10
METHOD
1. Select SAUTÉ function, heat ½ of the butter and olive
oil in inner pot and SAUTÉ mushrooms in batches
until browned. Set aside.
2. Add onion and rice along with remainder of
butter and olive oil to the inner pot, stirring until
translucent.
3. Add wine, stock, salt and pepper and stir to
combine. Secure lid and select RICE function.
4. When cooking time has completed, release pressure
slowly using pressure valve. Stir through parmesan,
Sautéed mushrooms and truffle oil. Season to taste
and serve.
Traditional Bolognese Sauce
Serves 10–12
Yield: 2kg
INGREDIENTS
• Olive oil for frying
• 2 small brown onions,
finely diced
• 3 garlic cloves, finely
sliced
• 2 carrots, finely diced
• 2 celery sticks, finely
diced
• 150g bacon, diced
• 1.2kg beef mince
• 500mL red wine
• 3 x 400g cans chopped
tomatoes
• 4 sprigs fresh thyme,
chopped
METHOD
1. Select SAUTÉ function, heat oil and add onion,
garlic, carrot, celery, and bacon. Season to taste
and cook for 15 minutes, stirring occasionally until
caramelised.
2. Add beef mince and cook until well coloured.
3. Add red wine, bring to the boil, then simmer until
reduced by half.
4. Add tomatoes and thyme, attach lid and select MEAT
function, adjusting cooking time to LONG.
5. When cooking time has completed, release pressure
slowly using pressure valve.
6. Select SAUTÉ function. Simmer Bolognese for a
further 12 minutes, reducing sauce by half.
7. Serve immediately over hot pasta or cool and portion
before freezing.
8. Frozen bolognese will keep for up to 6 months.
Tip: use for lasagne, baked potato toppings, moussaka,
shepherd’s pie or as a toasted sandwich filling.
Chilli Con Carne
Serves 8–10
INGREDIENTS
• 2 tbsp. olive oil
• 2 brown onions,
chopped
• 2 red capsicums,
chopped
• 4 garlic cloves, crushed
• 2 tsp. hot chilli powder
• 2 tsp. paprika
• 2 tsp. ground cumin
• 1kg lean minced beef
• 2 beef stock cubes
• 600mL water
• 2 x 400g can chopped
tomatoes
• 1 tsp. dried marjoram
• Salt and pepper for
seasoning
• 4 tbsp. tomato purée
• 2 x 400g cans red
kidney beans, drained
METHOD
1. Select SAUTÉ function, heat oil in inner pot and add
onion, capsicum, garlic and spices, cooking for 10
minutes until soft and translucent. Remove from pot
and set aside.
2. Add beef mince and cook until well browned. Return
Sautéed vegetable mixture to pot along with all other
ingredients. Stir to combine then lock lid into place.
3. Select MEAT function and adjust cooking time to
LONG.
4. When cooking time has completed, release pressure
slowly using pressure valve.
5. Select SAUTÉ function and simmer for a further 12
minutes, reducing sauce by half.
6. Season to taste and serve immediately with rice
and sour cream.
Slow Cooked Lamb Shanks
Serves 8
INGREDIENTS
• 2 tbsp. olive oil
• 8 lamb shanks
• 1/3 cup plain flour
• Salt and pepper
• 4 carrots, diced
• 4 celery sticks, chopped
• 6 waxy potatoes, diced
• 2 onions, chopped
• 4 garlic cloves, crushed
• 1/3 cup tomato paste
• 4 tbsp. Worcestershire
sauce
• 3 cans crushed
tomatoes
• 2 cups red wine
• 8 sprigs thyme
• 4 bay leaves
• 2 cups water
• 3 beef stock cubes
