Philips HD2237 Quick Start Manual

All-in-One Cooker

HD2237 recipe book

Tasty dishes

made easy

Get ready to really cook,
bake and more

Congratulations! As a new owner of a Philips All-in-One Cooker you can take your
cooking to the next level, and it will make your life easier too.

Impress family and friends with many mouth-watering meals, even on hectic days
when you’re short on time. Now you can actually make your cooking t your schedule,
instead of planning your time around a recipe, thanks to your new All-in-One Cooker.

Become a sauté sensation

You’ll be amazed at how much better your dishes taste. Use the sauté function to enhance the taste of comfort food
from rich stews, yummy soups and avoursome rice to delicious risottos.

Slow cook for tender meat dishes

On colder days, nothing is better than sitting down for dinner and enjoying hearty and heavenly food. You can use the slow
cooker function to tenderise even the toughest cuts of stewing or braising meat that melts in your mouth.

Pressure cook to save time

Our lives are busy. That’s why it’s great to save time without sacricing taste. Pressure cooking can quickly tenderise
tough cuts of meat while transforming sealed evaporation into sauces that are rich and full of avour.

Bake better and more

You’ll also love how easy it is to bake sweet cakes and desserts, steam food or even make creamy yoghurts.

We hope you enjoy your new Philips culinary adventure. Explore the recipes in this book to enjoy all the meals, dishes
and more any time with your Philips All-in-One Cooker.

Want more recipes, reviews and maintenance tips? Go to:

Australia www.philips.com.au/allinone

New Zealand www.philips.co.nz/allinone

Have a question or need more help? Our Customer Care is here to support

www.philips.com.au/support

www.philips.co.nz/support

Australia 1300 363 391

New Zealand 0800 658 224

Share your creations

If you’ve created your own recipe, share it on social media for others to enjoy using

#philipsallinonecooker

Facebook All-In-One community

You can also share your creations and ask questions in the Philips All-In-One Community on Facebook

(independent from Philips).

Search “Philips All-In-One-Cooker Community (All pots welcome)” or visit:

https://www.facebook.com/groups/1987277694826676/

Philips All-in-One Cooker Recipe Book

Cooking tips

• The Philips All-in-One Cooker is a great addition to your kitchen.

You can follow recipes in this book, or experiment with your own.

• Keep notes to refer to in future.

• Cold ingredients and liquids will take longer to heat up compared to room

temperature or warm ingredients/liquids.

• Pressure building time will vary based on the volume in the pot. Large volumes

will take longer to maintain pressure compared to small volumes.

• Sauté ingredients in batches for eective browning – this maintains a high heat

in the pot.

• If you double a recipe, don’t double the cooking time. Ensure you do not exceed

the MAX lines.

• When using a stainless steel pot in your All-in-One Cooker, it may take a couple

of minutes before you are able to open the lid. This is caused by a stronger
suction between the smooth surface of the stainless steel and the sealing ring.

• If your meal has more liquid than you require, you can reduce the liquid using

the ‘Sauté’ function, or alternatively add corn our. When using corn our, mix
with water in a separate bowl to form a paste then add to the pot to avoid
clumping.

• To reduce the cooking time, cut ingredients into smaller sizes.

Contents

5

Breakfast and snacks

Shakshuka eggs 15

Farmhouse granola 17

Dairy-free coconut yoghurt 19

Basic vanilla yoghurt 20

Natural Greek yoghurt 21

Smoothie bowl 23

Spiced chickpeas and almonds 25

Soups and broths

Roasted tomato and pesto soup 29

Chicken, turmeric and vegetable soup 31

Chicken, dhal, corn and coconut soup 33

Low-calorie vegetable soup 35

Noodle and vegetable hot pot 37

Beef bone broth 39

Light bone broth 40

Main dishes

30 minute miracles

Mexican pulled pork tacos 43

Spiced lamb ribs with sticky glaze 45

Beef with coee rub and pineapple salsa 47

Spiced pork and veal meatballs with tomato sauce 49

Beef burgers with barbecue onion sauce 51

Boston baked beans 53

Creamy garlic prawns and salmon 55

Harissa-spiced chicken 57

Soy and sesame pork ribs with ginger 59

Asian delights

Beef pho 61

Japanese edamame, prawn and calamari salad 63

Fish in Malaysian-style coconut sauce 65

Chicken laksa with fresh herbs 67

Tandoori chicken with coriander, orange and 69
cucumber salad

Thai red curry with beef and pumpkin 71

Chinese beef with broccoli 73

Family favourites

Chicken cacciatore 75

Coq au vin 77

Mushroom and chicken risotto 79

Middle Eastern lamb shanks with pearl couscous 81

Spiced pot roast with orange and pomegranate 83

Slow-cooked lamb with lemony potato salad 85

Beef and red wine casserole 87

Italian sausage bolognese 89

Slow-cooked beef with mushrooms and beans 91

Sweet potato frittata 93

Bourbon-basted beef ribs 95

All in one chicken and broccoli hotpot 97

Salads that satisfy

Harissa lamb with beetroot salad and hummus 99

Salad of baked sweet potato, chorizo and 101
chickpeas with couscous

Warm chicken salad with dukkah 103

Nutty quinoa and snowpea salad 105

Gado gado salad 107

Side dishes

Creamy polenta 111

Creamy garlic mashed potato 113

Zesty lemon couscous 115

Sweet potato wedges and guacamole 117

Baked goodies

Baked vanilla cheesecake 121

Self-saucing sticky date pudding 123

Flourless chocolate cake 125

Carrot and pineapple cake 127

Mixed berry upside-down cake 129

Blueberry and coconut shortcake 131

Chocolate fudge 133

Pizza scrolls 135

Parmesan and bacon beer bread 137

Feta and jalapeño cornbread 139

Preserves and condiments

Tomato and chilli relish 143

Mixed berry and pomegranate jam 145

Orange barbecue sauce with rosemary 147

Secure and lock lid in a clockwise
direction by aligning arrows.

Set the valve to seal. Select menu by pressing

PRESSURE COOK button.

Secure and lock lid in a clockwise
direction by aligning arrows.

Set the valve to SEAL.

Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.

Philips All-in-One Cooker Recipe Book

Quick start guide

Ensure utensils used are suitable for ceramic coating of the inner pot.

Wooden, plastic or silicone are recommended.

For more information, refer to your user manual.

1 2 3

A

How to
pressure
cook

Secure and lock lid in a clockwise
direction by aligning arrows.

Set the valve to seal. Select menu by pressing

PRESSURE COOK button.

B

How to
slow cook/
stew/yoghurt

4 5 6

To set a dierent pressure cooking
time, press COOKING TIME button.
Press once for adjusting hours,
press twice for adjusting minutes.

Note: cooking time starts once pressure has been maintained. This can vary from 10-25 minutes, depending on how much is in the pot.

1

Secure and lock lid in a clockwise
direction by aligning arrows.

4

Press + or - to set the
pressure cooking time.

2

Set the valve to SEAL.

5

Press START/REHEAT for 1 second
to start the cooking process.

3

Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.

6

To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.

Press + or - to set the
pressure cooking time.

Press START/REHEAT for 1 second
to start the cooking process.

Secure and lock lid in a clockwise
direction by aligning arrows.

Set the valve to SEAL.

Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.

To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.

Press + or - to set the
pressure cooking time.

Press START/REHEAT for 1 second
to start the cooking process.

Secure and lock lid in a clockwise
direction by aligning arrows.

Set the valve to SEAL.

Press SLOW COOK LOW TEMP,
SLOW COOK HIGH TEMP, STEW
or YOGHURT button.

To set a dierent pressure cooking time, press
COOKING TIME button. Press once for adjusting
hours, press twice for adjusting minutes.

Press + or - to set the
pressure cooking time.

Press START/REHEAT for 1 second
to start the cooking process.

Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW
TEMP button.

Do not close the lid.

To set a dierent SAUTÉ/SEAR time,
press COOKING TIME button.

7

C

How to
sauté/sear

D

How to bake

1 2

Press either SAUTÉ/SEAR HIGH
TEMP or SAUTÉ/SEAR LOW
TEMP button.

Do not close the lid.

4 5

Press + or - to set the cooking time.

Press START/REHEAT for 1 second
to start the cooking process.

1 2 3

3

To set a dierent SAUTÉ/SEAR time,
press COOKING TIME button.

Secure and lock lid in a clockwise
direction by aligning arrows.

4 5

To set a dierent pressure cooking
time, press COOKING TIME button.

Set the valve to BAKE. Press the BAKE button.

6

Press + or - to set the
pressure cooking time.

Press START/REHEAT for 1 second
to start the cooking process.

Philips All-in-One Cooker Recipe Book

Table with programs and temperatures

Function

Non

pressure

cook

Cooking

temp and

pressure

Slow cook

low temp

Slow cook
high temp

Sauté / sear

low temp

Sauté / sear

high temp

Yoghurt 40°C±3°C 8 hours 6–12 hours

Stew 90°C±10°C 1 hour

Bake 140°C±10°C 45 mins 10–59 mins

Reheat 85°C±10°C 10 mins 8–15 mins

Warm 75°C±10°C 12 hours Keep warm time cannot be adjusted

75°C±10°C 8 hours 2–12 hours

90°C±10°C 6 hours 2–12 hours

130°C±10°C 2 mins 1 - 20 mins

150°C±10°C 2 mins 1 - 20 mins

Default

cooking

time

Operating

time

adjustable

20 mins –

10 hours

24 hours

preset

Automatically

keep warm

after cooking

completed

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

2. Before cooking completed, temperature
climbs to 95~100°C for 10 mins.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

2. Before cooking completed, temperature
climbs to 95~100°C for 10 mins.

Must operate with lid open. Timer will start
counting down once temperature has been
reached.

Must operate with lid open. Timer will start
counting down once temperature has been
reached.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

2. Before cooking completed, temperature
dimbs to 95~100°C for 10 mins.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

Remarks

Pressure

cook

Soup

Risotto

Rice

Steam

Meat/

poultry

Manual

Cooking time starts once pressure has been maintained. This can take 10-25 minutes depending on how much is in the pot. Larger volumes of
ingredients/liquids will take longer to heat up and maintain pressure. Cold ingredients/liquids will slow heat up time compared to warm or hot
ingredients/liquids.

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

20 mins 20–59 mins

14 mins –

14 mins –

10 mins 5–59 mins

15 mins 12–59 mins

2 mins 2–59 mins

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

2. Risotto cooking time cannot be
adjusted.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

2. Rice cooking time cannot be adjusted.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode.

1. Automatically keep warm for 12 hours
after cooking completed, then return to
standby mode. mode.

1. Automatically keep warm for 12 hours
after cooking completed, then return
to standby mode. after cooking
completed, then return to standby
mode. hours after cooking completed,
then return to standby mode.

Cleaning and maintenance

Clean all parts after every use – Keep the pressure control valve and floater

unblocked.

