Plov with meatballs in a pressure cooker is a remarkably tasty, fast and genuinely fragrant plov that differs significantly from the classic version with large pieces of meat. The main advantage of the pressure cooker is that it cooks under pressure, so the whole process takes minimum time and the rice still comes out fluffy, fragrant and perfectly soaked with the meaty juices. That's exactly why this helper in the modern kitchen is called a pressure cooker — it saves hours. From ground meat with finely grated onion, an egg and spices form small meatballs. In the multicooker bowl on the "Fry" setting sauté matchstick carrot and onion with the meatballs. Add the rinsed rice, spices (cumin, barberry), a whole head of garlic and pour over hot water. Close the lid and run the "Plov" pressure program for 25-30 minutes. Proportions for 4 servings inside.
Pasta with soy meat and mushrooms in a multicooker is an original, lenten and remarkably hearty home dish perfectly suited for vegan, fasting or simply healthy menus without classic meat. The main advantage of soy meat is that it's rich in plant protein, has a pleasant meaty texture and, when prepared properly (by soaking in hot water or broth), is practically indistinguishable from real ground meat. Combined with champignons and pasta, you get a complete satisfying meal for the whole family. Soak the soy meat in hot salted water or vegetable broth for 15-20 minutes until it swells, then squeeze. In the multicooker bowl on the "Fry" setting sauté onion, champignons and the prepared soy meat until the moisture cooks out. Add tomato paste, spices, pour over hot water, add the pasta and braise for 15-20 minutes. Proportions for 4 servings inside.
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