This recipe is for a multi tasker of a meal. Not only is it a perfect accompaniment to pasta, it’s fantastic on baked potatoes, in wraps or with a little extra stock, it makes a lovely warming, hearty soup. You could even use it to make a vegan version of the classic American Sloppy Joes which kids would love!
It’s a perfect weeknight meal, with little prep and no stirring thanks to an ingenious piece of kit – the Optimum Induction Multi Function Pressure-Cook Pro.
Since becoming disabled with widespread neuropathic pain, chronic migraine and fatigue, I can’t cook how I used to – always having a fully home cooked, nutritious and healthy meal prepared. This machine has become my best friend in the kitchen, allowing me to throw in some wholesome ingredients and open it 30 minutes later to find a delicious, perfectly cooked meal. I always bulk cook too, so I have leftovers for lunches. People are busy and trying to cram so much into the day and this appliance truly alleviates that dinner pressure.
It takes a long time to cook a good bolognese sauce. You really need to cook down the tomatoes to release all those umami rich flavours. Plus to get the most out of your ingredients, the onions, garlic, carrots and any other veg you are adding, really ought to soften gently, which takes time. With this pressure cooker, there’s no sauteeing, and no hours of simmering. You add everything to the pot at the same time and the clever technology ensures that the onions and other veg, cook into the sauce, adding maximum flavour, almost melting into it.
Think of it as a slow cooker that’s fast. Slow cookers are wonderful, but they require some thinking ahead and organisation and if you forget before you run out the door for a long day, then stress levels peak when you return home hungry and tired and still need to prepare a meal. Because this machine is just that awesome, it does actually slow cook too! For those who are more able and, ahem, organised than me.
That’s not all, this machine has a number or pre-set programs from rice, to cake to deep fry meaning that this single machine can replace so many single purpose appliances and save so much space!
Here’s some key features;
A method of heat transfer, induction heating generates an electric current to create a magnetic field that transfers heat to a cooking vessel. It is more energy efficient than standard heating technologies, such as electrical cookers, and cooks food more evenly.
Simple Pre-set Programs
The Induction Pressure-Cook Pro enables you to make meals with minimal of fuss. Choose from Slow cook, meat, white rice, stew, soup, porridge steam, braise, cake, pizza, pasta, roast, deep fry, defrost, yogurt, simmer
The Induction Pressure-Cook Pro offers a text-to-speech function that announces a selection, provides usage guidance and provides a warning before pressure is released and cooking is complete.
Seven Pressure Levels
The Induction Pressure-Cook Pro allows you to start or adjust pressure at any time during the cooking process. Prepare meals based on your taste by selecting your desired level of pressure with the press of a button.
Automatic Electronic Pressure Release Valve
The Induction Pressure-Cook Pro automatically depressurise at end of the circle. The appliance provides a warning before pressure is released to avoid burns from manual release.
The Induction Pressure-Cook Pro features a convenient digital timer that automatically begins cooking, so you can attend to other tasks.
Save Time and Space
This innovative appliance takes control of every meal you make. Avoid storing multiple kitchen appliances in your kitchen by using the Induction Pressure-Cook Pro to combine all your ingredients, select a pre-set program and do all the cooking.
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- 500g dried green or brown lentils
- 1 large onion, chopped
- 4 cloves garlic, crushed
- 1 small butternut squash, deseeded and cubed
- 2 cans plum tomatoes
- 4 cups beef style or vegetable stock
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp balsamic vinegar
Simply add all ingredients to the pressure cooker and set to ‘soup’ function.
To make on the stovetop, saute the onion and garlic then add the rest of the ingredients and simmer for at least an hour or until rich and thickened.
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