Note

• Unplug the All-In-One Cooker before starting to clean it.

• Wait until the All-In-One Cooker has cooled down suciently before cleaning it.

Interior

Inside of the top lid and the main body

• Wipe with damp cloth.

• Make sure to remove all the food residues stuck to the All-In-One Cooker.

9

Exterior

Heating element

• Wipe with damp cloth.

• Remove food residues with wrung out and damp cloth.

Sealing ring

• Soak in warm water and clean with sponge.

• Never put the sealing ring in a dishwasher.

• If sealing ring becomes damaged or worn out, please contact Customer Care for

replacement details.

Inner lid

• Remove the detachable inner lid by pulling the knob in the middle of the inner lid.

• Soak it in warm water and clean with sponge.

Surface of the top lid and outside of the main body

• Wipe with a damp cloth and soapy water.

• Only use soft and dry cloth to wipe the control panel.

• Use a toothpick to remove all the food residues around the pressure regulator

valve and oater.

Pressure regulator valve and oating valve

• If required, disassemble the pressure regulator, soak it in warm water, and clean

with sponge.

Philips All-in-One Cooker Recipe Book

Troubleshooting

Problem Cause Solution

I have diculties opening the lid after

cooking

I have diculties closing the top lid

Leaking from under lid

Leaking from oater

Need to release the pressure

Set the pressure control valve to ‘Vent.’
Wait until the oater has dropped.

Floater stuck in up position

The sealing ring is not well assembled

Floater stuck in up position

Sealing ring missing

Food debris under sealing ring Remove sealing ring, clean and replace.

Lid not correctly closed

Sealing ring broken Replace sealing ring.

Food or debris under sealing ring Remove sealing ring, clean and replace.

Set the pressure control valve to ‘Vent.’
Wait until the oater has dropped.

Make sure the sealing ring is well assembled
around the inner lid.

The oater blocks the locking pin. Push
down the oater so that it does not block
the locking pin.

Put sealing ring in place correctly on inner lid.

Open and reclose lid, checking for correct
closing.

Food & water are below minimum level

Not pressurising / oater does not

rise up after the appliance starts

pressurising

E3 is displayed on the screen

E1, E2 or E4 is displayed on the screen The All-In-One cooker has malfunctioned

Leaking from lid or pressure control valve

The temperature inside the inner

pot is too high

Add food/water. Make sure there is enough
food and water in the inner pot.

Verify if sealing ring and inner lid are
inserted correctly.

Verify oating valve is present.

Verify there is not food stuck inside the
control valve.

Wait until it falls down to room temperature.

Take the appliance to Philips service centre.

Tips for reading these recipes

Beef burgers with barbecue onion sauce

No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

51

51

Beef burgers with barbecue onion sauce

No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Ingredients

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve

Method

1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in

diameter. Set aside.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and

onion into the inner pot. Cook, stirring occasionally until softened.

3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.

4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STAR T.

5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.

Stir occasionally to prevent catching.

7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a

dollop of sauce. Top with beetroot slices and bun top.

Cook’s note

Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.

51

Beef burgers with barbecue onion sauce

No need to re up the BBQ for these moreish burgers that come complete with their
own tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Ingredients

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve

Method

1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in

diameter. Set aside.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and

onion into the inner pot. Cook, stirring occasionally until softened.

3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.

4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STAR T.

5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.

Stir occasionally to prevent catching.

7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a

dollop of sauce. Top with beetroot slices and bun top.

51

4

15 minutes

Ingredients

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

6 minutes (excluding pressure building time)

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve

11

Preparation time includes
general prep and sauté times.
Heating time for sauté may vary.

Cooking time excludes the
pressure building time

Ingredients are listed in order
of use

Cook’s note

Sauté

Pressure Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Extra tips and tricks for
the recipe

Reminders for valve setting for
each required function within
the recipe

Breakfast
and snacks

Shakshuka eggs 15

Farmhouse granola 17

Dairy-free coconut yoghurt 19

Basic vanilla yoghurt 20

Natural Greek yoghurt 21

Smoothie bowl 23

Spiced chickpeas and almonds 25

Philips All-in-One Cooker Recipe Book

Shakshuka eggs

There’s no need to deal with Sunday morning brunch crowds when it’s this easy to
make café-style Middle Eastern eggs at home with this simple recipe and your
All-in-One Cooker.

Serves 4

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients

15

2 red capsicums, seeded, chopped

3 garlic cloves, crushed

1 tbsp mild Moroccan seasoning

2 x 400g cans diced tomatoes

4 eggs

Buttered thick toast, crumbled feta and chopped fresh
parsley, to serve

Method

1. Combine the capsicum, garlic, Moroccan seasoning and tomatoes in the inner pot. Stir to combine.

2. Close lid, select STEW program, set time for 20 minutes and press START. When cooking time is complete, turn pressure

regulator to VENT to allow the pressure to release. Remove lid.

3. Stir the mixture with a wooden spoon and make 4 hollows in the sauce mixture. Crack an egg into each hollow.

Season with black pepper.

4. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Allow to

simmer until eggs are cooked to your preference.

5. Spoon into individual bowls, serve with buttered toast and crumbled feta. Garnish with chopped fresh parsley.

Cook’s note

Stew Sauté

Set valve to “Seal”
position.

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe BookPhilips All-in-One Cooker Recipe Book

Tip

Serve granola layered into glasses with sliced fresh strawberries and coconut yoghurt, see page 19.

Farmhouse granola

If you like to know exactly what’s in your breakfast cereal, whip up a batch of this
simple granola. Feel free to add extras like spices, additional dried fruit or coconut
akes and get your day o to a great start. This granola can also double as a delicious
topping for stewed fruit.

Makes About 4 cups

Preparation time 5 minutes

Cooking time 10 minutes

Ingredients

17

17

2 cups (200g) rolled oats

⅓ cup (50g) whole natural almonds

½ cup (50g) walnut or pecan pieces

⅓ cup (40g) mixed seeds, like sunower seeds and

pepitas

2 tbsp linseeds, optional

⅓ cup honey

1 tsp vanilla bean paste

1 tsp ground cinnamon

½ cup (80g) dried cranberries

Method

1. Spray inner pot with canola oil. Place all ingredients into the pot and stir with a wooden spoon to combine.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes. Press START. Do not close the lid.

Stir occasionally throughout cooking with a wooden spoon.

3. When cooking is complete, spread mix onto a baking tray and allow to cool. Keep refrigerated in an airtight container

and use within 10 days.

Cook’s note

Sauté

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Coconut

Greek

Natural

Tip

For a softer texture, or drinking yoghurt, reduce the vegetarian gelling powder to 1 sachet
(2 ½ teaspoons).

For a creamy, richer texture chill a 400g can coconut cream, open the can and scoop the solid
coconut cream from the top and add to the yoghurt base in step 3, then process as described.

Dairy-free coconut yoghurt

If you’re not a fan of dairy but still love yoghurt this coconut version is for you.

Makes About 2L

Preparation time 10 minutes

Cooking time 12 hours

Refrigeration time 6 hours or overnight

Ingredients

19

2L unsweetened coconut milk

2 sachets (5 tsp) vegetarian gelling powder

2 tbsp raw sugar

2 tsp vanilla bean extract

1 cup (250ml) store-bought, lactose-free yoghurt, with
live cultures (see Cook’s note)

Method

1. Press SAUTÉ/SEAR LOW TEMP button, press START, do not close the lid. Pour 2 cups (500ml) coconut milk into the

inner pot.

2. Sprinkle the gelling powder over the coconut milk, whisk until combined. Bring to the boil, simmer for 1 minute. Add sugar

and vanilla bean extract.

3. Cancel any remaining time. Add remaining coconut milk. Stir until combined. Add yoghurt.

4. Close the lid and select YOGHURT mode. Set cooking time for 12 hours and press START.

5. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.

Yoghurt is best eaten within 5 days.

Flavour variations

Chocolate coconut yoghurt

For each serve, whisk 2 tbsp organic dark drinking chocolate with raw dark chocolate shavings, into 1 cup of Dairy-free
coconut yoghurt. Chill until required.

Berry bonanza

For each serve, purée
a few blueberries and then ll the glass with Dairy-free coconut yoghurt. Swirl fruit through the yoghurt. Top with
chopped aked almonds or pistachios. Chill until required.

½ cup raspberries, adding a little honey to taste if desired. Spoon into the base of a glass. Top with

Mango and maple syrup yoghurt

To serve 2, peel, chop and purée one large, ripe mango (or thaw and use 1 cup chopped frozen mango) with 2
tablespoons maple syrup. Swirl through 2 cups Dairy-free coconut yoghurt.

Cook’s note

Sauté

For a creamy dairy-free Greek-style yoghurt, omit raw sugar and

Do not close the
lid during sauté.

Yoghurt

Set valve to “Seal”
position.

Once you get into a yoghurt-making routine, save 1 cup of your own
yoghurt and use instead of purchased yoghurt in the next batch.

vanilla. Once setting is complete, remove the lid. Place a layer of damp
cheesecloth into a large colander and place over a larger bowl. Pour
the yoghurt into the cheesecloth, gather the excess cheesecloth over
the top and secure with a rubber band or kitchen string. Refrigerate for
10 hours. Check to ensure yoghurt is not sitting in the liquid as it drains.
Discard liquid and transfer yoghurt to suitable containers. Chill until
required. Yoghurt is best eaten within 5 days.

Philips All-in-One Cooker Recipe Book

Basic vanilla yoghurt

A tub of plain yoghurt is a healthy refrigerator staple – eat it on its own, with
fruit or granola or use it for frozen treats, baking, salad dressings or marinades.
The possibilities are almost endless.

Makes About 2.5L

Preparation time 5 minutes

Cooking time 10 hours

Refrigeration time 6 hours or overnight

Ingredients

2L whole milk, at room temperature

2 tbsp caster sugar, optional
500g tub plain yoghurt, with Iive cultures (see Cook’s

note)

2 tsp vanilla bean extract

Method

1. Pour milk, caster sugar, yoghurt and vanilla bean extract into the inner pot. Stir to combine.

2. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.

3. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.

Yoghurt is best eaten within 5 days.

Flavour variations

Cumin and turmeric

For each serve, combine 1 cup basic vanilla yoghurt with ½ teaspoon ground cumin, 1 teaspoon ground turmeric, pinch of
cayenne pepper and a pinch of salt. Stir to combine. Chill until required. This makes a lovely creamy salad dressing or dip.

Honey and vanilla

For each serve, combine 1 cup basic vanilla yoghurt with 1 teaspoon strong-avoured honey and
extract. Stir to combine. Chill until required.

Pomegranate and raspberry

For each serve, mash
dissolves. Simmer for 1 minute and allow to cool. Stir in ¾ cup basic vanilla yoghurt and 2 tbsp pomegranate seeds. Stir to
combine. Chill until required.

