2014 Pressure Cooker E-Cookbook

Take th e
pressurecooking
off
a collection of pressure cooker recipes
Recipes
Pressure Cooker
3 Beef and Guinness Stew
4 Beef Bourguignon
5 Golden Syrup Dumplings
6 Chicken & Mushroom Risotto
8 Chicken Cacciatore
9 Indian Beef Curry
10 Italian-Style Lamb Shanks
12 Sticky Asian Chicken
13 Christmas Pudding
14 Mashed Potatoes
15 Mexican Chicken Tacos
16 Mexican 1-Pot Rice & Chicken (Pollo y Arroz)
18 Earl Grey Stewed Pears
19 Speedy Sticky Pork Ribs
20 Pork Ragu
22 Porcupine Meatballs
23 Lamb and Apricot Tagine
24 Chocolate Rice Pudding
26 Shoulder of Lamb
27 Corned Beef
28 10 Minute Lentil Soup
Stockpot
30 Minestrone Soup
31 Chicken & Corn Chowder
32 Spiced Pear & Sweet Potato Soup
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Beef and Guinness Stew
Prep: 10 mins / Cook: 45 mins / Serves: 6
THE CHEFS TOOLS THE FUN

• 7L Pressure Cooker 1. Over medium heat sauté capsicum, onion, mushroom
• Fusion Knife and garlic in olive oil in the Pressure Cooker (lid off) until
• Acacia Chopping Board soft (2-3 minutes). Remove from pan and set aside.
• Silicone Measuring Cups 2. Place beef, flour and salt and pepper in a plastic bag and
• Silicone Measuring Spoons shake to coat.
• Peeler 3. Brown meat over high heat in two batches (around 2
• Silicone Spatula minutes each batch).
• Silicone Spoon 4. Return beef and vegetables to the Pressure Cooker and
• Digital Timer/Thermometer add paste, carrots and thyme and stir.
5. Pour in Guinness and stir through. Bring to the boil for 1
INGREDIENTS minute to cook off the alcohol.
• 1 Red Capsicum, diced 6. Close and lock Pressure Cooker and bring to pressure on
• 1 Onion, diced high heat using setting 2 (Pressure is reached when the
• 1 cup Mushrooms, sliced red Pressure Indicator has risen).
• 3 Cloves Garlic, diced 7. Once at pressure, turn down the heat and cook for 20-45
• 1 tsp Olive Oil minutes.
• 1.5kg diced Beef 8. Remove from heat. Quick-release pressure by placing
• 1/2 cup Plain Flour under a running tap with cool water for a few second.
• 2 Tbs Tomato Paste 9. Serve stew with mashed potatoes or crusty bread
• 2 Carrots, peeled and sliced
• 2 Tbs Thyme CHEFS TIP
• 1 can Guinness • It will be cooked after 20 minutes, but mouth-watering
after 45 minutes.
• The stew can also be the filling for a Beef & Guinness Pie.

Beef Bourguignon

• 7L Pressure Cooker 1. Heat Pressure Cooker over medium heat and add olive
• Fusion Knife oil.
• Acacia Chopping Board 2. Sauté bacon, mushrooms, onion and garlic for 5 minutes.
• Silicone Measuring Cups 3. Combine some of the flour, beef and salt and pepper in a
• Silicone Measuring Spoons plastic bag and shake to cover beef. Add more flour only
• Peeler if required.
• Digital Timer/Thermometer 4. Turn heat to high. Add beef and stir for 2 minutes to
caramelise.
INGREDIENTS 5. Stir through remaining ingredients. Bring to the boil to
• 2 Tbs Olive Oil cook off the alcohol.
• 2-3 rashers Bacon, diced 6. Close and lock Pressure Cooker and bring to pressure on
• 1 cup Mushrooms, sliced high heat using setting 2 (Pressure is reached when the
• 1 Onion, diced red Pressure Indicator has risen)
• 2 cloves Garlic, diced 7. Once at pressure, turn down the heat and cook for 20-
• 1.5kg Beef, diced 40 minutes.
• Up to 1 cup Plain Flour (to use as 8. Remove from heat. Quick-release pressure by placing
required) under a running tap with cool water for a few second.
• Generous pinch of Salt & Pepper 9. Serve with mashed potato or rice.
• 2 Tbs Tomato Paste
• 2 cups Red Wine CHEFS TIP
• 2 Carrots, peeled and chopped • The beef is cooked after 20 minutes but melt-in-the-
into 3cm lengths mouth after 40 minutes.
• 1 sprig Thyme (or 1 tsp dried
Thyme)

Golden Syrup Dumplings

• 7L Pressure Cooker 1. In a mixing bowl rub diced butter into flour to form
• Grater breadcrumb consistency.
• Silicone Measuring Cups 2. Whisk eggs and milk together in a separate bowl.
• Silicone Measuring Spoons 3. Make dumpling batter by mixing together flour mixture,
• Silicone Mixing Bowls egg mixture and lemon zest.
• Silicone Spatula 4. Roll batter into golf ball sized dumplings.
• Silicone Whisk 5. Place sugar, golden syrup and butter in Pressure Cooker
• Digital Timer/Thermometer and bring to the boil.
6. Add water and gently drop in dumplings, taking care to
INGREDIENTS keep dumplings away from each other.
• 2 cups Self-raising Flour 7. Close and lock Pressure Cooker and bring to pressure on
• 120g Butter, diced high heat using setting 2 (Pressure is reached when the
• 2 Eggs red Pressure Indicator has risen)
• 1/4 cup Milk 8. Once at pressure, turn down the heat and cook for 4
• 2 Lemons, zest grated minutes.
• 8 Tbs Golden Syrup 9. Remove from heat. Quick-release pressure by placing
• 150g Brown Sugar under a running tap with cool water for a few second.
• 100g Butter (extra) 10. Serve with vanilla ice-cream and drizzle the remaining
• 2 cups Water syrup over each serving.
CHEFS TIP
• Take butter out of the fridge an hour before to soften.

