COOKING SCHOOL UNDeR PReSSURE

If memories of your grandmother’s pressure cooker hissing on the stove have you hesitating about using one, it’s time to reconsider. Modern pressure cookers are a significant improvement on old-fashioned jiggle-top cookers. Modern models such as the electric multicooker cook silently and have multiple safety measures built into the design.

CHICKEN, BARLEY & ROOT VEGETABLE SOUP

PREP TIME: 15 MINS

COOK TIME: 15 MINS

SERVES 4 (AS A MAIN)

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

1 Tbsp olive oil
1 large brown onion, chopped
2 stalks celery, chopped
3 cloves garlic, crushed
100g (½ cup) pearl barley
750ml (3 cups) salt-reduced chicken stock
150ml water
500g bone-in chicken breast or thighs with skin on
2 large carrots, cut into 2.5cm chunks
2 large parsnips, cored and cut into 2.5cm chunks
½ cup chopped dill
3 Tbsp fresh lemon juice, plus lemon wedges for serving (optional)
Freshly ground black pepper

in a multicooker using sauté setting.