½ cup raspberries and place into a small pan. Add 2 tsp sugar. Stir over a low heat until sugar

½ tsp vanilla bean

Cook’s note

Once cooking is nished the yoghurt may have some liquid remaining, chilling the yoghurt

Yoghurt

will make it thicker.

Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead

of purchased yoghurt in the next batch.

Set valve to “Seal”
position.

Tip

For a rmer texture, cook yoghurt for 12 hours.
Yoghurt can be used as a base for desserts, salad dressings and smoothies. It is also ideal frozen

into ice-block treats.

Natural Greek yoghurt

Makes About 1L

Preparation time 5 minutes

Cooking time 10 hours

Refrigeration time 6 hours or overnight

Ingredients

2L whole milk, at room temperature 500g tub plain yoghurt, with Iive cultures (see Cook’s

note)

Method

1. Pour milk into the inner pot.

2. Add yoghurt. Stir to combine.

3. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.

4. Once setting is complete, remove the lid. Place a layer of damp cheesecloth into a large colander and place over a larger

bowl. Pour the yoghurt into the cheesecloth, gather the excess cheesecloth over the top and secure with a rubber band or
kitchen string. Refrigerate for 6 hours. Check to ensure yoghurt is not sitting in the liquid as it drains.

21

5. Discard liquid and transfer yoghurt to suitable containers, add a pinch of salt if desired. Chill until required. Yoghurt is best

eaten within 5 days.

Cook’s note

Once cooking is nished the yoghurt may have some liquid remaining, chilling the yoghurt will make it thicker.

Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead of purchased yoghurt in the
next batch

Yoghurt

Set valve to “Seal”
position.

Tip

To make labneh (yoghurt cheese), continue to drain yoghurt for 24 hours. Place the drained yoghurt
(now labneh) into a bowl and add salt and white pepper to taste. Shape into balls the size of a
walnut. Roll in dried oregano, place into a jar or bowl. Add some fresh herbs and peppercorns and
cover with olive oil. Serve with crackers.

Philips All-in-One Cooker Recipe Book

Tip

Yoghurt recipes, see pages 19–21.
Farmhouse granola, see page 17 is the perfect addition to this smoothie bowl.

Smoothie bowl

You don’t need to be Instagram famous to make a beautiful smoothie bowl. Just grab
your homemade yoghurt and follow our simple recipe. Whether you photograph it
before you eat it is entirely up to you!

Serves 2

Preparation time 5 minutes

Additional equipment Stick or jug blender

Ingredients

23

2 cups Basic vanilla or Dairy-free coconut yoghurt, see
TIP

⅓ cup pure coconut water

3 bananas, peeled, chopped

1 cup fresh or thawed frozen raspberries

6 fresh strawberries, hulled, sliced

1 cup (130g) granola, see TIP

2 tsp grated dark chocolate

Method

1. Place 1 ½ cups yoghurt, all the coconut water, 2 bananas and half the raspberries into a blender. Blend until smooth.

2. Pour the smoothie evenly between two bowls. Add remaining yoghurt and swirl through with the back of a spoon.

3. Top smoothie with remaining banana, raspberries, strawberries, granola and grated chocolate. Serve immediately.

Philips All-in-One Cooker Recipe Book

Spiced chickpeas and almonds

Rev up your nibbles game with this snack mix that’s baked in your All-in-One Cooker.

Makes About 4 cups

Preparation time 10 minutes

Bake time 30 minutes

Ingredients

25

2 tbsp (30g) coconut oil

¼ cup dukkah mix, see Cook’s note

2 x 400g can chickpeas, rinsed, drained on paper towel

1 cup whole natural almonds

Optional, 2 kale leaves, trimmed, shredded

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set time to 2 minutes, press START, do not close the lid. Place coconut oil into the

inner pot, allow to melt, add the dukkah and the chickpeas. Stir until dukkah is fragrant.

2. Stir in the almonds and place the kale on top, if using.

3. Close lid, select BAKE program, set time for 30 minutes and press START.

4. When cooking is complete, remove lid. Spread mix onto a baking tray and allow to cool. Keep refrigerated in an airtight

container and use within 3 days.

Cook’s note

Dukkah is a avourful, Middle Eastern mix of nuts, seeds and spices and can be purchased from supermarkets.
Store unused portion in an airtight container.

BakeSauté

Do not close the
lid during sauté.

Set valve to
“Bake” position.

Soups and
broths

Roasted tomato and pesto soup 29

Chicken, turmeric and vegetable soup 31

Chicken, dhal, corn and coconut soup 33

Low-calorie vegetable soup 35

Noodle and vegetable hot pot 37

Beef bone broth 39

Light bone broth 40

Philips All-in-One Cooker Recipe Book

Tip |

Place 2 cups fresh basil leaves into a small blender or food processor, add ½ cup extra virgin olive
oil, ⅓ cup toasted pine nuts and 3 cloves chopped garlic. Blend until smooth. Add ½ cup freshly
grated parmesan and pulse until combined. Store unused pesto in a screw-top jar with a little oil
over the surface. Use within 14 days.

To make your own pesto

Roasted tomato and pesto soup

What is it that makes simple soup so satisfying and soul-restoring? In this case it’s the
fact that you’re roasting the tomatoes (yes, in your All-in-One Cooker!) to bring out
their avour and sweetness before turning them into a soup that will have you wishing
every night was soup night.

Serves 6

Preparation time 15 minutes

Pressure cooking time 10 minutes (excluding pressure building time)

Ingredients

29

1.2kg ripe tomatoes, peeled, quartered, see Cook’s note

1 red onion, chopped

2 tbsp olive oil

4-6 fresh thyme sprigs

3 cloves garlic

3 tsp brown sugar

1L vegetable stock, salt-reduced

⅓ cup basil pesto

Extra pesto, freshly grated parmesan and basil leaves,
to serve

Method

1. Place tomatoes and onion into the inner pot. Drizzle with olive oil, add thyme sprigs and garlic. Close the lid.

2. Press the BAKE button, set cooking time for 10 minutes and press START.

3. Remove the lid. Add the brown sugar, vegetable stock and pesto. Close the lid.

4. Select the MANUAL program in PRESSURE COOKING. Set time for 10 minutes. Press START.

5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the

thyme. Using a stick blender, blend soup until smooth. Season to taste with salt and pepper. Ladle soup into bowls, top
with extra pesto, freshly grated parmesan and basil leaves.

Cook’s note

To peel tomatoes, cut a cross at the bottom of the tomatoes, using a sharp knife. Place into a large bowl, cover with
boiling water and let stand for 5 minutes, or until the skin begins to peel o. Drain, cool for a few minutes, then using your
ngers or a knife, peel back the sections of skin.

Bake

Set valve to
“Bake” position.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

Soup can be frozen: cool soup for 30 minutes, then chill until completely cold. Divide soup into
single-serve portions (about 1 ½ cups) and place in airtight containers or ziplock bags. Label with
contents and date. Freeze for up to 4 weeks. Defrost overnight in the refrigerator and reheat
until piping hot before serving.

Chicken, turmeric and vegetable soup

You’ve probably heard that turmeric is good for you, with powerful anti-inammatory
properties. But you don’t need to wait for a sick day (or drink a turmeric latte) to let
this vividly-hued spice come to the fore in this power-packed soup.

Serves 8

Preparation time 20 minutes

Slow cooking time 3 hours (low)

Pressure cooking time 30 minutes (excluding pressure building time)

Ingredients

31

1.8kg chicken, skin removed

2L chicken stock, salt-reduced

1 tbsp turmeric powder

1 star anise

3cm piece ginger, peeled, grated

2 zucchini, diced

2 carrots, peeled, diced

2 cups chopped cauliower orets

2 cups chopped broccoli orets

¾ cup chopped fresh coriander

Crusty wholegrain bread, to serve

Method

1. Place the chicken, stock, turmeric, star anise and ginger into the inner pot.

2. Close lid. Cook on SLOW COOK LOW TEMP for 3 hours or select SOUP program in PRESSURE COOKING, set time for 30

minutes. Press START.

3. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Discard the star

anise. Remove chicken from the pot. Allow chicken to rest until cool enough to handle. Remove the meat from the bones
and shred.

4. Meanwhile, press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START. Do not close the lid. Add all

the vegetables to the pot, simmer until vegetables are tender.

5. Add the shredded chicken and coriander to the pot. Allow to reheat. Season to taste with salt and pepper. Divide soup

into serving bowls. Serve with crusty wholegrain bread.

Cook’s note

Slow Cook Pressure Cook

Set valve to “Seal”
position.

Set valve to “Seal”
position.

Sauté

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Chicken, dhal, corn and coconut soup

This creamy and comforting soup comes together quickly and its mild, yet delicious,
avours are bound to be a favourite with the whole family.

Serves 6

Preparation time 10 minutes

Pressure cooking time 20 minutes (excluding pressure building time)

Ingredients

33

1 cup red lentils, rinsed and drained

600g chicken thigh llets, trimmed, chopped into 2cm
pieces

410g can creamed corn kernels, drained

4 spring/green onions, nely sliced

6 kar lime leaves

2L chicken stock, salt reduced

270ml coconut milk

100g baby spinach leaves, shredded

Zest and juice of 1 lime

Fresh coriander sprigs, to garnish

Crusty wholegrain bread rolls, to serve

Method

1. Combine the red lentils, chicken thigh llets, corn, spring/green onions, kar lime leaves, stock and coconut milk in the

inner pot. Close the lid.

2. Select the SOUP program in PRESSURE COOKING. Press START.

3. When cooking is complete stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

4. Stir in baby spinach, lime zest and juice. Divide between soup bowls and top with fresh coriander. Serve with crusty

bread rolls.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

This soup can be used as a vegetarian alternative to bone broth: at the end of step 1, add ¼ cup
cider vinegar and 2 teaspoons Vegemite. Remove any residue from the surface. Close lid. Cook on
SLOW COOK LOW TEMP for 2 hours, or select SLOW COOK HIGH TEMP for 1 hour. Press START.
When cooking is complete, allow to cool, turn pressure regulator to VENT to allow any residual
pressure to release. Remove lid. Strain the broth, discarding vegetables. Stir through 1 cup nely
chopped fresh parsley. Use as desired.

Low-calorie vegetable soup

This light soup is perfect for those days when your body asks for something dierent ­it’s packed full of vegetables, very low in fat but high in flavour.

Makes About 2.5L

Preparation time 20 minutes

Pressure cooking time 20 minutes (excluding pressure building time)

Ingredients

35

4 spring/green onions, nely sliced

½ bunch celery, leaves included, nely sliced

2 small green capsicums, seeded, chopped

4 large carrots, nely chopped

300g green beans, trimmed and chopped

30g sachet spring vegetable soup mix

3 garlic cloves, chopped

3-4 sprigs fresh thyme

1L prepared vegetable stock, salt-reduced

1L tomato juice, no added sugar

Method

1. Place all the vegetables into the inner pot, with the soup sachet, garlic, thyme, stock and tomato juice. Close the lid.

