Steamed Vegetables; Coq Au Vin - John Lewis Pressure Cooker Instruction Manual

13. Brown Rice Brown rice is a nutritious rice: high in fibre, with a nutty taste that stands
up to strong flavours.
What you need
- 1 cup brown rice
- 2 cups water
- 15ml olive oil
How to cook
1 Rinse the rice well, and place in the inner pot.
2 Add the water and oil, then set machine to P08 "Brown rice".
3 When the programme has finished, "natural release" the pressure
and remove the lid.
Tips
- Soak the rice for around 30 mins before cooking for fluffy rice.
- Never stir rice. Use a fork to fluff the rice: this separates the grains
without breaking or crushing the rice.
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14 Steamed Vegetables

Steamed vegetables are a healthy accompaniment to any meal.
What you need
- 100g broccoli florets
- 100g cauliflower florets
- 100g sliced carrots
- 100g garden peas
- 15ml olive oil
- 1/2 cup water
- Salt to season
How to cook
1 Add the water to the inner pot.
2 Place the vegetables in the steamer and place onto the wire rack
inside the pot.
3 Select the "Manual" setting with "High Pressure" for a cooking time
of 1 min.
4 Season vegetables with olive oil and salt.
Serving suggestion
- Change the pressure setting if you want crunchier vegetables.

15 Coq au Vin

A classic, homely, French country dish of chicken with bacon, mush-
rooms and onions in a red wine gravy.
This recipe adds Jersey Royal potatoes to make it a complete and easy
'one pot' meal for two!
- Serves: 2
- Prep time: 10 mins
- Cook time: 30 mins
- Marinate time: 2hrs.
What you need
- 2 whole chicken legs
- 250ml red wine - traditionally Burgundy but any will do
- 25ml olive oil
- 100g butter
- 6 whole baby onions or shallots, peeled
- 200g chestnut mushrooms, stalks removed
- 150g smoked bacon lardons
- 300g Jersey Royal potatoes
- 3l chicken stock
- 1 tsp Herbes de Provence
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