Cooking Under Pressure: Unlocking Healthier, Easier Meals with your Pressure Cooker

  • Always follow the manufacturer’s instructions.
  • Don’t overfill your pressure cooker.
  • Keep the pressure release valve and gasket clean.
  • Be cautious when opening the lid after cooking; hot steam will escape.
  • Never attempt to force the lid open while the cooker is pressurised.
  • Avoid using too much oil or fats, as they can foam and clog the pressure release valve.
  • Don’t immerse the entire pressure cooker in water for cleaning; it’s not designed for submersion.
  1. Select the “Sauté” function on your pressure cooker and heat the olive oil. Add the diced onion, garlic, and a pinch of salt. Sauté until the onion is translucent.
  2. Add the carrots, celery, capsicum, and zucchini. Sauté for a few minutes until they begin to soften.
  3. Stir in the paprika, cumin, and chili powder, ensuring the vegetables are evenly coated with the spices.
  4. Add the quinoa and vegetable broth. Stir in the whole can of tomatoes. Season with salt and pepper.
  5. Secure the lid of your pressure cooker and set it to cook on high pressure for 5 minutes.
  6. After the cooking time, allow the pressure to release on its own for 10 minutes, then use the quick pressure release method to release any remaining pressure.
  7. Carefully open the lid, and give the casserole a good stir. Taste and adjust the seasoning as needed.
  8. Serve hot, garnished with fresh coriander or parsley.