Of course, at the beginning of the last century, Escoffier did not use a pressure cooker, but it is safe to say that today he would cook his broths in it.

Part 1.
Principle of operation and types.

A pressure cooker is an amazing working tool for any cook. The traditionally long and laborious cooking process is reduced by several times - a pressure cooker takes much less time to reveal the magical aromas and transform the textures of food than a conventional saucepan. Risotto takes 7 minutes instead of 25, strong chicken broth takes 90 minutes instead of 2-3 hours. Canning jars, baking bags or vacuum bags (those designed for high temperatures) can be placed in the pressure cooker - polenta no longer needs to be constantly stirred so that it does not stick to the bottom of the saucepan. And the high temperature inside the pressure cooker helps it caramelize and brown to a golden brown, a reaction that adds subtle flavors to your dish that can't be achieved in a humid environment like stewing. If you are still not a fan of the pressure cooker, try our Caramelized Carrot Soup (recipe attached).

A pressure cooker is essentially just a pot with a hermetically sealed lid and a valve to control internal pressure. The principle of its operation is that the lid does not release steam, which, as it forms, increases the pressure inside the pan. An increase in pressure gives an increase in the boiling point of water, which is usually limited to 100 C (at sea level, since in higher places the boiling point is slightly lower due to lower atmospheric pressure). And since the useful temperature in the pressure cooker is higher, about 120 C, the cooking time is significantly reduced.

Fast, and therefore energy-saving cooking is, of course, wonderful, but what really makes a difference is the quality of the dishes prepared. During ordinary cooking, the wonderful smells that hover around the kitchen warm the heart, but at the same time, the fundamental components of taste disappear into the air without a trace. The airtight environment inside the pressure cooker retains most of these quickly evaporating flavors. The finished dish retains the fullest range of flavors as the evaporating elements condense on the lid and then flow back down into the pan.

Too many people avoid pressure cookers simply because they are too lazy to follow safety rules. Relax, in modern pressure cooker technology, safety comes first. We recommend using pressure cookers with an integrated spring valve, such as those from Kuhn Rikon or Fagor, or pressure cookers with a sliding valve. Electric pressure cookers are even simpler - you just need to set the time, she does the rest herself. Older models of pressure cookers or autoclaves (home canning appliances) can also be used, but they will definitely be louder and not retain the flavors as well.
Consumer grade pressure cookers come in a variety of sizes, ranging from 4 to 10 liters. Choose a three-layer stainless steel pressure cooker (aluminum with a stainless steel layer) - this is guaranteed to save you from burns. Also make sure that the pressure cooker has an indicator that indicates the level of absolute internal pressure. As a rule, recipes indicate a pressure equal to 1 bar (or 1 technical atmosphere) or 15 psi - (pounds per square inch).

BUYER'S GUIDE.

Pressure cooker with spring valve.
Pressure cookers with a built-in spring valve are best suited for making broths and sauces. The valve hermetically seals the pan, which makes it possible to retain all the volatile flavors before they evaporate into the air. Fagor pressure cookers deliberately release a little steam when the internal pressure needs to be adjusted, but they still lose much less flavor than open pots.
When the internal pressure reaches 1 bar, the indicator shows 1 red bar.

Price: $80 for Fagor and $200 for Kuhn Rikon

Electric pressure cooker.
Nothing could be easier to use than an electric pressure cooker: Plug it in, press the button and set the timer. The only downside is that the food cannot be brought to readiness on the stove, and you will have to find a separate place in the kitchen for this unit - after all, in fact, this device has only one function.
Where to buy: in kitchen equipment stores, in hypermarkets
Price: $100-$135

Pressure cookers with a movable valve.
Our grandmothers also used such pressure cookers: a rattling, steaming machine, whose behavior is not so easy to determine the level of pressure. In addition, it is not so safe in comparison with its modern counterparts. But if used strictly according to the factory instructions, pressure cookers with a movable valve are quite safe and cope with the tasks.
Where to buy: Kitchen equipment stores, flea markets
Price: $35-$50

Autoclave.
This hefty unit is the closest relative of the pressure cooker and it is intended for conservation. It can also be used for cooking, but then you will have to deal with countless clips on the lid, which is not very convenient to use. Also, autoclaves are usually made of aluminum, and therefore the food burns in them. It is customary to bleed the autoclave before canning, but do not try to do this before cooking in it - again, delicious aromas will be lost. Autoclaves often have a movable valve, but it does not always work.
Where to buy: Kitchen equipment stores
Price: $80-$200

Part 2. HOW IT WORKS.

So, why is a pressure cooker so good? Yes, because when the pressure in it reaches the set value of 1 bar, it heats up very much inside - up to 121C. Whether you are cooking broth, simmering goulash or simply boiling beans, the temperature of these water-containing dishes, as a rule, will not be able to exceed the boiling point of water - 100 C, and then the water will boil away, which is also undesirable for the cooking process. But in order to quickly extract important taste-forming reactions from products or quickly destroy the cell membranes of plant products, such a temperature is simply not enough. Increasing the pressure helps overcome this difficulty.

Pressurized steam quickly transfers heat to the surface of foods that are not immersed in the liquid.
The lid closes with a pin that tightens the walls of the pan. Frequent overloads can ruin the mechanism, and the pressure cooker will become useless. There are pressure cookers where bolts are used that clamp the walls from the outside.

In mountainous areas, atmospheric pressure is lower, respectively, and water boils at a lower temperature. In Denver (rise 1.6 km above sea level) water boils at 95 C, in Chamonix (France; rise 1 km) it boils at 97 C, in the city of Cusco (Peru; rise 3.4 km) - at 89 C. At a similar height in both pressure cookers and open pans, cooking takes longer, but even at the top of the pressure cooker it is still more efficient.

The handle also has a lock to keep the lid from opening while the contents are under pressure.
Add enough water to the pot, around the food or under the food insert, to create a lot of steam.

The spring valve is initially open to allow air to escape. As the contents begin to heat up, the increasing vapor pushes the valve up and closes it (if overpressure, it rises even higher and reopens to release excess steam). The valve regulates the pressure inside the pressure cooker according to the given indicators: usually it is 0.7 or 1 bar (10 or 15 atmospheres), this value is called absolute pressure. At this pressure, water boils at 114 C or 121 C. Once the pressure cooker reaches the set pressure level, turn down the heat to avoid overloading.

Sealing ring. As a rule, this is a dense rubber gasket that does not allow the resulting steam and air to escape from the pan. As the temperature rises inside, the steam pressure increases - it is this process that increases the pressure. Any food particles stuck in the pad can cause a leak, so wash thoroughly and carefully check the gum for cleanliness before each use.

There is too much liquid in this pressure cooker. In a word, the pan should be filled no more than two-thirds.
The water becomes steam, increasing the pressure inside the pressure cooker as it heats up. The boiling point also rises, since it is directly related to pressure, and just enough to keep the water and steam at their boiling point so that the pressure can rise in turn. The pressure continues to rise until the relief valve opens.

Spoiler: They are much more functional than you think.

Part 3. COOKING IN THE PRESSURE COOKER

Cooks who are just starting out with pressure cookers often cook at too high temperatures, which leads to overloading the unit. It is very important to understand that excess pressure inside the pot does not increase the temperature, but only provokes the emergency valve to release steam, causing the water inside the pan to boil. Constant overloads can ruin both the sides and the sealing gum on the lid. Read the manufacturer's manual to know exactly when the pressure cooker is at absolute pressure, when it is overloaded, or when it is depressurized.

1. Prepare the ingredients. If you want to brown onions or any other spices before cooking them in a pressure cooker, save the extra frying pan, you can fry them right in the pan, and only then close the lid.
2. Add all ingredients, stir, and close the lid. It is imperative to mix - liquid or fat evenly distributed throughout the pan will help to avoid burning. Remember that once you close the lid, you will no longer be able to stir the dish.
3. Heat a saucepan on the stove over medium heat. Watch and listen - the pressure cooker will beep when it reaches the absolute pressure level, and then lower the heat to low. Raise the heat to maintain absolute pressure in the pressure cooker.
4. The timing can start when the pressure inside the pressure cooker reaches the level specified in the recipe. If your pressure cooker has a spring valve, it should pop up to the red line, not higher. The pressure cooker should not hiss loudly. If you have a pressure cooker with a moving valve, it should move 3-5 times per minute, it should not shake continuously and furiously.
Most pressure cookers with a spring valve have 2 lines drawn to indicate the pressure - low and high. We recommend cooking at an absolute pressure of 1 bar or 15 psi.
A jet of steam from a valve that pops out means that the pressure cooker is overloaded and the valve releases excess pressure for safety reasons. Overloading can dent the sides that hold the lid tightly and press it against the pot, and if they don't close tightly, the pressure cooker will be of little use.
5. After cooking, remove the pressure cooker from the heat and cool it down. You can simply leave the pot alone for a few minutes if the dish allows (for example, broth). And for dishes that are more sensitive in terms of cooking time (for example, risotto), run a stream of cool water (26-36C) along the edge of the lid - this way the pan will depressurize faster (be careful not to let water get inside the valve). Some pressure cookers have a quick pressure release button or wheel, make sure you read the instructions and know how to use this feature safely. Never try to open a pressure pot. The dish will instantly lose its flavors, not to mention that all the contents will be splashed all over the kitchen.
6. Place the pot in the sink and open the lid. If the lid doesn't budge, don't strain - let it cool a little more until it opens with less resistance.
7. If the dish is not ready, simply put the pan on the stove and complete the process without closing the lid. Alternatively, close the lid, bring the pot back to absolute pressure, and continue cooking.

SAFETY REGULATIONS
Be sure to read and follow the factory instructions for using your pressure cookers.
Opening the lid of the pressure cooker before it cools down will cause the boiling water to splatter all over the kitchen or even you. Before opening the pressure cooker, use the quick pressure release button, or cool the pressure cooker under running tap water, or simply let it stand. The pressure valve will lower when the pan is completely depressurized.
Before you start cooking, check the rubber seal on the lid to see if it's dry or cracked. These gaskets do not last forever - change them according to the manufacturer's recommendations.
Also make sure the lid rim and gasket are clean. Any food particles stuck there can break the seal.
Don't fill the pot more than two-thirds full. For legumes and grains, which tend to expand in volume, fill the pressure cooker only half way.
Avoid cooking foamy foods (such as oatmeal or pasta). Foam can block the valve and prevent pressure from being released at the right time.
Open the lid away from you so that you are not scalded by the hot air from the pressure cooker.
Use canning tongs to handle hot jars and be sure to let the contents cool slightly before opening them.

AUTOCLAVE (HOME PRESERVATION)
Several of the recipes in this book reflect the benefits of cooking in glass jars. We use them to prepare ingredients that require intense constant stirring like polenta, to make small batches of lard, for confit garlic, or to extract flavors. Always leave at least 1.3 cm to the lid when filling the jar. Also, jars should not touch the bottom of the pressure cooker: place them on a metal grill or on a hot stand, or in extreme cases on crumpled aluminum foil. Pour enough water to cover the grate and allow the pressure cooker to create steam. Once the jars are completely screwed on, loosen the lids a quarter of a turn, otherwise the pressure may break the glass or rip off the lid during cooking. Be sure to check the glass for cracks after using the jar in the pressure cooker.


