Recipe Book

Barbecued Baked Beans
Prep time: 15 min
PRESSURE COOK: 80kPa / 25 min / Natural
SLOW COOK: 8–10 hours HI, 10–12 hours LO
Serves 8
4 slices bacon, finely chopped
1 small onion, minced
3 cloves garlic, crushed
450g dried small white beans, rinsed, picked over
4 cups (1 litre) water
½ cup (125ml) strong black coffee
1 cup (250ml) tomato passata
½ cup (110g) packed dark brown sugar
1 tablespoon prepared brown mustard
1 tablespoon molasses
½ teaspoon Tabasco sauce or similar
½ teaspoon chilli powder (optional)
1½ teaspoons sea salt
2 tablespoons white or cider vinegar
Kale & White Bean Soup
Prep time: 20 min
PRESSURE COOK: 80kPa / 30 min / Natural
SLOW COOK: 5–7 hours HI, 9–11 hours LO
Serves 8
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 small bulb fennel, diced
4 cloves garlic, chopped
2 heaped tablespoons tomato paste
½ bunch kale, stems removed, coarsely chopped
1 cup dried cannellini beans
1 bay leaf
2 sprigs fresh thyme
2 teaspoons sea salt
¼ teaspoon crushed chilli flakes
10 cups (2.5 litres) water
Grated parmesan to serve
1. Select SAUTÉ, HI heat, and preheat the cooking bowl. Heat the olive
oil until shimmering then add the onions, carrots, celery and fennel.
Sauté until softened and starting to brown, 7–10 minutes. Reduce
SAUTÉ level to MED and continue cooking for 5 more minutes.
Add garlic during the last minute of cooking and stir constantly.
2. Add the tomato paste and cook, stirring constantly, for 3–5 minutes
until caramelised. Add the kale, dried beans, bay leaf, thyme, salt,
chilli flakes and water, stirring to combine.
3. Select PRESSURE COOK or SLOW COOK LEGUMES.
4. When cooking has completed, adjust seasoning and serve
immediately, topped with grated parmesan cheese.
1. Select SAUTÉ, HI heat, and preheat the cooking bowl. Add the bacon
and cook until beginning to crisp, about 3 minutes. Stir in the onion
and cook until softened, 3 more minutes.
2. Stir in the garlic and cook for 30 seconds. Stir in remaining
ingredients, except for vinegar.
3. Select PRESSURE COOK or SLOW COOK LEGUMES.
If pressure cooking, adjust cooking time to 25 minutes.
4. When cooking has completed, open the lid and select REDUCE and
desired heat level. Add the vinegar and cook, stirring occasionally,
until the liquid has thickened to a syrupy consistency.
Serve immediately.
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