Avalon Bay Electric Pressure Cooker Product Guide
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Mushroom Risotto
Ingredients (serves 4)
60ml olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
600ml chicken stock
300g Arborio rice
200ml dry white wine
200g mushroom of your choice, thinly sliced
100g fresh parsley
200g fresh grated Parmesan cheese
Salt and pepper
Method - Pressure Cook
To begin using the Pressure Cooking method, press the Browning Function on your Multi-Cooker. Firstly,
heat the oil, add the onion and cook until the onion becomes soft and changes color. This should take
around 4 minutes. Next, add the garlic and cook for a minute. Add the Arborio rice and mix together
with the onions until the rice is covered in oil. Cook for a further 2 minutes before adding the wine. After
cooking for another 2 minutes, press the Cancel button to turn off the Browning function. Add the
mushrooms and stock and stir through. Press the High Pressure function and set the time for 7 minutes.
Close the lid and press start. Make sure the pressure-limiting valve is set on Sealed. After the 7 minutes
is up, open the lid and stir through half the Parmesan cheese and parsley. Serve with fresh Parmesan
cheese. Please note that you can substitute the mushrooms with your favorite ingredients and follow
the process accordingly.
Asparagus with Lemon Butter
Ingredients (serves 2-3)
4 bunches fresh asparagus (about 25 spears)
90g butter, chopped
Freshly ground white pepper
2tbsp lemon juice
1tsp fresh parsley, chopped
Method - Steam
Open the lid and add the steam rack. Add water to just under the level of the steam rack. Press the
Steam button; enter in 10 minutes and Start. Place the Asparagus in the foil and add the butter, pepper,
lemon juice and fresh parsley. Close the foil to resemble a packet or pouch. You can add some other
vegetables if you like. Place the sealed asparagus on the rack. Close the lid making sure the Pressure-
limiting valve is set on Exhaust. Press the Cancel button once done. Serve with rice.
