Shooting Guide
Problem
Possible Reason
Solution
Difficulty closing the
safety locking lid
• Gasket not positioned
properly
• Ensure that gasket is in
position properly
(see page 8)
• Push rod jammed by
float valve
• Push the rod gently and
try again
Difficulty opening the
safety locking lid
• Float valve fails to fall
after steam release
• Press the float valve lightly
with chopstick or any thin
utensil
• Pressure still exists within
the Pressure Express
• Keep the steam release
valve open until all pressure
has been released
Leakage from the safety
locking lid
• No gasket fitted
• Worn gasket
• Fit the gasket according to
the instructions (see page 8)
• Replace the gasket
• Clean the gasket
• Safety locking lid not
closed and locked
properly
• Ensure that the safety
locking lid is fitted properly
(see page 8)
Leakage from float valve
Float valve unable to rise
• Food trapped in valve
• Float valve gasket worn
• Clean the float valve gasket
• Replace the float valve
gasket
• Not enough food content • Food trapped in valve
and liquid to create
pressure
• Float valve gasket worn
• Leakage from float valve
Rice overcooked/
undercooked
• Too much or not enough
water
• Ensure rice ratio is 1 cup of
rice to 1 cup of water.
• Minimum amount of brown
rice that can be cooked is
4 cups
Meat undercooked
• Roast meat was too large • Ensure large cuts of meat
in size
are cut in smaller portions.
Roasts should not exceed
1kg
• Meat needs more time
• Replace pressure cooker
lid and reset control dial to
a lesser setting (depending
on how much extra time is
needed between 1–3)
20
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The Do’s and Don’ts of Pressure Cooking
Do’s
Never
•
Always thaw frozen meat and
•
Place water or other liquids into
poultry before cooking.
the stainless steel base.
•
Use dry oven mitts when lifting the
removable cooking bowl after
cooking.
•
Immerse base, cord, or plug of the
Pressure Express in water or any
other liquid.
•
Use tongs or the plastic spoon
provided to release the pressure/
venting valve - do not use your
fingers.
Always store the Pressure Express
in a cool, dry place.
•
•
•
Touch hot surfaces with bare hands.
Deep fry in the Pressure Express
Store your Pressure Express closed
with safety locking lid locked in
place to prevent aromas, moulds
and odours.
Leave the cooker on and
unattended.
•
•
Follow the cleaning guidelines on
page 22.
•
Don’t
•
•
•
Do not operate without the
removable cooking bowl in position.
Do not cook with frozen meats
or poultry.
Do not fill the bowl past the
maximum line.
•
•
Do not use oil or milk as a liquid.
Do not cook without at least
250ml of liquid.
•
Pack and store with the lid
resting upside down on the
removable cooking bowl in
a well ventilated area.
21
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Care, Cleaning and Storage
1. Before cleaning, switch off and
NOTE: Soak the silicone
unplug from the power outlet and
remove the removable power
cord from the Pressure Express.
Ensure the unit is fully cooled prior
to commencing cleaning.
rubber gasket in a mixture of
bicarbonate of soda and water
to help eliminate odours from
spices, before cleaning.
2. Wash the removable cooking bowl
with warm soapy water and a clean
soft cloth or sponge. Rinse with
clean water and dry thoroughly.
NOTE: After cooking rice or large
meals some cooking liquid may
pool under the lid at the top of
appliance around the cooking
bowl. This is normal. Use a paper
towel or kitchen cloth to clean
after every use. Use a small brush
or cotton swab if necessary.
3. The stainless steel housing and
safety locking lid can be wiped
over with a soft, damp cloth and
then dried thoroughly.
4. Remove the condensation
collector by gently pulling the
collector away from the Pressure
Express housing body and clean
it thoroughly in warm water. Dry
thoroughly and place it back in
its original position.
NOTE: Replace the silicone
rubber gasket every 1–2 years
(see your nearest Kambrook
Service Centre)
5. Remove and disassemble lid.
a.First, gently pull the silicone
rubber gasket straight up and
out from under the gasket
holder. Check periodically
that it is clean, flexible and not
cracked or torn. If damaged
do not use the appliance.
