Recipe Book

Beef & Bean Chilli
Prep time: 15 min
PRESSURE COOK: 70kPa / 20 min / Auto Quick
SLOW COOK: 3–5 hours HI, 6–8 hours LO
Serves 8
2 tablespoons vegetable oil
2 medium onions, diced
1 red bell pepper, diced
1 jalapeño chilli, seeded, finely chopped
4 cloves garlic, crushed
1kg beef mince
2 tablespoons tomato paste
1 tablespoon dark brown sugar
2 teaspoons sea salt
K teaspoon chilli flakes
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 stick cinnamon
1 bay leaf
2 x 400g cans kidney or black beans, drained, rinsed
800g can diced tomatoes
½ cup (125ml) water
Suggested toppings
Shredded cheddar, chopped coriander, sour cream,
chopped green onions
1. Select SAUTÉ, HI heat, and preheat the cooking bowl. Heat the
vegetable oil until shimmering then add the onions, bell pepper, and
jalapeño chilli. Sauté until softened, 5–7 minutes, then add the garlic
and cook for another minute.
2. Add the beef mince and cook, using a wooden spoon to break up the
chunks, until no longer pink, about 10 minutes. If desired, drain off
any excess fat.
3. Add tomato paste, brown sugar, salt, chilli flakes, cumin, coriander
and oregano and cook, stirring constantly, for 2 minutes. Add
remaining ingredients and stir well to combine.
4. Select PRESSURE COOK or SLOW COOK BOLOGNESE.
5. When cooking has completed, open the lid and select REDUCE and
desired heat level. Cook until chilli thickens to desired consistency,
5–10 minutes. Serve immediately with desired toppings.
Tip: For a spicier chilli, do not remove seeds from jalapeño.
Pork Bolognese
with Pancetta & Sage
Prep time: 15 min
PRESSURE COOK: 70kPa / 20 min / Auto Quick
SLOW COOK: 4–6 hours HI, 6–8 hours LO
Serves 6
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh sage leaves
150g flat pancetta, finely chopped
1.5kg pork mince
¼ cup (70g) tomato paste
L cup (80ml) red wine
2 x 400g can chopped tomatoes
K cup (125ml) beef stock
1 bay leaf
Salt and freshly ground black pepper to taste
1. Select SAUTÉ, LO heat, and preheat the cooking bowl. Add olive oil
and cook onion and garlic for 5 minutes or until softened but
not brown.
2. Increase to MED heat, add sage and pancetta and cook for
2 more minutes.
3. Select SEAR and cook pork mince in batches until browned
and crumbly.
4. Stir in tomato paste and cook for 1 minute. Add wine and cook for
2–3 minutes or until reduced by half. Add tomatoes, stock, and
bay leaf.
5. Select PRESSURE COOK or SLOW COOK BOLOGNESE.
6. When cooking has completed, taste and adjust seasoning. Serve over
your favourite pasta.
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