Pea and Ham Soup

By Craig Massey, adapted for pressure cooker from Emily Ansara Baines via http://www.kitchennostalgia.com/soups/split-pea-soup.html

Ingredients

• Oil
• 2 cups of cubed ham
• 2 onions, chopped
• 2 cups of carrot, cubed
• 1 large and 1 small potato
• 3 celery stalks, chopped
• 3 cups dry split peas
• 2 cloves of garlic
• 1 liter of chicken stock
• 2 cups of water
• 1/2 tsp of dry thyme
• 2 bay leaves
• Salt and Pepper

Instructions

1. Fry ham in oil
2. Add onions and sauté until translucent
   
3. For pressure cooker
   Add the other ingredients and set on high pressure for 20 minutes
4. Quick pressure release
5. Remove bay leaves
6. Stir up the soup, the split peas will have disintegrated and this will thicken it up.
7. For stovetop
   Add vegetable or chicken stock and water to the pot and bring to a boil. Then add split peas, garlic, thyme and bay leaves and cook for about 45 minutes or until split peas fall apart into mush.
8. Add carrots, celery, and potatoes continue cooking until vegetables are soft, about 30 minutes.
   
   

Dominion Pudding

By Edmonds cookbook

Ingredients

• 50g Butter
• 125g Sugar
• 1 Egg
• 1 cup Flour
• 1 tsp Baking powder
• 1/2 cup milk
• Optional; Raisins, jam or a couple of tablespoons of condensed milk.

Instructions

1. Cream butter and sugar.
2. Add egg and beat well.
3. Add sifted dry ingredients alternately with milk
4. Place some raisins or jam in the bottom of a greased basin.
5. Pour batter over.
6. Steam for 15 minutes, then cook at high pressure for 30 minutes, or steam 1 1/4 hours.

Argentinian Lentil Stew

Pressure cooker Argentinian Lentil Stew

By Craig Massey from Felicitas Pizarro

Ingredients

• 1 Red onion - chopped
• 1 Red Capsicum - chopped
• 200g smoked bacon (Speck from Farros) in 1cm wide chunks
• 2 chorizo cut lengthwise then sliced into chunks
• 500g lentils - brown, red, mixture? Need to try this again and see what works
• Salt and pepper
• 1/2 Teaspoon Chilli powder
• 1 Tablespoon Paprika
• 3 kumara, golden and orange

Instructions

1. Heat olive oil.
2. Saute onion and capsicum until soft and a bit golden
3. Add bacon and chorizo and cook until a bit golden
4. Wash and add lentils and a bit of water
5. Add Salt and pepper, Chilli Powder and Paprika
6. Add Kumara
7. Cook on High pressure for 17 minutes

Original recipe video:

Instant Pot Dal (Indian Lentils)

By Craig Massey - Adaped from Kori Lusignan

Ingredients

• 1 tsp olive oil
• 2-3 tsp butter
• 1 large or 2 small onions chopped
• 3 cloves garlic, minced
• 1 inch knob of ginger, peeled and crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1.5 cups of lentils; mixture of red and yellow
• 3 cups vegetable stock
• 1 large or 2 small tomatoes, wedges

Instructions

1. Set Instant Pot to sauté, then add oil, butter and onions.
2. Cook until softened and just turning golden, 3-4 minutes.
3. Add spices and toast for roughly one minute, until very fragrant.
4. Add lentils, mix to coat with oil, spices and onions.
5. Add stock, stir to combine.
6. Cook on High pressure for 12 minutes
7. Allow natural pressure release for at least 12 minutes; the longer you allow them to come back to normal pressure, the creamier they will be.
8. Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed.

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.

INSTANT POT BEEF STEW

Instant Port Beef Stew

By Craig Massey - Adaped from Michelle Tam, Nom Nom Paleo

Ingredients

• 1.5kg beef chuck roast cut into 1½- to 2-inch cubes
• 1 tablespoon ghee or butter
• 2 medium onions, thinly sliced
• 500g mushrooms cleaned, stemmed, and quartered
• 2 tablespoons tomato paste
• 6 garlic cloves, peeled and smashed
• 2 tablespoons soy sauce
• 1 teaspoon Fish Sauce
• 1 teaspoon dried thyme (or 2 fresh thyme sprigs)
• 1 dried bay leaf
• Freshly ground black pepper
• Optional; 3 large carrots, cut into 1-inch pieces
• Optional; 500g potatoes, cut into 1-inch cubes

Instructions

1. In a large bowl, toss the cubed beef with 1½ teaspoons of cooking salt.
2. Press the “Sauté” button on your Instant Pot and when the metal insert is hot, add the butter. Once the butter is melted, add the onions and mushrooms. Sauté until the onions are softened, about 5 minutes.
3. Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
4. Toss in the salted beef, soy sauce, fish sauce, thyme, and bay leaf. Give everything a good stir to combine all the ingredients. (You don’t need to add any extra liquid to the Instant Pot because the onions and beef will release sufficient liquid.
5. Cook on High pressure for 30 minutes
6. Wait 15 minutes and if the pressure hasn't released naturally, release it.
7. Fish out the thyme and bay leaf, and check that the meat is fork tender. If not, cook for another 10 minutes under high pressure. Season to taste with salt and freshly ground black pepper.
8. You can reheat the stew in an Instant Pot or stovetop pressure cooker. Just take it out of the fridge and scoop off the hardened fat layer on top. If you want to add root veggies in your beef stew, stir in diced carrots and cubed potatoes. Pressure-cook everything for 5 minutes under high pressure. Manually release the pressure right away, stir, and adjust for seasoning before serving.

Yield: 6 Serving