CARAMELIZED CARROT SOUP
Quantity: 6 servings (1.3 kg)
Time: 40 minutes (20 minutes prep and 20 minutes self brew)
Difficulty: Medium
Special Requirements: Pressure Cooker, Ghee Carrot Butter (optional, recipe page 121)
The quality of this soup depends entirely on the quality of the carrots, so try to find the best one. Calcium-rich carrot stems can add a bit of bitterness and ruin the texture of a creamy soup, so it's best to get rid of them right away. But it's up to you, one way or another, you can try to cook soup with or without rods and compare. Serve the soup with a dollop of coconut cream and a sprig of tarragon to bring out the inherent sweetness of carrots. You can also use fresh coconut flakes and cumin seeds.
Ingredients:
500 gr peeled carrots
113 g unsalted butter
30 grams of water
5 gr salt
2.5 gr soda
635 gr freshly squeezed carrot juice
40 gr melted carrot butter
Salt to taste
1. Cut all carrots lengthwise into quarters and cut out a coarse fibrous core. Then cut into pieces of 5 cm.
2. Melt the butter in a pressure cooker (to keep the carrots from sticking to the bottom).
3. Dissolve salt and soda in water. Add this mixture and the chopped carrots to the melted butter and stir well.
4. Cook at absolute pressure (1 bar) for 20 minutes. Start counting the time only when the pressure cooker reaches the specified pressure level. To prevent anything from burning inside, you can shake the pan slightly. After 20 minutes, the carrots will be completely caramelized.
5. Cool the pressure cooker under running cool water.
6. Puree cooked carrots well in a blender.
7. Pass the puree through the shinoa.
8. Boil the carrot juice in a separate container. Strain through a fine sieve.
9. Mix juice with carrot puree and bring to a boil. Add water, if needed, to bring the soup to the right consistency.
10. Stir chilled carrot oil into soup. You must use an immersion blender - this is very important to give the soup a velvety texture.
11. Add salt to taste and serve warm.

original text and photo - Modernist Cuisine at home.
translation - Anya Chapterova

For fast cooking under high pressure and therefore higher cooking temperature than in a conventional saucepan. Products in it retain their natural color and taste.

A pressure cooker can become your assistant in the kitchen if you value your time and care about proper nutrition.

Benefits of pressure cookers

Cooking in a pressure cooker is about 3-4 times faster than in a conventional saucepan, which reduces the time spent at the stove.

When cooking food in a pressure cooker, vitamins are retained better than in food cooked in ordinary pans.

You can cook dishes for a couple, for this a special grill or basket is included in the kit. The pressure cooker allows you to cook frozen product, without defrosting it first. You can also use the pressure cooker like a regular saucepan, just by replacing the lid with a glass one.

Do's and Don'ts of Cooking in a Pressure Cooker

The list of products that can be cooked in a pressure cooker is quite large - in fact, it all depends on your imagination. It is not recommended to cook only those products that, when cooked, can clog the operating valve inside the pan.

What not to do with a pressure cooker:

• Put the pressure cooker on fire without water.
• Fill more than 2/3 of the pot.
• Immerse the pressure cooker lid in water and wash it in the dishwasher.

Safety of modern pressure cookers

Modern pressure cookers have several levels of safety, so various troubles can be ruled out. All pressure cookers have an outlet valve that regulates the pressure. At the end of cooking, you can quickly or slowly, depending on the need, lower the pressure to the desired level in order to open the lid.

Electric pressure cookers give you even more free time. You can pre-program the time and duration of cooking, as well as the time to keep the temperature of the finished dish. There are various modes: "porridge", "meat" , "soup", "rice", "potato". Also, some models of electric pressure cookers have a baking function.

First courses in a pressure cooker

Chicken vegetable soup

Ingredients:

• Chicken - 1 pc.,
• Carrot - 1 pc.,
• Leek - 0.5 stalks,
• Celery root - 1/4 part of the root,
• Sweet pepper - 1 pc.,
• Garlic - 1-2 cloves,
• Greens to taste - 1 bunch,
• Spices.

Cooking:

Rinse the chicken carcass, cut into portions and boil for 5 minutes, drain the water, rinse the meat and place in a pressure cooker.

Cut carrots, celery root into cubes, sweet pepper into strips, leek into thin rings. Chop the garlic and herbs.

Add vegetables to the pressure cooker to the chicken, pour hot water, add spices, bring to a boil, close the lid and cook for 15-20 minutes over low heat.

Pea soup with pork ribs

Ingredients:

• Pork on ribs - 500 g,
• Onion - 1 pc.,
• Carrot - 1 pc.,
• Potatoes - 2 pcs.,
• Peas - 3/4 cup,
• Parsley root - 1 pc.,
• Greens to taste
• Salt,
• Pepper.

Cooking:

Soak the peas in plenty of water beforehand. During soaking, the water can be changed 1-2 times. Cut the ribs into portions, salt, pepper and, if desired, lightly fry in a pressure cooker without a lid in a few tablespoons of vegetable oil. Grind the carrots and parsley root on a grater, chop the onion finely, cut the potatoes into slices. Add prepared vegetables to the meat, pour hot water 1.5-3 cm above the products. Close the lid and cook for 25-30 minutes, or on Soup mode.

Second meat dishes in a pressure cooker

Goulash with mushrooms

Dishes for the pressure cooker / shutterstock.com

Ingredients:

• Young beef - 500 g,
• Champignons - 300 g,
• Onion - 1 pc.,
• Carrot - 1 pc.,
• Tomato juice (water) - 1.5 cups,
• Salt,
• Pepper.

Cooking:

Cut the meat into equal-sized cubes weighing from 15 to 30 grams, salt and pepper. Chop the onion, chop the carrots on a grater. Mushrooms cut into 2 or 4 parts - depending on the size.

Put all the ingredients in a pressure cooker, mix, pour tomato juice or water, cover and cook for 20 minutes.

You can pre-fry the meat in a pressure cooker without a lid in 1-2 tablespoons of vegetable oil.

Pork stewed in wine

Ingredients:

• Lean pork - 600 g,
• Dry white wine or broth - 400 ml,
• Rosemary - 1 branch,
• Bay leaf - 1 pc.,
• Vegetable oil - 1-2 tbsp. l.,
• Salt,
• Pepper.

Cooking:

Cut the meat into medium-sized pieces, salt and pepper. At the bottom of a preheated pressure cooker, pour 2 tbsp. l. vegetable oil. fry meat on oil from 2 sides for 2 minutes. Add rosemary, parsley, a glass of wine or broth. Cover the pressure cooker with a lid and cook for 20-25 minutes.

Second dishes from poultry in a pressure cooker

Chicken breasts in sour cream sauce

Ingredients:

• Chicken breasts - 4 pcs.,
• Curry seasoning - 1 tbsp. l.,
• Sour cream - 200 g,
• Onion - 1 pc.,
• Vegetable oil - 1 tbsp. l.,
• Dill greens - 1 bunch,
• Salt,
• Pepper.

Cooking:

Salt and pepper the chicken breasts and leave for half an hour. Chop the onion and sauté in oil in a pressure cooker without a lid. Combine sour cream with chopped herbs and curry seasoning, add a little water, mix well. Put the breasts on browned onions, pour sour cream sauce. Close the lid and cook for a quarter of an hour.

Chicken with vegetables

Ingredients:

• Chicken - up to 1 kg,
• Sweet pepper - 2 pcs.,
• Celery - 0.5 root,
• Carrot - 1 pc.
• Tomatoes - 0.5 kg,
• Greens different - 1 bunch,
• Soy sauce - 2 tbsp. l.,
• Ground red pepper spicy - to taste.

Cooking:

Cut the chicken into portions, marinate in soy sauce mixed with ground red pepper for 30-40 minutes.

Carrots and celery root cut into cubes, sweet peppers (preferably different colors) cut into strips, tomatoes into slices. Mix everything.

Place the chicken pieces on the bottom of the pot, put the vegetables on top, add 200-250 ml of water, close the lid and cook for 15-20 minutes.

Second courses of fish in a pressure cooker

Dishes for the pressure cooker / shutterstock.com

Perch in tomatoes with herbs

Ingredients:

• Perch fillet - 2 plates,
• Large tomatoes - 2 pcs.,
• Fresh basil - 1 sprig
• Dill, parsley - 0.5 bunch each,
• Onion - 0.5 pcs.
• White wine - 1/4-1/2 cup,
• Vegetable oil - 1-2 tbsp. l.,
• Spices.

Cooking:

Cut the tomatoes crosswise, pour boiling water, hold in it for 2 minutes, remove and remove the skin. Cut the tomatoes into 4 pieces. Chop greens and basil. Combine tomatoes, chopped herbs and basil, wine, spices in a blender bowl and puree everything. Pour the puree into the pressure cooker, place in it fish, close the lid and cook for 3-5 minutes.

Serve fish with sauce and chopped onion.

Cod in the marinade

Ingredients:

• Cod fillet - 500 g,
• Onion - 1 pc.,
• Large carrots - 1 pc.,
• Tomato paste - 2 tbsp. l.,
• Vegetable oil - 1-2 tbsp. spoons,
• dill greens for decoration
• Spices,
• Boiled rice for garnish.

Onion cut into half rings. Grind carrots on a grater. Saute onions and carrots in a pressure cooker without a lid, if the pressure cooker is electric, then sauté vegetables in a pan.

Add spices to the tomato paste and dissolve the mixture in 1 glass of water, mix well. Add to vegetables, mix, warm up a little and pour the mass into a pressure cooker if the vegetables were browned in a pan. Fillet cod cut into portions, put in the marinade. Cover and cook for 5-8 minutes. Serve cod with rice and chopped dill.

Dishes from cereals in a pressure cooker

Lentils with vegetables

Dishes for the pressure cooker / shutterstock.com

Ingredients:

• Lentils - 1 cup,
• Carrot - 1 pc.,
• Onion - 1 pc.,
• Tomato - 2-3 pcs.,
• Chicken broth - 1 cup
• Dill greens - 0.5 bunch,
• Parsley greens - 0.5 bunch,
• Green onions - a couple of feathers,
• Salt,
• Pepper.

Cooking:

lentils pre-soak in water. Grind the carrots on a grater, chop the onion, chop the greens finely, and the tomatoes into medium cubes.

Put the prepared lentils, vegetables and herbs into the pan, except for the green onions. Mix everything well, pour hot broth. Add salt and pepper to taste. Close the lid and cook for 15 minutes.

Serve the finished dish with chopped green onions.

Milk rice porridge

Ingredients:

• Rice - 1 measuring cup
• Milk - 3 measuring cups,
• Water - 1 measuring cup,
• Salt to taste
• Sugar to taste
• Butter.

Cooking:

Combine water with milk, heat and add rice. Add salt, sugar to taste and mix. Cover with a lid and cook for 10-15 minutes. Serve cooked porridge with butter.

We can say that meat is given to man by nature itself, since the amino acid composition of meat proteins and proteins of the human body are very close. With the help of amino acids, the body produces tissues, hormones, enzymes and many other useful substances. In addition, meat is rich in zinc and protein, which gives the body strength and energy.

Cooking meat dishes in a slow cooker-pressure cooker allows not only to preserve everything valuable in meat (B vitamins, zinc, phosphorus, iron and proteins), but also to reduce the content of cholesterol and purine bases in it. We can say that this miracle unit cooks the most healthy meat. In addition, for cooking meat in a multi-cooker-pressure cooker, you do not need to use additional ingredients that change their chemical composition during cooking and become more or less harmful to the body (for example, oil or fat).

Anyone who at least once in their life tried to cook meat in a large piece in a slow cooker-pressure cooker appreciated all the advantages of this modern kitchen appliance over a conventional pan. It not only does not lose extractive substances during cooking, which means it retains its bright natural taste and rich aroma, but also remains juicy. In addition, it retains all its nutritional properties. In the same way, you can cook portioned semi-finished products from pork and veal, for example, natural steam cutlets, as well as chopped mass products.

A multi-cooker-pressure cooker significantly shortens the cooking time of meat and, accordingly, your stay in the kitchen. Basic cooking time 10-25 minutes, additional time 5-15 minutes. Meat dishes are prepared mainly in two modes: "Frying" and "Stewing". Less often "Varka". The "Extinguishing" mode allows you to make soft, melting in your mouth any, even the toughest piece of meat. Boiled meat is intended for lovers of unleavened dishes, stewed meat will please with its juiciness, and fried meat will have a unique, excellent taste. Whatever you cook, the result will please you in any case.