2. Select the SOUP program in PRESSURE COOKING. Set time for 20 minutes. Press START.

3. Turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the thyme. Ladle soup into bowls or

chill until required. Soup is best eaten within 5 days. Freeze for longer storage.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Noodle and vegetable hot pot

This quick hot pot makes a great base for a range of meal ideas. Use whatever
vegetables you have on hand, or add in some nely sliced stir-fry strips of beef or
chicken for extra protein.

Serves 4

Preparation time 5 minutes

Pressure cooking time 3 minutes (excluding pressure building time)

Ingredients

37

2 x 200g packets shelf-stable soft udon noodles

2L hot beef or chicken stock, salt-reduced

¼ cup soy sauce

1 red capsicum, chopped

6 dried shiitake mushrooms, soaked, sliced

4 cups (330g) chopped bok choy, stems and leaves
separated

Extra soy sauce, to serve

Method

1. Place the noodles, stock, soy sauce, capsicum, shiitake mushrooms and stems of bok choy into the inner pot.

2. Close the lid. Select MANUAL program in PRESSURE COOKING, set time for 3 minutes. Press START.

3. When cooking is complete, allow the pot to stand for 10 minutes or until the oating valve has dropped. Turn pressure

regulator to VENT. Remove lid.

4. Stir in the bok choy leaves. Stand for 2 minutes or until leaves are wilted. Serve with extra soy sauce if desired.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Light bone broth

Beef bone broth

Tip

Broth can be kept refrigerated for up to 4 days. For longer storage, transfer to containers in useable
sized portions and freeze for up to 12 months.

Beef bone broth

What’s the dierence between bone broth and good old stock you ask? Well, not a
lot really – bone broth is just like stock but it has generally been cooked a little longer.
This avourful version is rst simmered then cooked low and slow to really get the
most benets out of the bones. Great to consume the broth directly or use it for
other recipes.

Makes About 2.5L

Preparation time 1 hour 10 minutes

Slow cooking time 12 hours (low) 6 hours (high)

Ingredients

39

1.2kg beef chuck bones

½ cup cider vinegar

3L ltered water

1 onion, roughly chopped

2 celery sticks, roughly chopped

3 carrots, sliced

1 bay leaf

½ cup nely chopped fresh parsley

Method

1. Place the bones into the inner pot, add the cider vinegar and ltered water. Stand for 30 minutes. Add vegetables with the

bay leaf. Press SAUTÉ/SEAR LOW TEMP button, set time for 1 hour and press START, do not close the lid.

2. Allow the broth to come to simmer. From time to time, remove the scum from the surface with a slotted spoon.

3. At the end of the cooking time, remove any residual scum. Close lid. Cook on SLOW COOK LOW TEMP for 12 hours, or

select SLOW COOK HIGH TEMP for 6 hours. Press START.

4. When cooking is complete, allow to cool, turn pressure regulator to VENT to allow any residual pressure to release.

Remove lid. Strain the broth, discarding the bones and vegetables. Stir through parsley. Use as desired.

Cook’s note

Sauté

Slow Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Light bone broth

This version of bone broth is the perfect replacement for chicken stock. The best thing
about making broth at home is that you know exactly what’s in it – no hidden nasties.
Make some today and freeze it for future use!

Makes About 2.5L

Preparation time 1 hour 10 minutes

Slow cooking time 6 hours (low) 3 hours (high)

Ingredients

1.2kg chicken or pork bones

4 scrubbed chicken feet, optional

⅓ cup cider vinegar

3L ltered water

1 onion, roughly chopped

2 celery sticks, roughly chopped

3 carrots, sliced

2-3 sprigs fresh thyme

½ cup nely chopped fresh parsley

Method

1. Place the bones and feet into the inner pot, add the cider vinegar and ltered water. Stand for 30 minutes. Add vegetables

with thyme. Press SAUTÉ/SEAR LOW TEMP button, set time for 1 hour and press START, do not close the lid.

2. Allow the broth to come to the boil, and simmer. From time to time, remove the residue from the surface with a

slotted spoon.

3. At the end of the cooking time, remove any remaining residue. Close lid. Cook on SLOW COOK LOW TEMP for 6 hours, or

select SLOW COOK HIGH TEMP for 3 hours. Press START.

4. When cooking is complete, allow to cool, turn pressure regulator to VENT to allow any residual pressure to release.

Remove lid. Strain the broth, discarding the bones and vegetables. Stir through parsley. Use as desired.

Cook’s note

Slow CookSauté

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Main dishes

30 minute miracles

Mexican pulled pork tacos 43

Spiced lamb ribs with sticky glaze 45

Beef with coee rub and pineapple salsa 47

Spiced pork and veal meatballs with tomato sauce 49

Beef burgers with barbecue onion sauce 51

Boston baked beans 53

Creamy garlic prawns and salmon 55

Harissa-spiced chicken 57

Soy and sesame pork ribs with ginger 59

Asian delights

Beef pho 61

Japanese edamame, prawn and calamari salad 63

Fish in Malaysian-style coconut sauce 65

Chicken laksa with fresh herbs 67

Tandoori chicken with coriander, orange and cucumber salad 69

Thai red curry with beef and pumpkin 71

Chinese beef with broccoli 73

Family favourites

Chicken cacciatore 75

Coq au vin 77

Mushroom and chicken risotto 79

Middle Eastern lamb shanks with pearl couscous 81

Spiced pot roast with orange and pomegranate 83

Slow-cooked lamb with lemony potato salad 85

Beef and red wine casserole 87

Italian sausage bolognese 89

Slow-cooked beef with mushrooms and beans 91

Sweet potato frittata 93

Bourbon-basted beef ribs 95

All in one chicken and broccoli hotpot 97

Salads that satisfy

Harissa lamb with beetroot salad and hummus 99

Salad of baked sweet potato, chorizo and chickpeas with couscous 101

Warm chicken salad with dukkah 103

Nutty quinoa and snowpea salad 105

Gado gado salad 107

Philips All-in-One Cooker Recipe Book

Tip

Use the marinade as a sauce to accompany the tacos. Press SAUTÉ/SEAR HIGH TEMP button, set
time for 10 minutes and press START, do not close the lid. Allow the sauce to simmer until reduced.
Season to taste with black pepper.

Mexican pulled pork tacos

If you’ve got a hungry crowd to feed, these pork tacos are a winner. Fork-tender pork
in a sweet-smoky glaze, oset with the crunch of red cabbage and the tang of a sour
cream dollop.

Serves 6

Preparation time 25 minutes

Pressure cooking time 30 minutes (excluding pressure building time)

Ingredients

43

1.5kg boned pork shoulder

2 tbsp smoked paprika

2 tbsp ground cumin

¼ cup brown sugar

1 cup pineapple juice

1

½ cups (375ml) smoky barbecue sauce

Flour tortillas, tomato, shredded red cabbage, mashed
avocado and sour cream, to serve

Method

1. Spray the inner pot with canola oil. Remove excess fat from the pork shoulder and cut into pieces about 4cm thick.

Place the pork into the inner pot. Combine spices, sugar, pineapple juice and sauce, stir to combine. Close the lid.

2. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 30 minutes. Press START.

3. When cooking is complete allow to stand for 10 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid.

4. Transfer meat to a serving platter. Pull the pork apart using two forks. Keep residual liquid for a sauce if desired – see TIP.

5. Top tortillas with red cabbage, tomato and pulled pork, drizzle with sauce if using. Serve with avocado and sour cream.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Spiced lamb ribs with sticky glaze

These Asian-inspired ribs - with plenty of rice to soak up that sauce – taste delicious
whether they’re eaten with your ngers or with a fork.

Serves 4

Preparation time 15 minutes

Pressure cooking time 30 minutes (excluding pressure building time)

Ingredients

45

¼ cup sumac

¼ cup cumin

2 tsp crushed chilli akes

1 tbsp paprika

3 cloves garlic, sliced

Sesame rice

4 cups cooked white rice

3 spring/green onions, nely sliced

Finely grated zest and juice of a lemon

1.6kg lamb riblets

½ cup honey

¼ cup kecap manis

Finely chopped fresh coriander, to serve

1 tbsp sesame seeds, toasted

2 tsp sesame oil

Method

1. Combine the sumac, cumin, chilli akes, paprika, garlic, lemon zest and juice. Rub into the lamb ribs. Place into the

inner pot.

2. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 30 minutes. Press START.

3. To make sesame rice combine cooked rice with spring onion, sesame seeds and sesame oil and keep warm.

4. When cooking is complete allow ribs to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining

pressure to release. Remove lid and transfer ribs to a serving platter, cover with foil to keep warm.

5. Wipe inner pot clean. Add honey and kecap manis to inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time

for 5 minutes and press START, do not close the lid. Stir until heated. Pour over the ribs and sprinkle with chopped fresh
coriander if desired. Serve with prepared Sesame rice.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Sauté

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Tip

This teams well with zesty lemon couscous, see page 115.

Beef with coee rub and
pineapple salsa

Coee on steak might sound a bit strange, but trust us on this – it really works!
Adding coee to a barbecue rub accentuates the avours of the meat when cooked,
the grounds caramelise, making a sweet and savoury crust that seals in the moisture
of the steak.

Serves 4

Preparation time 15 minutes

Cooking time 10 minutes

Ingredients

47

2 tbsp smoky paprika

1 tbsp instant coee

1 tbsp brown sugar

1 tsp cracked black pepper

Pineapple salsa

1 fresh pineapple, skin removed and cut into chunks

3 Lebanese cucumbers, chopped

250g cherry tomatoes, halved

2 large slices (1kg) rump steak, halved, trimmed of visible
fat

2 tsp extra virgin olive oil

Couscous to serve, see TIP

2 tbsp nely chopped mint

Juice of 1 fresh lime

Method

1. To make the pineapple salsa combine the pineapple, cucumber and cherry tomatoes in a large bowl, add mint and lime

juice. Stir to combine, cover and chill.

2. Combine the paprika, coee and brown sugar. Rub over both sides of the steak.

3. Press SAUTÉ/SEAR HIGH TEMP button, set time to 10 minutes. Press START, do not close the lid. Add oil to the inner pot.

Add two pieces of the steak, sear for 3 minutes, then turn and cook for a further 3 minutes.

4. Transfer steak to a cutting board. Repeat with remaining two pieces of steak. Rest for 10 minutes. Slice meat, serve over

couscous accompanied by salsa.

Cook’s note

Leftover steak? Turn it into a second meal with this easy brown rice with beans. Place 2 cups rinsed brown rice into the
inner pot, with 3 ½ cups cold water, a 30g packet of taco seasoning mix and a 420g can rinsed and drained red kidney
beans. Select RICE mode, press start. When cooking is complete, allow to stand for 5 minutes. Serve rice topped with
beef strips, avocado smash and sour cream.

