Modern digital pressure cookers, like Nutricook’s Smart Pot 2, offer user-friendly cooking by automating the process and providing safety features. They reduce cooking time significantly while retaining nutrients in food, creating an efficient and healthy method of cooking.
Pressure cooker types explained
Electric pressure cooker appliances are similar to multicookers or slow cookers. They automate the cooking process. You select the pressure level or cooking function you want and press go, and an integrated timer will let you know when to release the pressure. This makes them a good option for people new to multi cookers, or those who don’t want to watch over their appliance. They take longer to cook than stove-top pressure cookers, though. Much like a slow cooker, a multicooker can save you money by taking simple ingredients and transforming them into bulk-cooking tasty meals.
How do they work?
Modern electric multicookers/smart pots come in various shapes and sizes. Electric pressure cookers operate on the same principle as older stovetop models. They seal tightly, allowing high-pressure steam to build up during cooking.
This build-up of steam pressure raises the temperature above the boiling point, forcing liquid into the food and cooking it more quickly.
Are smart pots efficient?
One of the main advantages of multicookers is their speed, making them excellent appliances for reducing cooking times. For instance, large potatoes can be perfectly cooked in as little as eight minutes. This efficiency makes pressure cookers a more energy-saving option compared to other cooking methods.
Are smart pots healthy?
Multicooker cooking is also a great way to retain nutrients in food, making it an ideal choice for those who prioritise healthy eating. Since pressure cooking uses less liquid than methods like boiling, fewer nutrients are extracted and discarded with the cooking water.
Are smart pots dangerous?
Pressure cookers have received negative attention in the past. However, modern models come equipped with built-in safety features to ensure a safe cooking experience. For example, safety-locking lids prevent the cooker from being opened until it is safe to do so.
Minty pea risotto
INGREDIENTS
2 tbsp of unsalted butter
2 shallots, diced
2 cloves garlic, minced
1½ cups Arborio rice
4 cups of vegetable stock
½ tsp salt
¼ tsp black pepper
1 tsp lime zest
¾ cup chopped fresh mint leaves
1 cup of fresh peas
Parmesan shavings to serve
METHOD
Using the sauté function on the Nutricook heat the pot. Add butter and heat until melted.
Add shallots and sauté for five minutes until softened.
Next, the garlic and rice, stir for a minute.
Add one cup of stock: stir for 3 minutes until the rice absorbs it, then add the remaining stock and season.
Place the lid and lock with the pressure valve closed.
Select manual and set it to 8 minutes.
When the programme is complete, remove the lid and stir in the lime zest, mint, and peas. Leave the pot on warm for a few minutes until peas are heated.
Spoon the risotto into deep bowls, top with grated lime zest and parmesan shavings and serve.
Spaghetti Bolognese
INGREDIENTS
1 tbsp of olive oil
2 red onions, chopped
2 garlic cloves, chopped
Salt & pepper
500g of minced beef
2 tbsp of Worcestershire sauce
1 tbsp of balsamic gel
1 tbsp of HP brown sauce
1 can of chopped tomatoes
2 tbsp of tomato purée
500ml of vegetable stock
300g spaghetti
A handful of fresh basil leaves,
(keeping some aside to serve)
Fresh parmesan to serve
METHOD
Select the sauté function, add the oil when it shimmers add the onion.
Sauté the onions until soft then add the garlic and season. Stir for a minute then add the mince, and stir until the meat browns.
Add the Worcestershire sauce, balsamic gel and HP brown sauce and combine the ingredients, next, add the chopped tomatoes and purée and stir.
Pour in the vegetable stock, break the spaghetti in half and add to the pot, top with basil leaves.
Add the lid and close the valve, and set the manual function for seven minutes at high pressure.
Once cooked, release the pressure, remove the lid and stir thoroughly to break up the spaghetti, serve topped with parmesan and basil leaves.
Lamb Korma
INGREDIENTS
1 cup plain yoghurt
6 cloves of garlic chopped
2 tbsp ginger minced
2 tbsp amchur powder
1 tbsp ground cumin
½ tsp ground cloves
2 tsp red & black pepper
2 tsp of salt
2 tsp Kashmiri chili powder
1kg of lamb cut into 4cm pieces
2 tbsp vegetable oil
8 cardamom pods cracked
3 cinnamon sticks
1 cup of beef stock
METHOD
Mix the yoghurt garlic, ginger, amchur, cumin, cloves, pepper, salt, and chilli powder in a large bowl.
Add the lamb to the yoghurt mixture and evenly coat.
Cover the bowl and refrigerate for at least one hour, or ideally overnight.
Using the sauté function, select high, and heat the oil for about a minute, until shimmering.
Add the cardamom and cinnamon sticks; cook for a minute, until fragrant.
Next, add the lamb to the pot and stir, pour in the beef stock.
Secure the lid pressure valve; cook on high pressure for 20 minutes.
Once cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Season to taste, serve with steamed basmati rice, top with some coriander leaves and chill strips.