For dietary, medical, baby food, the steam mode "Steam" is perfect: it can be used to cook, for example, steam cutlets. It is better to learn new recipes from simple to complex. Start with cutlets and baked meats, then you can experiment with roast and stew recipes, then you can move on to more complex, sophisticated recipes.

There are no special secrets for cooking meat in a slow cooker-pressure cooker. To improve the taste of meat, you can follow the following recommendations.

To make the meat more juicy, as well as to improve its aroma and taste, the meat is marinated, stuffed and breaded. For example, roast beef with chopped nuts. A large piece of beef is well stuffed with strips of bacon.

Lamb can be smeared with a paste of herbs, mustard, spices, garlic, anchovies, or a mixture of Dijon mustard, fresh herbs, breadcrumbs. Particularly tender parts can be cooked by wrapping them in pork gizzard. It protects the meat from burning and makes it juicier. For better shape preservation, meat, and not only stuffed meat, is sometimes tied with twine.

In a multicooker-pressure cooker, you can cook and marinate meat at the same time. The trick is to use a well-seasoned, flavored liquid rather than plain water. To improve the taste of meat, water can be replaced with juices, wine or seasoned with various spices. For example, beef can be cooked in a mixture of beer (or ale) and water. For pork, a mixture of water with apple juice or cider is suitable.

Weight - 1400 Servings - 6.

Ingredients

600 g white cabbage

400 g beef fillet

100 g onion

100 g carrots

100 g tomato paste

100 ml water

Preparation

Wash the beef. Meat, cabbage cut into strips 1x4 cm, onions - strips 0.5x3 cm. Grate the carrots on a coarse grater.

Cooking

Put the meat, onions and carrots into the bowl of the pressure cooker, add tomato paste, salt and spices, mix. Put the cabbage on top, sprinkle with salt and spices, add water.

Mix ready bigos, put on plates and serve.

Proteins - 94.7 g. Fats - 51.8 g. Carbohydrates - 74.8 g. Calories - 1075 kcal.

beef stroganoff

Weight - 890 g. Servings - 4.

Ingredients

300 g beef tenderloin

400 g sour cream

120 g onion

40 g mustard

30 g butter

Preparation

Rinse the meat, cut into wide pieces. Beat off to a thickness of 5-8 mm and cut into strips 3-4 cm long. Cut the onion into strips 0.5 cm thick.

Cooking

Put butter, meat and onions into the bowl of the pressure cooker, add sour cream, salt and spices. Mix.

Cook in the "Extinguishing" mode for 22 minutes.

Beef stroganoff can be served with a complex side dish of fried mushrooms, pickles and boiled potatoes.

Proteins - 71.91 g. Fats - 115.31 g. Carbohydrates - 33 g. Calories - 1452.4 kcal.

Weight - 1148 Servings - 4.

Ingredients

600 g beef

3 pickles

2 carrots

3 art. spoons of tomato paste

2 heads of onions.

2 garlic cloves

Vegetable oil

Bay leaf

Preparation

Cut the meat into strips across the grain. Chop the onion. Cut carrots and cucumbers into cubes.

Cooking

Put the beef into the bowl of the multicooker-pressure cooker with oil.

Fry until golden brown in the "Frying" mode.

Then add the onion. As soon as the onion is browned, put the carrots and cucumbers. Pour everything with a mixture of water and tomato paste. Salt, pepper, add bay leaf and garlic.

Put the azu on plates and serve.

Proteins - 124.21 g. Fats - 76.09 g. Carbohydrates - 46 g. Calories - 1342.24 kcal.

Beef Goulash

Weight - 1275 Servings - 6.

Ingredients

700 g beef fillet

200 g onion

100 g tomato paste

70 ml vegetable oil

5 g garlic

200 ml water

Preparation

Washed meat, cut the onion into cubes, chop the garlic.

Cooking

Put the meat and onion into the bowl of the pressure cooker, add water, vegetable oil, salt and spices, garlic, tomato paste and mix.

Proteins - 149.43 g. Fats - 95.96 g. Carbohydrates - 39 g. Calories - 1601.45 kcal.

Balkan goulash

Weight - 1000 g. Portions - 4.

Ingredients

700 g beef

100 g pork belly

1 head of onion

2 tbsp. tablespoons sweet red pepper

1 st. a spoonful of tomato juice

1 sweet red pepper

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon sugar

Preparation

Cut into strips beef, pork belly, onion and sweet pepper.

Cooking

Put all the ingredients into the bowl of the pressure cooker.

Close the lid, set the valve to "Low pressure". Cook in the "Extinguishing" mode for 60 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 152 g. Fats - 108 g. Carbohydrates - 23 g. Calories - 1674 kcal.

Beef with white wine

Weight - 1499 Servings - 6.

Ingredients

1 kg beef shank

1 st. a spoonful of salt

Freshly ground pepper

200 ml white wine

500 g tomatoes

½ bunch parsley

1 large onion

3 art. spoons of tomato paste

3 garlic cloves

Zest of 1 lemon

Preparation

Wash vegetables. Peel the onion, make cruciform cuts on the tomatoes and pour boiling water for 2-3 minutes, remove the skin and chop everything coarsely.

Wash the meat thoroughly, dry with a kitchen towel.

Cooking

In the bowl of the multicooker-pressure cooker in the "Frying" mode, heat the oil and fry the meat on both sides for 2 minutes.

Add wine, tomato paste, tomatoes, onion, salt and pepper.

"Rice" for 40 minutes. Then set the valve to "Normal pressure" and release the steam.

Sprinkle the finished dish with chopped garlic, lemon zest and herbs.

Proteins - 105.22 g. Fats - 81.44 g. Carbohydrates - 49 g. Calories - 1456.5 kcal.

beef rolls

Weight - 994 Servings - 4.

Ingredients

800 g beef tenderloin

100 g dried apricots

60 g walnuts

toothpicks water

Preparation

Finely chop walnuts, dried apricots, pre-fill with boiling water. Mix everything.

Wash the meat, dry, remove films and fat. Cut into 10 pieces and beat off with a hammer, lightly salt.

Put the filling on the meat, roll into rolls and fasten with toothpicks.

Cooking

Turn on the “Roasting” mode, pour oil into the multicooker-pressure cooker bowl and fry the meat on both sides for 1 minute. Lay the rolls out on a plate. Clean the bowl.

Put the rolls in a bowl, add 40 ml of water

Proteins - 163.12 g. Fats - 201.39 g. Carbohydrates - 55.2 g. Calories - 2657 kcal.

Hungarian goulash

Weight - 2732 Servings - 10.

Ingredients

500 g beef shoulder

500 g potatoes

170 g tomatoes

170 g onion

170 g red sweet pepper

1 st. a spoonful of vegetable oil

20 g flour

20 g butter ½ tbsp. spoons of salt

3 pinches red hot pepper

1 liter of water

Preparation

Wash vegetables. Peel onions and potatoes. Remove the skin from the tomatoes and cut into slices.

Finely chop the sweet pepper, and coarsely chop the potatoes.

Wash the meat thoroughly, dry it, remove bones, veins and fat, cut into pieces 2x2 cm in size.

Cooking

Turn on the "Roast" mode. Pour vegetable oil into the bowl of the pressure cooker and fry the meat with onions for 5 minutes. Pour in 1 liter of boiling water.

Melt butter in a separate saucepan, add flour, stirring vigorously. Before laying in the soup, add 1-2 tbsp. tablespoons of water and stir.

Add potatoes to meat.

Close the lid, set the valve to "High pressure". Cook in the same mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.

Add tomatoes, bell peppers, diluted flour, salt and pepper.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for another 5 minutes. Then set the valve to "Normal pressure" and release the steam.

Sprinkle the finished dish with chopped herbs.

Proteins - 109.84 g. Fats - 98.06 g. Carbohydrates - 130 g. Calories -1809.5 kcal.

Beefsteak with onions

Weight - 755 g. Servings - 3.

Ingredients

500 g ground beef

1 large head of onion

1 pinch pepper mixture

1 bunch of greens

50 ml vegetable oil

1 bunch arugula

Preparation

Wash onions and herbs. Cut the onion into half rings. Chop fresh herbs.

Cooking

Pour half the vegetable oil into the bowl of the pressure cooker, put onion half rings, salt and a mixture of peppers.

Cook in the "Roast" mode until golden brown, stirring occasionally.

Mix ground beef with fried onions and finely chopped fresh herbs.

Shape minced meat into round and flat blanks for steaks.

Pour the remaining vegetable oil into the bowl and arrange the steak blanks.

Cook without a lid in the "Frying" mode for 10-15 minutes, until the desired color of the bottom crust. Then turn the steaks over.

Close the lid, set the valve to "Low pressure". Cook in the same mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Arrange the arugula leaves on a platter and top with the steaks.

Proteins - 97.58 g. Fats - 112.41 g. Carbohydrates - 11.6 g. Calories - 1441 kcal.

Beef with prunes

Weight - 2525 Servings - 8.

Ingredients

1 kg beef

50 g butter

250 g prunes

50 g raisins

1 st. a spoonful of flour

500 g carrots

100 g onion

500 ml water

1 bunch of greens

Preparation

Wash and clean vegetables. Cut the onion into half rings, carrots into cubes. Soak raisins and prunes in cold water for several hours.

Cooking

Turn on the “Frying” mode, brown the beef in oil, then put onions and carrots.

Sprinkle with flour, stir, pour in water, salt, pepper, add herbs, raisins and prunes.

Proteins - 207.9 g. Fats - 168.35 g. Carbohydrates - 244 g. Calories - 3259 kcal.

Beef in spicy sauce

Weight - 1144 Servings - 4.

Ingredients

1 kg beef fillet

70 g tomato paste

10 garlic cloves

red pepper black pepper salt spices

Vegetable oil

Preparation

Meat cut into pieces. Peel and mince the garlic.

Cooking

Pour vegetable oil into the bowl of the pressure cooker.

Turn on the "Extinguishing" mode for 30 minutes. Put the meat in a bowl and fry for 5 minutes.

Then fill with water so that it covers the meat. Add bay leaf, spices, salt, garlic and tomato paste.

Proteins - 207.52 g. Fats - 70.22 g. Carbohydrates - 23.6 g. Calories - 1557 kcal.

Beef in cream

Weight - 1797.5 Servings - 6.

Ingredients

1 kg beef or veal

3 onions

500 ml cream

½ st. spoons of flour

2 tbsp. spoons of tomato paste

Red pepper

Preparation

Cut the meat into pieces across the grain. Peel and chop the onion.

Cooking

Put in a multicooker-pressure cooker bowl with oil.

Cook the onion in the "Frying" mode with the lid open, stirring occasionally, until golden brown.

Add the meat to the onion and fry for another 2-3 minutes. Add cream, tomato paste, salt, add flour and pepper. Mix.

Then cancel the mode by pressing the "Heating / Cancel" button.

Close the lid, set the valve to "High pressure".

Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 211.66 g. Fats - 175.05 g. Carbohydrates - 63 g. Calories - 2650.2 kcal.

Beef with onions and cheese

Weight - 1425 Servings - 6.

Ingredients

1 kg beef

3 onions

Soy sauce

Vegetable oil

200 g cheese

Preparation

Peel the onion and cut into rings. Cheese grate on a coarse grater.

Pour the meat with soy sauce, season with spices and marinate for 3 hours.

Cooking

Then, in the bowl of the multi-cooker-pressure cooker, put the meat cut into portions in layers, then the onion, grated cheese, meat, onion and cheese.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 25 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 240.35 g. Fats - 183 g. Carbohydrates - 24 g. Calories - 2688.3 kcal.

Beef in onion juice

Weight - 600 g. Portions - 4.

Ingredients

500 g beef tenderloin

2 large onions

peppercorns

Bay leaf

Preparation

Peel and chop the onion. Rinse the meat, pat dry and cut into small pieces.

Cooking

Put the onion, meat, peppercorns and bay leaf into the bowl of the pressure cooker.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 25 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 94.5 g. Fats - 62 g. Carbohydrates - 23 g. Calories - 935 kcal.