Sauté

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Spiced pork and veal meatballs with
tomato sauce

Juicy meatballs bathed in a rich tomato sauce are easy when you use your
All-in-One Cooker – one pot, no mess.

Serves 4

Preparation time 15 minutes

Bake time 20 minutes

Ingredients

49

500g pork and veal mince, see Cook’s note

2 rashers bacon, rind removed, nely chopped

1 small onion, nely chopped

6 cloves garlic, crushed

1 tbsp sumac

1 egg, lightly beaten

½ cup dried breadcrumbs

1 tbsp olive oil

800g can diced tomatoes

1 tbsp smoked paprika

3 tsp brown sugar

1 tbsp sherry vinegar

Cooked linguine, freshly grated/shaved parmesan, fresh
basil, to serve

Method

1. Combine the mince, bacon, onion, half the garlic, sumac, egg and dried breadcrumbs. Mix well. Divide into 16 portions and

shape into balls.

2. Press SAUTÉ/SEAR HIGH TEMP button, press START, do not close the lid. Add oil to the inner pot. Allow to heat and add

the meatballs, turning until lightly browned.

3. Combine the tomatoes, remaining garlic, paprika, brown sugar and vinegar in a jug. Pour over the meatballs. Close the lid.

4. Select BAKE program, set time for 20 minutes and press START.

5. When cooking is complete, remove lid and stand for 5 minutes. Serve over linguine. Top with freshly grated parmesan

and basil.

Cook’s note

Use 250g each pork and veal mince for these meatballs. If veal is unavailable use pork mince or 375g pork mince and
125g beef mince.

Sauté

Do not close the
lid during sauté.

Bake

Set valve to
“Bake” position.

Philips All-in-One Cooker Recipe Book

Beef burgers with barbecue onion sauce

No need to re up the barbecue for these moreish burgers that come with their own
tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Ingredients

51

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve

Method

1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in

diameter. Set aside.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and

onion into the inner pot. Cook, stirring occasionally until softened.

3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.

4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press START.

5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.

Stir occasionally to prevent catching.

7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a

dollop of sauce. Top with beetroot slices and bun top.

Cook’s note

Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.

Sauté

Do not close the
lid during sauté.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Boston baked beans

You’ll never go back to tinned baked beans once you’ve tasted this simple version.
Full of meaty ham avour and with a rich, thick sauce, the only decision you really
need to make is whether you’ll have seconds.

Serves 4–6

Preparation time 10 minutes

Pressure cooking time 20 minutes (excluding pressure building time)

Ingredients

53

700g bacon/ham hock

2 medium brown onions, nely chopped

⅓ cup tomato paste

⅓ cup golden syrup

2 tbsp Dijon mustard

2 tbsp balsamic vinegar

1 tbsp smoky paprika

⅔ cup vegetable stock, salt reduced

2 x 400g cans four bean mix, rinsed, drained

Thickly sliced, buttered sourdough bread or toast, to
serve

Chopped Italian at leaf parsley, to garnish

Method

1. Spray the inner pot with canola oil. Rinse ham hock and pat dry. Place the ham hock and onions into the inner pot.

Combine tomato paste, golden syrup, Dijon, balsamic vinegar, paprika and stock in a jug. Stir to combine. Pour over the
ham. Close the lid.

2. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 20 minutes. Press START.

3. When cooking is complete allow to stand for 10 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid.

4. Remove the ham hock. Pull the meat o the bone, chop and return to the sauce.

5. Press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START, do not close the lid. Add beans and allow

to warm through. Season to taste with black pepper. Serve with buttered sourdough. Garnish with chopped fresh parsley.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Sauté

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Creamy garlic prawns and salmon

Freshly cooked pasta is the perfect base for this luxurious yet simple seafood sauce
that cooks in just 5 minutes under pressure.

Serves 4–6

Preparation time 15 minutes

Pressure cooking time 5 minutes (excluding pressure building time)

Ingredients

55

3 pieces (360g) salmon, skin removed, cut into 3cm
pieces

400g peeled and deveined prawns, tails removed

6 cloves garlic, crushed

400ml thickened cream

60g butter, chopped

500g linguine, cooked, drained

½ cup chopped fresh dill

½ cup chopped fresh chives

Finely grated parmesan to serve, optional

Method

1. Spray the inner pot with canola oil. Place the salmon into the base of the pot. Top with prawns, then add garlic, cream and

butter. Close the lid.

2. Select the MANUAL program in PRESSURE COOKING. Set time for 5 minutes. Press START.

3. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

4. Remove seafood with a slotted spoon. Press SAUTÉ/SEAR HIGH TEMP button and press START, do not close the lid.

Allow the sauce to simmer until slightly reduced. Season to taste with salt and pepper.

5. Divide linguine between plates, top with salmon and prawns, drizzle with sauce and nish with chopped herbs. Serve with

parmesan if desired.

Cook’s note

Pressure Cook

Sauté

Set valve to “Seal”
position.

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Tip

This also teams well with couscous, try the zesty lemon couscous, see page 115.

Harissa-spiced chicken

Bring the robust avours of North Africa to your mid-week table with this easy to
make chicken dish.

Serves 4

Preparation time 15 minutes

Cooking time 25 minutes

Ingredients

57

4 large (800g) chicken thigh llets, trimmed, halved

1 tbsp harissa, Middle Eastern spice

3 assorted capsicums (green, red and yellow), chopped

1 red onion, roughly chopped

400g can diced tomatoes with herbs

1 cup natural Greek yoghurt

¼ cup mint jelly

Cooked rice and fresh mint, to serve

Method

1. Spray inner pot with canola oil. Coat both sides of the chicken in harissa and place into the base of the pot.

2. Arrange capsicum and red onion over the top of the chicken. Pour over diced tomatoes. Season with black pepper.

3. Close the lid. Select BAKE program, set time for 25 minutes and press START.

4. Meanwhile, combine yoghurt and mint jelly.

5. When cooking is complete, stand for 5 minutes. Remove the lid. Serve chicken over cooked rice. Top with mint yogurt and

garnish with fresh mint.

Cook’s note

Bake

Set valve to
“Bake” position.

Philips All-in-One Cooker Recipe Book

Tip

Sauce can be reduced and served as a glaze. Press SAUTÉ/SEAR HIGH TEMP button, set time
for 10 minutes and press START, do not close the lid. Allow the sauce to simmer until reduced.
Pour over the ribs and top with sesame seeds.

Soy and sesame pork ribs with ginger

These ginger-spiced ribs in a sweet, sticky glaze are an easy one-pot answer to
“what’s for dinner?”

Serves 4

Preparation time 15 minutes

Pressure cooking time 30 minutes (excluding pressure building time)

Ingredients

59

1.5kg Asian-style pork ribs

1 cup tomato sauce

¼ cup soy sauce

½ cup (100g) brown sugar

Vegetable slaw

¼ savoy cabbage, nely shredded

¼ red cabbage, nely shredded

2 small beetroot, peeled, julienned/grated

1 tsp freshly grated ginger

2 tbsp sesame oil

1 tbsp sesame seeds, toasted

Lime wedges, coriander, to serve

¼ cup nely chopped fresh parsley

Finely grated zest and juice of 1 orange

½ cup good-quality mayonnaise

Method

1. Spray the inner pot with canola oil. Cut racks of ribs into two-bone sections. Place into the base of the inner pot, bone

side down.

2. Combine the tomato sauce, soy sauce, brown sugar, ginger and sesame oil. Pour over the ribs.

3. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 30 minutes. Press START.

4. To make the vegetable slaw place all ingredients in a bowl and toss to combine. Cover and chill until required.

5. When cooking is complete, allow ribs to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining

pressure to release. Remove lid.

6. Transfer ribs to a board and cut in half. Drizzle with glaze if using (see Tip). Sprinkle with toasted sesame seeds. Serve with

lime wedges and coriander with Vegetable slaw on the side.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

Use prepared beef bone broth for this recipe if you like, see page 39.

Beef pho

Pho is right up there with the world’s favourite noodle soups. This Vietnamese soup
is much-loved for its richly avoured broth – create it at home by using the pressure
cooking function.

Serves 4

Preparation time 10 minutes

Pressure cooking time 12 minutes (excluding pressure building time)

Ingredients

61

1.5L beef stock, salt-reduced

4 star anise

4 whole garlic cloves

1 cinnamon stick

750g beef oyster blade, trimmed of excess fat

1 tbsp brown sugar

200g rice stick noodles, soaked in boiling water, drained

3 spring/green onions, nely sliced

2 cups fresh herb sprigs, such as coriander, mint and basil

Lime wedges and sliced chilli, to serve

¼ cup sh sauce

Method

1. Place stock, star anise, garlic and cinnamon stick into the inner pot. Add the trimmed oyster blade. Close the lid.

2. Select the MEAT POULTRY program in PRESSURE COOKING. Set time for 12 minutes. Press START.

3. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

4. Remove beef, cover with foil and set aside. Allow to cool. Add sh sauce and brown sugar to the stock.

5. Press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START, do not close the lid. Allow stock to

simmer for 5 minutes.

6. Divide the noodles and spring/green onions between bowls. Slice beef and arrange over the top of the noodles.

Ladle over the hot stock, discarding whole garlic and spices if you like. Top with herbs and serve with lime and fresh chilli.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Sauté

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Tip

To make a Japanese octopus salad, clean 1kg baby octopus and place into the inner pot. Add the
oil and garlic. Select the MANUAL program in PRESSURE COOKING. Set time for 10 minutes.
Press START. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT
to allow the pressure to release. Remove lid. Cook edamame beans separately and add to the
octopus. Serve over the salad as suggested.

Japanese edamame, prawn and
calamari salad

Edamame aren’t just for munching on while you wait for the main course to arrive.
In this light and bright salad, they’re part of the main attraction. With fresh seafood
and an umami-packed dressing, this simple salad is sure to satisfy.

Serves 4

Preparation time 10 minutes

Pressure cooking time 5 minutes (excluding pressure building time)

Ingredients

63

300g peeled and deveined prawns, tails intact

200g calamari tubes, cut into 2cm x 3cm pieces
and scored

2 garlic cloves, sliced

1 tbsp peanut oil

1 cup (130g) shelled edamame beans

Miso dressing

1 tbsp miso

2 tbsp rice wine vinegar

2 tbsp peanut oil

3 small Lebanese cucumbers, halved lengthways, seeded
and sliced

2 red apples, cored, nely sliced

3 tsp sesame seeds, toasted

Red chilli and lime to serve (optional)

1 tbsp Japanese soy sauce

1 tbsp brown sugar

Method

1. Place prawns, calamari, garlic, peanut oil and edamame beans into the inner pot. Close the lid.

2. Select the MANUAL program in PRESSURE COOKING. Set time for 5 minutes. Press START.

3. To make the miso dressing combine all ingredients in a bowl. Whisk until combined. Toss together the cucumber, apple

and half the sesame seeds in a separate bowl.

4. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

5. Divide salad between serving plates. Drizzle with Miso dressing. Top with cooked prawns, calamari and edamame beans.

Sprinkle with remaining sesame seeds, fresh red chilli and a lime wedge before serving.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Fish in Malaysian-style coconut sauce

This quick and simple sh dish is full of fresh avours and the coconut sauce is just
begging to be best friends with a bowl of uy rice.

Serves 6

Preparation time 10 minutes

Pressure cooking time 12 minutes (excluding pressure building time)

Ingredients

65

185g jar Malaysian seafood curry paste

2 x 400ml cans coconut milk

1.5kg rm white sh, cut into 3cm pieces

2 long red chillies, split lengthways

Juice of 1 lemon

1 stalk lemongrass, trimmed and sliced, see Cook’s note

½ cup fresh coriander sprigs

250g cherry tomatoes, halved

Cooked rice, to serve

Fried onion, lemon wedge to serve (optional)

Method

1. Press SAUTÉ/SEAR HIGH TEMP button and press START, do not close the lid. Add the curry paste and cook until fragrant.

2. Pour in the coconut milk and stir until mixture is simmering. Add sh, chilli, lemon juice and lemongrass.

3. Select the MANUAL mode in PRESSURE COOKING. Set time for 12 minutes. Press START.

4. When cooking is complete. Stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

5. Transfer sh to a serving plate, top with fresh coriander leaves and chopped cherry tomatoes. Serve with cooked rice.

Top with fried onion and lemon if desired.

Cook’s note

Cooking time starts once pressure has been maintained.
Set valve to “Seal” position. Check that the oat valve is in the down position.

When preparing lemongrass ensure you remove the tough outer layer. Finely slice the tender inside stalk for use in
recipes. The tough outer layer is great for making lemongrass tea. Steep in boiling water for 5 minutes, serve with a little
fresh mint or honey.

Sauté

Do not close the
lid during sauté.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

Laksa is delicious topped with a range of fresh vegetables. Try bean shoots, chopped tomatoes,
snow peas or nely sliced green beans.

Chicken laksa with fresh herbs

Why order takeaway when you can make it at home? This laksa has got all the
avours you love and plenty of slurpable noodles too. Your kitchen table beats a
food hall any day.

Serves 4

Preparation time 10 minutes

Pressure cooking time 20 minutes (excluding pressure building time)

Ingredients

67

500g chicken thigh llets, trimmed, cut into 2cm pieces

1 tbsp cornour

185g jar Malaysian laksa paste

400ml coconut milk

1L vegetable or chicken stock, salt-reduced

100g vermicelli noodles, soaked in boiling water, drained

1 medium carrot, julienned

300g bok choy, trimmed and chopped

1 small Lebanese cucumber, halved lengthways,
deseeded, sliced

¼ small red onion, nely sliced

1 cup fresh herb sprigs, such as coriander and mint

Sliced red chilli and lime wedges, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button and press START, do not close the lid. Add the laksa paste and cook until fragrant.

Toss chicken in cornour and add to the pot. Stir until coated with the paste.

2. Pour in the coconut milk and stock, stir until mixture is simmering.

3. Select the SOUP program in PRESSURE COOKING. Press START.

4. When cooking is complete. Stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

5. Divide the noodles between bowls. Top with carrot and bok choy. Ladle over the laksa, distributing the chicken between

the bowls. Top with cucumber, red onion, fresh herbs and chilli. Serve with lime wedges.

Cook’s note

Sauté

Do not close the
lid during sauté.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tandoori chicken with coriander, orange
and cucumber salad

Cooking chicken pieces on an open grill can be a bit tricky. Pre-cook this simple
tandoori chicken in the All-in-One Cooker to ensure success with a dierent kind
of barbecue dish.

Serves 4

Preparation time 20 minutes plus 30 minutes marinating time

Pressure cooking time 35 minutes (excluding pressure building time)

Ingredients

69

⅓ cup tandoori paste

2 tbsp plain Greek yoghurt

Juice of 1 orange

1 small red chilli, sliced (optional)

Orange and cucumber salad

4 oranges, peeled, sliced

¼ small red onion, nely sliced

2 Lebanese cucumbers, sliced

8 (1.6kg) chicken pieces, choose wings, legs and thigh
cutlets

Mixed Asian salad leaves, to serve

Chopped pistachios, to garnish

1 small lime, halved

1 tbsp olive oil

½ cup fresh coriander sprigs

Method

1. Combine the tandoori paste, yoghurt, orange juice and chilli if using. Slash the chicken and rub the paste into the cuts and

over the surface of the chicken. Refrigerate for 30 minutes.

2. Lightly spray the inner pot with canola oil and line with baking paper. Place the larger pieces of chicken into the base

of the pot, bone side down. Allow space between the chicken. Cover with a layer of baking paper and then arrange
remaining chicken over the top.

3. Select the MEAT POULTRY mode in PRESSURE COOKING. Set time for 35 minutes. Press START.

4. To prepare the orange and cucumber salad: Combine orange slices, cucumbers and coriander sprigs. Squeeze over the

lime juice and drizzle with olive oil. Chill until required.

5. When cooking is complete, stand for 5 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid.

6. Preheat a char-grill pan or barbecue to a medium heat. Drizzle with olive oil. Remove the chicken and place onto the

heated char-grill pan. Grill for 2-3 minutes on each side or until charred and golden brown and chicken is completely
cooked through. Drizzle with cooking juices and serve with prepared orange and cucumber salad and mixed salad leaves.
Garnish with chopped pistachios.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Thai red curry with beef and pumpkin

Thai food has become an Australian favourite. With avour-packed dishes like this
one, it’s easy to see why. Get this started in the morning and you’ll be transported to
Bangkok by dinner time.

Serves 4

Preparation time 10 minutes

Slow cooking time 6 hours (low) 3 hours (high)

Pressure cooking time 30 minutes (excluding pressure building time)

Ingredients

71

1kg beef chuck steak, trimmed, cut into 3cm pieces

2 tbsp plain our

1 tbsp canola oil

½ cup red curry paste

400ml coconut milk

1kg butternut pumpkin, cut into 5cm pieces

2 kar lime leaves

Finely grated zest and juice of 1 lime

½ cup fresh basil leaves

Steamed green beans and cooked rice, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid. Toss beef in

our. Add oil and beef to the pot and cook, stirring occasionally, until browned.

2. Add the curry paste and coconut milk. Stir until coconut milk simmers. Add the pumpkin and kar lime leaves.

3. Close lid, cook on SLOW COOK LOW TEMP for 6 hours, SLOW COOK HIGH TEMP for 3 hours or select MEAT/POULTRY

program in PRESSURE COOKING and set time for 30 minutes. Press START.

4. Turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release naturally. Remove lid. Add

lime zest, lime juice and basil. Stir to combine. Serve with green beans and cooked rice.

Cook’s note

Sauté

Slow Cook

Pressure Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

For a robust avour, take 6 dried shiitake mushrooms and soak in warm water for 10 minutes,
drain and slice. Add to the pot with remaining ingredients.

Chinese beef with broccoli

A long-time family favourite that comes together quickly and easily. A luscious sauce
coats the beef and broccoli that will have everyone asking for more!

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Ingredients

73

¼ cup cornour

½ cup light soy sauce

¼ cup brown sugar

¼ cup hoisin sauce

1 tbsp sesame seeds, toasted

750g beef topside, round or rump, cut into 5mm strips

3 garlic cloves, crushed

1 tsp grated fresh ginger

2 tbsp vegetable oil

1 extra-large piece (600g) broccoli, cut into large orets

2 red capsicums, seeded, sliced

Cooked rice, to serve

Method

1. Combine cornour with ⅔ cup water, add the soy sauce, brown sugar, hoisin sauce and sesame seeds. Stir to combine.

Add 2 tbsp to the beef strips with the garlic and ginger. Stand for 5 minutes.

2. Press SAUTÉ/SEAR HIGH TEMP button, set time for 10 minutes and press START, do not close the lid.

3. Add a little of the oil to the inner pot along with one third of the beef. Stir-fry for 1-2 minutes or until lightly browned.

Remove with tongs. Repeat with remaining oil and beef strips.

4. Add remaining sauce to the pot and stir until sauce thickens. Return all the beef to the pot with the broccoli and capsicum.

Stir to combine.

5. Select the MANUAL program in PRESSURE COOKING. Set time for 6 minutes. Press START.

6. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.

Remove lid. Stir to combine. Serve with cooked rice.

Cook’s note

Sauté

Do not close the
lid during sauté.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

This teams well with fresh herb polenta, see page 111.

Chicken cacciatore

Pass the crusty bread and get ready to mop up the hearty, avour-lled sauce that
coats juicy chicken thighs in this classic Italian dish. ‘Cacciatore’ means ‘hunter’ in
Italian, but we think your search for a new favourite ends here.

Serves 4–6

Preparation time 10 minutes

Slow cooking time 3 hours (low)

Pressure cooking time 12 minutes (excluding pressure building time)

Ingredients

75

1.2kg (9 medium size) chicken thigh llets, halved

¼ cup plain our, seasoned with salt and pepper

2 tbsp olive oil

1 medium brown onion, peeled, chopped

4 cloves garlic, crushed

¼ cup chicken stock

2 x 400g cans diced tomatoes, undrained

1 red capsicum, diced into 2cm pieces

3 tsp dried basil leaves

2 tsp dried mint leaves

½ cup mixed green and black pitted olives

Crusty bread or polenta and rocket salad, to serve

Method

1. Coat chicken in seasoned our. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START,

do not close the lid. Place oil and chicken into the inner pot. Stir the chicken until lightly browned. Sprinkle with any
remaining our. Stir to combine.

2. Add onion and garlic, stir to combine. Pour over stock and diced tomatoes, press SAUTÉ/SEAR LOW TEMP button, set

cooking time for 5 minutes and press START, allow mixture to come to the boil. Add capsicum and dried herbs.

3. Close lid, cook on SLOW COOK LOW TEMP for 3 hours, or select MEAT/POULTRY program in PRESSURE COOKING, set

time for 12 minutes. Press START.

4. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Stir in olives.

Season to taste with salt and black pepper. Serve with crusty bread or polenta and rocket salad.

Cook’s note

Sauté

Slow Cook

Pressure Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

To turn this into white coq au vin, replace the red wine with a good riesling or chardonnay.
This teams well with creamy garlic mashed potato, see page 113.

Coq au vin

So French, so chic! This dinner party classic is denitely not your mother’s coq au vin,
instead it’s a simple dish that is easy enough for a mid-week meal or elegant enough
to serve friends. Good quality wine is key here. Just remember that if you wouldn’t
drink it, you shouldn’t cook with it!

