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.

Beef Stew Serves : 8
1 tablespoon olive oil
1 small onion, diced
1kg (2 1/4 lb) beef stewing meat, cubed
225ml (8 fl oz) beef stock
225ml (8 fl oz) water
5 carrots, peeled and diced
1 dessertspoon salt, or to taste
8 medium baking potatoes, peeled and diced
1 dessertspoon cornflour

Heat the oil in the bottom of the pressure cooker over medium high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
Stir in the stock, water, carrots and salt, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to the boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.