10 of your favorite dishes that are more convenient to cook in a multicooker

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Porridge, roast, pilaf and many other dishes can be prepared even faster and easier. Lifehacker has collected the best recipes for a multicooker.

The recipes described below are for a 2–4 liter bowl. Vary the amount of ingredients based on the size of your multicooker.

1. Porridge "Friendship" in a slow cooker

Great breakfast option. If the settings allow, food can be loaded in the evening and, using the delayed start function, wake up to the aroma of milk porridge.

Ingredients

• 1 glass of millet;
• 1 cup rice
• 5 glasses of milk;
• 3 tablespoons of sugar;
• ½ teaspoon salt;
• 50 g butter + for serving.

Preparation

Rinse the cereals well. Then put them in a multicooker and cover with milk. Add salt, sugar and butter. Stir and turn on the "Porridge" mode for 50-60 minutes.

Arrange the prepared porridge on plates and season with butter (optional).

2. Buckwheat porridge in a slow cooker

Buckwheat in a slow cooker turns out to be crumbly and soft. An excellent side dish for cutlets, sausages or goulash. In this case, all cooking comes down to sorting out and rinsing the cereal itself.

Ingredients

• 1 glass of buckwheat;
• 2 glasses of water;
• salt to taste;
• butter - for serving.

Preparation

Pour the peeled buckwheat into the multicooker bowl and fill it with cold water. Salt, stir. Select the "Porridge" mode (in some models there is a separate mode, which is called "Buckwheat").

Cooking time - 30 minutes. If, opening the lid and stirring the porridge, you realize that the buckwheat is not ready yet, add 10-15 minutes.

3. Potatoes stewed with chicken and mushrooms in a slow cooker

Who doesn't love a mix of potatoes, chicken and mushrooms? Perhaps only those who are too lazy to stand at the stove. But with a slow cooker, everything is much easier.

Ingredients

• 400 g chicken fillet;
• 400 g of champignons;
• 200 g of cheese;
• 7 medium potatoes;
• 3 medium onions;
• 2 tablespoons of vegetable oil;
• salt and pepper to taste.

Preparation

Rinse and cut into strips the chicken, mushrooms and peeled potatoes. Peel and cut the onion into half rings.

Grease a bowl of a multicooker with vegetable oil and put meat, onions, mushrooms, potatoes in layers. Salt, pepper or season the layers of meat and potatoes with other spices to your taste. There is no need to add water: champignons will give liquid.

Turn on the "Extinguishing" mode for 50 minutes. When the time is up, open the lid of the multicooker and sprinkle the contents with grated cheese. Turn on the Bake setting for 10 minutes to create a delicious cheese crust.

4. Vegetable stew in a slow cooker

Hot it is a separate dish, and cold it can be served as a side dish for meat or fish.

Ingredients

• 3 tomatoes;
• 2 small carrots;
• 2 onions;
• 1 small vegetable marrow;
• 1 eggplant;
• 2 tablespoons of vegetable oil;
• a bunch of dill or other herbs - to taste;
• salt, pepper and other spices to taste;
• water.

Preparation

First of all, soak the eggplant cut into large cubes in salted water for half an hour. This is necessary so that the vegetable does not taste bitter.

At this time, prepare the rest of the ingredients: peel the zucchini and carrots from the skin, wash the tomatoes, peel the onions (if you wish, you can take a couple more cloves of garlic). Cut the onion into half rings and cut the rest of the vegetables into large cubes. Chop up the greens.

Grease a bowl with vegetable oil and send onions and carrots there. Turn on the "Fry" mode for 10-15 minutes. Then open the lid and add the rest of the vegetables, herbs and spices. Add some water: two fingers below the vegetables. Stir and put the multicooker in the "Stew" mode for 40 minutes.

5. Pea soup in a slow cooker

The multicooker does an excellent job not only with the second, but also with the first courses.

Ingredients

• 3 liters of water;
• 1 cup peas
• 300 g pork;
• 150 g smoked meats (ribs, bacon, chicken legs);
• 2 large potatoes;
• 1 large onion;
• 1 large carrot;
• 2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• salt and black pepper - to taste;
• greens, croutons and sour cream - for serving.

Preparation

Sort and soak the peas. It is better to do this in advance and let it brew for several hours.

Grease the multicooker bowl with vegetable oil and fry the peeled and chopped onions and carrots in it (“Fry” mode for 10-15 minutes).

During this time, rinse and cut the meat. Send it along with smoked meats and garlic passed through a press into a multicooker. Turn on the "Extinguishing" mode for 10 minutes.

Then add the peeled and diced potatoes and peas. Fill with water, salt, pepper and cook for 1, 5 hours in the "Soup" mode. Serve with croutons, chopped herbs and sour cream.

6. Mushroom cream soup in a slow cooker

Another version of the first course. In a multicooker, especially a pressure cooker, it is so convenient to prepare creamy soups that you hardly want to go back to the stove.

Ingredients

• 1 liter of water;
• 300 g of forest mushrooms;
• 200 ml of cream;
• 3 medium potatoes;
• 1 medium onion;
• 30 g butter;
• a bunch of green onions;
• salt and pepper to taste.

