1 kg boneless chuck roast
3 tablespoons extra-virgin olive oil — divided
2 teaspoons kosher salt — divided
1/2 teaspoon ground black pepper — divided
1 large yellow onion
2 cloves garlic
2 medium carrots
baby marrow – optional
baby corn – optional
2 medium russet potatoes
250 ml warm water with beef stock cube
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
300 ml passatta or 1 can diced tomatoes
2 tablespoons cornstarch
2 tablespoons water
fresh parsley — optional for serving

Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
Turn the Instant Pot to SAUTE.
Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour passatta or diced tomatoes on top. Do not stir again.
Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Serve hot, sprinkled with fresh parsley.
Photo and recipe adapted by Juanita Vermeulen


5 hoenderfillette
1 ½ koppie arboria risotto rys
2 klein houertjies hoender bouillon
4 koppies kookwater
1 ui, in blokkies gesny
1 teelepel knoffel, fyn gesny
2 eetlepels botter
2 koppies gaar blomkool/broccoli
2 kopies gerasperde kaas
sout en peper na smaak

Sit drukkoker op brown of doen in ‘n pan op stoof. Braai uie in botter, voeg knoffel by. Voeg rys by, roer vir ‘n minuut. Voeg 1 houer bouillon met koppie kookwater by. Kook ‘n paar minute. Sit in drukkoker. Voeg ander houertjie bouillon by met 3 koppies kookwater. Plaas gegeurde hoenderfilette bo-op. Seël drukkoker en stel op hoog vir 12 minute. Laat druk ontsnap, haal hoender uit en sny fyner, as nie fyn genoeg nie. Plaas blomkool of brokkoli bo-op. Kook op hoog vir nog 3 minute. Laat druk ontsnap, roer gerasperde kaas by. Heerlike, warm, winters-trooskos.
Resep en foto: Ria Dednam


1 whole chicken (or pieces on the bone)
2 onions, chopped
½ pineapple chopped up in chunks
2 cm piece fresh ginger grated (approx 10ml)
250 ml Pina Colada (pineapple and coconut flavoured) wine cooler
10 ml Chinese 5 spice mix
5 ml turmeric
big pinch of dried chilli flakes
2,5 ml sumac
30 ml red wine vinegar
250 ml chicken stock
20 ml corn starch mixed in about 50 ml water

250 ml dry flavoured couscous made as per packet instructions with hot chicken stock instead of hot water

Fry onions in oil in pressure cooker for a few minutes. Add the chicken and fry all over. Add the pineapple, ginger, spices and the Pina Colada. Allow for cook on high heat for a few minutes to reduce the liquid a bit. Add the red wine vinegar and chicken stock and steam under pressure for 25 minutes. Allow the pressure to be released. Remove the chicken carefully and place in a plate to be cut into pieces. Stir the corn starch into the liquid in the pot and allow to thicken up a bit. Serve with the flavoured couscous.
Recipe and photo: Elsabie Templeton


1 kg gemsbok skenkeltjops
500 g bredie varkvleis
1 groot ui
2 aartappels
800 g waterblommetjies
sout na smaak
1 teelepel wit peper
1 eetlepel gerookte paprika
5 kruienaeltjies
1 teelepel koljanderpoeier
2 eetlepels olyfolie

Braai uie in die olyfolie, in die stoompot saam met die speserye, behalwe die sout, tot sag. Braai die skenkeltjops en die varkvleis vir ‘n paar minute saam met die uie en voeg ‘n koppie water by. Stoom vir ongeveer 30 minute. Voeg nou die waterblommetjies en die aartappels by, geur met sout en stoom vir nog 10 minute. Roer versigtig deurmekaar en plaas oor in opdienbak.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete


Dit was toe so maklik. Gate oral gemaak en strippies bacon – met die vetjie – en fyn stukkies knoffel ingedruk. In die stoompot:
1 koppie water
ui, in skywe gesny
sout en peper
3 naeltjies
2 lourierblare

Boud bo-op gesit, in stoompot (ek het die elektriese een) vir 70 min. Toe net so in oondbak, al die sous in die pot rondom gegooi, klein bietjie sout en peper bo-op en gebak vir 45 min op 180°C.
Ek het heuning met ‘n kwassie oorgeverf 10 min voor uithaaltyd uit die oond.
(Ek sal dit volgende keer net 60 min in die stoompot sit, as dit nie vir die sousie was nie, was dit amper bietjie droog)
Resep geplaas deur Estelle Toerien
Foto: Estelle Toerien


1 cup basmati rice, rinsed
1 cup water
1 tablespoon vegetable oil
1 teaspoon salt

Butter chicken:
1 can diced tomatoes
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
1/2-1 teaspoons cayenne pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon salt
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 heaped teaspoon Maizena (optional, for later if your sauce is too thin)
500 g boneless skinless chicken thighs, left whole
110 g butter, cut into cubes (use coconut oil, if you are dairy free)
110 g cream (use full-fat coconut milk, if dairy free)
1/4-1/2 cups chopped coriander leaves

Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pot and set aside.
Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into your Steam cooker.
Mix the sauce a bit, then place in the chicken. (You are putting in everything except the butter, cream, coriander, and 1 remaining teaspoon of garam masala).
Mix well.
Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.
Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed.
Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside.
Remove the chicken and set aside.
Using a stick blender, blend together the sauce until it is smooth. Let cool for 5 minutes.
Stir in the cut-up butter, cream, coriander and garam masala.
If you prefer a thicker sauce, mix 2 tablespoons of water with Maizena and microwave sauce for 3-4 minutes.
Remove half the sauce and freeze or refrigerate for later.
Cut the chicken into bite-size pieces, add it to the sauce.
Serve with rice.
Photo: Amanda Conradie


