To ‘bake’ bread in the pressure cooker you’ll need a small pot that will fit inside on a trivet. I use a pot from a set of stacking camping pots and pans.

• 325 g (12 oz) white flour (or try ‘strong’ flour or part brown flour)
• 1 tsp each salt and sugar
• 1 tbs vegetable oil
• ½ sachet yeast (3·5 grams)
• 200 ml warm water

Mix all the dry ingredients, stir in the oil and add the warm water. Knead into a smooth dough, put into an oiled pot and leave to rise for 45 minutes.

Fill the pressure cooker with enough water to steam for 20 minutes on high pressure (this may vary with the size and make but should be in the instruction book). Place pot on a trivet, close the pressure cooker, bring it up to pressure and steam for 20 minutes.
The bread won’t have a crust, but it has a fluffy texture. The same method will also work for cakes.

Creamy Pork Chops

6 pork chops, any kind
pepper
2 -3 tablespoons oil
1 1/2 cups water
2 teaspoons chicken bouillon powder, or granules
1 (10 1/2 ounce) can cream of mushroom soup
1 1/2 cups sour cream
1 tablespoon chopped fresh parsley


In pressure cooker, heat oil over medium heat until hot.
Lightly brown peppered pork chops on both sides, a few at a time, removing as you go onto a plate.
When all are browned, add water and chicken bouillon to pot.
Scrape bottom to de-glaze and remove bits from bottom of pan.
Add chops back to pot.
Place lid on pressure cooker and heat over medium heat until the regulator starts rocking.
Cook for 8 minutes. Turn off heat.
Let pressure drop on its own accord. When no more steam, carefully open cooker.
Remove chops to platter, cover to keep hot.
Whisk in soup and heat over medium-low heat.
Then whisk in sour cream and heat until just heated through over low heat. Do not boil! Might curdle!
Stir in parsley.
Pour sauce over chops.
For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.
Can garnish with more parsley