Chicken & Mushroom Risotto

• Pressure Cooker 1. In Pressure Cooker on high heat, combine oil, garlic,
• Fusion Knife onion and mushroom to soften for 1-2 minutes.
• Acacia Chopping Board 2. Add chicken and brown for 1 minute.
• Silicone Measuring Cups 3. Stir through rice to toast for 1 minute, which will release
• Silicone Measuring Spoons the starch.
• Digital Timer/Thermometer 4. Add stock and mix well.
• Silicone Spoon 5. Close and lock Pressure Cooker and bring to pressure on
high heat using setting 2 (Pressure is reached when the
INGREDIENTS red Pressure Indicator has risen)
• 1 Tbs Olive oil 6. Once at pressure, turn down the heat and cook for 8
• 1 Onion, diced minutes.
• 2 Garlic cloves, crushed 7. Remove from heat. Quick-release pressure by placing
• 2 cups Mushrooms, sliced under a running tap with cool water for a few seconds.
• 2 Chicken breasts, halved and 8. Remove lid and stir through Parmesan and spinach and
sliced sit for 1 minute. If too much liquid, heat and stir with lid
• 2 cups Arborio rice off to reduce liquid.
• 1L Chicken stock 9. Serve immediately.
• 1 cup Baby Spinach
• 1 cup Parmesan, grated CHEFS TIP
• This is the basic process for all risottos so use your
favourite ingredients to your liking. You may like to add a
dash of white wine for extra flavour before adding stock!

Which
will you choose?

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Chicken Cacciatore

• 7L Pressure Cooker 1. Heat the oil in Pressure Cooker. Add the onion and
• Fusion Knife capsicum and cook over medium-high heat for
• Acacia Chopping Board approximately 2 minutes stirring until the onion softens.
• Electronic Scales 2. Stir in the wine and bring to boil to cook off the alcohol
• Silicone Measuring Cups until approximately half the wine evaporates.
• Silicone Measuring Spoons 3. Add mushrooms and garlic, stirring for 1 minute.
• Digital Timer/Thermometer
4. Place chicken pieces on top of vegetable mixture. Cover
• Silicone Spoon
chicken with diced tomatoes and tomato paste and DO
• Grater
NOT STIR.
5. Close and lock Pressure Cooker and bring to pressure on
INGREDIENTS high heat using setting 2 (Pressure is reached when the red
• 1 Tbs olive oil Pressure Indicator has risen)
• 1 onion, diced 6. Once at pressure, turn down the heat and cook for 8
• 1 medium green capsicum, seeded and minutes.
finely diced 7. Remove from heat . Quick-release pressure by placing
• 1/2 cup white wine under a running tap with cool water for a few second.
• 300g mushrooms, sliced 8. Remove lid and stir in the olives, parsley, cheese, and salt
• 3 garlic cloves, finely diced and pepper, to taste.
• 1.5kg skinless chicken thighs, diced into
9. Serve with your favourite style of pasta and sprinkle with
3-5cm cubes
freshly grated parmesan cheese and parsley.
• 410g canned diced tomatoes
• 2 tablespoons tomato paste
• 3/4 cup pitted black or kalamata whole CHEFS TIP
olives, drained • For a budget friendly option, replace chicken thighs with
• 2 Tbs freshly chopped parsley
chicken drumsticks.
• 1/2 cups freshly grated parmesan cheese
• 2 Tbs freshly grated parmesan cheese
for serving
• 2 Tbs freshly chopped parsley for serving

Indian Beef Curry

• 7L Pressure Cooker 1. Heat oil in Pressure Cooker on medium. Sauté onion, ½
• Fusion Knife cup of coriander, garlic and ginger for 2-3 minutes, until
• Acacia Chopping Board tender.
• Silicone Measuring Cups 2. Add curry paste and cook for 4-5 minutes, stirring often.
• Silicone Measuring Spoons Pour in coconut milk. Simmer, stirring, for 1-2 minutes.
• Electronic Scales Add beef, potato and lentils to Pressure Cooker.
• Digital Timer/Thermometer 3. Close and lock Pressure Cooker and bring to pressure on
INGREDIENTS red Pressure Indicator has risen)
• 1 Tbs Vegetable Oil 4. Once at pressure, turn down the heat and cook for 15
• 1 Onion, finely chopped minutes.
• 1 bunch Coriander, chopped. 5. Remove from heat. Quick-release pressure by placing
• 2 cloves Garlic under a running tap with cool water for a few second.
• 3 cm Ginger, peeled, grated 6. Remove lid and stir through peas and remaining
• 1/3 cup Curry Paste coriander. Serve with rice.
• 1 x 400ml can Coconut Milk
• 1.5kg Beef (chuck steak), cubed CHEFS TIP
• 2 Potatoes, chopped • If you like a hotter curry, use madras or vindaloo. For a
• 1/5 cup dried Brown Lentils milder heat, use korma or tikka masala.
• 1/2 cup Frozen Peas • Diced lamb can also be used in place of beef.

Italian-Style Lamb Shanks

• 7L Pressure Cooker 1. Heat Pressure Cooker on high, add oil and brown lamb in 2
• Pressure Cooker Silicone Basket batches. Set meat aside.
• Fusion Knife 2. Reduce heat, add eschalots and cook, covered, for 3
• Acacia Chopping Board minutes on medium.
• Silicone Measuring Cups 3. Add the remaining ingredients (excluding the lamb shanks)
• Silicone Measuring Spoons and cook, stirring occasionally, for 5 minutes.
• Silicone Spatula Spoon 4. Pour contents into bowl.
• Silicone Tongs 5. Insert basket into Pressure Cooker and place shanks onto
• Silicone Mixing Bowls basket. Pour sauce over the shanks.
• Digital Timer/ Thermometer 6. Close and lock Pressure Cooker and bring to pressure on
high heat using setting 2 (Pressure is reached when the red
INGREDIENTS Pressure Indicator has risen)
• 1 Tbs Vegetable Oil 7. Once at pressure, turn down the heat and cook for 45
• 6 Lamb Shanks, trimmed minutes. If you can wait 1 hour, even better.
• 12 French Eschalots, peeled 8. Remove from heat. Quick-release pressure by placing
• 4 cloves Garlic under a running tap with cool water for a few seconds.
• 1 Tbs fresh Thyme 9. Remove lid and extract lamb shanks by lifting it out on rack.
• 1 cup Red Wine 10. Serve with mashed potato.
• 1 cup Water
• 1 Tbs Vegemite
CHEFS TIP
• 2 Tbs Tomato Paste
• Chicken could be used in place of lamb.
• 1 x 400g can Tomatoes
• 1 Red Capsicum, deseeded and diced
• 1 Yellow Capsicum, deseeded and
diced

