Recipe Book

Short Rib Tacos
Prep time: 15 min
PRESSURE COOK: 80kPa / 60 min / Auto Quick
SLOW COOK: 5–7 hours HI, 9–11 hours LO
Serves 8
2 tablespoons vegetable oil
3kg bone-in beef short ribs
1 large onion, chopped
2 cloves garlic, crushed
1 (375ml) bottle dark Mexican beer
½ cup (125ml) water
Zest of 1 orange, juice reserved separately
3 canned chipotle chillies in adobo sauce, coarsely chopped
1 teaspoon chilli powder
2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon sea salt
To serve
Lime wedges, warm tortillas
Suggested toppings
Chopped white onion, chopped fresh coriander, salsa of choice
1. Select SEAR and preheat the cooking bowl. Add the vegetable oil and
heat until shimmering. Working in batches, cook the meat until well
browned, about 3 minutes on each side. Reserve browned pieces on
a plate.
2. Add the onions and cook until softened and starting to brown, about
5 minutes. Add the garlic and beer and cook until beer is reduced
by half.
3. Add the remaining ingredients, stirring to combine. Return the seared
meat to the cooking bowl.
4. Select PRESSURE COOK or SLOW COOK CASSEROLE.
5. When cooking has completed, carefully remove the bones from
the meat and discard. Skim any fat from the surface of the sauce.
Shred the meat and season with reserved orange juice.
Serve immediately with lime wedges, warm tortillas and toppings of
your choice.
Classic Pot Roast
Prep time: 20 min
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PRESSURE COOK: 60kPa / 40 min / Natural
SLOW COOK: 5–7 hours HI, 9–11 hours LO
Serves 6
1.5kg chuck roast, halved, trimmed
3 teaspoons sea salt
1 teaspoon freshly ground black pepper
¼ cup (35g) all-purpose flour
1 tablespoon olive oil
1 onion, sliced
¼ cup (60ml) red wine
2 carrots, 1cm slices
2 cloves garlic, smashed
1 bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary
1 cup (250ml) beef or chicken broth
1. Season the roast halves with salt and pepper and coat evenly with flour.
2. Select SEAR and preheat the cooking bowl. Heat the olive oil until
shimmering then brown the roast, in two batches, about 2 minutes per side.
3. Transfer the roast to a platter. Add the onion and cook until softened,
about 2 minutes. Add the red wine and cook for an additional minute or
until wine has mostly reduced.
4. Return the roast to the pressure cooker along with the carrots, garlic,
bay leaf, thyme and rosemary. Pour the broth over the top.
5. Select PRESSURE COOK or SLOW COOK POT ROAST.
If pressure cooking, adjust cooking time to 40 minutes.
6. When cooking has completed, remove the roast to a cutting board and
cover loosely with foil. Skim any fat off the top of the sauce and discard the
bay leaf, thyme and rosemary sprigs.
7. Select REDUCE and desired heat level. Cook until sauce thickens to
desired consistency, 5–10 minutes.
8. Slice roast across the grain, place on warmed platter and top with sauce
and vegetables. Serve immediately.
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