IMPORTANT: The silicone
rubber gasket must
always be properly
positioned. If the gasket is
not assembled properly,
the Pressure Express will
not operate correctly.
Wash the gasket and holder
in warm, soapy water.
Rinse with clean water, dry
thoroughly and place back
in their original position.
b. Wash the inside of the safety
locking lid with a wet, soapy
sponge or cloth. Use a soft
brush to remove oil residue
if necessary.Wipe dry with a
clean, damp cloth.
See the instructions on how
to remove the silicone rubber
valve on page 8.
22
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Care, Cleaning and Storage
continued
NOTE: During cleaning of the
safety locking lid, ensure that the
pressure indicator rod moves
freely (up and down). Wash and
clean any oil or food residue from
this area.
c. Regularly inspect that the
pressure regulator/release
Fig.12
valve cover is clean and free
of liquid/food. Remove the
pressure regulator/release valve
cover from the safety locking lid,
by twisting and lifting up and off
the safety locking lid and wipe
over with a soapy cloth and dry
thoroughly. Replace by twisting
it back into place. (see Fig. 11).
IMPORTANT: All safety
locking lid parts must be
reassembled correctly to
ensure safety as well as
optimal performance of
your Pressure Express.
IMPORTANT: The
appliance connector
must be removed before
the pressure cooker
is cleaned and the
appliance inlet must be
dried before the pressure
cooker is used again.
Fig.11
d.The pressure safety valve will
need to be regularly checked
and cleaned in order to avoid
any clogging which could result
in blocking the safety valve.
(see Fig. 12).
IMPORTANT: To prevent
damage to the pressure
cooker do not use
alkaline cleaning agents
when cleaning, use a soft
cloth and mild detergent.
To clean the pressure safety
valve, push the valve from
inside the lid in and out with a
long thin object (e.g. skewer).
Wash and clean any oil or food
residue. Ensure that the valve
moves in and out smoothly
after cleaning.
NOTE: Lid is not dishwasher safe.
Do not wash lid in dishwasher.
23
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IMPORTANT: Do not use
chemicals, steel wool,
metal scouring pad or
abrasive cleaners to
clean the outside of the
pressure cooker housing
or cooking bowl as these
can damage the housing
or the coating of the
cooking bowl.
NOTE: A mixture of 1 tablespoon
vanilla, ½ cup lemon juice,
1 tablespoon lemon rind plus
500ml hot water, pressure cooked
for 5 minutes can help eliminate
food odours.
Always unplug the removable power
cord and allow the unit to cool down
before storage. Place the removable
power cord, measuring cups and
serving spoons inside the removable
cooking bowl.
IMPORTANT: Ensure the
pressure cooker is fully
cooled before storing
power cord inside the
removable cooking bowl.
Lock the safety locking lid to ensure
that the unit cannot be dropped when
moved.To prevent aromas, moulds
and odours, never store your Pressure
Express closed with safety locking lid
locked in place. Store the Pressure
Express in a convenient position on the
bench top, or in the cupboard.
Always store the Pressure Express in an
upright position. Do not store anything
on top of the Pressure Express. Store
on the bench top or in a cupboard.
24
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Handy Hits for Pressure Cooking
•
Always thaw frozen meat and
poultry before cooking in a
pressure cooker.
allow several minutes before
releasing pressure and removing
lid to make sure that hot liquid
inside will not boil over.
•
•
Never operate appliance when
it is empty.
•
If after cooking, the liquid
quantity is excessive, remove
lid and operate the Pressure
Express on Sauté function for
approximately 10–15 minutes so
that liquid reduces.
The minimum amount of liquid
to be added to removable
cooking bowl for pressure cooking
recipes is 250ml (1 cup). Anything
less might boil dry and pressure
cook will not function. Additional
liquid may need to be added
during cooking.
•
•
Always check food to see if it has
been cooked sufficiently. If not,
replace lid and lock into position
and reset Pressure Express.
•
•
Do not cook with less than 1 litre
of combined food and liquid in
the bowl.
Depending on the quantity of
food being cooked, it could take
the Pressure Express up to 20
minutes to get to pressure. To help
speed this time up, use boiling,
not cold, liquid.
Sautéing meat prior to pressure
cooking will help to lock-in flavour.
