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.

Chicken & Sausage Soup

Serves: 8
2 teaspoons olive oil, divided
2 Italian sausages, casings removed
1 medium onion, diced
3 cloves garlic, minced
100g (4 oz) pearl barley
200g (7 oz) green lentils
1 chicken breast - bone-in, skin removed
Handful chopped fresh parsley
750ml (1 1/4 pints) chicken stock
1 (400g) tin chickpeas, drained
1 (500g) bag fresh spinach, chopped
225g (8 oz) shop-bought salsa,

Heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain any dripping.
Add remaining teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley and stock to cooker, adding enough stock to completely cover chicken.
Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
Remove pressure cooker from heat; use quick-release method following manufacturer 's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add chickpeas, spinach and salsa; stir to blend and heat through before serving.