Serves 6–8

Preparation time 20 minutes

Slow cooking time 6 hours (low)

Pressure cooking time 20 minutes (excluding pressure building time)

Ingredients

77

2.1kg chicken, cut into 8 pieces (you can ask the butcher
to do this for you)

⅓ cup plain our, seasoned with salt and pepper

2 tbsp olive oil

60g butter

12 small brown onions, peeled

3 cloves garlic, crushed

Small bouquet garni, see Cook’s note

1 large carrot, peeled, chopped

2 celery stalks, chopped

100g pancetta, rind removed, chopped

200g Swiss brown mushrooms, trimmed

2 cups (500ml) good quality red wine

1 cup (250ml) chicken stock, salt-reduced

2 tbsp nely chopped parsley

Mashed potato and steamed beans, to serve

Method

1. Toss chicken in seasoned our. Place oil and butter into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set time for

10 minutes and press START, do not close the lid.

2. Allow butter to melt. Brown chicken in two batches. Add any remaining our to the pot and stir to combine. Return all the

chicken to the pot.

3. Add onions, garlic, bouquet garni, carrot, celery, pancetta and mushrooms. Pour over the wine and chicken stock.

4. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or select MEAT/POULTRY program in PRESSURE COOKING, set

time for 20 minutes. Press START.

5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Discard the

bouquet garni. Remove the chicken pieces and vegetables and set aside in a serving dish. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button, set time for 10 minutes and press START, do not close the lid. Allow the sauce to

simmer until reduced. Season to taste with white pepper, add parsley. Pour sauce over the chicken. Serve with mashed
potato and green beans.

Cook’s note

A bouquet garni is a small bundle of aromatic herbs, used in French cooking. A simple bouquet garni has rosemary, basil,
parsley or chervil and tarragon. A dried version can be purchased at supermarkets.

Sauté

Do not close the
lid during sauté.

Slow Cook

Set valve to “Seal”
position.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

You can make arancini balls with any remaining mixture. Allow risotto to cool. Then scoop into balls,
pushing a small piece of mozzarella into the centre if desired. Coat the balls in plain our, beaten
egg and fresh white breadcrumbs. Shallow fry in hot oil until crisp and golden. Serve with garlic aioli.

Mushroom and chicken risotto

Remember when risotto was all the rage and you spent far too long standing at the
stove, stirring the pot, while your guests enjoyed another glass of wine? Yes, us too.
But now, those days are gone as the All-in-One Cooker makes perfect, no-stir risotto
every time.

Serves 4

Preparation time 15 minutes

Pressure cooking time 14 minutes (excluding pressure building time)

Ingredients

79

2 tbsp olive oil

1 small leek, nely sliced

1 clove garlic, crushed

300g chicken breast llets, cut into 2cm pieces

200g button mushrooms, trimmed, sliced

2 cups (420g) arborio rice

¼ cup dry white wine

1L chicken stock, salt reduced

60g butter, chopped

½ cup freshly grated parmesan cheese

¼ cup nely chopped fresh parsley

Extra freshly grated parmesan, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 8 minutes and press START, do not close the lid. Place oil,

leek and garlic into the inner pot, cook until leek is tender. Stir occasionally during cooking.

2. Add chicken. Cook until lightly browned. Add mushrooms and rice. Stir to combine.

3. Add wine. Simmer uncovered, until wine is absorbed. Pour over the stock. Stir to combine.

4. Close lid. Select RISOTTO program in PRESSURE COOKING and press START.

5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Give the risotto

a good stir with a rubber spatula. Add butter, parmesan cheese and parsley. Stir until combined. Season to taste with salt
and pepper. Place the lid on the pot and stand for 5 minutes. Divide into bowls. Serve with extra freshly grated parmesan.

Cook’s note

Sauté

Pressure Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

Remaining passata can be kept refrigerated and used within 3 days. For longer storage, freeze in
an airtight container.

Middle Eastern lamb shanks with
pearl couscous

Tender, falling-o-the-bone lamb shanks are perfect when paired with the earthiness
of coriander, the lemony tang of sumac and the sweetness of dates. The rich gravy
is soaked up by pearl couscous and we swear we can almost smell the kasbah from
your kitchen.

Serves 4

Preparation time 15 minutes

Slow cooking time 7 hours (low)

Pressure cooking time 35 minutes (excluding pressure building time)

Ingredients

81

¼ cup plain our

2 tbsp ground coriander

2 tsp sumac

4 Frenched lamb shanks

2 tbsp olive oil

1

½ cups (375ml) beef or chicken stock, salt-reduced

1 cup (250ml) tomato passata

1 large brown onion, sliced

1 clove garlic, crushed

1 tbsp lemon zest

6 fresh dates, pit removed

400g sweet potato, peeled, chopped

1 red capsicum, seeded, chopped

1 cup (200g) pearl couscous, prepared, see Cook’s note

200g steamed green beans or rocket salad, to serve

Fresh coriander to garnish

Method

1. Combine our, coriander and sumac. Toss lamb shanks in seasoned our. Place oil into the inner pot. Press SAUTÉ/SEAR

HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid. Brown lamb shanks in two
batches. Set aside.

2. Add the remaining our to the pot and, using a silicone whisk, whisk until combined. Cook for 1 minute. Gradually whisk in

the stock and the passata. Allow sauce to simmer.

3. Return the lamb shanks to the sauce. Add the onion, garlic, lemon zest, dates, sweet potato and capsicum.

4. Close lid, cook on SLOW COOK LOW TEMP for 7 hours or select MEAT/POULTRY program in PRESSURE COOKING, set

time for 35 minutes. Press START.

5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release

naturally. Remove lid.

6. Divide couscous between serving plates, top with lamb shanks and spoon over the sauce. Garnish with fresh coriander

and serve with green beans or rocket salad on the side.

Cook’s note

To prepare pearl couscous, place 1 tablespoon olive oil into a pan, add 1 cup (200g) pearl couscous. Cook for 1 minute or
until couscous smells toasted. Remove from heat and add 3 cups salt-reduced vegetable stock. Bring to the boil. Reduce
heat, simmer for 6-8 minutes or until couscous is tender. Drain in a colander.

Sauté

Do not close the
lid during sauté.

Slow Cook

Set valve to “Seal”
position.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

This teams well with zesty lemon couscous, see page 115.

Spiced pot roast with orange and
pomegranate

Pot roast? Yes, pot roast. This modern take on a suburban classic is brimful of Middle
Eastern avours that will bring family and friends to the table every time.

Serves 6

Preparation time 15 minutes

Slow cooking time 8 hours (low)

Pressure cooking time 59 minutes (excluding pressure building time)

Ingredients

83

1.2kg rolled beef pot roast

2 tbsp plain our, seasoned with salt and white pepper

1 tbsp olive oil

1 cup (200g) dried apricots

1 cinnamon stick

2 tsp ground coriander

1 tsp ground cumin

Zest and juice of 2 oranges

1 tbsp honey

2 cups (500ml) beef stock, salt-reduced

⅓ cup pomegranate seeds

Prepared couscous, plain Greek yoghurt and mint leaves,
to serve

Method

1. Remove the string from the pot roast and dust in seasoned our. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time

for 5 minutes. Press START, do not close the lid. Place oil and beef into the inner pot. Sear beef until lightly browned.

2. Add any remaining our to the pot and stir into the pan juices. Add apricots, cinnamon stick, coriander, cumin, orange zest,

orange juice, honey and stock.

3. Close lid, cook on SLOW COOK LOW TEMP for 8 hours or select MEAT/POULTRY program in PRESSURE COOKING.

Set time for 59 minutes. Press START.

4. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Transfer pot roast

to a serving plate. Remove the apricots with a slotted spoon and spoon around the meat. Cover with foil and let rest.

5. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid.

Simmer sauce until reduced. Season with white pepper.

6. Pull pot roast apart, pour over the sauce, scatter with pomegranate seeds. Serve with couscous, yoghurt and mint leaves.

Cook’s note

Sauté

Do not close the
lid during sauté.

Slow Cook

Set valve to “Seal”
position.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

Make the potato salad in advance so that the avours have time to infuse.

Slow-cooked lamb with lemony potato salad

This dish comprises slow-cooked lamb, moreish gravy and a tasty potato salad.
And, while peeling 20 cloves of garlic might be a little ddly, it’s well worth the eort.

Serves 6

Preparation time 30 minutes

Slow cooking time 8 hours (low) 4 hours (high) (excluding pressure building time)

Ingredients

85

1 tbsp olive oil
1 onion, nely chopped
2 rashers bacon, roughly chopped

1.5kg lamb shoulder
20 cloves garlic, peeled

Lemony Potato Salad

1.2kg medium-size chat potatoes

⅓ cup (80ml) olive oil

Finely grated zest of 1 large lemon
Juice of 2 large lemons

4 sprigs fresh rosemary
1 tbsp Dijon mustard
2 cups (500ml) beef stock, salt-reduced
2 tbsp plain our, plus 1 tbsp gravy powder

1 tsp Dijon mustard
1 tsp brown sugar
2 tbsp chives, nely chopped

Method

1. To make the Lemony Potato Salad: Place rack in inner pot. Cut potatoes into 4cm pieces and arrange on the rack, add 1

cup water to the pot. Close lid, select STEAM program in PRESSURE COOKING and press START.

2. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Transfer cooked

potatoes to a large bowl. Combine the olive oil, lemon zest, lemon juice, Dijon mustard and brown sugar in a screw top jar,
shake until well combined. Pour over the hot potatoes, add half the chives and season to taste with salt and white pepper.
Mix to combine, top with remaining chives. Cover and chill until required.

3. Wipe out the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not

close the lid. Place oil, onion and bacon into the inner pot, cook until onion is tender. Stir occasionally during cooking.

4. Cut small incisions into the lamb. Cut two cloves of garlic into slithers, and use with some of the rosemary to ll the cuts.

Smear mustard over the lamb. Transfer to the pot.

5. Add all the remaining garlic, remaining rosemary and stock. Close lid, cook on SLOW COOK LOW TEMP for 8 hours or

SLOW COOK HIGH TEMP for 4 hours. Press START.

6. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the lamb,

cover with foil. Set aside to rest for 20 minutes. Ladle the liquid from the pot, strain the mixture, pushing the garlic through
the sieve with the back of a spoon.

7. Pour the liquid into a tall jug and allow the fat to rise to the surface. Skim o 3 tablespoons of fat and add to the inner

pot. Discard any remaining fat, reserving the cooking liquid. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for
10 minutes and press START, do not close the lid. Add the our and gravy powder, mixing with a silicone whisk. Gradually
whisk in 3 cups of the reserved liquid. Bring the mixture to simmering point. Simmer until gravy reduces and thickens.
Season to taste with white pepper. Serve lamb shoulder with gravy and prepared Lemony Potato Salad.

Cook’s note

Pressure Cook

Set valve to “Seal”
position.

Sauté

Do not close the
lid during sauté.

Slow Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

This teams well with creamy garlic mashed potato, see page 113.