Beef in wine sauce

Weight - 1900 Portions - 8.

Ingredients

1 kg meat fillet

1 head of onion

1 carrot

100 g prunes

1 st. a spoonful of tomato paste

1 bunch of parsley

1 garlic clove

100 ml dry white wine

30 g butter

400 ml water

Preparation

Peel vegetables and cut into strips. Wash and dry the meat.

Cooking

Turn on the “Roasting” mode and fry the meat in vegetable oil for 10 minutes until golden brown.

Add water, wine, salt, pepper, onion, carrot, tomato paste and butter. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes.

5 minutes before the end of the time, open the lid, having previously released the steam. Add prunes, chopped garlic and parsley to the bowl.

Proteins - 208 g. Fats - 112 g. Carbohydrates - 78 g. Calories - 2204 kcal.

Vegetable stew with meat

Weight - 1145 Servings - 4.

Ingredients

500 g meat

3 onions

1 carrot

6 potatoes

1 sweet pepper

Tomato sauce

Vegetable oil

Preparation

Clean the vegetables, wash and cut into cubes.

Cooking

Pour a little oil into the bowl of the pressure cooker. Turn on the "Frying" mode and fry the onion until golden brown, then add and fry the carrots and peppers. Put the meat, also fry, salt and pepper. Put potatoes on top. Add tomato paste, some water, bay leaf, black peppercorns.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 99.22 g. Fats - 62.08 g. Carbohydrates - 31 g. Calories - 1063.4 kcal.

Beef with rosemary

Weight - 1252 Servings - 4.

Ingredients

1 kg beef

1 teaspoon olive oil

Vegetable oil

1 bunch of parsley

1 bunch rosemary

1 head of onion

1 st. a spoonful of flour

Juice of 2 lemons

Preparation

Peel the onion and chop finely. Rinse greens, dry, chop. Salt the meat and leave for 5 minutes, then season with pepper.

Cooking

Put the beef into the bowl of the multicooker-pressure cooker with oil. Fry the meat on all sides until golden brown in the “Frying” mode.

Then pour over lemon juice, add parsley, rosemary and onion.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

After that, take out the meat, and add flour to the bowl. Cook the sauce in the "Frying" mode for 5 minutes, stirring constantly. Serve meat with sauce.

Proteins - 193.9 g. Fats - 133.12 g. Carbohydrates - 34 g. Calories - 2095 kcal.

Tenderloin in sweet and sour sauce

Weight - 1800 Servings - 8.

Ingredients

1 kg beef tenderloin

1 garlic clove

1 teaspoon sugar

3 art. tablespoons of vegetable oil

30 g butter

1 large onion

1 st. a spoonful of tomato paste

50 g rye crackers

200 ml water

300 ml red wine

1 bunch of herbs (dill, parsley)

1 bunch of oregano

Preparation

Wash the tenderloin, cut into large pieces. Peel, wash and finely chop the onion.

Cooking

Turn on the "Roast" mode and lightly fry the meat, then add the onion and fry it until golden brown. Pour in water, red wine, add salt, sugar, pepper, tomato paste, a bunch of oregano, butter, crushed crackers. Mix everything, bring to a boil.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.

Add chopped garlic and half of the chopped herbs.

Serve the tenderloin sprinkled with the remaining herbs.

Proteins - 199 g. Fats - 201 g. Carbohydrates - 68 g. Calories - 3069 kcal.

Meat with chilli

Weight - 1630 Servings - 6.

Ingredients

700 g minced beef

2 onions

2 garlic cloves

150 ml olive oil

1 st. cumin spoon

200 g canned peeled tomatoes

1 can of red beans

1 teaspoon sweet red pepper

200 ml water

Ground black pepper

Preparation

Rinse beans. Wash the meat and cut into small pieces. Peel and chop onion, garlic.

Cooking

Put the beef into the bowl of the multicooker-pressure cooker and brown in olive oil in the "Roast" mode.

Salt and pepper. Add onion, garlic, cumin, red pepper and mix. Add tomatoes, red beans and water.

Proteins - 155 g. Fats - 245 g. Carbohydrates - 49 g. Calories - 2989 kcal.

roast veal

Weight - 1200 Servings - 5.

Ingredients

800 g veal

1 carrot

1 bulb

1 sprig of cumin

2 tbsp. spoons of olive oil

1 glass of water

Salt pepper

Preparation

Wash and dry the meat. Peel vegetables and cut into slices.

Cooking

Turn on the “Frying” mode, heat the oil and fry the meat on all sides. Add carrots and onions. Salt, pepper, put thyme. Pour in water. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 16 minutes.

Then set the valve to "Normal pressure" and release the steam.

Cut the finished meat into portions and serve with gravy.

Proteins - 171 g. Fats - 52 g. Carbohydrates - 19 g. Calories - 1186 kcal.

Veal with dried apricots, pine seeds and rosemary

Weight - 890 g. Servings - 3.

Ingredients

250 g veal fillet

30 g butter

100 ml olive oil

100 g dried apricots

80 g pine seeds

1 sprig rosemary

300 ml water

Preparation

Put the meat into the bowl of the multicooker-pressure cooker.

Cooking

Turn on the "Roast" mode and fry the veal in olive oil and butter. Salt and pepper.

Add dried apricots, pine seeds, rosemary and water.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 6 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 57 g. Fats - 132 g. Carbohydrates - 57 g. Calories - 1639 kcal.

Potato stew with pork cutlets

Weight - 2000 Portions - 8.

Ingredients

5 pork cutlets on the bone (about 1 kg)

500 g potatoes

80 g Dijon mustard

50 ml soy sauce

2 carrots

2 heads of onion

4 garlic cloves

1 bunch dill

3 bay leaves ground pepper salt

Preparation

Marinate the pork cutlets in mustard and soy sauce, squeeze out the garlic and rub the pieces of meat with it.

Finely chop the onion. Peel the potatoes and cut into 4 parts, chop the carrots into strips.

Cooking

Put pre-marinated pieces of meat into the bowl of the pressure cooker, add the onion.

Cook with the lid open in the “Simmering” mode for 30 minutes.

Then turn over the pieces of meat, add potatoes, carrots, finely chopped greens, salt and squeeze out the garlic.

Close the lid, set the valve to "High pressure". Cook in the same mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Arrange the finished dish on plates and serve.

Proteins - 205 g. Fats - 225 g. Carbohydrates - 150 g. Calories - 3367 kcal.

Cabbage rolls with meat

Weight - 1209 Servings - 4.

Ingredients

400 g homemade minced meat

200 g white cabbage

150 g onion

100 g boiled rice

12 g garlic

300 ml water

Preparation

Soak cabbage leaves for 5 minutes in boiling water, beat off the veins. Minced meat, onion and garlic pass through a meat grinder, add salt, spices, rice and egg, mix everything. Put a small portion of minced meat on each cabbage leaf and wrap tightly.

Cooking

Pour water into the bowl of the pressure cooker, place a container for steaming on top. Place the cabbage rolls in a container, seam side down.

Close the lid, set the valve to "High pressure". Cook in Steam mode for 8 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 90.25 g. Fats - 55.48 g. Carbohydrates - 58 g. Calories - 1070 kcal.

Meatballs in sour cream

Weight - 1300 Servings - 6.

Ingredients

500 g beef pulp

125 g wheat bread

75 ml milk

1 garlic clove

Ground black pepper

50 g breadcrumbs

75 g butter

For sauce:

400 g sour cream

Ground black pepper

10 g wheat flour

1 bunch of greens

Preparation

Pass through the meat grinder pieces of beef, bread soaked in milk, a clove of garlic. Salt, pepper and mix the minced meat.

Form bits.

Cooking

Turn on the "Frying" mode, put a piece of butter in the bowl of the multicooker-pressure cooker. Roll the cue balls in breadcrumbs and fry for 15 minutes on both sides with the lid open.

Mix all sauce ingredients in a deep bowl. Pour the sauce over the chops.

Close the lid, set the valve to "Low pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Arrange the meatballs on plates, pour over the sauce and garnish with finely chopped fresh herbs and serve.

Proteins - 121 g. Fats - 168 g. Carbohydrates - 88 g. Calories - 2365 kcal.

Little Russian meatballs

Weight - 1900 Portions - 8.

Ingredients

700 g minced veal

800 g potatoes

100 g fresh cabbage

30 g butter

1 bunch of parsley

1 head of onion

1 carrot

50 ml red wine

750 ml water

Preparation

Cut cabbage and carrots into strips, onions into half rings.

Cooking

Put the vegetables in the bowl of the multicooker-pressure cooker with oil.

Turn on the "Roast" mode and fry.

Combine with minced meat, add milk, egg, salt and pepper. Mix. Divide the finished mass into balls. Place them in a steamer and drizzle with red wine.

Put coarsely chopped potatoes into the bowl of the multicooker-pressure cooker, pour water, salt.

Place the container in the slow cooker, over the potatoes.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 11 minutes. Then set the valve to "Normal pressure" and release the steam.

Serve meatballs with hot potatoes drizzled with melted butter and sprinkled with finely chopped parsley.

Proteins - 170 g. Fats - 50 g. Carbohydrates - 166 g. Calories - 1797 kcal.

Meatballs in white sauce

Weight - 1640 Servings - 6.

Ingredients

320 g homemade minced meat

500 g sour cream

80 g wheat bread

80 g onion

80 ml milk

50 g butter

30 g flour

500 ml water

Preparation

Soak bread in water for 5 minutes, squeeze well. Pass onion with bread through a meat grinder. Mix with minced meat, add salt, spices and milk.

Mix until smooth and beat out. Form meatballs. Mix sour cream, flour and water in a separate bowl.

Cooking

Lubricate the bowl of the multicooker-pressure cooker with butter, put the meatballs on the bottom and pour the mixture of flour, sour cream and water.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 10 minutes. Then set the valve to "Normal pressure" and release the steam.

Ready meatballs can be sprinkled with grated cheese.

Proteins - 88.65 g. Fats - 134.97 g. Carbohydrates - 88.6 g. Calories - 1928 kcal.

Meat zrazy

Weight - 840 g. Servings - 4.

Ingredients

300 g minced meat

50 g wheat bread

100 g onion

50 g breadcrumbs

2 boiled eggs

20 ml milk

100 ml vegetable oil

20 g parsley

50 g green onions

50 g butter

Preparation

Soak the bread in cold water for 5 minutes and squeeze it well. Add bread, milk, salt, spices to the minced meat and mix until smooth. Chop parsley and green onion with a knife. Grate the boiled egg on a coarse grater. Cut the onion into 0.5 cm cubes.

Cooking

Put the butter and chopped onion into the bowl of the pressure cooker.

Cook in the "Frying" mode for 5 minutes, stirring occasionally. Then cancel the mode by pressing the "Heating / Cancel" button.

Put the fried onion in a separate bowl, add the grated egg, chopped herbs and mix. Form the cutlet mass in the form of cakes about 1 cm thick, put a mixture of onions, herbs and eggs in the middle of each. Then connect the edges of the cakes, breaded in breadcrumbs, give the zrazy an oval-flattened shape. Pour vegetable oil into the bottom of the bowl, lay out the zrazy.

Close the lid without closing the steam release valve.

Ready-made zrazy can be served with crumbly buckwheat porridge and sweet and sour sauce.

Proteins - 77 g. Fats - 215 g. Carbohydrates - 79 g. Calories - 2562.2 kcal.

Cutlets with carrots and herbs

Weight - 632 g. Servings - 3.

Ingredients

450 g chicken fillet

1 carrot, green onion dill

1 st. a spoonful of starch

2 slices white bread soaked in milk

Vegetable oil

Black pepper

Preparation

Finely chop the breast, grate the carrots on a coarse grater, chop the onion. Mix meat, vegetables, herbs, egg, bread. Add spices, salt and starch.

Mix everything thoroughly and form cutlets.