Trim excess fat from the meat or
poultry prior. If recipe states to
‘brown’ meat, use Sauté function.
•
•
Some recipes call for Slow
Release venting. If the pressure
regulator/release valve is not
manually moved to the venting
position when cooking is finished,
the steam will automatically
and slowly vent out of the
Pressure Express.
•
•
To help thicken the sauce, stir to
combine a tablespoon each of
corn flour and water and pour
into stock then cook on ‘Sauté’
setting until thickened.
Do not fill removable cooking
bowl higher than ‘MAX’ line
marking on the inside of the
cooking bowl.
Keep hands and face clear of
Pressure Release Valve when
appliance is in Pressure Cooking
operation. Hot steam and water
may be emitted during use.
•
•
Never use oil or milk as a cooking
liquid such as deep frying or
making custards.
Only use hot/ warm liquids
particularly after sautéing to
avoid any damage to the
removable cooking bowl. Adding
hot liquids also hastens the time
to reach pressure.
•
After making soups and stocks,
25
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Recipes
2. Add the peas, bay leaf, thyme,
carrots, celery, peppercorns, wine
and vegetable stock and stir well to
combine. Securely place and seal
the lid onto the pressure cooker and
ensure the pressure release valve is
set to the sealed position. Turn the
selection control dial to setting ‘5’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
Cooking with Pressure:
NOTE: Pressure Cookers are great
for cooking large serving sizes
of casseroles, curries and such. If
you want to reduce the serving
quantity however, use half the
ingredients stated, but follow the
same preparation and cooking
steps. Or if quantity is over 1 litre
(for combined food and liquid)
why not place leftovers in an
airtight, freezer safe container
and freeze for another day?
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Remove the hock and pull away any
meat that is still left. Roughly chop
the meat and set aside. Pour half the
soup into another bowl and using a
stick mixer gently blend that half of
the soup. Add the chopped ham and
the non-blended soup back together
with the blended soup and stir until
well mixed.
Smoked Ham and Split Pea
Soup
Serves 8
5. Serve with sour cream and parsley.
1 tbsp olive oil
NOTE: Do not use a stick mixer in the pressure
cooker bowl as this could damage the
non-stick coating.
1 large brown onion, diced
3 cloves garlic, minced
1 ham hock (800g)
500g green split peas, washed
1 bay leaf
4 sprigs thyme
2 carrots, peeled, diced
3 stalks celery, diced
2 tsp black peppercorns
1 cup white wine
1 litre vegetable stock
½ bunch parsley washed, roughly
chopped to serve
Sour cream (to taste) to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat the oil. Add the onion, garlic
and ham hock and sauté until golden
brown.
26
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Green Curry Pumpkin Soup
Butter Chicken
Serves 10
Serves 10
4 cloves garlic, whole
2 tbsp olive oil
1 brown onion, peeled, roughly chopped
1 tbsp green curry paste
750g pumpkin, skin and seeds removed,
cut into 5cm pieces
550g potatoes, peeled, quartered
1 tsp salt
600ml boiling water
400ml coconut cream
1 tsp ginger, minced
3 small onions, sliced thinly
2 tsp cayenne pepper, ground
2 tsp paprika, ground
1 tsp coriander seeds, ground
2 tsp turmeric, ground
2 tsp cumin, ground
2 x 420ml cans tomatoes, diced
2kg chicken breast, diced
½ cup chicken stock.
300ml pure cream to serve
Fresh coriander to serve
1. Place the garlic, onion, curry paste,
pumpkin, potatoes, salt, water and
coconut cream into the pressure
cooking bowl and stir until combined.
2. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘5’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
1. Turn the selection control dial to the
‘Sauté’ setting and heat the oil. Add
the ginger, garlic and onions and
sauté until golden brown.
2. Add the spices and stir until
combined. Add the tomatoes and
chicken breast and stir through until
everything is evenly coated.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
3. Pour the chicken stock over the
chicken and securely place and
seal the lid onto the pressure cooker
ensuring the pressure release valve
is set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
4. Remove contents from the pressure
cooking bowl into another bowl and,
using a stick mixer, blend the soup
until it is thick and consistently smooth.
