Recipe Book

Ratatouille
Prep time: 20 min
PRESSURE COOK: 50kPa / 10 min / Auto Pulse
Serves 8
1 medium aubergine (450g), diced
2 teaspoons sea salt
¼ cup (60ml) olive oil
1 red onion, diced
2 red bell peppers, diced
1kg courgette, diced
4 large tomatoes (700g), diced
10 sprigs thyme, tied together
Pinch chilli flakes
2 cloves garlic, crushed
6 fresh basil leaves, thinly sliced
1. Toss the aubergine with 1 teaspoon sea salt and let sit in a strainer
placed over a bowl.
2. Select SAUTÉ, HI heat, and preheat the cooking bowl. Heat the olive
oil until shimmering then add the onion and sauté until softened,
3–5 minutes.
3. Squeeze as much liquid as possible out of the aubergine then add to
the cooking bowl with the bell peppers and courgette. Cook for a few
minutes, stirring, to cook off any extra liquid.
4. Add the diced tomatoes and thyme bundle. Sprinkle with 1 teaspoon
sea salt and chilli flakes.
5. Select PRESSURE COOK POTATOES.
6. When cooking has completed, open the lid and stir in the minced
garlic. If the liquid is too thin, select REDUCE and desired heat level.
Cook until thickened to desired consistency.
7. Season to taste and stir through basil. Serve immediately.
Beetroot & Quinoa Salad
Prep time: 20 min, plus cooling time
PRESSURE COOK: 60kPa / 15 min / Auto Pulse
Serves 8
750g small beetroot, trimmed, washed
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ cup (125ml) extra-virgin olive oil
Salt and freshly ground black pepper
3 cups (600g) cooked quinoa
½ cup (100g) fresh flat leaf parsley, chopped
¼ cup (20g) fresh mint leaves, chopped
120g feta, crumbled
60g toasted pistachios
1. Place the trivet and steamer basket in the cooking bowl. Pour 1 cup
(250ml) of water into the bowl and place the beetroot in the
steamer basket.
2. Select PRESSURE COOK POTATOES and adjust cooking time to
15 minutes.
3. When cooking has completed, let the beetroot cool slightly then
squeeze gently to remove the skins. Refrigerate until completely
cooled.
4. While the beetroot cook, make the dressing. In a small bowl, combine
the lemon juice and Dijon mustard. Slowly whisk in the olive oil;
season to taste with salt and freshly ground black pepper.
Reserve until ready to use.
5. To assemble salad, slice or quarter beetroot. Combine with cooked
quinoa, chopped flat leaf parsley and mint in a large bowl.
Whisk the dressing to combine then pour over salad, tossing gently.
Adjust seasoning then top salad with crumbled feta and toasted
pistachios. Serve immediately or refrigerate, covered.
Tip: To prepare 3 cups of quinoa, combine 1 cup of rinsed dry quinoa with
1¼ cup water and pressure cook on the RICE setting for 5 minutes.
Hummus
Prep time: 15 min
PRESSURE COOK: 80kPa / 30 min / Natural
SLOW COOK: 5–7 hours HI, 7–9 hours LO
Makes 4 cups
1 cup (200g) dried chickpeas, rinsed, picked over
3 cups (750ml) water
M cup (160ml) tahini
¼ cup (60ml) olive oil
¼ cup (60ml) lemon juice
2 small cloves garlic, crushed
½ teaspoon sea salt
½ teaspoon ground cumin
Pinch cayenne pepper
1. Place chickpeas and water into the cooking bowl.
2. Select PRESSURE COOK or SLOW COOK LEGUMES.
When cooking has completed, drain the chickpeas, reserving ½ cup
(125ml) cooking water, and cool slightly.
3. Whisk together tahini and olive oil in a small bowl or measuring cup.
4. Process chickpeas, lemon juice, garlic, salt, cumin, cayenne and
reserved cooking water in a food processor until fully ground, about
1 minute. Scrape down bowl with rubber spatula. With machine
running, add oil-tahini mixture in a steady stream through feed tube;
continue to process until hummus is smooth and creamy, about
15 seconds, scraping down bowl as needed.
5. Transfer hummus to a bowl, cover with plastic wrap and let sit for at
least 30 minutes before serving.
6. Serve with warm pita or crudité.
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