DIRECTIONS
- Into the pressure cooker, pour the oil and heat (using the meat function with an open lid).
- Brown the meat on both sides, remove and sauté the onion. Once desired browning and sautéing has been achieved, simply select the Warm/
- Cancel button to stop the cooking function being used and move on to using another menu function if required in this recipe.
- Return the meat, add soup mix and pour over the stock. Close and seal pressure cooker and cook for 25 min (soup function on the standard setting).
- Once cooked, release the pressure, open and add all the remaining ingredients. Seal and cook for a further 15 minutes (rice function on the rich setting).
- Once cooked, release the pressure and open. Cut the meat off the shinbone and cut into small pieces, before returning it to the soup.
- Season to taste and serve.
INGREDIENTS
- 1.25l (4 1/2 cups) beef stock
- 2 pieces beef shin, trimmed
- 2 celery stalks, chopped
- 450g (1 tin) tomato chopped
- 3 turnips or swede, chopped
- 200g soup mix (barley, lentil, split pea)
- 3 medium carrots, peeled and chopped
- 2 medium sweet potato, unpeeled and chopped
- 15ml chakalaka mild and spicy
- 15ml oil
- 1 onion chopped
- 2.5ml mixed herbs