500 g suikerboontjies
6 wortels
1 groot patat (ek gebruik oranje patats)
3 seldery stingels
2 preie (leeks)
2 uie
20 ml botter
pakkie Knorr soppoeier (Lamb & Veg)
1 skaapskenkel (lamb shank – die hele een)
250 g spek
1 groot blik tamatiepuree
Worcestershire sous
sout en swart peper na smaak

Week die boontjies in water terwyl jy besig is met voorbereiding van die res van die groente.
Kap seldery, preie en uie, plaas in drukkoker saam met botter en spek. Laat dit solank bietjie karameliseer saam met die skaapskenkel.
Gooi boontjies se water af, spoel af in nog water en voeg die boontjies by die drukkokermengsel.
Voeg kookwater by tot die drukkoker half is en die groente bedek is plus nog 5 cm water (ek het ‘n klein drukkoker, dis so ongeveer 1,2 liter water). Seel en laat stoom opbou en kook vir ongeveer 90 min (of langer – solank daar voldoende stoom uitkom en dit nie brand nie).
Skil wortels en patat en rasper fyn (voedselverwerker).
Na 90 minute, skakel drukkoker af en laat stoom afloop. Gooi die mengsel in ‘n groot sop pot saam met die wortels, patats, tamatiepuree. Kook vir 30 minute. Voeg sout en Worcestershire sous by na smaak.
Haal die skenkel uit en sny enige vleis wat nog mag vassit af en sit terug in die sop. Maak soppoeier aan met bietjie koue water en voeg by.
Sout en Swartpeper na smaak.
Bedien warm met varsgebakte brood.
Resep geplaas deur: Retha Collett


Hier is my vinnige beesstert resep.
Braai 2-3 uie, voeg 2 teelepels knoffel by. Haal uie mengsel uit pot.
Braai vleis (+/- 2 kg) sodat dit seël. Gooi uie mengsel oor vleis.
Voeg 4 koppies water en sout en peper na smaak by.
Laat kook (stoom) vir 20 min. Indien die sousie min is voeg nog ‘n koppie of 2 water by.
Voeg 4 aartappels  en 6 -8 wortels (beide in stukke gesny) by.
Kook (stoom) vir ‘n verdere 25 min.
Voeg gekapte sampioene by en kook tot sag. Indien nodig verdik sous met Maizina.
Dien op saam met rys, koeskoes of stamp mielies.
Resep en foto:  Sarel Snyman

Beesstert in stoompot
1,5 kg beesstert
2 middelslag uie, gekap
1 piesang, in skywe gesny
2 lourier blare
60 ml bruin asyn
20 ml tamatie sous
20 ml chutney
20 ml heuning
7 ml matige kerrie
7 ml sout
peper na smaak

Was vleis en plaas in stoompot met uie, piesang en lourierblare. Meng die res van bestanddele en gooi bo-oor. (Daar Kom Geen Water By Nie)
Verhit stadig en kook sowat 1/1/2 uur op lae hitte onder druk.
Bedien warm met kapok aartappels en soet groente.
Ek maak net die resep en dis maklik en baie lekker.
Nota:  Ek haal my beestert en die meeste sous uit dan sit ek my aartappels in en stoom dit vir so rukkie tot amper sag, dan haal ek die stoompot se deksel af en braai my aartappels in sousie tot gaar en sousie amper droog. Ek gooi bietjie water by die sousie, dan stoom ek my aartappels.
goed hier is my beestert nou klaar gemaak ek stoom nou net my aartapels dan is my dis reg ek stoom my aartapels in die vleis sous ek gooi net so klein bietjie water by en maak my sousie as my aartappels gaar is dik met bruin uiesoppoeier of bisto sodat daar genoeg sous is vir my rys en om oor my boontjies te gooi kan stampmielies of mieliegrys maak as jy nie rys wil maak nie dit hang af waarvan jy hou
Resep en fotos:  Annemarie van Zyl


1 kg butternut squash, peeled, seeded and cubed (about 6 cups)
3 medium potatoes (about 1 pound), peeled and cubed
1 large onion, diced
2 chicken bouillon cubes( or two sachets liquid stock)
1 stick celery diced
2 garlic cloves, sliced
3 slices fresh ginger
2 tsp curry powder(use a good mix)
5 cups water
cream and minced fresh chives, optional

In pressure cooker, combine first six ingredients; 20 minutes. I use my soup mode on pressure cooker. It’s auto – 25 min.
Puree soup using an stick blender, or blender.
If desired, serve with cream and chives and fresh rolls.
Freezers well, but don’t add cream if freezing.
Add when reheated. I double up makes 5 × 1 L for freezing.
Recipe and photo: Kevin Gordon Du Plessis


Braai 1 groot ui opgekerf in stoompot met bietjie olie tot bruin.
Sit beesstert in saam met uie en bruin vleis.
Voeg die volgende by en braai saam:
2 eetlepels worcestersous spice
1 eetlepel knoffel sout
1 eetlepel barbecue speserye
Voeg by 2 koppies warm water en sit deksel op.
Stoom vir 40 minute.

Skil 4 groot aartappels, sny in kwarte voeg by vleis saam met 1 pakkie gemengde groente.
Stoom vir 15 min.
Haal deksel af en laat prut.
Meng 1 eetlepel maizina met 1 eetlepel bisto in ‘n koppie water voeg by en draai hitte af, laat stadig prut tot alles gaar en die sous lekker dik is.
Foto en resep: Reuben K Coskey