5. Serve with fresh bread.
NOTE: Do not use a stick mixer in the pressure
cooker bowl as this could damage the non-
stick coating.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Stir through the cream and serve over
rice with fresh coriander.
27
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Sesame Chicken Wings
Tomato Passata and Meatballs
Serves 8
Serves 8
½ cup soy sauce
1kg beef mince
2 tbsp honey
1 tbsp sesame oil
1 red onion, peeled, diced
1 cup bread crumbs
1 tbsp kecap manis
1 tbsp tomato paste
2 tsp rice wine vinegar
2 tbsp sweet chilli sauce
2 x small birdseye chillis, minced
2 x cloves garlic, minced
2kg chicken wings/nibblets
2 tbsp plain flour
2 tsp Italian herbs
1 x 59g free range egg, lightly whisked
3 tbsp olive oil
2 large brown onions, peeled, diced
4 cloves garlic, minced
1 tbsp sugar
2 tbsp cold water
4 x 420g cans diced tomatoes
2 tbsp sesame seeds
1 cup shallots, peeled, thinly sliced
1. In a bowl, combine the mince, red
onion, bread crumbs, tomato paste,
herbs and egg until they form a
consistent ball. Roll mixture into 1 tbsp
sized balls and set aside.
1. Place the soy, honey, oil, kecap manis,
vinegar, chilli sauce, garlic and chicken
into a bowl and mix until coated.
2. Turn the selection control dial to the
‘Sauté’ setting and heat the oil. Add
the brown onion and garlic into the
pressure cooking bowl and sauté until
clear. Add the sugar and tomatoes
and simmer for about 2 minutes.
2. Place the chicken into the pressure
cooker bowl and securely place and
seal the lid onto the pressure cooker
ensuring the pressure release valve is set
to the sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and the
heating light goes out.
3. Add the meatballs to the tomato
mixture and stir gently. Securely place
and seal the lid onto the pressure
cooker and ensure the pressure
release valve is set to the sealed
position. Turn the selection control dial
to setting ‘3’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Remove the chicken from the pressure
cooking bowl and set aside. Drain the
liquid in the pressure cooking bowl
though a sieve into another bowl.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Place the liquid back into the pressure
cooking bowl and turn the control dial
to the ‘Sauté’ setting. Whisk the flour
with the water until smooth and add into
the pressure cooker bowl and simmer for
4 minutes.
5. Serve over hot spaghetti or the pasta
of your choice.
6. Pour sauce over chicken wings and
sprinkle with sesame seeds and shallots
to serve.
TIP: Kecap Manis is a sweet soy sauce and can
be found in major supermarkets usually in the
sauces section where soy and Worcestershire
sauces are sold.
28
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Moroccan Chicken with Sicilian
Olives and Preserved Lemon
Cous Cous
Pilaf Rice with Spicy
Sunflower Seeds
Serves 8
Serves 10
175g butter
4 cloves garlic, minced
500g French shallots, peeled, sliced thinly
6 x shallots, peeled, sliced thinly
1 tsp turmeric powder
1 tsp lemon zest
4 cups basmati rice, washed
6 cups vegetable stock
200g sunflower seeds
Special Note: for best results this dish should be
marinated over night
2kg chicken thigh fillets, fat trimmed
2 tbsp olive oil
1 tsp cinnamon
2 tsp dried parsley
2 tsp dried oregano
1 tsp paprika
2 tsp chilli flakes
150g Sicilian olives, drained of liquid
2 cloves garlic, minced
1 tsp ginger, minced
1 lemon, thinly sliced
1 cup chicken stock
2 cups dried cous cous
Fresh parsley to serve
2 tsp Mexican chilli powder
2 tsp smoked paprika
½ tsp cinnamon, ground
1 tbsp salt
2 tbsp caster sugar
1 bunch coriander, leaves removed
Sweet chilli sauce to serve
1. Place the chicken, oil, herbs, spices,
olives, garlic and ginger into a bowl
and mix until completely coated.
Layer in an airtight container with
lemon dividing each chicken fillet.
Place into the refrigerator over night.
1. Turn the selection control dial to the
‘Sauté’ setting and place 100g of
butter into the pressure cooking bowl
and allow to melt. Add the garlic,
French shallots and shallots and sauté
until softened.
