Pot Roast
Banana Walnut Cake
BBQ Beef
Chicken Pot Pie Stew
Serving: 6-8
Prep Time: 20 minutes
Cooking Time: 6 hours
under slow cooking
DIRECTIONS:
• Heat 1 tbsp of vegetable oil in the pressure cooker, using BROWN setting. Add the
roast and evenly brown all sides. Add onions and celery and cook for 1 minute.
• Take out the roast. Add barbecue sauce, beer and chili powder and mix well. Place the
roast back in the pressure cooker.
• Cover and lock lid. Turn regulator knob to pressure and select HIGH cooking mode to
cook 60 minutes.
• Release pressure by using the quick release method. When pressure has dropped,
unlock and remove lid.
INGREDIENTS:
1 tbsp. vegetable oil
4 lbs boneless rump roast or trimmed chuck
1 ½ cups chopped onions
1 ½ cups chopped celery
1 ½ cups prepared barbecue sauce
2 bay leaves
tabasco to taste
2 tbsp. brown sugar
1 can (12 oz) beer
1 ½ tsp. chili powder
Serving: 6-8
Prep Time: 20 minutes
Cooking Time: 60 minutes
under pressure
DIRECTIONS:
• Mix the mashed bananas, brown sugar, eggs, butter, and milk then beat until fluffy.
• Fold in the shifted self-rising flour and bicarbonate soda then add in the walnut and mix
until well blended. Pour the mixture into the pressure cooker inner pot.
• Close the lid of the pressure cooker and turn it to the Lock position. OPEN OR
REMOVE THE PRESSURE REGULATOR KNOB. On the Control Panel, press “Cake”
(30 mins) menu button to start baking.
• Once baking is completed, press the Keep Warm/Cancel button and switch off the
power supply. Let it stand for 5 mins before opening the lid, serve and enjoy!
INGREDIENTS:
300 gms mashed ripe bananas
160 gms brown sugar
4 Grade B eggs (whipped)
100 gms butter
50ml milk
300 gms sifted self-rising flour
½ tsp soda bicarbonate
120g walnuts (toasted & diced)
Serving: 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
under pressure
DIRECTIONS:
• Mix cream of mushroom soup, dry onion soup mix and water.
• Place pot roast in slow cooker and coat with soup mixture.
• Cover and lock lid. Turn regulator knob to steam and select SLOW COOK mode and
set time for 8 hours. Cooker will beep and switch automatically to the warm setting
when cooking time is completed.
• Unlock and remove lid. Allow steam to clear before serving.
INGREDIENTS:
1 1/4
(10.75 oz) can condensed -
cream of mushroom soup
5/8 (1 ounce) package dry onion -
soup mix
2/3 cup and 1 tablespoon water
3 lbs pot roast
Serving: 6-8
Prep Time: 10 minutes
Cooking Time: 8 hours
under slow cooking
DIRECTIONS:
• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic
salt, celery salt, and black pepper in the slow cooker.
• Cover and lock lid. Turn regulator knob to steam and select SLOW COOK mode and
set time for 5 hours.
• Unlock and remove lid. Stir the frozen mixed vegetables into the slow cooker, and
cook for 1 hour more. Cooker will beep and switch automatically to the warm setting
when cooking time is completed.
INGREDIENTS:
2 large skinless boneless chicken breast -
halves cut into cubes
5 medium quartered red potatoes
1/2 (8 oz) package baby carrots
1/2 cup chopped celery
1 (26 ounce) can condensed cream -
of chicken soup
3 cubes chicken bouillon
3/4 tsp. garlic salt
1/4 tsp. celery salt
1 tsp. ground black pepper
½ (16 oz) bag frozen mixed vegetables
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