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Best Multi Cooker Recipes for Beginners

Modern home cooks have discovered the multi cooker for its lightning-quick kitchen prowess as pressure cooker, and the ability to infuse intense flavors in food as slow cooker:

  • Dried beans become soft, pre-soaked or not, in approximately 35 minutes.
  • Authentic risottos are made tender, and heavenly creamy, in only 20 minutes.
  • Beef and chicken with the juiciest and most savory taste fall off the bone.
  • Carrots become sweeter and all veggies turn out so wonderful that kids love them. 

Multi cooker dishes are simply set-it-and-forget-it type of recipes perfect for beginners. Here are some of the best.

Sweet and Spicy Braised Cabbage

Oven braised cabbage style cooked in 5 minutes! A multi cooker not only gets it done at incredible speed, but retains more vitamins and minerals in a flavorful vegetable plate.

Simple ingredients:

  • 1 tbsp sesame seed oil;
  • 1 cabbage divided into 8 wedges;
  • 3/4 cup grated carrot;
  • 1 1/4 cup + 2 tsp water, divided;
  • 1/4 cup apple cider vinegar;
  • 1 tsp raw demerara sugar;
  • 1/2 tsp cayenne powder;
  • 1/2 tsp red pepper flakes;
  • 2 tsp cornstarch.

Easy multi cooking instructions:

  1. Press BROWN or SAUTE, add oil, then cook cabbage wedges on one side for 3 minutes.
  2. Pour in 1 1/4 cup of water, vinegar, cayenne, hot pepper flakes and sugar.
  3. Turn the cabbage, browned side facing up, then sprinkle carrots on top.
  4. Pressure cook for 5 minutes. Once done, twist the valve on the lid to open position and remove the lid tilting away from you.
  5. Make a slurry by mixing cornstarch and 2 tsp water, SAUTE. Pour over cabbage before serving.

Chicken and Pasta Soup

Surprisingly tender chicken and pasta that's healthier and tastier than a can of noodle soup. Set in the multi cooker to slowly simmer and you'll be rewarded with an excellent meal with little to no effort.

Simple ingredients:

  • 6 boneless, skinless chicken thighs;
  • 4 carrots, cut into 1-inch pieces;
  • 4 stalks celery, cut into 1/2-inch pieces;
  • 1 onion, halved;
  • 2 garlic cloves, smashed;
  • 2 bay leaves;
  • kosher salt and black pepper;
  • 1/2 cup pasta;
  • 1/4 cup fresh flat-leaf parsley, chopped.

Easy multi cooking instructions:

  1. Place all ingredients into your multi cooker pot.
  2. Cover and cook on high for 4-5 hours or on low for 7-8 hours.
  3. Do this 20 minutes prior to serving:
    1. Transfer chicken to a bowl, discarding the onions and bay leaves.
    2. If on low, turn the multi cooker setting to high.
    3. Add pasta to the pot. Cover and cook until tender for 15-18 minutes.
    4. Shred the chicken. Stir into the soup and mix in the parsley.

Pot Roast and Potatoes

A classic recipe made faster and more delicious using the highly-efficient pressurized multi cooker function. Pot roast is one of the comfort foods that will remind you of special Sunday dinners when you were growing up.

Simple ingredients:

  • 3 to 4-pound boneless beef chuck eye roast;
  • salt and pepper;
  • 1 tbsp vegetable oil;
  • 1 onion, finely chopped;
  • 2 tbsp tomato paste;
  • 1/2 oz dried porcini mushrooms, minced;
  • 2 cups beef broth;
  • 2 lbs Yukon gold potatoes.

Easy multi cooking instructions:

  1. Pat dry and season beef with salt and pepper.
  2. BROWN roast in oil on all sides in for 8-10 minutes. Transfer to a platter when done.
  3. Add onions into the pot and soften for 3-5 minutes.
  4. Add tomato paste and mushrooms, stirring constantly for 3 minutes.
  5. Stir in broth and simmer for 3 minutes.
  6. Put the browned roast back into the pot, top with tomatoes, then close the lid.
  7. Set to High Pressure for 90 minutes. Do a natural release for 15 minutes to follow up with a quick release.
  8. To make gravy, strain juices and skim excess fat. SAUTE juices until thickened by adding 1/4 cup of flour mixed with 1/4 cup of cold water.

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