2. Place the chicken into the pressure
cooking bowl and pour the chicken
stock over the top. Securely place
and seal the lid onto the pressure
cooker and ensure the pressure
release valve is set to the sealed
position. Turn the selection control dial
to setting ‘3’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
2. Add the turmeric, lemon and rice. Stir
until well combined.
3. Pour the vegetable stock over the
rice and securely place and seal the
lid onto the pressure cooker ensuring
the pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘2’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Remove
the chicken from the pressure cooking
bowl and strain the liquid left in the
bowl through a sieve into another bowl.
4. Release the pressure from the pressure
cooker by turning the pressure
release valve to the venting position.
Remove the rice from the pressure
cooking bowl and add the remaining
75g butter, spices, sugar and salt.
Turn the selection control dial to the
‘Sauté’ setting and sauté for about 10
minutes and then fold the sunflower
seeds through the rice along with the
coriander.
4. Add only 2 cups of the liquid back
into the pressure cooking bowl, along
with the cous cous. Allow to sit for
5 minutes to absorb.
5. Serve with chicken and parsley.
5. Serve with sweet chilli sauce.
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29
Chicken and Pesto Risotto
Honey Baked Pumpkin Risotto
Serves 8
Serves 8
3 tbsp olive oil
1 tbsp honey
1 large brown onion peeled, thinly sliced
2 clove garlic peeled, minced
500g chicken breast, thinly sliced
3 cups Arborio rice
5 cups chicken stock
½ cup basil pesto
60g butter
400g pumpkin peeled, cubed to 1cm
3 cups Arborio rice
5 cups vegetable stock
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
1 cup boiling water
¼ cup pine nuts, toasted
1 cup boiling water
1 cup vegetable stock
1 cup chicken stock
100g parmesan grated to serve
100g parmesan grated to serve
½ bunch parsley washed, roughly
chopped to serve
½ bunch basil, washed, roughly chopped
to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and place the honey and butter into
the pressure cooker bowl to melt. Add
the pumpkin and sauté for around 10
minutes.
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat the oil. Sauté the onion and
garlic until golden brown. Add the
chicken and lightly cook for about 5
minutes, stirring occasionally.
2. Add the rice, 5 cups of vegetable
stock, onion and garlic and stir well to
combine.
2. Add the rice, 5 cups chicken stock,
pesto and pine nuts and stir well to
combine.
3. Securely place and seal the lid onto
the pressure cooker ensuring the
pressure release valve is set to the
sealed position. Turn the control dial
to setting ‘2’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
3. Securely place and seal the lid onto
the pressure cooker ensuring the
pressure release valve is set to the
sealed position. Turn the control dial
to setting ‘2’ and allow to cook until
the dial returns to OFF and the heating
light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Stir
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Stir
through each the additional 1 cup of
water and chicken stock.
through each the additional 1 cup of
water and vegetable stock.
5. Serve with parmesan and parsley.
5. Serve with parmesan and basil.
30
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Ginger Chicken with
Baby Snow Peas
Satay Beef
Serves 6
Serves 8
1tbsp peanut oil
1 brown onion, peeled, halved,
1 tbsp honey
thinly sliced
2 ½ tsp rice wine vinegar
½ cup ginger syrup
2 tsp sesame oil
2cm piece of ginger, halved
1 red chilli, halved
4 cloves garlic, peeled, whole
1 tsp rock salt
½ cup chicken stock
2kg chicken drumsticks
2 tbsp soy sauce
1 clove garlic, peeled, minced
½ tsp lemon rind
½ large red chilli, thinly sliced
1 tsp sweet chilli sauce
1 tsp curry powder
270ml light coconut milk
1 tbsp kecap manis
½ cup crunchy peanut butter
1kg beef blade steak, diced
Fresh coriander to serve
1 tbsp corn flour
500g baby snow peas
1 cup shallots, peeled, thinly sliced
to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and place the oil, onion and garlic
into the bowl to sauté for about 5
minutes.
1. Place the honey, vinegar, ginger
syrup, oil, ginger, chilli, garlic, salt,
chicken stock and chicken into a bowl
and mix until completely coated.
