21
Pressure Cooking Curries,
Soups and Stews
The Pressure Express is the perfect
appliance to make both vegetarian
and meat varieties of curries, soups
and hearty stews. The 6 litre capacity
can even make enough to freeze to
have another day.
For Best Results
• For a full-flavoured result, use the
Sauté setting first to seal meat
or to brown vegetables such as
garlic and onion before pressure
cooking.
• Vegetarian recipes may use
a reduced time to those that
include meat.
• Cut (strips or diced) chicken-
based recipes normally require
less cooking time than pork or
beef-based recipes.
• If the final result is too liquidy,
reduce the liquid content in future
or use the sauté setting after
cooking for reduction.
Pressure Cooking Legumes
Dried beans, peas and lentils are
categorised as pulses and legumes,
which normally need to be cooked
for a long time – except in a pressure
cooker.
For Best Results
• 500g of dried legumes creates
approximately 3–4 cups cooked
legumes depending on the type.
• Add beans or peas and water to
removable cooking bowl ensuring
not to fill higher than the ½ way
mark. Lock the lid in place.
• Liquid to legume quantity is
generally 3 to 1. 1 cup of beans or
peas to 3 cups of water.
• Cooking times recommended in
the chart are for legumes. Where
a recipe includes cooking of dried
legumes with other ingredients,
cooking time will need to be
increased. As a guide, reduce
conventional recipe cooking time
by 2⁄3.