Preparation

In a multicooker greased with vegetable oil, fry the chopped onions for 10 minutes. Then add the chopped mushrooms (porcini is best) and fry for another 10 minutes.

At this time, peel the potatoes and cut them into cubes. Send it to the bowl along with the water. Season with salt and pepper. Turn on the "Soup" or "Cooking" mode for 1 hour.

Then use the hand blender to smooth everything into a smooth puree. Pour in the cream, add butter, close the lid of the appliance and turn on the heating for 10–20 minutes.

Serve with chopped herbs.

7. Pilaf in a slow cooker

The most delicious pilaf is obtained in nature in a cauldron, but in a multicooker it will not be worse if everything is done correctly.

Ingredients

• 600 g of chicken;
• 2 cups long grain rice
• 3 medium carrots;
• 3 small onions;
• 5 cloves of garlic;
• 1 small chilli pod
• 2 teaspoons of pilaf seasoning;
• 2 tablespoons of vegetable oil;
• water.

Preparation

For pilaf, it is better to take the fatty parts of the chicken: chicken legs, wings. Rinse and cut the meat into portions. It doesn't matter if some are on the bone.

Grease the multicooker bowl with vegetable oil and fry the chicken until golden brown (15-20 minutes in the "Fry" mode).

During this time, peel the onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Add vegetables to grilled meats. Stir. Fill everything with water so that it barely covers the food. Add the hot pepper pod and simmer in the appropriate mode for another 10 minutes.

Rinse the rice well. For pilaf, it is best to use long-grain rice: it turns out to be truly crumbly. Open the slow cooker, remove the pepper and add the rice. Add the seasoning and stick the peeled garlic cloves into the rice.

Add a little more water if necessary. Turn on the "Rice" mode (some models have a special function for pilaf) for 40 minutes. After 20 minutes, interrupt cooking to remove the garlic and stir the pilaf.

When the time is up, the multicooker can be left in the heating mode. Let the pilaf sweat a little more.

8. Roast pork in a slow cooker

A hearty meal for lunch or dinner. On a regular stove, the roast should simmer for several hours. In a multicooker, the cooking process is reduced to 60–80 minutes.

Ingredients

• 500 g of pork pulp;
• 5 medium potatoes;
• 1 large carrot;
• 1 large onion;
• 1 glass of water;
• 2 tablespoons tomato paste
• 1 tablespoon vegetable oil;
• salt, black pepper and bay leaf to taste.

Preparation

Peel the onions and carrots. Cut the first into half rings, the second into circles or cubes. Lubricate the multicooker bowl with vegetable oil. Send onions with carrots to it and fry for 15 minutes ("Fry" mode).

During this time, rinse and dice the meat. Peel and dice the potatoes. Dissolve the tomato paste in a glass of water.

When the onions and carrots are fried, add meat and potatoes to them, pour over with tomato sauce, salt, pepper, put bay leaf. Stir and set the "Quenching" mode for 1 hour.

9. French meat in a slow cooker

French-style meat in Russian families is a chop in an appetizing creamy cheese coat with potatoes or mushrooms. Usually this dish is considered a festive one and is baked in the oven. Few people know that it can be cooked in a slow cooker, and it will take half the time, and the meat will be even juicier.

Ingredients

• 300 g pork fillet;
• 200 g of hard cheese;
• 1 large onion;
• 2 large potatoes;
• 2 large tomatoes;
• 2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• 4 tablespoons of mayonnaise;
• salt and black pepper to taste.

Preparation

Cut the meat into medallions 0.5–1 cm thick. Beat the pork lightly, sprinkle each piece with salt and set aside.

Cut the onion into rings, potatoes and tomatoes into slices. Pass the peeled garlic through a press and mix with mayonnaise and a pinch of pepper. Grate the cheese on a medium grater.

Lubricate the multicooker bowl with vegetable oil and place the pieces of meat in it. Lubricate each of them with mayonnaise (do not try to use it completely). The next layer is onion, then potatoes and mayonnaise again. Finish by placing a couple of tomato slices on top of each piece.

Sprinkle the chops with grated cheese and turn on the Bake setting. After 40 minutes, you can call those close to the table.

10. Spicy chicken in a slow cooker

This dish is suitable for both regular and festive dinners. Spicy sweet chicken goes well with beer.

Ingredients

• 800 g of chicken legs or wings;
• 1 lemon;
• 8 cloves of garlic;
• 3 tablespoons of soy sauce
• 2 tablespoons of mustard;
• 2 tablespoons olive oil
• 1 tablespoon honey;
• 1 tablespoon of paprika;
• 1 teaspoon cayenne pepper

Preparation

Rinse the chicken and pat dry with paper towels. Brush the bottom of the bowl with olive oil and fry the meat on both sides until golden brown without closing the lid.

Combine soy sauce, lemon juice, honey, not too finely chopped garlic, mustard, and spices. Pour the mixture over the chicken and turn on the "Stew" mode for 40 minutes.

If you want a crispy crust, you can switch to Bake mode in the last 5-10 minutes.

What do you cook in a multicooker? Share your signature recipes in the comments.