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Sticky Asian Chicken

• 7L Pressure Cooker 1. In Pressure Cooker, combine wine, soy, stock, honey,
• Pressure Cooker Silicone Basket sugar, hoisin sauce, garlic, ginger, star anise and
• Fusion Knife cinnamon. Place chicken on Silicone Basket, turning and
• Acacia Chopping Board basting to coat.
• Silicone Measuring Cups 2. Close and lock Pressure Cooker and bring to pressure on
• Silicone Measuring Spoons high heat using setting 2 (Pressure is reached when the
• Silicone Spatula Spoon red Pressure Indicator has risen)
• Silicone Tongs 3. Once at pressure, turn down the heat and cook for 25
• Digital Timer/ Thermometer minutes.
• Kitchen Shears 4. Remove from heat. Quick-release pressure by placing
under a running tap with cool water for a few second.
INGREDIENTS 5. Remove lid and extract chicken by lifting it out on basket.
• 3 cm Ginger, peeled, roughly Rest, loosely covered in foil, for 5 minutes.
chopped 6. Bring sauce to boil and cook for 5 minutes until sauce
• 1 cup Shao Hsing Wine reduces by a third and strain ready to serve.
• 1/2 cup Soy Sauce 7. Using Kitchen Shears, cut chicken into quarters. Serve
• 1/2 cup Chicken Stock, salt reduced with sauce and broccoli.
• 1/3 cup Honey
• 1/4 cup Brown Sugar CHEFS TIP
• 2 Tbs Hoisin Sauce • 1.5kg of drumsticks can be used instead of a whole
• 3 cloves Garlic, sliced chicken.
• 3 whole Star Anise
• 1 Cinnamon Stick
• 1.5kg Whole Chicken

Christmas Pudding
Prep: 10-15 mins / Cook: 35 mins / Serves: 4-6

• 7L Pressure Cooker 1. Place fruit, orange juice (Sherry or Brandy), water, butter
• Pressure Cooker Silicone Basket and sugar in the small silicone bowl. Microwave for 2
• Silicone Mixing Bowl (small) minutes.
• Silicone Spatula 2. Stir until butter melts and mixture is all combined.
• Silicone Measuring Cups 3. Add eggs and jam. Mix well.
• Silicone Measuring Spoons 4. Add all other ingredients and stir until combined.
• Electronic Scales 5. Place 2 cups water in bottom of Pressure Cooker and
• Silicone Whisk insert the Pressure Cooker Silicone Basket. Place bowl on
• Digital Timer/ Thermometer top of silicone basket and cover with aluminium foil over
the top of the bowl.
INGREDIENTS 6. Close and lock Pressure Cooker and bring to pressure on
• 500g mixed dried fruit high heat using setting 2 (Pressure is reached when the
• 1/4 cup orange juice, brandy or red Pressure Indicator has risen)
sherry 7. Once at pressure, turn down the heat and cook for 35
• 95g butter minutes.
• 110g brown sugar 8. Remove from heat. Quick-release pressure by placing
• 2 Tbs fig jam (warmed) under a running tap with cool water for a few second.
• 2 eggs (lightly beaten) 9. Remove bowl and cool in bowl for 5 minutes.
• 75g self-raising flour 10. Turn out on plate and cool for further 5-10 minutes and
• 1 tsp mixed spice serve warm with custard.
• 50g bread crumbs
• 50g almond meal CHEFS TIP
• Panko bread crumbs and gluten free flour can be used to
make a gluten free alternative.

Mashed Potatoes
Prep: 10 mins / Cook: 8 mins / Serves: 4-6

• 7L Pressure Cooker 1. Scrub potatoes and peel them if desired. (Note; the peel
• Pressure Cooker Silicone Basket adds texture and contains lots of the nutrients.)
• Fusion Knife 2. Cut potatoes into quarters.
• Acacia Chopping Board 3. Place on the Silicone Basket in the Pressure Cooker.
• Peeler 4. Pour in the water and add the garlic.
• Potato Masher red Pressure Indicator has risen)
• Digital Timer/ Thermometer 6. Once at pressure, turn down the heat and cook for 6
minutes.
INGREDIENTS 7. Remove from heat. Quick-release pressure by placing
• 5 Potatoes under a running tap with cool water for a few second.
• 1 cup Water 8. Remove the potatoes using basket and pour out the
• 1 clove Garlic, squashed water.
• 1/2 cup Milk 9. Add potatoes back into the Pressure Cooker (with the
• 5 Tbs Olive Oil garlic if you like garlicky spuds).
10. On low- medium heat, heat through for 1-2 minutes to
dry out the potatoes.
11. Mash to your desired texture, slowly adding the oil and
milk.
12. Season with salt and pepper and serve.
CHEFS TIP
• The perfect side dish with any stew.

Mexican Chicken Tacos

• 7L Pressure Cooker 1. Heat Pressure Cooker on medium and add oil.
• Fusion Knife 2. Brown chicken legs lightly.
• Acacia Chopping Board 3. Add remaining ingredients to Pressure Cooker, mix well.
• Digital Timer/ Thermometer red Pressure Indicator has risen)
5. Once at pressure, turn down the heat and cook for 15
INGREDIENTS minutes.
• 2 Tbs olive oil 6. Remove from heat. Quick-release pressure by placing
• 6 chicken “lovely legs” (skinless under a running tap with cool water for a few seconds.
chicken drumsticks) 7. Remove chicken and allow to cool slightly, keeping
• 2 cloves of garlic, crushed sauce.
• 1/4 or 1/2 tsp chilli powder 8. Shred chicken with 2 forks.
depending on how spicy you like it 9. Make tacos using chicken and sauce, plus any ingredients
• 1 x 410g crushed tomatoes you like.
• 1 cup low salt chicken stock
• 1 Tbs brown sugar CHEFS TIP
• 2 tsp ground cumin • Add shredded cheese, avocado and fresh tomato to your
• 1 tsp ground coriander taco.
• 1/2 tsp ground cinnamon • This dish can also be used to make chicken burritos.
• Ground black pepper to taste

Mexican 1-Pot Rice & Chicken (Pollo y Arroz)
• 7L Pressure Cooker 1. Heat Pressure Cooker on medium and add 2 Tbs of oil. Brown
• Fusion Knife chicken breasts lightly. Remove from Pressure Cooker.
• Acacia Chopping Board 2. Add remaining oil to Pressure Cooker, lightly cook onions & chillies
• Silicone Measuring Cups (if used) & chilli powder for 2 minutes on low heat. Add garlic and
• Silicone Measuring Spoons cook for further 2 minutes.
• Silicone Spoon 3. Add water, and use silicone spoon to scrape all vegetables off base
• 20cm Silicone Tongs and mix well with water.
• Digital Timer/ Thermometer 4. Add stock & rice. Mix well.
5. Arrange chicken breast fillets on top of rice, pushing down slightly
to partially submerge.
INGREDIENTS 6. Sprinkle can of crushed tomatoes over chicken to cover. Do not stir.
• 2 chicken breast fillets 7. Close and lock Pressure Cooker and bring to pressure on high heat
• 4 Tbs olive oil using setting 2 (Pressure is reached when the red Pressure Indicator
• 1 onion finely chopped has risen)
• 4 cloves garlic, finely chopped 8. Once at pressure, turn down the heat and cook for 4 minutes.
• 2 chopped green or red chillies 9. Remove Pressure Cooker from heat completely, and allow to come
(optional!) off pressure naturally for exactly 8 minutes. (The meal will continue
• 1 Tbs ground cumin to cook during this time.)
• 1/2 tsp (or quantity desired) ground 10. Quick-release pressure (after cooling naturally for 8 minutes) by
chilli placing under a running tap with cool water for a few seconds to
• 1 cup water release remaining pressure.
• 2 cups low salt chicken stock 11. Transfer chicken to chopping board and cover loosely with foil.
• 2 cups long grain white rice 12. Stir the beans and chopped fresh coriander into the rice. Season to
• 1 x 410g crushed tomatoes taste.
• 1 x 410g can of red kidney beans, rinsed 13. Close Pressure Cooker again, but leave off heat, for 2 minutes, to
and drained finish cooking rice.
• 1/2 cup chopped fresh coriander 14. Slice the chicken.
15. Serve rice with chicken slices on top, sprinkle with spring onions,
and accompany with lime wedges.
CHEFS TIP 16. Serve immediately.
• Add a dollop of sour cream to serve.
• Chicken thighs or lovely legs can also be
used.