Cooking

Pour a little oil into the bowl of the multicooker-pressure cooker and fry the cutlets in the "

Frying 23 minutes with the lid closed. After 15 minutes, turn the cutlets over and fry with the lid closed until the end of the program.

Proteins - 110.92 g. Fats - 10.6 g. Carbohydrates - 21.43 g. Calories - 653 kcal.

Cutlets in sauce

Weight - 1357 Servings - 6.

Ingredients

1 kg mince

2 onions Salt

2 tbsp. spoons of sour cream

2 teaspoons tomato paste

Vegetable oil

100 ml water

Preparation

Add the egg, finely chopped onion, pepper, salt to the minced meat and mix well.

Cooking

Form 12 cutlets and fry in two passes in the "Frying" mode in vegetable oil.

Then cancel the mode by pressing the "Heating / Cancel" button.

Put the cutlets in the bowl of the pressure cooker and pour over the mixture of water, sour cream and tomato paste.

Proteins - 182.39 g. Fats - 209.42 g. Carbohydrates - 20.43 g. Calories - 2740 kcal.

Steam cutlets

Weight - 944 Servings - 4.

Ingredients

500 g homemade minced meat

2 onions

200 g white bread salt

Spices to taste Milk for soaking bread

Preparation

Soak bread in milk. Peel, wash and chop the onion. Combine minced meat, squeezed bread, onion, beaten eggs. Add salt and spices. Knead minced meat, form cutlets.

Cooking

Pour water into the bowl of the pressure cooker and place the container for steaming. Put meatballs in it.

Close the lid, set the valve to "High pressure". Cook in mode

"Steam" for 15 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 116.24 g. Fats - 112.25 g. Carbohydrates - 113.9 g. Calories - 1963 kcal.

Pork with champignons

Weight -1100 g. Portions-4.

Ingredients

500 g pork

1 bulb

150 g champignons

300 ml milk

50 g butter

Preparation

Wash the meat and cut into pieces. Peel the onion and mushrooms, chop into slices.

Cooking

Put pieces of butter into the bowl of the pressure cooker, add onions, mushrooms and pork. Mix spices with milk and pour into a bowl. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 107 g. Fats - 160 g. Carbohydrates - 24 g. Calories - 1942 kcal.

Potatoes stewed with pork

Weight - 1810 Portions - 6.

Ingredients

1 kg pork

500 g potatoes

2 heads of onion

Seasoning "7 herbs"

Vegetable oil

160 ml water

Preparation

Peel and wash vegetables. Cut the onion into rings, potatoes into cubes.

Cooking

Put the pork into the bowl of the multicooker-pressure cooker with oil. Fry the meat on all sides until golden brown in the “Frying” mode. Then cancel the mode by pressing the "Heating / Cancel" button. Add potatoes and onions. Sprinkle with spices, salt and pour in water.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 192.1 g. Fats - 215 g. Carbohydrates -106 g. Calories - 3071.5 kcal.

Pork ribs in sweet and sour sauce

Weight - 1580 Servings - 6.

Ingredients

1 kg pork ribs

1 head of onion

5 slices ginger root

10 allspice peas

2 tbsp. tablespoons of vinegar

1 st. a spoonful of sugar

60 ml vegetable oil salt

3 sprigs of cilantro

1 glass of water

Preparation

Peel the onion and chop finely.

Put the ribs cut into pieces in boiling water for 1 minute, dry.

Cooking

Pour oil into the bowl of the pressure cooker, put pepper. Turn on the "Frying" mode. When the oil is hot, add the onion, ginger, soy sauce, sugar, vinegar and ribs. Pour in 1 glass of water, stir and close the lid.

Then cancel the mode by pressing the "Heating / Cancel" button.

Set the valve to "High pressure". Cook in "Soup" mode for 30 minutes.

Then set the valve to "Normal pressure" and release the steam.

When serving, add cilantro to the finished dish.

Proteins - 92.85 g. Fats - 167.24 g. Carbohydrates - 49.43 g. Calories - 2058 kcal.

Pork stew in Chinese style

Weight - 1200 Servings - 6.

Ingredients

500 g lean pork

3 stalks leeks 5 cm ginger tubers

2 tbsp. tablespoons of vegetable oil

1 teaspoon ground cinnamon

1 pinch ground anise

2 tbsp. tablespoons white wine or Ilerri

4 tbsp. spoons of soy sauce 4 tbsp. spoons of corn

starch

2 tbsp. spoons of sugar

Preparation

Wash the meat, pat dry and cut into large cubes. Finely chop the leek and ginger.

Cooking

Turn on the "Roast" mode. In a multicooker-pressure cooker, heat the oil, add sugar and fry, stirring, until brown. Add leek, cinnamon, anise, salt and meat. Stir until meat is coated with sugar.

Pour in rice wine and soy sauce. Pour in water so that the meat is covered with it.

Close the lid, set the valve to "Low pressure". Cook in the "Extinguishing" mode for 10 minutes. Then set the valve to "Normal pressure" and release the steam.

Dissolve starch in water and thicken the resulting sauce. Stir and bring to a boil again in the same mode.

Put the food on a plate and serve.

Proteins - 92 g. Fats - 140 g. Carbohydrates - 153 g. Calories - 2240 kcal.

Ragout with meat

Weight - 2230 Servings - 8.

Ingredients

450 g pork fillet

1 kg potatoes

200 g carrots

200 g tomatoes

200 g sweet pepper

150 g onion

15 g garlic

15 g greens

spice salt

Preparation

Cut the washed meat, vegetables into cubes 2x2 cm. Chop the greens and garlic with a knife.

Cooking

Put all the ingredients in the bowl of the pressure cooker, add herbs, garlic, salt and spices. Mix.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 25 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 110.86 g. Fats - 100.61 g. Carbohydrates - 235 g. Calories - 2221 kcal.

Pork in sauce

Weight - 1160 Servings - 4.

Ingredients

700 g pork

1 bulb

3/4 cup dry red wine

1 teaspoon mustard

1/3 cup flour

2 tbsp. spoons of tomato paste

100 ml water

1 st. a spoonful of sugar

Vegetable oil

Preparation

Peel, wash and chop the onion.

Rinse the meat, dry it, cut into pieces, sprinkle with salt, pepper and roll in flour.

Cooking

Put the pork into the bowl of the multicooker-pressure cooker with oil and fry until golden brown in the “Frying” mode.

Take the meat out of the bowl. Put the onion there and fry in the same mode until golden brown. Add tomato paste, mustard, sugar, salt and pepper. Pour in water and wine. Turn on the "Extinguishing" mode for 20 minutes and, without closing the lid, bring the sauce to a boil. Then put the previously fried meat into the bowl.

Close the lid, set the valve to "High pressure". Prepare until the end of the regime. Then set the valve to "Normal pressure" and release the steam.

Proteins - 134.76 g. Fats - 150.96 g. Carbohydrates - 76.42 g. Calories - 2170 kcal.

Smoked pork

Weight - 615 g. Servings - 4.

Ingredients

600 g pork (neck part)

15 ml "liquid smoke"

spice salt

Preparation

Rinse the meat, cut into pieces, rub with salt, spices and “liquid smoke”. Wrap each piece in a sheet of foil.

Cooking

Put the meat in the bowl of the multicooker-pressure cooker.

Close the lid without closing the steam release valve. Cook in the "Baking" mode for 30 minutes.

Ready-made smoked pork can be served as a separate dish with a side dish of fresh vegetables, or cut as an appetizer.

Proteins - 108 g. Fats - 127.8 g. Carbohydrates - 0 g. Calories - 1566 kcal.

Pork with buckwheat

Weight - 1800 Servings - 6.

Ingredients

1 kg pork

2 large onions 2 carrots

500 g buckwheat

Preparation

Peel and wash vegetables. Cut the onion into half rings, grate the carrots. Rinse the meat, dry it, cut into pieces.

Cooking

Put the prepared pork into the bowl of the multicooker-pressure cooker. Top with onions, then carrots. Pour everything with washed buckwheat, salt, pepper and pour water 0.5 cm above the contents of the bowl. Do not stir!

Close the lid, set the valve to "High pressure". Cook in Rice mode for 14 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 247.05 g. Fats - 229.65 g. Carbohydrates - 336.4 g. Calories - 4284 kcal.

Weight - 1420 Servings - 6.

Ingredients

900 g pork knuckle

250 g onion

200 ml water

50 ml vegetable oil

15 g garlic

5 g basil

Preparation

Rinse the knuckle, make deep cuts in it and stuff with garlic cloves. Chop the onion with a knife, mix with salt, spices and basil.

Grate the shank with the resulting mixture and leave to marinate in the refrigerator for 9 hours.

Cooking

Put the knuckle into the bowl of the multicooker-pressure cooker, add vegetable oil, water.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 50 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 172.01 g. Fats - 272.36 g. Carbohydrates - 31 g. Calories - 3220.8 kcal.

Pork knuckle in dark beer

Weight - 1700 Servings - 6.

Ingredients

1.2 kg pork knuckle

parsley

Basil

5 garlic cloves

Nutmeg

ground zira

ground coriander

Sweet ground paprika

500 ml dark beer

Preparation

Pierce the skin of the pork knuckle in several places with a knife.

Salt the knuckle, then rub it with chopped garlic and spices. Leave to marinate for 20 minutes. Cut coarsely fresh greens and put it in the bowl of the multicooker-pressure cooker along with the prepared shank. Fill with beer.

Cooking

Turn the shank over and cook for another 40 minutes in the same mode.

Transfer the shank to a large plate and garnish with sprigs of basil, parsley and dill.

Proteins - 227 g. Fats - 296 g. Carbohydrates - 29 g. Calories - 3741 kcal.

Pork in cream with mushrooms

Weight - 576 g. Servings - 2.

Ingredients

280 g pork fillet

150 g onion

90 ml cream

50 g fresh champignons

6 g garlic

Preparation

Cut the washed meat, onions and mushrooms into strips 0.5x2 cm, garlic slices.

Cooking

Put the meat, mushrooms and onions into the bowl of the pressure cooker, add cream, salt, spices and mix.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 57.74 g. Fats - 69.17 g. Carbohydrates - 21.5 g. Calories - 920.6 kcal.

Pork in French

Weight - 800 g. Portions - 4.

Ingredients

430 g pork (neck part)

170 g tomatoes

100 g hard cheese

70 g fresh champignons

30 ml olive oil

Preparation

Rinse the meat, cut into four identical pieces and beat off to a thickness of 0.5 cm. Cut the tomatoes and mushrooms into slices of 0.5 cm. Grate hard cheese on a coarse grater.

Cooking

Pour olive oil into the bowl of the pressure cooker, put the meat on the bottom, sprinkle with salt and spices. Put tomatoes and mushrooms on top, sprinkle with cheese.

Close the lid without closing the steam release valve.

Cook in the "Frying" mode for 10 minutes. Then cancel the mode by pressing the "Heating / Cancel" button.

Proteins - 107.43 g. Fats - 149.37 g. Carbohydrates - 7.84 g. Calories - 1796 kcal.

Pork chops

Weight - 690 g. Servings - 4.

Ingredients

400 g pork (neck part)

160 g carrots

80 g tomato paste

40 ml vegetable oil

10 g mustard

Preparation

Rinse the pork, cut into steaks 2–2.5 cm thick and beat off to a thickness of 0.5 cm. Grate the carrots on a coarse grater, mix with tomato paste and mustard. Rub the meat with salt and spices.

Cooking

Pour oil into the bowl of the pressure cooker, put the meat, put the mixture of carrots on top.

Close the lid without closing the steam release valve.

Cook in the "Frying" mode for 12 minutes. Then cancel the mode by pressing the "Heating / Cancel" button.

Proteins - 79.13 g. Fats - 127.16 g. Carbohydrates - 26.6 g. Calories - 1544 kcal.

Roman Pork

Weight - 935 g. Servings - 3.

