Recipe Book

Beef Stock
Prep time: 25 min
PRESSURE COOK: 80kPa / 60 min / Natural
SLOW COOK: 4–6 hours HI, 6–8 hours LO
Makes 2.5 litres
2 tablespoons olive oil
1.5kg beef bones
2 teaspoons tomato paste
1 large onion, unpeeled, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
2.5 litres cold water
1. Select SEAR and preheat the cooking bowl. Heat the olive oil until
shimmering then, working in batches, brown the bones on all sides,
3–4 minutes per side. Reserve the browned bones on a platter.
2. Add the tomato paste, onion, carrots and celery and stir to coat.
Cook until browned, 5–7 minutes.
3. Return the bones, along with any accumulated juices, to the cooking
bowl. Add remaining ingredients.
4. Select PRESSURE COOK or SLOW COOK STOCK.
5. When cooking has completed, let stock cool until safe to handle then
strain through a fine-mesh sieve. Refrigerate overnight so that fat
rises to the top and solidifies. Remove hardened fat layer and discard.
Use immediately or freeze in small, air-tight containers for up to
1 month.
Seafood Stock
Prep time: 10 min
PRESSURE COOK: 80kPa / 10 min / Natural
SLOW COOK: 1–3 hours HI, 2–4 hours LO
Makes 2.5 litres
1 tablespoon olive oil
1kg fish heads/bones rinsed
¼ cup (50g) fennel stalks, chopped (optional)
1 small leek, white and light green parts, washed, chopped
2 sprigs fresh thyme
4 sprigs flat leaf parsley
¼ cup white wine
2.5 litres cold water
1. Select SEAR and preheat the cooking bowl. Heat the olive oil until
shimmering then add the bones and cook until opaque but not brown,
2–4 minutes. Add the remaining ingredients.
2. Select PRESSURE COOK or SLOW COOK STOCK.
If pressure cooking, adjust cooking time to 10 minutes.
3. When cooking has completed, let stock cool until safe to handle then
strain through a fine-mesh sieve. Refrigerate overnight so that fat
rises to the top and solidifies. Remove hardened fat layer and discard.
Use immediately or freeze in small, air-tight containers for up to
1 month.
Vegetable Stock
Prep time: 5 min
PRESSURE COOK: 80kPa / 15 min / Natural
SLOW COOK: 4–6 hours HI, 6–8 hours LO
Makes 2.5 litres
2 large onions, unpeeled, halved
4 stalks celery, cut into 3cm pieces
2 large carrots, peeled, cut into 3cm pieces
200g button mushrooms, halved
1 head of garlic, halved crosswise
1 teaspoon whole black peppercorns
1 bay leaf
2 sprigs fresh thyme
6 sprigs flat leaf parsley
2.5 litres cold water
1. Add all the ingredients to the cooking bowl.
2. Select PRESSURE COOK or SLOW COOK STOCK.
If pressure cooking, adjust cooking time to 15 minutes.
3. When cooking has completed, let stock cool until safe to handle then
strain through a fine-mesh sieve. Use immediately or refrigerate
overnight. Use within a few days or freeze in small, air-tight
containers for up to 1 month.
Chicken Stock
Prep time: 5 min
PRESSURE COOK: 80kPa / 60 min / Natural
SLOW COOK: 3–5 hours HI, 4–6 hours LO
Makes 2.5 litres
1.5kg chicken bones and/or pieces
1 large onion, peeled, quartered
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
5 sprigs flat leaf parsley
2.5 litres cold water
1. Add all the ingredients to the cooking bowl.
2. Select PRESSURE COOK or SLOW COOK STOCK.
3. When cooking has completed, let stock cool until safe to handle then
strain through a fine-mesh sieve. Refrigerate overnight so that fat
rises to the top and solidifies. Remove hardened fat layer and discard.
Use immediately or freeze in small, air-tight containers for up to
1 month.
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