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Earl Grey Stewed Pears

• 7L Pressure Cooker 1. In the Pressure Cooker, combine water, sugar, lemon,
• Silicone Pressure Cooker Basket cinnamon sticks, tea bags and vanilla essence.
• Fusion Wave Knife 2. Simmer until the sugar is dissolved.
• Acacia Chopping Board 3. Place the pears in the Pressure Cooker via the Silicone
• Peeler Basket; it does not matter if they do not stand upright.
• Silicone Spoon 4. Lower the basket into the Pressure Cooker.
• Silicone Measuring Spoons high heat using setting 2 (Pressure is reached when the red
• Silicone mixing bowl Pressure Indicator has risen)
• 20cm Silicone Tongs 6. Once at pressure, turn down the heat and cook for 5
• Digital Timer/ Thermometer minutes.
7. Remove from heat. Quick-release pressure by placing
under a running tap with cool water for a few seconds.
INGREDIENTS 8. Carefully lift out the silicone basket and transfer the pears
• 4 cups water
to a large bowl to cool and discard the tea bags.
• 1/2 cup sugar 9. Boil sauce to reduce until it is syrupy. Cool the liquid, then
• 2 slices lemon drizzle over the pears and serve immediately with custard
• 2 cinnamon sticks or ice cream
• 4 firm pears, peeled but not cored,
stems on
• 1/4 tsp vanilla essence
CHEFS TIP
• To make ahead of time: cool the pears and place them in
• 3 earl grey tea bags tied together
an air tight container. Pour the syrup over the pears and
seal container. To serve, take the pears out of the container
and heat for 2 minutes in the microwave on medium. Heat
the syrup separately in the microwave for 1 minute.

Speedy Sticky Pork Ribs

• 7L Pressure Cooker 1. Combine ribs and water in Pressure Cooker. Close and
• Silicone roasting rack lock Pressure Cooker and bring to pressure on high
• como advanced 30cm Square heat using setting 2 (Pressure is reached when the red
Roaster Pressure Indicator has risen).
• Silicone Measuring Cups 2. Once at pressure, turn down the heat and cook for 15
• Silicone Measuring Spoons minutes.
• Silicone Mixing Bowls 3. Combine all other ingredients in large bowl to create
• 20cm Silicone Tongs marmalade mixture.
• Silicone Pastry Brush 4. Remove Pressure Cooker from heat. Quick-release
• Digital Timer/ Thermometer pressure by placing under a running tap with cool water
for a few second.
INGREDIENTS 5. Preheat grill while Pressure Cooker is cooling.
• 1.5kg American-style pork spare 6. Drain ribs and combine with marmalade mixture in bowl
ribs 7. Pour 1cm of water into Square Roaster.
• 1 Cup water 8. Arrange ribs in a single layer on Silicone Roasting Rack in
• 1/3 cup marmalade Square Roaster.
• 1/3 cup kecap manis 9. Grill for 8 minutes or until browned, turning ribs half
• 4 cloves crushed garlic way through. Brush with occasionally with remaining
• 40g crushed or sliced ginger marmalade mixture using the Silicone Pastry Brush.
• 2 tsp of five spice powder 10. Serve immediately with fresh summer salad.
CHEFS TIP
• Kecap Manis is a sweet, thick Indonesian style soy sauce
that can be found in the Asian food section of most
supermarkets

Pork Ragu

• 7L Pressure Cooker 1. Brown the bacon and pork in 2 batches in the Pressure
• Fusion Knife Cooker.
• Acacia Chopping Board 2. Drain excess fat, and add the onions, carrots, and garlic
• Silicon Spoon and cook over medium-high heat, stirring frequently,
• Potato Masher until the vegetables soften slightly, about 2 minutes.
• Can Opener 3. Stir in the wine and boil until about half evaporates.
• Silicone Measuring Cups Scrape up any browned bits sticking to the bottom of the
• Silicone Measuring Spoons cooker. Add Italian seasoning and salt and pepper.
• Digital Timer/ Thermometer 4. Close and lock Pressure Cooker and bring to pressure on
INGREDIENTS red Pressure Indicator has risen).
• 1/4 cup bacon, diced 5. Once at pressure, turn down the heat and cook for 15
• 1kg pork neck, cut in 1 1/2 inch minutes.
cubes 6. Remove from heat. Quick-release pressure by placing
• 1 medium yellow onion, diced under a running tap with cool water for a few seconds.
• 1 carrot, diced 7. Remove bay leaf and stir. Break up meat with a Potato
• 3 garlic cloves, minced Masher, leaving some bite sized pieces intact.
• 1 cup dry red wine (or chicken 8. Serve over rice or your favourite pasta
stock)
• 1 jar Tomato Passata sauce CHEFS TIP
• 2 tsp Italian seasoning • Use this delicious Pork Rago as an alternative filling for
• 1 bay leaf pies.
• salt and pepper