Ingredients

500 g pork fillet

18 pancetta slices

1 can of tomato paste

1 bulb

1 st. a spoonful of olive oil

Parsley

Preparation

Rinse parsley, dry and chop. Peel, wash and finely chop the onion. Cut the fillet into 18 slices and beat off.

Place a slice of pancetta on each. Roll up the rolls and secure with a cocktail stick. Put them in the bowl of the pressure cooker.

Cooking

In the "Frying" mode, heat the oil and fry the onion until golden brown. Then add the meat and fry it for 5 minutes.

Add tomato paste, salt and pepper.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.

Sprinkle with parsley before serving.

Proteins - 114 g. Fats - 120 g. Carbohydrates - 114 g. Calories - 1972 kcal.

Pork with spinach and tomato

Weight - 1000 g. Portions - 4.

Ingredients

500 g pork fillet

400 g tomatoes

100 g fresh frozen spinach salt spices

Preparation

Rinse the pork, cut into 1x1 cm cubes together with the tomatoes. Defrost the spinach, drain the water from it and dry it.

Cooking

Put all the ingredients in the bowl of the pressure cooker, add salt, spices and mix. Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 22 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 92.4 g. Fats - 107.3 g. Carbohydrates - 16.8 g. Calories - 1385 kcal.

Pork tenderloin with wine sauce

Weight - 2500 Servings - 10.

Ingredients

1.2 kg pork tenderloin

Ground black pepper

150 g onion

For wine sauce:

5 st. spoons of olive oil

350 ml port

2 tbsp. spoons of honey

Rosemary

4 garlic cloves

2 tbsp. spoons of corn starch

Ground black pepper

50 g prunes

50 g dried apricots

500 g raw smoked bacon

Preparation

Rinse the meat, pat dry and rub the pork tenderloin with salt and pepper.

Mix all the ingredients for the wine sauce and pour over the pork tenderloin. Marinate for 2 hours.

Peel the onion, wash and cut into rings, cut the prunes and dried apricots in half.

Wrap the tenderloin with thinly sliced ​​raw smoked bacon.

Cooking

Put the onion into the bowl of the pressure cooker. Put the tenderloin on top of the onion.

Cook without a lid in the "Extinguishing" mode for 30 minutes.

After cooking, turn the meat over, add the wine sauce in which it was marinated, prunes and dried apricots.

Close the lid, set the valve to "High pressure".

Cook in the same mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Before serving, cut the tenderloin into medallions, arrange them on plates, pour over the sauce and serve.

Proteins - 123 g. Fats - 275 g. Carbohydrates - 158 g. Calories - 3800 kcal.

Pork stew with mushrooms

Weight - 993 Servings - 4.

Ingredients

400 g pork

250 g champignons

1 carrot

1 sweet pepper

2 garlic cloves

1 st. a spoonful of tomato paste

1 bay leaf

1 bouillon cube

100 ml water

Salt to taste

A mixture of peppers parsley vegetable oil

Preparation

Peel and wash vegetables. Cut the meat into small pieces, onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips, mushrooms into slices.

Cooking

Pour vegetable oil into the bowl of the pressure cooker, turn on the “Frying” mode and fry the mushrooms. Then take them out. After fry carrots, onions, peppers. Take out. Then fry the meat until golden brown.

Add the rest of the fried foods. Mix water with crushed bouillon cube and tomato paste. Salt and pepper. Pour into a bowl. Add chopped garlic and bay leaf.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.

Sprinkle the finished dish with chopped parsley.

Proteins - 87.77 g. Fats - 88.47 g. Carbohydrates - 25.85 g. Calories - 1221 kcal.

Pork chops with garlic

Weight - 1800 Servings - 7.

Ingredients

4 pieces of pork neck

1 st. a spoonful of vegetable oil

8 potatoes 4 garlic cloves

2 cups thyme water

Salt pepper

Preparation

Peel potatoes, cut each potato in half lengthwise.

Cooking

Put the potato halves cut side up into the bowl of the multicooker-pressure cooker with vegetable oil.

Turn on the "Frying" mode and fry the potatoes until golden brown. Put a garlic clove and a sprig of thyme on each half of the potato, and on top of the pieces of pork. Salt, pepper to taste. Pour in water.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 10 minutes. Then set the valve to "Normal pressure" and release the steam.

Serve pork chops with potatoes drizzled with sauce.

Proteins - 125 g. Fats - 148 g. Carbohydrates - 149 g. Calories - 2381 kcal.

Steamed pork with potatoes

Weight - 1320 Servings - 6.

Ingredients

300 g pork fillet

500 g potatoes

20 g mustard

500 ml water

spice salt

Preparation

Rinse the meat, cut into steaks 2 cm thick. Grate with salt, spices and mustard. Put in the refrigerator for 2 hours. Cut potatoes into cubes.

Cooking

Pour water into the bowl of the multicooker-pressure cooker, place a container for steaming, put pork and potatoes in it.

Close the lid, set the valve to "High pressure". Cook in Steam mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 65.14 g. Fats - 67.18 g. Carbohydrates - 94.9 g. Calories - 1215 kcal.

Pork in berry sauce

Weight -1100 g. Portions-4.

Ingredients

500 g pork tenderloin

200 g freshly frozen cranberries

200 g freshly frozen cranberries

100 g tomatoes

50 ml olive oil

50 g basil

Preparation

Rinse the pork, cut across the fibers into portions. To prepare the sauce, pour over the tomatoes with boiling water, remove the skin and seeds. Put tomatoes, lingonberries, cranberries, basils in a bowl, chop with a blender. Pass the finished sauce through a sieve.

Cooking

Pour oil into the bowl of the multicooker-pressure cooker, spread the prepared tenderloin in an even layer and pour over the berry sauce, add salt and spices.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 50 minutes. Then set the valve to "Normal pressure" and release the steam. Proteins - 94.25 g. Fats - 157.9 g. Carbohydrates - 39.1 g. Calories - 1925 kcal.

Stuffed Peppers

Weight - 1400 Servings - 6.

Ingredients

500 g sweet pepper

600 g homemade minced meat

150 g boiled rice

150 ml water

Preparation

Mix minced meat with boiled rice, add salt, spices and mix. Peel the peppers from the core and seeds, fill each with minced meat.

Cooking

Put in the bowl of the multicooker-pressure cooker. To fill with water.

Close the lid, set the valve to "High pressure". Cook in the "Soup" mode for 20 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 113 g. Fats - 120.75 g. Carbohydrates - 65.85 g. Calories -1833 kcal.

Stew hunting

Weight - 700 g. Portions - 4.

Ingredients

150 g hunting sausages

140 g white cabbage

140 g tomatoes

100 g sweet pepper

100 g zucchini

70 g onion

Preparation

Peel the pepper from the core and seeds, cut into 2x2 cm cubes together with cabbage, tomatoes and zucchini, sausages into thick slices, onions into 1x1 cm cubes.

Cooking

Put all the ingredients into the bowl of the multicooker-pressure cooker.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam. Put the stew on plates and serve. Proteins - 25.44 g. Fats - 34.02 g. Carbohydrates - 35.23 g. Calories - 531 kcal.

Lamb stew with sorrel

Weight - 785 g. Servings - 2.

Ingredients

800 g lamb shoulder

10 g butter

50 ml olive oil

1 bulb

300 ml chicken stock or water

1 clove bud

2 tbsp. spoons of flour

200 ml cream

50 g sorrel salt

Preparation

Peel and chop the onion. Wash the meat and cut into small pieces.

Cooking

Put the lamb in the bowl of the multicooker-pressure cooker and brown in butter and olive oil in the "Roast" mode.

Add onion and sprinkle with flour. Whisking constantly, pour in the broth or water. Salt. Put a clove bud.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 12 minutes. Then set the valve to "Normal pressure" and release the steam.

Open cover. Transfer the pieces of meat to another bowl. Add cream and cook for 5 minutes in the same mode.

Add sorrel, seasonings and mix.

Proteins - 18 g. Fats - 72 g. Carbohydrates - 55 g. Calories - 941 kcal.

Lamb stewed in tomatoes

Weight - 1655 Servings - 6.

Ingredients

3 large onions

1 head of garlic

400 g tomatoes

1 kg lamb

Pepper to taste

Vegetable oil

Preparation

Wash and clean vegetables. Finely chop the onion and garlic. Chop the tomatoes. Rinse the meat, pat dry and cut into small pieces.

Cooking

Cook the onion and garlic in the "Frying" mode with the lid open, stirring occasionally, for 3 minutes. Add meat and fry until golden brown. Put tomatoes.

Then cancel the mode by pressing the "Heating / Cancel" button.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 207.5 g. Fats - 240.95 g. Carbohydrates - 49 g. Calories - 3415 kcal.

Lamb in lemon juice

Weight - 1750 Servings - 7.

Ingredients

800 g boneless lamb shoulder

2 tbsp. tablespoons of vegetable oil

50 g ham, thinly sliced

1 chopped onion

2 tbsp. spoons of flour

4 tbsp. tablespoons vermouth 30 ml chicken broth

3 egg yolks

2 tbsp. tablespoons lemon juice ½ teaspoon lemon zest 1 teaspoon marjoram 1 tbsp. a spoonful of chopped parsley

500 g potatoes

Preparation

Rinse lamb, cut into cubes. Peel, wash and chop the onion.

Cooking

In the “Frying” mode, heat the oil and fry the onion, ham and lamb in it.

Sprinkle with flour, salt and pepper, mix thoroughly and cook for 1 minute. Add broth.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 15 minutes. Then set the valve to "Normal pressure" and release the steam.

Beat egg yolks with juice, lemon zest and herbs.

At the end of cooking, pour this mixture into a container and allow the sauce to thicken without bringing it to a boil.

Proteins - 194 g. Fats - 259 g. Carbohydrates - 154 g. Calories - 3970 kcal.

Steamed lamb in sauce with potatoes

Weight - 1140 Servings - 4.

Ingredients

20 g mustard

10 g adjika

5 g thyme

5 g rosemary

500 g lamb fillet

350 g potatoes

120 g tomato paste

50 g honey

50 ml vegetable oil

30 ml soy sauce

Preparation

Rinse the lamb, remove the tendons, cut into large cubes of 7 cm. Mix tomato paste, soy sauce, honey, vegetable oil, mustard, adjika, spices and water. Cut potatoes into 1 cm thick slices.

Cooking

Put the lamb into the bowl of the pressure cooker, pour over the sauce, add thyme and rosemary sprigs each. Place a steaming container on top of the bowl, put the potatoes in a single layer in it, sprinkle with salt.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 40 minutes. Then set the valve to "Normal pressure" and release the steam.

Proteins - 116.59 g. Fats - 175.19 g. Carbohydrates - 143.6 g. Calories - 2699 kcal.

Easter lamb

Weight - 1700 Servings - 6.

Ingredients

1.2 kg lamb meat

150 g green onions

150 ml white wine

5 garlic cloves

50 g tkemali sauce

1 bunch of greens (parsley, cilantro, tarragon)

1 pod hot pepper salt

Preparation

Cut the lamb meat into pieces weighing 50 g. Coarsely chop the green onions and herbs. Mince the garlic.

Cooking

Put the pieces of meat in a single layer in the bowl of the multicooker-pressure cooker, salt, add a little garlic, herbs. Fill the entire bowl, alternating layers of meat and herbs.

Pour tkemali sauce, wine, add a pod of hot pepper.

Close the lid, set the valve to "High pressure". Cook in the "Extinguishing" mode for 30 minutes. Then set the valve to "Normal pressure" and release the steam.

Arrange the hot lamb stew on deep plates, pour over the broth in which it was cooked and serve.

Proteins - 247 g. Fats - 308 g. Carbohydrates - 21 g. Calories - 4222 kcal.

Catalog menu

INTRODUCTION

Every housewife who has a pressure cooker has already appreciated its undoubted advantages over a conventional pan. Food in a pressure cooker cooks much faster. Potatoes are cooked for 5-8 minutes instead of 20-30 minutes in a conventional saucepan, peas for 10-15 minutes instead of 60-90 minutes, meat for 25-30 minutes instead of 60-80 minutes. In a pressure cooker, you can boil, stew and steam food. In such food, vitamins, taste, aroma and even color of products are better preserved.

