Recipe Book

Potato Leek Soup
Prep time: 10 min
PRESSURE COOK: 50kPa / 15 min / Auto Quick
SLOW COOK: 3–5 hours HI, 4–6 hours LO
Serves 4
40g unsalted butter
4 medium leeks, white and light green parts only, cleaned, chopped
1 small stalk celery, chopped
1kg desiree potatoes, peeled, cut into 3cm pieces
½ bay leaf
1 sprig fresh thyme
1 litre water
2 teaspoons sea salt
½ cup (125ml) heavy cream
Freshly ground black pepper
Minced chives, for garnish
1. Select SAUTÉ, MED heat, and preheat the cooking bowl. Heat the
butter until just foaming then add the leeks and celery. Sauté until
softened but not browned, 5–7 minutes.
2. Add the remaining ingredients, except cream, and stir to combine.
3. Select PRESSURE COOK or SLOW COOK SOUP.
If pressure cooking, adjust cooking time to 15 minutes.
4. When cooking has completed, remove bay leaf and thyme and blend
soup until smooth. Stir in cream and season to taste with salt and
freshly ground black pepper.
5. Serve immediately, topped with minced chives.
Pho Ga (Vietnamese
Chicken Noodle Soup)
Prep time: 15 min
PRESSURE COOK: 50kPa / 20 min / Auto Quick
SLOW COOK: 3–5 hours HI, 4–6 hours LO
Serves 4
2 tablespoons vegetable oil
2 onions, halved
5cm piece ginger, sliced
1 small bunch coriander
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
¼ cup (60ml) fish sauce
1 tablespoon raw sugar
2 litres salt reduced chicken stock
1kg chicken legs
To serve
4 servings prepared pho noodles
1 small white onion, thinly sliced
2 green onions, thinly sliced
Suggested garnishes
2 cups (100g) mixed herbs (coriander, basil, mint)
2 cups (160g) bean sprouts
Thinly sliced Thai chillies
Lime wedges
Hoisin sauce, sriracha sauce
1. Select SEAR and preheat the cooking bowl. Heat the vegetable oil
until shimmering then add the onions and ginger, cut side down.
Cook until charred, 5 minutes.
2. Add the coriander, star anise, cinnamon, cloves, fennel seed,
coriander seeds, fish sauce, sugar and chicken stock and stir to
combine. Add the chicken legs.
3. Select PRESSURE COOK or SLOW COOK SOUP.
4. When cooking has completed, transfer chicken legs to a plate and
shred. Strain broth through a fine mesh sieve and discard solids.
Skim any scum from the top. Season to taste with additional fish
sauce and sugar.
5. Place prepared noodles in individual bowls and top with shredded
chicken, onions and green onions. Pour hot broth over and top with
desired garnishes.
Creamy Tomato Soup
Prep time: 5 min
PRESSURE COOK: 50kPa / 15 min / Auto Quick
SLOW COOK: 3–5 hours HI, 4–6 hours LO
Serves 6–8
60g unsalted butter
1 large onion, chopped
½ carrot, chopped
1 clove garlic, crushed
1.5kg ripe tomatoes, cored, coarsely chopped
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
1 sprig fresh thyme
½ cup (125ml) chicken stock or water
¼ cup (20g) chopped fresh basil, plus additional for garnish
¾ cup (180ml) cream or milk
1. Select SAUTÉ, HI heat, and preheat the cooking bowl. Heat the
butter until just foaming then add the onion and carrot. Sauté until
softened, about 5 minutes. Add the garlic and cook for 1 minute.
2. Add the tomatoes, salt, pepper, thyme sprig and stock or water.
Stir to combine.
3. Select PRESSURE COOK or SLOW COOK SOUP.
If pressure cooking, adjust cooking time to 15 minutes.
4. When cooking has completed, remove and discard the thyme sprig.
Add the chopped basil and blend the soup until smooth. Stir in cream
or milk and season to taste.
5. Serve immediately, topped with thinly sliced basil.
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