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Porcupine Meatballs

• 7L Pressure Cooker 1. In a bowl, combine the egg, rice, onion, parsley, salt and
• Silicone Pressure Cooker Basket pepper. Crumble the mince over mixture and mix well.
• Fusion Knife Shape into 3cm balls.
• Acacia Chopping Board 2. Place meat balls on the Silicone Basket and lower into
• Silicone Measuring Spoons the Pressure Cooker.
• Silicone Measuring Cups 3. Combine the soup, water and Worcestershire sauce in a
• Silicone Mixing Bowls bowl and pour over meatballs.
• Digital Timer/ Thermometer high heat using setting 2 (Pressure is reached when the
red Pressure Indicator has risen).
INGREDIENTS 5. Once at pressure, turn down the heat and cook for 10
• 1 egg, lightly beaten minutes.
• 1/2 cup rice 6. Remove from heat. Quick-release pressure by placing
• 2 Tbs of finely chopped onion under a running tap with cool water for a few second.
• 1 Tbs finely chopped fresh parsley
• 1/2 tsp salt CHEFS TIP
• 1/4 tsp pepper • Serve with pasta or rice
• 500g lean beef mince
• 1 x 400g can of condensed tomato
soup
• 1 cup water
• 1 tsp Worcestershire Sauce

Lamb and Apricot Tagine

• 7L Pressure Cooker 1. Heat half the oil in the Pressure Cooker, cooking lamb in
• Fusion Knife batches until brown and set aside.
• Acacia Chopping Board 2. Heat remaining oil, cook onion and garlic, stirring until
• Silicone Measuring Spoons onion softens. Add spices and cook, stirring until fragrant.
• Silicone Measuring Cups 3. Return lamb to Pressure Cooker with stock.
• Digital Timer/ Thermometer high heat using setting 2 (Pressure is reached when the
red Pressure Indicator has risen).
• 1 Tbs olive oil minutes.
• 1kg boned lamb shoulder, trimmed, 6. Remove from heat. Quick-release pressure by placing
chopped coarsely under a running tap with cool water for a few seconds.
• 1 medium brown onion, thinly sliced 7. Add apricots to lamb mixture in the Pressure Cooker.
• 2 cloves garlic, crushed 8. Close and lock Pressure Cooker and bring to pressure on
• 1 tsp each ground coriander, cumin high heat using setting 2.
and cinnamon 9. Once at pressure, turn down the heat and cook for a
• 3/4 cup beef stock further 2 minutes.
• 1/2 cup coarsely chopped dried 10. Remove from heat. Quick-release pressure by placing
apricots under a running tap with cool water for a few seconds.
• 100g baby spinach leaves 11. Stir in spinach; season to taste and serve sprinkled with
• 1/4 cup roasted slivered almonds toasted almonds.
CHEFS TIP
• Serve with rice.

Chocolate Rice Pudding

• 7L Pressure Cooker 1. Put the milk, butter, vanilla, sugar and rice into the
• Fusion Knife Pressure Cooker and stir.
• Acacia Chopping Board 2. Place Pressure Cooker on hotplate, close and lock
• Silicone Measuring Spoons Pressure Cooker and bring to pressure on high heat using
• Silicone Measuring Cups setting 2 (Pressure is reached when the red Pressure
• Silicone Mixing Bowls Indicator has risen).
• Electronic Scales 3. Once at pressure, turn down the heat and cook for 8
• Silicone Spoon minutes.
• Digital Timer/ Thermometer 4. Remove from heat. Quick-release pressure by placing
under a running tap with cool water for a few seconds.
INGREDIENTS 5. Stir through the chocolate and sit for 1 minute. If there is
• 6 cups milk too much liquid, heat and stir with lid off until liquid is
• 50g butter reduced.
• 1 1/2 cups Arborio rice 6. Serve immediately.
• 1 tsp vanilla extract
• 200g dark chocolate, chopped CHEFS TIP
• 1/3 cup caster sugar • Serve with ice cream or custard.
• 1/2 tsp of ground chilli (optional)

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Shoulder of Lamb

• 7L Pressure Cooker 1. Rub lamb with seasoning.
• Silicone Pressure Cooker Basket 2. Heat Pressure Cooker on high heat, add oil and brown off
• Acacia Chopping Board lamb until golden brown all over.
• Silicone Measuring Spoons 3. Remove lamb and insert Silicone Basket into Pressure Cooker.
• Silicone Spoon Place lamb in the Pressure Cooker on the basket.
• Silicone Whisk 4. Add 1 cup red wine and 1 cup chicken stock.
5. Close and lock Pressure Cooker and bring to pressure on
• Digital Timer/ Thermometer
high heat using setting 2 (Pressure is reached when the red
Pressure Indicator has risen).
• 1.5kg shoulder or boneless leg of lamb minutes.
• Herbs and Salt and Pepper of your 7. Remove from heat. Quick-release pressure by placing under a
liking or purchase a piece already running tap with cool water for a few second.
seasoned. 8. Remove lamb and carve or pull apart with forks ready to
• 1 Tbs oil serve.
• I cup red wine Sauce
• 1 cup chicken stock 1. Strain remaining liquid through a sieve and return liquid to
Pressure Cooker on high heat.
2. Thicken by whisking in some white wash to desired thickness.
CHEFS TIP
• Served with mashed potatoes seasoned with the same herbs
as the lamb
• White wash is a mixture of water and plain flour, whisked
together into a “slurry” before being added into a sauce as a
thickener.

Corned Beef
Prep: 10 mins / Cook: 1 hour / Serves: 6-8

• 7L Pressure Cooker 1. Place the corned beef on the Silicone Basket in the
• Silicone Pressure Cooker Basket Pressure Cooker and add the onion, orange, vinegar,
• Fusion Knife brown sugar, bay leaf and water.
• Acacia Chopping Board 2. Close and lock Pressure Cooker and bring to pressure on
• Silicone Measuring Cups high heat using setting 2 (Pressure is reached when the
• Silicone Measuring Spoons red Pressure Indicator has risen).
• Digital Timer/ Thermometer 3. Once at pressure, turn down the heat and cook for 1 hour.
4. Remove from heat. Quick-release pressure by placing
INGREDIENTS under a running tap with cool water for a few second.
• 1.5kg corned beef / silverside 5. Serve with mashed potatoes, white sauce, cabbage and
• 1 large onion peeled and studded carrots.
with 5 cloves
• 1 orange cut in half CHEFS TIP
• 2 Tbs malt vinegar • You can also serve Corned Beef cold, sliced thinly the
• 2 Tbs brown sugar next day with mustard, horseradish cream, pickles or
• 1 bay leaf cucumber salad.
• 2 cups water

