Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 tbsp oil
• 1 onion
• 2 cloves garlic crushed
• 2 tsp grated fresh ginger
• 2 tbsp curry paste
• Meat/fish/ veg/ pulses of choice
• 1 tbsp tomato puree
• 1 x 400g tin chopped tomatoes
• 1 veg stock cube
• 200 ml water
• 160 ml tin coconut cream
• Salt

Instructions

1. Set the pot to SAUTE with oil in the inner pot.
2. Add onion. Sauté for 5 minutes.
3. Add all other ingredients except coconut cream and salt.
4. Set to PRESSURE for 3 mins if cooked pulses or vegetables only – QPR at the end of cooking.
5. Set to PRESSURE for 2/3 mins for fish – QPR at the end of cooking.
6. Set to PRESSURE for 7 mins for chicken fillets or STEW for beef of lamb chunks. Always NPR after cooking meat.
7. Stir in coconut cream and check seasoning. Add salt if required.