Make a meal using the tools you have
If you have been wanting to take a favourite stovetop or oven recipe and make it in your slow cooker or pressure cooker, you are not alone – so have we! Follow our instructions as we take 4 of our most popular recipes and convert them to be made in a slow cooker and a pressure cooker. 1 recipe made 3 ways – you won’t be disappointed.
Things to keep in mind:
- Read the original recipe fully before you start. Bellow, we’ve given you what changes need to be made for the recipes to be made in either the slow cooker or pressure cooker. You will need to refer to the original recipe for ingredients and parts of the directions.
- Watch the liquids. Liquid won’t evaporate from a slow cooker or pressure cooker because of their tight-fitting lids. Broth and water in these recipes have been lowered from amounts needed in a Dutch oven.
| Original Recipe | Slow Cooker | Pressure Cooker | |
| Indian Butter Chicken |
Follow steps 1 and 2 as directed in the recipe. Transfer chicken from Dutch oven to a 5-quart slow cooker.
Melt butter and add to slow cooker. Add spice paste, 1/4 cup water, tomato paste and brown sugar; stir to combine and coat chicken. Cover and cook on low heat setting until chicken is cooked through and tender, about 4 - 6 hours. Remove lid, add whipping cream and cashews and continue to cook, stirring occasionally, until sauce thickens, about 30 minutes. |
Follow steps 1 and 2 as directed in the recipe using the saute function in your pressure cooker.
Add butter and spice paste to the pressure cooker and cook, stirring until fragrant, about 3 – 4 minutes.
Add 3/4 cup water, stir; return chicken to the cooker pot. Cover with lid and lock it in place. Bring to high pressure and cook for 15 minutes. Use quick release, carefully remove the lid and return to low heat.
Add whipping cream, tomato paste, brown sugar and cashews. Continue to cook, stirring occasionally, until sauce thickens. |
|
| Braised Pork Tacos |
Follow step 2 as directed in the recipe. If desired, brown pork on all sides.
Place pork into a 5-quart slow cooker; cover with lemon juice mixture and 1 cup broth. Cover and cook on low heat setting until pork is fork-tender, about 8 – 10 hours.
Transfer pork to a cutting board, reserving broth mixture. When cool enough to handle, use two forks to shred pork. Transfer pork to a serving dish and cover with foil; set aside.
Resume following the recipe for steps 5 and 6. |
Follow step 2 as directed in the recipe. Follow step 3, using the saute function in your pressure cooker.
Cover with lid and lock it in place. Bring to high pressure and cook for 30 minutes. Use natural release.
Transfer pork to a cutting board, shred and keep warm as directed in the recipe.
Resume following the recipe for steps 5 and 6. |
|
| Thai Chicken Curry |
Follow step 1 in the recipe.
Using a frypan, saute spices and shallots as directed in step 2; transfer to a 5-quart slow cooker.
Brown chicken in a frypan and transfer to a slow cooker. Add only 1 cup broth to frypan and simmer, scraping up browned bits.
Add broth from frypan, fish sauce and potatoes to slow cooker.
Cook on low heat setting for 4 – 6 hours. Thirty minutes before the end of the cooking time, add coconut milk and the remaining 1/2 cup basil to the slow cooker. Continue to cook, uncovered, stirring occasionally, another 30 minutes.
Remove star anise and cinnamon sticks. Stir in remaining 1/2 cup basil, peanuts, brown sugar and tamarind paste. Serve over rice. |
Follow step 1 as directed in the recipe. Follow steps 2 and 3, using the saute function in your pressure cooker, adding only 1 cup broth at end of step 3.
Cover with lid and lock it in place. Bring to high pressure and cook for 10 minutes.
Use quick release, open lid and add potatoes and coconut milk. Cover with lid again, return to high pressure and cook for an additional 10 minutes.
Use quick-release again and open the lid. Remove star anise and cinnamon sticks. Stir in basil, peanuts, brown sugar and tamarind paste. Serve over rice
Note: This dish has more broth when done in a pressure cooker due to it being a closed system. |
|
| Beef Pot Roast with Jus |
In a large frypan, prepare roast and vegetables as directed in steps 2 and 3, adding only 2 cups broth.
Transfer vegetables and roast directly into a 5-quart slow cooker. Cover and cook on low heat setting for 8 – 10 hours.
Follow step 4 as directed in the recipe. Strain the liquid and pour into a medium saucepan. Resume following the recipe for the rest of step 5. |
Cut roast into 4 pieces.
Follow steps 2 and 3, using the saute function in your pressure cooker. Only add 2 cups of broth at the end of step 3.
Cover with lid and lock it in place. Bring to high pressure and cook for 45 minutes. Use natural release.
Follow steps 4 and 5 as directed in the recipe, using the saute function to reduce the liquid. |