10 Minute Lentil Soup

• 7L Pressure Cooker 1. Heat the oil in the Pressure Cooker over medium heat.
• Fusion knife 2. Add the onion and sauté until soft, about 2 minutes. Add
• Acacia Chopping Board the carrots and sauté for another minute. Add the bay
• Silicone Measuring Spoons leaves, thyme, vegetable stock lentils, and potato. Stir
• Silicone Measuring Cups well.
• Grater 3. Close and lock Pressure Cooker and bring to pressure on
• Silicone Spoon high heat using setting 2 (Pressure is reached when the
• Digital Timer/ Thermometer red Pressure Indicator has risen).
4. Once at pressure, turn down the heat and cook for 6
INGREDIENTS minutes.
• 1 Tbs olive oil 5. Remove from heat. Quick-release pressure by placing
• 1 medium onion, diced under a running tap with cool water for a few seconds.
• 2 large carrots, cut into 1/2 cm half 6. Remove the bay leaves and thyme stems, and add
moons salt and pepper to taste. Top with grated Parmesan as
• 2 bay leaves desired.
• 2 sprigs fresh thyme or 1 tsp dried
thyme
• 6 cups vegetable stock
CHEFS TIP
• 1 1/2 cups green or brown dry lentils
• Add a dollop of yogurt at the end for a creamy texture
• 1/2 cup red dry lentils
• 1 medium potato, peeled and diced
into 1 cm pieces
• 1/2 tsp salt
• fresh ground black pepper
• 1/4 cup grated parmesan cheese
(optional)

Stockpot recipes
our 7L Pressure Cooker
is also a Stockpot!
NEW Pressure Cooker Glass Lid

Turn your Pressure Cooker into 7L Stock Pot!
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Stockpot recipe

Minestrone Soup
• 7L Pressure Cooker 1. Heat oil in Pressure Cooker over medium heat for 2 minutes.
• Pressure Cooker Glass Lid 2. Add oil, onion, celery, capsicum, carrot and pancetta and
• Fusion Knife cook, stirring over medium heat for 10 minutes or until onion
• Digital Thermometer / Timer is soft.
• Electronic Scales
3. Add the garlic, potatoes and tomatoes; stir well to coat in oil.
• Silicone Spatula
4. Add stock and simmer over medium heat for 25 minutes or
• Silicone Measuring Spoons
until vegetables are tender.
• Acacia Chopping Board
5. Add beans and pasta and cook for another 10 minutes. Stir in
silverbeet and cook for 3-4 minutes until wilted.
INGREDIENTS 6. Season with salt and pepper.
• 2 Tbs olive oil
• 1 large onion, finely chopped 7. Serve topped with parmesan cheese and accompanied by
• 2 stalks of celery, finely chopped crusty wood-fired bread.
• 1 red capsicum, finely chopped
• 1 large carrot, finely chopped
• 100g pancetta (or ham), finely chopped
CHEFS TIP
• 2 cloves garlic, finely chopped • This soup can be frozen before the pasta is added,
• 100g Sebago potatoes, finely chopped Freeze in an airtight container for up to 2 months.
• 400g can chopped tomatoes
• 1.25L chicken stock
• 400g can of cannellini beans, drained
and rinsed
• 120g dried pasta, of your choice (use
smaller shapes)
• 350g trimmed silverbeet leaves, finely
Stockpot recipe shredded
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 grated parmesan cheese to serve

Chicken & Corn Chowder

• 7L Pressure Cooker 1. Heat Pressure Cooker over medium heat for 2 minutes.
• Pressure Cooker Glass Lid 2. Add oil, onion and capsicum. Cook over a medium heat
• Fusion Knife until the onion is softened.
• Electronic Scales 3. Stir in the flour and cook a further 2 minutes, stirring
• Silicone Soup Ladle constantly.
• Silicone Spatula 4. Add the milk and stir until just boiling.
• Silicone Spoon 5. Add the stock.
• Silicone Measuring Spoons 6. Season well, and add remaining ingredients.
• Digital Thermometer / Timer 7. Lower the heat and cook, stirring occasionally, for a
• Acacia Chopping Board further 15 minutes or until the potato is just tender.
8. Serve immediately.
INGREDIENTS
• 1 tsp oil CHEFS TIP
• 1 brown onion, peeled and finely • Frozen corn kernels can also be used. There is no need
chopped to peel the potatoes if they are washed well.
• 1 green capsicum, finely chopped
(optional)
• 30g plain flour
• 500mL cold milk
• 500mL hot chicken stock
• 1/2 tsp salt, to taste
• 2 cooked chicken breast fillets,
Stockpot recipe chopped
• 600g potatoes, washed and diced
• 1 x 325g can sweet corn kernels,
drained
Spiced Pear & Sweet Potato Soup

• 7L Pressure Cooker 1. Heat Pressure Cooker over medium heat for 2 minutes.
• Pressure Cooker Glass Lid 2. Add oil and onion and cook, stirring for 5 minutes or until
• Fusion Knife the onion are soft but not brown.
• Digital Thermometer / Timer 3. Add garlic, Ras El Hanout, chilli flakes and brown sugar
• Electronic Scales and cook, stirring, for 30 seconds.
• Silicone Measuring Spoons 4. Add stock, sweet potato and pears. Bring to the boil.
• Silicone Measuring Cups Reduce heat and simmer, covered, until sweet potato
• Silicone Soup Ladle and pears are tender, about 25 minutes.
• Silicone Whisk 5. Whisk misture until smooth or pour into a blender and
• Acacia Chopping Board blitz for 10 seconds.
6. Serve immediately garnished with cress.
INGREDIENTS
• 1 Tbs vegetable oil CHEFS TIP
• 1 onion, chopped • Safety when blending soup - place a tea towel over the
• 1 cloves garlic, chopped lid of the blender while holding.
• 1 Tbs Rasel Hanout (Moroccan spice • If no blender is available, pour the majority of the stock
mix)
into a large Silicone Mixing Bowl and mash the solids
• 1 tsp Chilli flakes
with a Potato Masher. Return to mixture and whisk to
• 1 Tbs brown sugar
combine.
• 6 cups chicken or vegetable stock
• 750g Sweet potato, peeled and
chopped
Stockpot recipe • 4 ripe pears, - peeled, cored and diced
• 1 mustard cress to garnish, if desired