2. Add the lemon, red chilli, chilli sauce
and curry powder and allow to sauté
for another 3 minutes.
2. Place the chicken into the pressure
cooker bowl and securely place and
seal the lid onto the pressure cooker
ensuring the pressure release valve
is set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
3. Add the coconut milk, kecap manis,
peanut butter and steak and stir to
combine well.
4. Securely place and seal the lid onto
the pressure cooker ensuring the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Remove
the chicken from the pressure cooking
bowl and set aside. Strain the liquid
though a sieve into another bowl.
5. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Place the liquid back into the pressure
cooking bowl and turn the selection
control dial to ‘‘Sauté’. Blend the corn
flour with the soy sauce and then
add to the pressure cooker bowl and
simmer for about 4 minutes. Add snow
peas and simmer for 1 minute.
6. Serve with rice and coriander.
TIP: Kecap Manis is a sweet soy sauce and can
be found in major supermarkets usually in the
sauces section where soy and Worcestershire
sauces are sold.
5. Serve over chicken and sprinkle with
fresh shallots.
TIP: You can find ginger syrup in the cordial
section of major supermarkets.
31
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Massaman Curry
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
Serves 8
500g diced lamb
500g diced beef
5. Serve with rice and fresh coriander.
NOTE: If the consistency is not thick enough,
remove ¼ cup of the liquid and stir through
2 tsp of arrowroot until completely dissolved.
Add back into the curry and simmer until
thickened.
400g can coconut milk
1 cinnamon stick
2 fresh kafir lime leaves
500g baby chat potatoes, halved
1 tbsp brown sugar
2 whole star anise
2 tsp arrowroot (only if needed)
Fresh coriander to serve
Curry Paste
¼ cup olive oil
1 brown onion, peeled, roughly chopped
2cm piece ginger, peeled, minced
4 cloves garlic, peeled, minced
1½ tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp cinnamon, ground
1 tsp brown mustard seeds
1 tsp cardamom, ground
3 dried whole chillis, roughly chopped
Zest and juice of 1 lime
1 tsp white pepper
2 tsp flaked salt
1. Using a food processor, place all the
curry paste ingredients into the bowl
and pulse until the mixture is smooth
and consistent.
2. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and place the curry paste into the
pressure cooker bowl and sauté for 5
minutes, stirring occasionally.
3. Add the meat, coconut milk,
cinnamon, lime leaves, potatoes,
brown sugar and star anise and stir
well to combine. Securely place and
seal the lid onto the pressure cooker
and ensure the pressure release valve
is set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
32
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Three Bean and Vegetable Stew
Thai Sweet Potato Soup with
Coriander Pesto
Serves 8
Serves 8
2 tbsp olive oil
40g butter
4 cloves garlic, peeled, minced
2 brown onions, peeled, halved, thinly
sliced
2 tbsp tomato paste
2 carrots, peeled, diced
400ml can coconut milk
2 tbsp mild red curry paste
1.5kg sweet potato, peeled and cut into
5cm pieces
1 litre chicken stock
Lime wedges, to serve
2 stalks celery, halved, diced
2 potatoes, peeled, diced into 2cm pieces
420g can red kidney beans, drained,
rinsed
420g can butter beans, drained, rinsed
420g can chickpeas, drained, rinsed
4 cups vegetable stock
420g can diced tomatoes
1 bunch parsley, washed, roughly
chopped
1 bunch basil, washed, roughly chopped
1 bay leaf
2 tsp flaked salt
1 tsp white pepper, ground
100g parmesan grated to serve
Coriander Pesto
1 cup coriander leaves
¼ cup blanched almonds
1 small red shallot
2 tsp lime juice
2 tbsp vegetable oil
Salt, to taste
1. Carefully open the can of coconut
milk without shaking; spoon the firm
coconut into the pressure cooking
bowl and select the ‘Sauté’ setting.
Sauté while stirring until the coconut
milk separates. Add the curry paste
and continue to sauté, stirring until the
paste becomes fragrant.
½ bunch parsley washed, roughly
chopped to serve
2. Add sweet potato and chicken stock
and securely place and seal the lid
onto the pressure cooker ensuring
the pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
Sour cream (to taste) to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat the oil. Add the onion and
garlic and sauté until golden brown.
