Custom stainless steel pressure cooker Supplier Manufacturer | ZHENNENG

1. Add a tablespoon of oil to your pressure cooker along with 8 pork sausages and fry on a medium heat until browned all over.

2. Remove the sausages then add 2 chopped carrots and 2 celery sticks and fry on a medium heat for 5 minutes.

3. Return the sausages to the pan, add 400g tinned bake beans, 400g tinned butter beans, a tablespoon of tomato puree, 200ml chicken/vegetable stock and 15g of thyme, then close the lid and bring up to full pressure. Cook on a medium heat for 25-30 minutes before removing from the heat and reducing the pressure slowly using the natural release method.

1. Add 400ml passata, 2 garlic cloves, 2 tbsp soy sauce, 3 tbsp honey and a tbsp of Worcester sauce to a mixing bowl and mix until combined.

2. Add the pork ribs to the bowl and mix well until evenly coated. Tip the ribs and sauce into the pressure cooker, close the lid and cook on full pressure over a high heat for 20 minutes, using the natural release method to slowly release the pressure.

3. Remove the ribs and place the pressure cooker back over the heat and until the sauce bubbles. Throw the ribs back into the pressure cooker and lightly toss until thoroughly coated with the aromatic sauce.

1. Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.

2. Heat 2 tablespoons of oil in the pressure cooker and add 2 diced carrots and 450g mushrooms and fry on a medium heat for around 5 minutes.

3. Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.

4. Add 2 pints of vegetable stock, 5 tablespoons dry sherry, 2 tablespoons tomato puree, 100g pearl barley and the porcini soaking liquid and simmer for 30 minutes.