Multicooker meatballs in tomato sauce are tender, juicy and remarkably tasty homemade meat balls in a thick fragrant tomato sauce — and thanks to the multicooker they cook without any worries about burning or drying out. The main advantage of the multicooker is that the correct preset parameters completely remove the "human factor": the appliance controls temperature and time on its own, giving an ideal result. It's a great choice for a family lunch or dinner, especially when you want something hearty and at the same time tender. From ground meat with finely grated onion, an egg, rice or soaked bread, salt and spices form small meatballs. Brown in the multicooker bowl on the "Fry" setting until lightly golden, then pour over a hot tomato sauce of tomatoes, tomato paste, water and spices. Close the lid and run the "Stew" program for 30-40 minutes. Proportions for 500 g of ground meat inside.
Multicooker pork stew with vegetables is one of the most convenient and foolproof home dishes — it practically cooks itself: just load the ingredients into the bowl, select the program, and an hour later you have juicy, tender meat and vegetables in a thick, fragrant sauce. The main advantage of the multicooker is its enclosed space and gentle, even heat, which braise the meat in its own juices, prevent drying and let it absorb all the aromas of the vegetables and spices. Cut the pork into cubes, brown in the "Fry" setting with onion, then add carrot, bell pepper, potatoes, tomatoes, garlic, salt, spices and a little water. Close the lid and run the "Stew" program for 1-1.5 hours. Serve with fresh herbs. Proportions for 1 kg of pork inside.
These chicken-and-rice meatballs in tomato sauce cook up tender and juicy in a multicooker pressure cooker in just 30 minutes instead of the usual hour on the stovetop. The high pressure keeps the lean chicken from drying out and perfectly cooks the rice tucked inside each meatball. Mix ground chicken with rinsed raw rice, onion, egg and seasonings, roll into round meatballs, place in the pot, pour over a sauce of tomato paste, sour cream and water, and set the pressure cooker to braise mode for 15-20 minutes. The result is melt-in-your-mouth meatballs in a thick, fragrant gravy. Proportions for 16-18 meatballs and tips for the most tender result inside.
Pressure-cooker meatballs in sour cream–tomato sauce are a convenient, fast and remarkably tasty home dish in which tender meatballs cook in a thick fragrant gravy under pressure in just 25-30 minutes. The main advantage of the pressure cooker is that it produces perfectly tender meatballs together with a rich, concentrated sauce in which the meat really "rests" and exchanges flavors with the vegetable base. Form small meatballs from ground meat with onion, egg, milk-soaked bread and spices, and sear in the multicooker bowl on the "Fry" setting until golden. Pour over a mix of sour cream, tomato paste, water, salt and spices, close the lid and cook under pressure for 15-20 minutes. Serve with mashed potatoes, buckwheat or rice. Proportions for 500 g of ground meat inside.
Pressure-cooker pea soup is the fastest way to enjoy this classic split pea soup with smoked pork — normally a recipe that demands long soaking and over an hour of simmering. Under pressure, dried split peas cook in 20-25 minutes instead of the usual 1.5-2 hours, with no need to pre-soak them. The time savings are huge and the flavor is every bit as deep as the traditional stovetop version. Add rinsed peas, diced potato, sautéed onion and carrot and pieces of smoked rib or ham hock to the pot, cover with hot water and set the pressure cook program for 25-30 minutes. Finish with garlic, bay leaf and fresh herbs. Proportions for 3 liters inside.
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