Pressure Cooker -
fast food made healthy
Pressure cooking is a truly unique way of cooking, allowing you to cook QUICK INSTRUCTION GUIDE
healthy food quickly while maintaining nutritional value and enhancing a. Pressure cooking requires steam so most recipes with at least 1 cup of
flavour. liquid can usually be adapted to be cooked in your Pressure Cooker.
The Chefs Toolbox Pressure Cooker consists of a regular cooking pot and a The food is braising and steaming so it doesn’t need to be covered with
unique lid that locks into place on top of the cook pot to seal in the heat. liquid.
When the Pressure Cooker is heated, steam is locked inside the pot to b. Cooking time for mince and diced meat is 15-20 minutes, chicken is 30-
raise the temperature above boiling to dramatically reduce cooking time. 35min and solid pieces of red meat is 45-50 minutes.
c. The most common steps to follow are:
1. The time saving varies depending on the food. The cooking time for red i. Sauté onions and brown meats.
meat or chicken is reduced by about 70%. ii. Add liquid. Close and lock the lid.
2. Energy savings: with a reduced cooking time and typically over very low iii. Place over high heat to get to pressure quickly (normally 2-3
heat, the energy savings are up to 80% compared to traditional cooking minutes). Some steam and droplets will release around the handle.
processes. iv. Once the red Pressure Indicator (refer to “Safety & Structure”) is
3. Vitamins and nutrients are locked in: less cooking liquid is required in raised, set the heat to low. After a few minutes there should be
pressure cooking as the moisture is unable to escape the cooking pot a very gentle release of steam from the pressure setter. For the
and vitamin and nutrient values are maintained. remainder of the cooking time, the heat is set correctly when the red
4. Easy to tenderise food: the higher pressure forces heat through the pressure indicator is up and there is a very slight but constant steam
food and increases the tenderising effects of cooking ‘cheaper’ cuts release.
such as shanks v. After the cooking time, remove from heat and allow the pressure to
or brisket. reduce.
5. Intense flavour: the higher pressure drives the vi. Once the red pressure indicator drops, unlock
flavoursome steam into the food as it cooks, and remove the lid.
intensifying the flavour of many dishes, particularly vii. Enjoy your melt in the mouth meal.
meat.
6. Easy clean up: most recipes require just one pot for
cooking, and the unique non-stick coating ensures your
pressure cooker washes up like new every time.

Pressure Cooker -
before first use
IMPORTANT SAFEGUARDS • Do not open the Pressure Cooker until it has been cooled and all internal
When using pressure cookers, basic safety precautions should always be followed: pressure has been released. If the handles are difficult to push apart, this
• Read all instructions carefully before use. Do not permit anyone who is not indicates that the cooker is still pressurised – do not force it open. For releasing
familiar with those instructions to use the cooker. the pressure, please see instructions on page 9.
• Never place the Pressure Cooker into the oven or microwave as this would • Never use the Pressure Cooker without liquid, as this could result in damaging
destroy plastic and silicone parts and damage the safety mechanisms. the cooker by overheating. Note the following content amounts:
• Do not use the Pressure Cooker for anything other than intended use. Minimum liquid: 0.25 litres
• Do not use Pressure Cooker to pressure fry oil. Maximum fill volume: 2/3 of the Pressure Cooker
• This appliance cooks under pressure. Improper use can lead to burns and • For foods which foam or rise (e.g. rice, legumes, broths, or dried vegetable), do
scalding. Ensure the Pressure Cooker is properly closed before operating. (See not fill the cooker more than half full. Over-filling risks clogging the vent pipe and
instructions on page 9.) developing excess pressure.
• Your Pressure Cooker is suitable for use on the following stove tops: gas, electric, • Pressure Cooker cannot be used for medical purposes, especially for
ceramic and induction. Do not use other heating sources. sterilisation.
• Before using the Pressure Cooker, check to make sure the safety mechanisms are
not damaged or dirty and valves are not obstructed. Always check the pressure
release device for clogging before use.
Pressure Cooker -
cooking for your cooktop
Electric Cooktops (including halogen and ceramic) Please note: burning food and consequently damaging the non-stick coating is not covered by warranty.
Pressure cooking is all about time and temperature, and because electric
cooktops change temperature quite slowly, you may find food scorches even after
you’ve reduced the temperature of the hotplate. The trick with electric cooktops is
to use two hotplates: bring the pot to pressure on a high heat hotplate while also
pre-heating a low-heat hotplate. When the pot comes to pressure, carefully move
it to the low-heat hotplate to continue cooking at the level indicated in the recipe.
Induction Cooktops
The cooking process begins as the pressure cooker is coming to pressure, and
Gas Electric Ceramic Induction Halogen hob
since pressure cookers come to pressure faster on induction cooktops, you will
need to add two or three minutes to the overall cooking time to ensure the food
isn’t undercooked.
Our pressure cooker recipes are optimised for gas burners, so if you’re cooking on an electric or induction cooktop, small adjustments may need
to be made to accommodate the different heating / cooling patterns.

Pressure Cooker -
7 safety features
1. Push Plate: when the lid is properly closed, push the push plate backwards to lock. Push
the push plate forwards to open the lid.
2. Pressure Indicator: pressure indicator moves up in a few minutes after heated
and it returned to original place when pressure completely released.
3. Pressure Regulator: pressure setting device: “1”= low pressure level, “2”= high pressure
level. This keeps the pressure within normal operating levels and stable while cooking.
4. Anti-Clogging Nut: it effectively prevents food from plugging the steam outlet to avoid
excess pressure within the Pressure Cooker.
5. Safety Valve: a safety device opens and closes automatically to avoid excess pressure
within the cooker.
5a, Safety valve
5b, O-Ring for safety valve
6. Safety Plate: this is activated with the locking valve to avoid opening the lid when there is
pressure in the cooker.
7. Safety Window: a safety device to release excess pressure by pushing the rubber gasket
out when the cooking pressure is too high.