2. Add the tomato paste, carrots, celery,
potatoes, beans, vegetable stock,
tomatoes, parsley, basil, bay leaf
and salt and pepper and stir well to
combine. Securely place and seal
the lid onto the pressure cooker and
ensure the pressure release valve is
set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Using a mini food processor, combine
the coriander pesto ingredients into
the bowl and process until combined.
Season to taste.
5. To serve ladle soup into bowls and
spoon coriander pesto into the soup.
Stir through and squeeze fresh lime to
taste.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Serve with fresh parsley, sour cream
and grated parmesan cheese.
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Red Wine, Beef, Mushroom and
Thyme Stew
Spicy Tomato and Capsicum
Chicken
Serves 8
Serves 8
3 tbsp olive oil
3 tbsp lemon infused olive oil
6 large French shallots, peeled, sliced
3 cloves garlic, minced
40g butter
1kg chicken thigh (approx 6)
1 Spanish onion, peeled, thinly sliced
2 cloves garlic, peeled, thinly sliced
8 rindless bacon slices
1kg chuck steak, diced
2 tsp brown sugar
2 tbsp tomato paste
400g button mushrooms, washed
350ml dry red wine
1 litre beef stock
½ capsicum, membrane removed, thinly
sliced, halved
1 bottle tomato passata
400g can chickpeas, drained
½ jar preserved capsicum and chilli
½ cup chicken stock
Rind of ½ lemon
2 tsp flaked salt
1 bay leaf
½ bunch parsley washed, roughly
chopped to serve
1. Turn the selection control dial to the
‘SAUTÉ’ setting on the pressure cooker
and heat the oil. Add the shallots
and garlic and sauté until golden
brown. Add the butter, bacon and
steak and cook for 10 minutes, stirring
occasionally.
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat 2 tbsp of the oil and then
seal the chicken for 2 minutes on each
side and set aside.
2. Add the remaining olive oil to the
pressure cooking bowl and sauté
the onion, garlic and capsicum until
golden brown. Place the chicken,
passata, chickpeas, preserved
capsicum and chilli, chicken stock,
lemon and salt into the pressure
cooker bowl and stir well to combine.
Push the ingredients under the liquid
and make sure that they are fully
submerged.
2. Add the sugar, tomato paste,
mushrooms, wine, stock and bay leaf
and stir well to combine. Securely
place and seal the lid onto the
pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
3. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
4. Serve over mashed potatoes.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Serve with penne pasta and fresh
parsley.
TIP: Bottled tomato passata can be found
in most major supermarkets in the sauces
section.
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Baked Beans
Red Wine, Garlic & Root
Vegetable Lamb Shanks
Serves 4–6
Serves 4–6
1 tbsp oil
1 smoked pork hock, sliced off the bone
3 tbsp olive oil
8 shallots (French if you can find them)
peeled, halved
1 head garlic with the top cut off, peeled
1 cup plain flour
4–6 medium lamb shanks
6 baby carrots peeled, tops removed
2 potatoes peeled, cut into 8 pieces
500ml beef stock
and diced
3 400g cans cannellini or white beans
drained
400g can diced tomatoes
2 brown onions, diced
2 garlic cloves, crushed
2 tbsp brown sugar
2 tbsp molasses
1 cup water
1 tsp salt
500ml tomato passata
¾ cup red wine
2 sprigs thyme
2 sprigs rosemary
2 sprigs marjoram
1. Using the ‘Sauté’ setting on the
pressure cooker, heat the oil and
sauté the diced onion and pieces of
pork hock until lightly browned. Add
the remaining ingredients and stir to
combine.
1. Using the ‘Sauté’ setting on the
pressure cooker, heat the oil and
sauté the shallots and garlic until
golden.
2. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
2. In a bowl, toss the shanks in the flour
until well covered. Add the shanks to
the pressure cooker, two at a time,
and sauté until browned. Add the
remaining ingredients and stir well to
combine.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
3. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘6’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
4. Serve warm on toast.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Remove the lamb shanks and sauce
from the pressure cooking bowl and
serve with pasta or mashed potatoes.
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