Beef and red wine casserole

Beef, red wine and slow cooking is a match made in heaven as this hearty casserole
proves. But if time’s not on your side, use the pressure cooker function to fast track
your way to dinner nirvana.

Serves 6

Preparation time 15 minutes

Slow cooking time 4 hours (high)

Pressure cooking time 30 minutes (excluding pressure building time)

Ingredients

87

1kg gravy beef, cut into large pieces

¼ cup plain our, seasoned with salt and pepper

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, crushed

½ cup red wine

3 carrots, peeled, sliced

2 parsnips, peeled, sliced

400g can diced tomatoes

1 cup (250ml) beef stock, salt-reduced

4-5 fresh thyme sprigs

Mashed potato, peas and fresh herbs, to serve

Method

1. Press SAUTE/SEAR HIGH TEMP button, set cooking time for 8 minutes and press START, do not close the lid. Toss beef in

seasoned our. Add oil to the pot and sear beef in batches. Add onion and garlic and cook until softened.

2. Return all the beef to the pan, add the red wine and simmer until reduced. Add carrots, parsnips, tomatoes, stock and

fresh thyme.

3. Close lid, cook on SLOW COOK HIGH TEMP for 4 hours or select MEAT/POULTRY program in PRESSURE COOKING and

set time for 30 minutes. Press START.

4. When cooking is complete turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release

naturally. Remove lid. Adjust seasonings if required. Serve with mashed potato, peas and fresh herbs.

Cook’s note

Sauté

Slow Cook

Pressure Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

For a little added spice – add 1 teaspoon crushed dried chilli akes to the pot in step 3.
If you’re looking for a low-carb alternative, serve over lightly steamed zucchini zoodles.
This bolognese makes a great topping for whole roasted potatoes. Wash 4 large potatoes and roast

at 200°C (180°C fan forced) for 1 hour or until tender. Cut a cross in the top of the potatoes and press
at the sides to open. Top with bolognese sauce, sour cream and grated cheese.

Italian sausage bolognese

Take a avour shortcut by using Italian-style sausages in this hard-to-beat bolognese.
The fennel adds a subtle hint of anise and all you need to do is decide how much
parmesan you want to heap on top of it.

Serves 4

Preparation time 10 minutes

Stewing time 20 minutes

Ingredients

89

1 tbsp olive oil

1 red onion, nely chopped

500g (6) Italian-style pork and fennel sausages

¼ cup red wine

1 zucchini, diced

500g jar tomato pasta sauce

300g spaghetti, cooked and drained

Shaved parmesan cheese and mixed green salad,
to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Place oil and

onion into the inner pot, cook until onion is tender. Stir occasionally during cooking.

2. Remove the sausages from the casings. Add to the pot. Cook, breaking up with a wooden spoon, for 4-5 minutes or

until browned.

3. Add wine, simmer uncovered until reduced. Add zucchini and pasta sauce.

4. Close lid, select STEW program, set time for 20 minutes and press START.

5. Once cooking is complete, turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release

naturally. Remove lid.

6. Season to taste with salt and pepper. Serve over cooked pasta, topped with freshly shaved parmesan and accompany

with mixed garden salad.

Cook’s note

Sauté

Do not close the
lid during sauté.

Stew

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

Tip

This teams well with creamy garlic mashed potato, see page 113.

Slow-cooked beef with mushrooms
and beans

Take ve ingredients and 10 minutes in the morning and you’ll be enjoying this
glorious slow-cooked beef for dinner tonight.

Serves 6

Preparation time 10 minutes

Slow cooking time 8 hours (low) or 4 hours (high)

Ingredients

91

1.5kg beef topside roast

2 x 400g can white beans, drained, rinsed

200g button mushrooms, trimmed

2 sprigs fresh rosemary

1 cup red wine or prepared beef stock, salt-reduced,
see Cook’s note

Mashed potato and steamed beans, to serve

Method

1. Place beef into the inner pot. Surround it with white beans and mushrooms. Add rosemary and pour over the red wine

or stock.

2. Close lid, cook on SLOW COOK LOW TEMP for 8 hours or SLOW COOK HIGH TEMP for 4 hours. Press START.

3. When cooking is complete, turn pressure regulator to VENT to allow the pressure to release. Remove lid.

4. Transfer beef to a serving platter. Remove the mushrooms and beans from the pan juices with a slotted spoon and place

around the beef.

5. Press SAUTÉ/SEAR HIGH TEMP button, set time for 10 minutes and press START, do not close the lid. Allow the sauce

to simmer until reduced. Season to taste with white pepper. Pour sauce over the beef. Serve with mashed potato and
steamed green beans.

Cook’s note

For an easy to make beef stock, see page 39.

Slow Cook

Sauté

Set valve to “Seal”
position.

Do not close the
lid during sauté.

Philips All-in-One Cooker Recipe Book

Sweet potato frittata

Perfect for a lazy Sunday-night supper or lunch al-desko. Deliciously simple, this
ve-ingredient frittata is packed full of healthy ingredients.

Serves 6

Preparation time 10 minutes

Bake time 10 minutes

Ingredients

93

750g sweet potato, peeled, chopped into 1.5cm pieces

1 red onion, roughly chopped

1 tbsp olive oil

1

½ cups baby spinach leaves

3 tsp dried basil leaves

12 eggs, lightly beaten

Mixed garden salad and tomato salsa, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Place sweet

potato and red onion into the inner pot with 1 tbsp olive oil. Cook, stirring occasionally until sweet potato is lightly browned.

2. Add baby spinach leaves and cook until wilted. Stir in basil. Distribute the ingredients evenly over the base of the pot and

season with salt and black pepper.

3. Pour over the eggs, gently move the sweet potato around the pot to ensure the egg runs through to the base of the pot.

4. Select BAKE program, set time for 10 minutes and press START.

5. When cooking is complete, remove lid and stand for 5 minutes. Using heat-proof mitts, remove the inner pot. Turn frittata

onto a serving plate.

6. Cut into wedges and serve with salad and tomato salsa.

Cook’s note

Sauté

Bake

Do not close the
lid during sauté.

Set valve to
“Bake” position.

Philips All-in-One Cooker Recipe Book

Bourbon-basted beef ribs

Five ingredients is all it takes to make these fall-o-the-bone ribs. You can lick your
ngers now and thank us later!

Serves 4–6

Preparation time 10 minutes

Slow cooking time 8 hours (low)

Pressure cooking time 59 minutes (excluding pressure building time)

Ingredients

95

1.8kg beef ribs, trimmed of excess fat

½ cup (125ml) bourbon or rum

¼ cup brown sugar

3 garlic cloves, chopped

1 cup barbecue sauce

Boiled potatoes and coleslaw, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Spray inner

pot with olive oil spray. Brown the ribs in batches, then return all to the inner pot.

2. Combine bourbon, brown sugar, garlic and barbecue sauce in a jug. Pour over the ribs.

3. Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or select MEAT/POULTRY program in PRESSURE COOKING, set

time for 59 minutes. Press START.

4. When cooking is complete, turn pressure regulator to VENT to allow the pressure to release. Remove lid.

5. Remove the beef ribs and set aside in a serving dish. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button, set time for 5 minutes and press START, do not close the lid. Allow the sauce to

simmer until reduced. Serve ribs with reduced bourbon sauce, boiled potatoes and coleslaw.

Cook’s note

Sauté

Slow Cook

Pressure Cook

Do not close the
lid during sauté.

Set valve to “Seal”
position.

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book

All in one chicken and broccoli hotpot

Comfort food at its nest – juicy chicken thighs enveloped in rich sauce, spiked with
broccoli and covered with a cheesy, crunchy topping.

Serves 4–6

Preparation time 10 minutes

Bake time 22 minutes

Ingredients

97

1.2kg chicken thigh llets, trimmed, quartered

1 tbsp canola oil

425g can condensed cream of chicken soup

1 large piece (400g) broccoli, cut into large orets

1 cup grated cheese

¼ cup dried breadcrumbs

Mixed garden salad, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid.

Add chicken with 1 tbsp canola oil and cook, stirring occasionally, until lightly browned and chicken is almost cooked
through.

2. Add the chicken soup and stir to combine.

3. Close the lid. Select BAKE program, set time for 12 minutes and press START.

4. When BAKE is complete, add broccoli and stir to combine. Combine cheese and breadcrumbs. Sprinkle over the surface.

5. Close the lid. Select BAKE program, set time for 10 minutes and press START.

6. When cooking is complete, remove lid. Serve into individual bowls with crusty bread or a garden salad on the side.

Cook’s note

Sauté

Bake

Do not close the
lid during sauté.

Set valve to
“Bake” position.

Philips All-in-One Cooker Recipe Book

Tip

You can make your own harissa spice mix. Combine 1 tbsp each cumin, coriander and paprika with
1 tsp dried oregano or mint leaves, ½ tsp salt and ¼ tsp each ground cinnamon and chilli powder.

Harissa lamb with beetroot salad
and hummus

Taste the avours of the Middle East with this main course salad that combines earthy
spices with sweet beetroots and everyone’s favourite dip – hummus!

Serves 6

Preparation time 15 minutes

Pressure cooking time 10 minutes (excluding pressure building time)

Ingredients

99

1kg minced lamb

1 onion, nely chopped

6 garlic cloves, crushed

¼ cup harissa spice mix, see Tip

⅓ cup currants

⅓ cup beef stock, salt-reduced

¼ medium-size (650g) savoy cabbage, cored,

nely shredded

½ cups beetroot or mixed salad leaves

1

2 cups fresh mint leaves

220g tub prepared hummus

6 medium-size beetroot, steamed, quartered, see Cook’s
note

Toasted pine nuts, extra mint leaves, to serve

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Spray inner

pot with olive oil. Add mince, onion and garlic. Stir occasionally until mince is lightly browned.

2. Add harissa spice mix, currants and stock. Stir to combine. Close the lid. Select MEAT/POULTRY program in PRESSURE

COOKING. Press START.

3. When cooking is complete, stand for 3 minutes, then turn pressure regulator to VENT to allow any remaining pressure to

release. Remove lid.

4. Divide cabbage between serving plates and top with cooked lamb mixture. Top with beetroot/salad leaves and mint

leaves. Dollop with hummus and top with beetroot. Garnish with toasted pine nuts and fresh mint leaves to serve.

Cook’s note

To prepare fresh beetroot using the pressure cooking function, grease the inner pot with canola oil. Place the rack
provided into the base of the unit. Add 500ml of water to the pot. Arrange the 6-8 medium size beetroot on the rack.
Select MANUAL in pressure cooking mode and set time for 20 minutes. When cooking is complete, let stand until
pressure is released. Transfer to a plate/ board and allow to cool. When cool enough to handle, remove the skins.
Keep refrigerated and use within 5 days.

Sauté

Do not close the
lid during sauté.

Pressure Cook

Set valve to “Seal”
position.

Philips All-in-One Cooker Recipe Book