But every housewife who has bought a pressure cooker faces certain difficulties at first due to the fact that she does not have a special prescription manual that allows her to start cooking for sure without resorting to experimentation. We hope that the collection of our recipes will help at first those who have not yet fully mastered the methods of cooking in a pressure cooker. Before you get acquainted with the proposed recipes, remember the following:

• Our recipes are based on four servings.

• The time is counted from the beginning of hissing, from the same moment, reduce the fire.

• The liquid should not exceed 2/3 of the volume of the pressure cooker.

• If you want to cook a certain number of bowls of soup, pour the appropriate amount of water into the pressure cooker (evaporation is almost zero).

• If you are cooking foods that tend to swell (rice, beans, etc.), pour water into the pan up to 1/2.

VEGETABLES AND RICE FOR SALADSRICE(6-7 min)

Before cooking rice, it must be washed in several waters, rubbing well between the palms to remove excess starch. Boiled rice can be prepared in two ways:

1st way. For a cup of rice, take 1.5 cups of water and cook for exactly 7 minutes, after which the pan is immediately opened.

2nd method (Creole rice). It is boiled in a much larger amount of salted boiling water compared to the volume of rice, after placing it in a colander placed on a wire rack. Cook for 6 minutes and quickly recline so that it is crumbly. Rice is an excellent side dish for meat, vegetables, chicken and fish, and can also be used to make a salad.

SUMMER SALAD

Cooking method: Cook Creole rice in a pressure cooker. Cool down. Prepare a sauce from a mixture of mustard, vinegar, vegetable oil, salt, pepper. Put the rice into the prepared sauce. Place in a salad bowl. Chop onion, herbs. Cut tomatoes and eggs into circles, garnish rice with them. Sprinkle with chopped herbs.

Compound: 250 g of rice; 1 liter of water or broth; 1 st. a spoonful of strong mustard; 1 st. a spoonful of vinegar; 3 art. tablespoons of sunflower (or olive, or corn) oil; 2 tomatoes; 2 hard-boiled eggs; 1 onion; chopped parsley; salt; pepper.

ARGENTINA SALAD

Cooking method: Put the vegetables in a colander, pre-cut carrots and potatoes. Pour water into a pressure cooker with a layer of 2 cm. Salt. Put a colander (without a handle) with vegetables into the water. To boil water. Close the pot and cook the vegetables for 15 minutes. Serve mixed with mayonnaise. Place chopped eggs on top.

Compound: 2 hard-boiled eggs; 250 g of young carrots; 250 g green beans; 250 g green peas; 250 g potatoes; salt; 1 can of mayonnaise.

SOUPS

MEAT BROTH (20 min)

Wash the meat and put in a pressure cooker, filling with water no more than up to 2/3 of the pan. Boil open and remove the foam. Then salt, put peppercorns, greens, whole onion, removing the top layer of the peel, chopped carrots. Close the lid and cook the broth for 20-25 minutes.

CHICKEN BROTH (30 min)

Cooking method: Boil water with vegetables, salt and pepper. In boiling water, put the offal and the listed parts of the chicken. Close and cook for 15-20 minutes. Then open and put vermicelli or noodles and cook for another 10 minutes in closed form.

Ingredients: Offal from 1 or 2 chickens wings, legs, neck; 1 carrot; 1 bunch of greens; 1 onion; 2 cloves; 1 branch of celery; 0.5 liters of water, salt, pepper.

SHCHI OR BORSCH (20 min)

Method of preparation, composition: Season the boiled meat broth and cook in an open saucepan. Dressing for cabbage soup: shredded cabbage, potatoes, tomatoes, bell peppers. Dressing for borscht: chopped and pre-stewed vegetables in a pan - beets, tomatoes, carrots and chopped, but not stewed cabbage and potatoes. Cook until done. You can add a little granulated sugar to the borscht for spiciness.

BORSCH-FIVE MINUTES

Method of preparation, composition: Cut all products for borscht, put in a pressure cooker, add as much water as necessary, cook for 5 minutes after boiling. In ready to add a little butter and freshly chopped garlic, leave for another 5-10 minutes. Serve as usual - with sour cream and herbs. And by the way, this is a vegetarian borscht. But on the broth, although I don’t recommend it, it’s also possible - you can first cook the meat in a pressure cooker, then cook borscht on this broth.

Cabbage soup from sauerkraut

Cooking method: Cut the roots and onion into slices and lightly fry. Rinse sauerkraut, squeeze. Cut the meat into pieces, put everything in a pressure cooker, add tomato puree. To fill with water. Add spices to taste. Close the lid, cook for 25 minutes. Cool the pressure cooker slowly

Compound: 500g meat, 500g sauerkraut, 100g roots and onions, 2 tbsp. tomato puree, 2 tbsp. butter, 2 potatoes, salt, 1.8 liters of water.

PEA SOUP WITH BACON.

Method of preparation, composition: Soak a glass of dry peas in boiling water for half an hour. In a pressure cooker, fry slices of bacon (and how much you like), a chopped onion and half a grated carrot in vegetable oil. Then pour the peas into the pressure cooker (drain the water first), pour 1.2 liters of water (you can boil water - it will boil faster, you can add a bouillon cube - then do not add salt), salt, pepper, put two bay leaves, and still need to put one mint leaf. Close the pressure cooker, put it on the fire, wait until it “hisses”, reduce the heat and remove after 15 minutes.

BEAN SOUP WITH BACON

Method of preparation, composition Everything is as in the previous recipe, only instead of peas, beans, 1.5 liters of water, and cut two medium potatoes.

SOUP ITALIAN (40 min)

Cooking method: To boil water. Clean and finely chop the vegetables. Put in water, salt and pepper. Close the pot and cook the soup for 30 minutes. Remove from fire. Wait another 10 minutes to open. Then put the broken pasta, butter. Boil for 10 more minutes. Remove from fire. Before serving, season the soup with finely chopped garlic, tomato paste and grated cheese.

Compound: 125 g green beans; 125 g carrots; 125 g leeks; 125 g turnip; 125 g of celery root; 2 tbsp. spoons of tomato paste; 2 cloves of garlic; 50 g butter; 50 g thin pasta; 50 g grated Swiss cheese; 2 liters of water salt pepper.

RADISH LEAF SOUP (15 min)

Cooking method: Coarsely chop the washed greens and onions, simmer in an open pressure cooker in oil for 5 minutes. Boil separately 1.5 liters of salted water and pour it over the vegetables in a saucepan. Close the pot and cook the soup for 10 minutes.

Compound: Greens of a bunch of radishes with stems; 2 onions; 30 g butter; 0.5 liters of water salt

SOUP JULIEN (20 min)

Cooking method: Grate or finely chop the turnip, finely chop the leek and cabbage. Simmer lightly in a saucepan with oil. Close the pot and simmer for another 5 minutes. Open the pan, pour in water, put the potatoes, cut into small cubes. Salt, close and cook for another 15 minutes.

Compound: 200 g turnip white part from 2 pcs. leek; 5 cabbage leaves; 250 g potatoes; 50 g butter; 1.5 liters of water salt

ONION SOUP (10 min)

Cooking method: Fry chopped onion in a frying pan with 30 g of oil until pink, sprinkle with flour and stir with a wooden spoon until the mass turns brown. Pour it with cold water, close the lid and cook the soup for 10 minutes. Toast thin slices of white bread in a skillet. Put croutons in each plate, pour over the finished soup, sprinkle with cheese.

Compound: 125 g of onion; 80 g butter; 1 st. a spoonful of flour; 50 g grated Swiss cheese; 1.5 liters of water salt leek croutons

SORREL SOUP (10 min)

Cooking method: Prepare meat broth as above. Sort the sorrel, rinse, pour over with boiling water, put it in a colander so that the water is glass. Put chopped sorrel and potatoes in hot broth, salt and cook for 10 minutes. Put an egg cut in half into each plate, pour over the soup and season with sour cream.

Compound: Meat broth (see above); 400-500 g of sorrel; 500 g potatoes; 4 hard-boiled eggs; sour cream for dressing salt.

HUNGARIAN GOULASH (45 min)

Cooking method: Cut the meat and brisket into pieces. Finely chop the onion. Melt the butter in a pressure cooker. Put meat and onion in it, salt, sprinkle with red pepper. Pour in some water. Close and simmer meat for 35 minutes. Open, put the grate on top. Put peeled potatoes on it. Close and simmer for another 10 minutes. Serve drizzled with sour cream

Compound: 700 g beef stew; 150 g raw brisket; 500 g of onion; 30 g butter; 1 or 2 coffee spoons of ground red pepper; 1 cup sour cream; 1 kg of potatoes; salt

BEEF DISHES

Roast Béarnian (50 min)

Cooking method: Cut the meat into 5 cm cubes and marinate overnight. Cut the ham and put it on the bottom of the pressure cooker, put the meat squeezed from the marinade on top. Flour. Moisten lightly with marinade. Salt. Add a bunch of greens. Close the pot and simmer the meat for 50 minutes.

Compound: 800 g of meat pulp; 200 g of raw ham; 2 tbsp. spoons of flour a bunch of greens; salt pepper; For the marinade: 0.5 liters of dry red wine; 2 tbsp. tablespoons of vegetable oil; 1 onion; 1 garlic clove bay leaf; pepper, cloves

HUNGARIAN GOULASH (45 min)

Cooking method: Cut the meat and brisket into pieces. Finely chop the onion. Melt the butter in a pressure cooker. Put meat and onion in it, salt, sprinkle with red pepper. Pour in some water. Close and simmer meat for 35 minutes. Open, put the grate on top. Put peeled potatoes on it. Close and simmer for another 10 minutes. Serve topped with sour cream.

Compound: 700 g beef stew; 150 g raw brisket; 500 g of onion; 30 g butter; 1 or 2 coffee spoons of ground red pepper; 1 cup sour cream; 1 kg potatoes salt.

BOILED MEAT (60 min)

Cooking method: In a pressure cooker, boil 2 liters of water with the above vegetables (stick a clove into the onion). When the water boils, put the whole meat into it. Close and cook for 40 minutes. Then put the potatoes in the pan and cook for another 10 minutes. Remove the meat, put on a dish and overlay with vegetables.
The broth can be seasoned with noodles, which can be cooked in an open saucepan for another 5 minutes.

Compound: 800 g beef thigh with marrow bone; 3 pcs. leek; 4 carrots; 2 turnips; 1 branch of celery; 1 onion; 1-2 cloves; 1 clove of garlic; 1 kg of potatoes; a bunch of greens; salt pepper

BEEF RAGU (30 min)

Cooking method: Melt the butter in a frying pan and fry the meat in it. Put the onion cut into 4 parts. Scald the tomatoes with boiling water, immediately peel and cut into 8 pieces. Take the pits out of the cream. Sprinkle the meat with flour. Interfere. Put tomatoes, garlic, herbs, bay leaf, cloves, cream, pepper. Salt. Close the pot and simmer the stew for up to 20 minutes. Peel and wash the potatoes, cut into 4 parts. Put on top of the meat. Close the pan again and cook the stew for another 10 minutes.

Compound: 800 g beef stew; 50 g butter; 1 st. a spoonful of flour; 100 g cream; 1 onion; 800 g of tomatoes; 1 kg of potatoes; 2 cloves of garlic; Bay leaf; carnation; parsley; salt pepper.

BEEF CARBONATE (60 min)

Cooking method: Cut the meat into thin slices. Brown in a pressure cooker with 50 g butter. Put the chopped onion, 25 g of oil into the pressure cooker, place the browned meat on top. Pour beer, salt, pepper, put greens. Close and simmer for 50 minutes. Then open and put the potato cut into halves. Close again and cook for another 10 minutes.

