Ingredients：

Method:

1. Put all the ingredients and seasoning into the 8 L pressure cooker and replace the lid.

2. Use “Stir fry” function (280 °C) to heat up.

3. When the pressure release valve starts to shake and release sounds, turn the fire to lower temperature (120 °C), cook for 15 minutes.

4. Replace the lid when the red release button lowered down.

Ingredients：

Method:

1. Peel carrot,wash and cut into serving pieces.

2. Wash sweet corn and persimmon,soak and clean dried tangerine peel

3. Wash pork ribs,scald and rinse well.

4. Place all ingredients"A" into 8L pressure cooker. Set temperature to 2000watts(high),boil until it beeps, reduce to 1000 watt(Low) for 20 mins

5. Add salt before serve.

Ingredients  ：

Method:
1. Cut mutton into pieces, blanch in boiling water, drain and rinse well.

2. Put in mutton and ingredients B, 500 ml water into Pressure Cooker and close lid, bring to boil.

3. Keep on high heat until the pressure regulator indicator turns green. Now reduce your heat to low/medium so that the pressure indicator stays at the green level. If the indicator is red, you need to reduce your heat further.

4. Cook at this temperature for 20 minutes.

5. After 20 minutes, turn off your heat.

6. Wait until the pressure indicator has dropped down completely before opening the lid.

7. Add in Rice Wine and salt to taste.

Ingredients：

Method:

1. Clean and blanch the pork trotters, drain well and set aside.

2. Put all the ingredients into the 8 L pressure cooker and cover with lid.

3. Use “Steamboat” function (2000 W) to heat up.

4. When the pressure regulator valve starts to shake and make hissing sound, turn to medium heat (1000 W), set time as 12 minutes.

5. Remove the lid when the safety valve (pressure indicator valve) is completely down. Mix well and serve hot.

Ingredients：

Method:

1. Heat oil in pressure cooker and sauté the garlic for 10 seconds. Add in drumstick and all ingredients A, stir fry to mix well.

2. Lock the lid in place, over high heat bring to high pressure, adjust heat to low (maintain the pressure) and cook for 6 minutes, remove from heat, let the pressure valve drop automatically.

3. Remove the lid, stir in parsley, corn kernels, green beans, salt and pepper, cook again over medium heat for 2 minutes serve hot.

Ingredients：

Method:

1. Soak the tamarind and dried chilli in hot water and drain. Set aside

2. Heat oil in the pressure cooker at temperature 220 °C, sauté dried chilli, onion and chilli powder till fragrant then add in lamb cubes and mix well.

3. Pour in water, followed by mustard plant & tamarind. Cook at 280 °C till the pressure build up and sounds released. Then, reduce the temperature to 200 °C for 30 minutes.

4. After the red pressure indicator descended, re-boil and add in chilli sauce, tomato ketchup, sugar and chicken powder. Stir well.

5. Serve with Japanese udon and garnish with spring onion.

Ingredients：

Method:

1. Heat up oil in the 8L Pressure Cooker, sauté all pounded spices B until fragrant, add in ingredients C and continue to stir fry until aromatic.

2. Put in duck and stir fry until well mixed. Add in seasoning D and bring to boil.

3. Cover the Pressure Cooker with its lid, use 2000 W to heat up, when the pressure release valve starts to shake and make hissing sound, reduce to 1000 W, cook for 15 minutes.

4. Open the lid when the safety valve (pressure indicator valve) is completely down and ready to serve.