Pressure Cooker - Pressure Cooker -
getting started let’s cook!
1. ADDING FOOD AND LIQUID MOVING AND POSITIONING THE COOKER
To cook with a Pressure Cooker, it is important to fill with liquid that is capable of When using a gas stove, make sure the flame does not go beyond the edge of the
steam releasing when boiled. Water, soup, stock or wine is acceptable in this case. base.
Maximum Volume: NEVER fill the Pressure Cooker more than 2/3 of the cooker’s PRESSURE SETTING
capacity with liquid and food. There are 4 positions on the pressure selector.
Fill to only half the capacity when cooking foods that will either expand in size and/ • Position 2: most commonly used for cooking.
Control module of pressure
or produce foam as they cook (such as dried vegetables, rice, legumes or broths). control valve: High pressure.
2 High
Minimum Volume: Cooker must always contain at least 1/4 litre (1 cup) of liquid for 1 Low
• Position 1: lower pressure for quick cooking of
cooking. Steam release
easily cooked food such as fruit.
• Always add enough liquid for steam to form and make sure that the liquid in the Remove selector To remove the pressure selector for cleaning, see
Pressure Cooker does not evaporate completely.
Fig 3
Figure 3.
• Never allow the cooker to ‘cook until dry’, as the overheating could damage the
COOKING
cooker or the safety mechanisms.
Begin with the heat source at high.
2. CHECKING BEFORE LOCKING A small amount of steam often escapes from the steam
Check and make sure the O-ring is on the groove. Do outlet near the handle.
not use the cooker if the O-ring is not in the correct As the temperature rises and the pressure cooking process
position. See the diagram on the right. begins the pressure indicator (red) rises, which indicates the
Check to make sure that the indicator rod can move internal pressure is building up. See Figure 4. Fig 4
freely, by pushing it upwards. If it springs back easily, it will function properly. Reduce the heat on your stove when the pressure regulator begins to discharge
Remove the pressure regulator, make sure that the steam outlet is not blocked. You steam. You have the correct temperature when the red pressure indicator is up and
should be able to look through the steam outlet if it is clear. Clean the anti-clogging there is minimal steam being released from the pressure regulator.
nut and safety valve with warm water.
OPENING
Ensure that the O-ring for the safety valve is clean and not damaged.
1. Cooling after cooking:
Check to see that the rubber gasket is correctly in place in the lid.
There are three ways to reduce the pressure so as to be able to remove the lid.
3. FITTING OF LID AND POT i. Turn off the heat source and let the Pressure Cooker cool
a. Place lid on cooker body. Align “O” mark on lid with the down naturally (usually about 10 minutes).
“▲” mark on the body handle. ii. Switch the pressure regulator to steam release for rapid
b. Press down slightly on the lid and turn clockwise until release. This can be messy as the steam carries food
the two handles match up and lock together. To ensure particles.
that the lid is properly closed, the lid and body handles
Fig 1
iii. Run cool water over the edge of the Pressure Cooker. The Fig 5
should align with each other. See Figure 1. rapid cool down drops the pressure quickly.
c. After locking the cooker, slide the pressure lock button 2. When the pressure indicator is down in the normal position, all
away from the lid until the locking click is heard. See pressure has been released from the Pressure Cooker and the
Figure 2. lid can be opened.
• Slide the lock towards lid centre. (Fig 5.)
Fig 2 Fig 6
• Rotate the upper handle anticlockwise. (Fig 6.)

Pressure Cooker -
cleaning and maintenance
• Do not store food inside cooker after use. SIMPLE CLEANING
• Clean and dry the cooker after each use. Warm water is recommended To extend the life of the Pressure Cooker, remove any excess foods
for cleaning. after each use. Wash, clean and dry the Pressure Cooker making sure
• Do not wash the lid in a dishwasher. all the food residue is removed especially acidic or alkaline foods. The
• Before each use, ensure the cover of the locking valve is not damaged Pressure Cooker pot and lid should be washed with warm water and a
and it fits well. If there is damage, replace the cover before using the mild detergent and a non-abrasive cleaning pad. Special caution must be
cooker again. made not to destroy the rubber spare parts in the lid.
• After each use, release and clean the pressure regulator completely. COMPLETE CLEANING
The steam discharging tube and the anti-clogging nut should not be
filled or blocked by any substances, such as food residue.
• When installing the pressure regulator, make sure it is installed in the
correct position.
• After each use, the safety valve should be examined to ensure it is
clean, cleaning with hot water if required.
• After each use the silicone gasket should be cleaned thoroughly with 1. Cleaning of Pressure
warm water and installed back in the lid after washing. Regulator:
• Do not use steel wool, abrasive scouring powders or liquids. Remove the pressure
• The gasket will last longer if you place the lid upside down on top of regulator by pressing and
the Pressure Cooker body after it has been washed. rotating it to “0” setting. Then
• Depending on how often you use your Pressure Cooker, you should rinse under warm running
replace the rubber gasket and the O-ring for the safety valve every 1-2 water as illustrated below.
years. In case of damage (tears or cracks, deformation on the edges or
hardening), these parts should be replaced immediately. Failure to do 2. Cleaning of Safety Valve:
so may affect proper functioning and safety. Clean the safety valve by repeatedly pushing it up and down whilst
under warm running water, as illustrated below.

Pressure Cooker -
troubleshooting
SYMPTOM CAUSE SOLUTION
Steam escapes around the This is normal. However, if a very large amount of steam es- Turn down the heat and continue cooking as usual. Decrease liquid as
pressure regulator. capes, reduce the temperature. instructed.
No steam escapes from the A) The heat is not high enough. A) Raise the heat.
pressure regulator. B) There is not enough liquid in the cooker. B) Reduce pressure until lid can be removed and add at least 1 cup of
liquid.
A lot of steam leaks from The O-ring for the locking valve is not properly installed. Reduce heat. Install the O-ring properly in the groove.
the locking valve.
Steam escapes at the edge A) The rubber gasket is not properly in place. Reduce heat.
of the lid. B) The rubber gasket is dirty or damaged. A) Insert the gasket properly.
B) Clean and replace the gasket.
The pressure indicator A) The heating temperature is too low. A) Increase heat.
does not rise. B) Cooker is not closed properly. B) Close the cooker properly.
C) There is not enough liquid in the cooker. C) Reduce heat. Add at least the minimum amount (1 cup) of liquid.
D) The rubber gasket is damaged or hardened. D) Reduce heat. Replace the rubber gasket.
E) The pressure regulator is not attached correctly and firmly. E) Reduce heat. Insert the pressure regulator correctly.
F) The O-ring for the safety valve is either missing, damaged F) Reduce heat. Attach a new O-ring correctly on the safety valve base.
or fitted incorrectly.
The pressure indicator Pressure remains in the cooker. Turn the pressure control device to steam releasing setting. Wait until the
does not move down. pressure releases from the cooker.
Opening and closing sys- Mark “O” on lid does not align with “▲” on long handle Make them align.
tem does not work.
Use only the appropriate spare parts for your Pressure Cooker.
See www.chefstoolbox.com for recommended cooking times for different ingredients.

We hope you enjoy cooking these recipes as much as we have
enjoyed testing them in The Chefs Toolbox kitchen!
This e-Cookbook was created with busy people in mind; we want
to take the fuss out of cooking, while still delivering delicious
food that is good for you. We strongly believe that the Pressure
Cooker is the perfect kitchen tool for achieving all of these goals!
A huge thank you to Danielle Briggs from Victoria, a Chefs
Toolbox Consultant since 2XXX, who has helped create, tested
and given us valuable feedback and suggestions on these
recipes. Danielle’s love for cooking is infectious and she is a
constant inspiration to everyone around her!
A big shout out to Catherine Jetter from Canberra, a Chefs
Toolbox Consultant sine 2XXX who also contributed fabulous
recipes to this e-Cookbook, Cath you are a food genius!
And most of all thank you to all of our Consultants and
Customers, you have helped us spread the message of ‘inspiring
cooking in every home’ and our first ever e-Cookbook is
dedicated to you!
David Mills, Founder and food lover

The Chefs Toolbox
AUS 1300 135 816 | NZ 0800 450 277 | www.chefstoolbox.com | /TheChefsToolbox
©2014

2014 Pressure Cooker E-Cookbook

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Your everyday essentials

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