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Recipe 1 Cheese Cake

Bake cheese cake in a electric pressure cooker? Sure can! Simply prepare the batter, pour it in the inner cooking pan and bake using the Cake course. This Japanese-style cheese cake is smooth and fluffy in texture - perfect for a light dessert!

Ingredients (Serves 4–6)

  • Butter for coating the inner cooking pan
  • 3.5 oz. cream cheese
  • 3 Tbsp. sugar
  • 1-1/2 eggs, separate white from yolk
  • 2 Tbsp. all purpose flour, sifted
  • 1/2 Tbsp. fresh cream
  • 2 tsp. lemon juice
  • 0.4 oz. butter, melted
  • Vanilla extract, to taste
  • 1-1/2 Tbsp. sugar (for beating egg whites)

For Garnish (optional):

  • Whipped cream
  • Fruits

Step-by-Step Instructions

1. Grease the inside of the inner cooking pan lightly and evenly with butter.

2. Soften cream cheese at room temperature or heat in microwave oven at 500 watts for 30 seconds.

3. Place softened cream cheese in a bowl and mix with spatula until smooth. Add sugar and blend.

4. Blend in yolks one at a time to the cream cheese mixture. Add sifted all purpose flour, fresh cream, lemon juice, melted butter and optional vanilla extract, and blend.

5. Make meringue. In a separate bowl, beat egg whites until foamy with a whisk. Do not over whisk. Gradually add sugar until the egg whites begin to hold their shape.

6. Gently fold in the meringue to the cream cheese mixture with a spatula. Do not over mix.

7. Pour the meringue and cream cheese mixture to the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and close the lid.

9. When baking completes, carefully remove the cake from pan and allow to cool.

8. Select the "CAKE" setting. Set cooking time to 70 minutes for NS-VGC05, 60 minutes for NS-TGC10 / NS-TSC10 and 80 minutes for NS-TGC18 / NS-TSC18, and press START/REHEAT.

10. Chill cake in refrigerator. Remove and decorate with optional whipped cream and fruits.

11. Flavor variations: Soak raisins in rum to soften. Lightly coat with flour and add after step 6.

Recipe 2  Hainanese Chicken Rice

Authentic Southeast Asian Classic Made Easy with an Electric Pressure Cooker

Hainanese Chicken Rice is one of the most beloved dishes across Singapore and Malaysia. Known for its tender poached chicken and fragrant rice cooked in rich chicken broth, this iconic dish is traditionally time-consuming.

With an electric pressure cooker, you can achieve the same authentic taste in a fraction of the time — all in one pot.

Why Cook Hainanese Chicken Rice in an Electric Pressure Cooker?

● Up to 60% faster cooking time
● Juicy, tender chicken every time
● Perfectly fluffy and flavorful rice
● One-pot cooking convenience
● Energy-efficient and consistent heating

Preparation Time

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes
  • Recommended Capacity: 5L–6L Electric Pressure Cooker

Ingredients (Serves 4–6)

For the Chicken:

  • 1 whole chicken (1.2–1.5 kg)
  • 4 slices ginger
  • 3 cloves garlic
  • 2 stalks scallions
  • 1 tbsp salt
  • 1 liter water

For the Rice:

  • 3 cups jasmine rice
  • 2 tbsp chicken fat or vegetable oil
  • 2 cloves garlic (minced)
  • 3 slices ginger (minced)
  • 2.5 cups reserved chicken broth

For the Dipping Sauce:

  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • Chili sauce (optional)
  • Fresh chopped scallions

Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. Clean and rinse the whole chicken.
  2. Rub salt evenly over the skin for smoother texture.
  3. Place ginger, garlic, and scallions into the inner pot.
  4. Add the chicken and pour in 1 liter of water.

Step 2: Pressure Cook the Chicken

  1. Close the lid securely.
  2. Select Poultry Mode or set manual high pressure.
  3. Cook for 15 minutes.
  4. Allow natural pressure release for 10 minutes.

Once done, remove the chicken and immediately transfer it into an ice bath for 5 minutes to tighten the skin and retain juiciness.

Reserve the chicken broth for cooking the rice.

Step 3: Cook the Fragrant Rice

  1. Rinse jasmine rice until water runs clear.
  2. Using the sauté function, heat oil and fry garlic and ginger until fragrant.
  3. Add rice and stir for 1–2 minutes.
  4. Pour in 2.5 cups of reserved chicken broth.
  5. Close lid and cook on Rice Mode or high pressure for 8 minutes.
  6. Natural release for 5 minutes.
  7. Fluff the rice gently with a fork.

Step 4: Slice & Serve

  1. Chop the chicken into bite-sized pieces.
  2. Serve over fragrant rice.
  3. Drizzle light soy sauce and sesame oil.
  4. Add chili sauce and scallions to taste.
  5. Serve with cucumber slices and extra broth as soup.

Modern Cooking. Authentic Taste.

Experience the traditional flavor of Southeast Asia with the convenience of advanced pressure technology.

Recipe 3 Braised Beef Brisket with Potatoes

Chinese-Style Pressure Cooker Version

Tender beef brisket slowly braised with potatoes in a rich, savory soy-based sauce. Deeply comforting, flavorful, and perfect with steamed rice.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Serves: 3–4

Ingredients

Main Ingredients

  • 700 g beef brisket, cut into large chunks
  • 2 medium potatoes, peeled and cut into chunks
  • 3 slices ginger
  • 3 cloves garlic, smashed
  • 2 scallions, cut into sections

Seasonings

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cooking wine
  • 1 tsp sugar
  • 2 star anise
  • 1 small piece cinnamon stick
  • 2 cups hot water

Step-by-Step Instructions

Step 1: Blanch the Beef

Place beef brisket chunks into a pot of cold water.

Bring to a boil and cook for 3–5 minutes to remove impurities.

Drain and rinse the beef under warm water. Set aside.

Step 2: Sauté Aromatics

Set the pressure cooker to Sauté Mode.

Add a small amount of oil.

Add ginger, garlic, scallions, star anise, and cinnamon stick.

Sauté until fragrant (about 1–2 minutes).

Step 3: Brown the Beef

Add the blanched beef into the pot.
Stir and cook for 3–4 minutes until lightly browned.

Add:

  • Light soy sauce
  • Dark soy sauce
  • Oyster sauce
  • Cooking wine
  • Sugar
Stir well to coat evenly.

Step 4: Pressure Cook

Pour in 2 cups of hot water.

The liquid should just cover the beef.

Close the lid.

Select Meat/Stew Mode and cook for 25 minutes.

Allow natural pressure release for 10 minutes.

Step 5: Add Potatoes

Open the lid carefully.

Add potato chunks into the sauce.

Close the lid again and pressure cook for 5 minutes.

Quick release pressure after cooking.

Step 6: Serve

Taste and adjust seasoning if needed.

Transfer to a serving bowl.

Garnish with chopped scallions.

Serve hot with steamed rice.

Tips for Best Results

  • Use brisket with some fat for better flavor
  • Cut potatoes slightly larger to prevent overcooking
  • Dark soy sauce adds color, not saltiness
  • Let it rest 5 minutes before serving for deeper flavor

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