Compound: 600 g of meat pulp; 75 g butter; 300 g of onion; 0.5 liters of beer; a bunch of greens; salt pepper; 1 kg potatoes

Roast (10 min per 1 kg)

Cooking method: Heat the oil in a pressure cooker and brown the meat in it on all sides. Put the onion there, cut into 4 parts, salt and pepper. If the meat has fat on one side, then put it with fat on the bottom. Close the saucepan. Simmer exactly 10 minutes. You can simultaneously place potatoes on the grill over the meat, salt, or fry the potatoes beforehand and put them around the meat.

Compound: 1 kg tenderloin; 30 g butter; 1 small onion; salt pepper

STEW (35 min)

Cooking method: Melt the butter in a saucepan and fry the meat in it on all sides. Then take it out and put chopped onions and carrots in its place. When the vegetables are well fried, put sour cream and meat on top, salt, pepper and sprinkle with herbs. Close the pan and simmer the meat for 35 minutes. Can be served with steamed potatoes as described in the previous recipe.

Compound: 4 pieces of meat (entrecote); 50 g butter; 4 carrots; 2 large onions; 1 glass of sour cream; a bunch of greens; salt pepper

BEEF KIDNEYS (20 min + 10 min)

Cooking method: Mushrooms should be small so that they can be put whole, cutting off the lower part of the legs. Kidney cut into large pieces. Melt the butter in a pressure cooker and brown the chopped kidneys in it on all sides. Add chopped onion and flour. Stir with a wooden spoon. Pour in sour cream, salt and pepper. Interfere again. Put mushrooms, pour water. Close the pan and simmer the kidneys for 20 minutes. Then remove from heat and do not open the pan for another 10 minutes.

Compound: 500 g of kidneys .; 30 g butter; 250 g fresh mushrooms; 1 coffee spoon of flour; 1 onion; 0.5 cups of sour cream; ; 0.5 cups of water; salt pepper

BEEF MEDALLIONS IN MUSTARD (5 min)

Cooking method: Salt and pepper the medallion, grease with mustard. Fry in a pressure cooker in oil, put the mushrooms, pour over the sour cream, close the lid and simmer for 5 minutes.

Compound: 4 flat pieces of meat; 6 mustard spoons of mustard; 70 g butter; 250 g fresh mushrooms; 0.5 cup sour cream

BOILED tongue (BEEF, LAMB, PORK) (60 min)

Cooking method: Wash your tongue thoroughly. Boil water in a pressure cooker, put tongues in it. Close the lid and cook for 10 minutes. Take out the tongues and peel off the skin. Clean the pressure cooker, put chopped bacon into it along with carrots and onions, cut into circles. Put tongues on top. Salt. Pour in 2 cups of water. Close and cook; 60 min. You can drizzle with tomato sauce when serving.

Compound: 1 large tongue or 2-4 small ones; 100 g brisket; 2 carrots; 2 onions; salt

BEEF JELLY

Cooking method: Put the legs and meat into the pressure cooker. Pour in water and boil. Remove the foam, salt, add pepper and parsley. Close and cook for 2 hours. Open. Cool down. Separate the pulp from the bones and chop along with the meat. Put the meat and chopped garlic on the bottom of the dish, pour the broth, after straining it. Put in a cold place. Serve jelly with horseradish. N ... yes, a purely French dish.

Compound: 1 beef or 2 pork legs; 700-800 g of beef pulp; salt peppercorns; garlic; 1 onion; Bay leaf.

VEAL DISHES

ESCALOPE IN LUKULL

Cooking method: Melt the butter in a pressure cooker, put the escalopes in it, salt, put a piece of bacon and cheese on each. Spice up. Fry in an open pan for 5 minutes. Then close and fry for another 5 minutes. Serve with the resulting sauce.

Compound: 4 veal escalopes, 40 g butter, 4 slices bacon, 4 slices Swiss cheese, pepper, salt.

VEAL WITH PRUNE

Cooking method: Soak raisins and prunes in cold water for several hours. In a pressure cooker, brown the veal in oil, then put the onions and carrots, cut into circles. Sprinkle with flour, stir and add water. Boil, salt, pepper, add herbs. Close and simmer for 25 minutes. Open and put raisins and prunes. Close again and simmer another 10 minutes.

Compound: 1 kg of veal; 50 gr butter; 250 gr prunes; 50 gr raisins; 1 tbsp flour; 1 kg of carrots; 100 gr onions; 1/4 l of water; a bunch of greens; salt; pepper

Roast Touraine

Cooking method: Cut the meat into 8-10 pieces. Meat and onions, cut into 4 parts, brown in a pressure cooker with 50 g of butter. Then add wine, half a glass of boiling water, herbs, salt, pepper. Boil in an open saucepan, then cover and simmer for 30 minutes. Remove the meat and place on a warmed dish. Mix with a fork the remaining 25 grams of butter with flour. Pour into hot sauce. Mix well. Boil for a few seconds. Pour the resulting gravy over the meat

Compound: 800 gr brisket or shoulder blades; 75 gr butter; 250 gr onions; 1 glass of dry white wine; 1 coffee spoon of flour; salt; pepper; bunch of greenery

Roast with red ground pepper

Cooking method: Melt the butter in a pressure cooker, fry the sliced ​​\u200b\u200bmeat along with the chopped onion. Sprinkle with flour and pepper. Stir with a wooden spoon. Fry for a few minutes. Pour in wine and 0.5 cups of water. Put bay leaf, tomato paste, garlic, salt, pepper. Close and simmer for 15 minutes.

Compound: 800 g of veal; 50 g butter; 1 glass of dry white wine; 1 onion; 1 clove of garlic; 1 coffee spoon of red ground pepper; 1 st. a spoonful of tomato paste; 1 st. a spoonful of flour; salt; pepper; Bay leaf.

VEAL ROLL

Cooking method: Chops pepper, but do not salt. Put a piece of ham on each, roll up and tie with a thread. Melt the butter in a pressure cooker and fry the rolls on it along with the onion, cut into 4 parts. Sprinkle with flour, stir, pour sour cream. Close and simmer for 15 minutes. Before serving, remove the threads, remove the greens and garnish the rolls with rice or fried potatoes.

Compound: 10 thin veal chops; 120 g butter; 10 thin slices of smoked ham; 2 onions; a bunch of greens; 1 glass of sour cream; 2 tbsp. a spoonful of flour; salt; pepper.

Roast Béarnian (50 min)

Cooking method: Cut the meat into 5 cm cubes and marinate overnight. Cut the ham and put it on the bottom of the pressure cooker, put the meat squeezed from the marinade on top. Flour. Moisten lightly with marinade. Salt, add a bunch of greens. Close the pot and simmer the meat for 50 minutes.

Compound: 800 g of meat pulp; 200 g of raw ham; 2 tbsp. spoons of flour; a bunch of greens; salt pepper
For the marinade: 0.5 liters of dry red wine; 2 tbsp. tablespoons of vegetable oil; 1 onion; 1 clove of garlic; Bay leaf; pepper, cloves.

Themed Products:

The name of the pressure cooker eloquently speaks for itself - the dishes in it are prepared much faster. The secret of such quick cooking is the high boiling point. Thanks to the airtight lid, steam creates a strong pressure that raises the temperature, and the latter, in turn, contributes to the rapid softening of the cooked products. So, what can be cooked in a pressure cooker and what can not? Consider below.

Unlike other cooking methods, quick cooking has several advantages:

• The cooking time is reduced several times (for example, peas, which are cooked for at least an hour, in a pressure cooker reach readiness in 10-20 minutes).
• In the process of cooking soups, meat and other dishes, the need for adding water is reduced to zero, since it does not evaporate. And this greatly facilitates the work of the hostess.
• Vegetables and fruits retain not only their nutrients, but also their natural color.
• Meat from a pressure cooker has a more delicate taste and softness.
• The smell of strong-smelling products (for example, fish) is almost completely neutralized.

And most importantly, dishes from a pressure cooker, especially those that are steamed, are considered most useful. Therefore, if you follow a healthy diet, a pressure cooker in your kitchen is a must.

What foods can be cooked + temporary table

You can cook anything in a pressure cooker. More precisely, almost everything. The list of "forbidden" foods includes those whose cooking is accompanied by a large amount of foam and splashes - this can clog the valve from the inside. These include pearl barley, oatmeal, semolina, millet, crushed peas, noodles, spaghetti, compotes. However, in this case, the pressure cooker can also be used, namely, to use it as a standard pan.

What can be cooked in a pressure cooker with a light conscience? Soups, vegetables, rice, cereals, meat, fish, desserts and side dishes. And if specifically according to recipes, then quick pilaf, cabbage rolls, roast, spaghetti, aspic, stewed cabbage, vegetable stew, borscht, pies and puddings.

Below are the cooking times for certain products.

Name of products	Cooking time (min.)
eggplant	9-10
Cauliflower	5-7
cabbage	3-5
Beans	5-6
stewed onion	8-10
beans	3-4
Turnip	9-12
young carrot	3-5
old carrot	6-10
Sliced ​​carrots	3-4
Bell pepper	9-10
young beets	10-14
old beetroot	20-35
jacket potatoes	13-15
young small potatoes	5-8
young medium potatoes	9-10
Sliced ​​potatoes	4-6
Corn (whole)	15-20
Rice	10-12
medium sized chicken	20-30
Duck	20-25
Liver	5
Fresh fish	4-6
Frozen fish	4-5
frozen vegetables	1-2
Beef	25-30
Mutton	15-20
Pork	20-25
Groats	18-20
Peas	10-20

Cooking secrets

To make dishes from a pressure cooker of the highest rank, you need to know some technical secrets:

• Since the water in the pressure cooker practically does not evaporate, you need to add as much liquid to the soup as you expect to see in the finished recipe. If it is porridge, then the water in it should be almost two times less than when cooking in the usual way.
• The water in the appliance should occupy no more than 2/3 of its volume, and if these are products that swell strongly during cooking, then no more than half at all.
• A complex dish will succeed with a bang if all its ingredients are cooked in equal time. There is a little trick here: this is the size of the slicing of products, which can be used to equalize their cooking time.
• The heating of the pressure cooker should be stopped if the steam from its valve stops flowing. This means that there is no water left in the pan. In this case, the dish can be brought to readiness by means of the residual heat of the appliance and stove.

Many foods can be cooked without oil and water - in own juice. This will greatly increase their useful properties.

How to cook

It is advisable to put food in a pressure cooker simultaneously, but if there is a need for their report, first remove the device from the stove, release steam through the valve or pour cold water over the pan, and only then open the lid.

Frozen foods, whether vegetables, meat or fish, can be cooked without defrosting first. But at the same time, they need to be washed, cleaned, gutted, etc. in advance, that is, even before freezing.

To steam dishes, stock up on a special basket or insert that is placed on the pan. The peculiarity of steam cooking in a pressure cooker is that it is not necessary to grind the meat - large pieces are acceptable, and vegetables can be put whole at all.

Spices and other flavor enhancers can be added to dishes immediately and in much smaller quantities than with traditional cooking. The hermetically sealed lid of the pressure cooker contributes to their rapid absorption, in addition, the own aroma of the products comes into force, which remains almost unchanged.

At the end of cooking, you should immediately release steam, otherwise your dishes may become too soft.

The thing is that even after removing the pan from the heat, the cooking process will continue - until the device cools down. Many of the latest pressure cookers are equipped with pressure regulator, which can be fixed in slow or hard compression mode. Or, as an option, just put the pan under cold water - so your dishes will definitely not overcook.

Cooking in a pressure cooker does not require super skills and an outstanding culinary past. All you need to do is put food in the pan and cover it with a lid. The pressure cooker will do the rest for you.

The most popular pressure cookers in 2018

Pressure cooker Bekker BK-8904 7 l

Pressure cooker Kelli KL-4040-9L 9 l

Pressure cooker / multicooker Vitesse VS-3003

Pressure cooker/multicooker Polaris PPC 1203AD

Pressure cooker/multicooker Bosch MUC88B68