well known for his culinary prowess and varied, delicious and hearty recipes. Despite being a top-notch chef, his recipes are easy to make at home and easily accessible to anyone who knows the basics of cooking.

The following are 2 delicious Jamie Oliver recipes that you can cook straight into your pressure cooker! None of the hassle, and all the taste.

Jamie Oliver Pressure Cooker Recipes

1. Breast with

wine and shallots

This amazing dish is rich in tasty beef breast, wine and shallots for a perfect flavor combination that will make you order seconds

.

Ingredients

• 1.5kg beef breast, no need to cut it small

1 cup red wine 3

• tablespoons olive oil

1 whole

• nutmeg – to grate
• 10 to 12 shallots

– peeled

• 5 garlic cloves – peeled
• 3 tomatoes – chopped

1

• tablespoon tomato puree

1

• cinnamon bar
• 2 bay leaves

1

• tablespoon red wine vinegar

1

• /4 cup black olives 1
• teaspoon oregano

Beef breast instructions

First, turn on the pressure cooker and add oil. Then, add

1. to the pot and cook until it is lightly browned all over.

Set aside,

2. while keeping the pressure cooker in sautéed mode

.

4. Now, add the garlic and shallots and cook until smooth. This will take about 10 minutes.
5. Once softened, grate the nutmeg, then add all the ingredients from the list, except the reserved breast.
6. Add half a cup of water to the pressure cooker and stir; the mixture will begin to thicken.
7. Once you do, add your breast back to the pressure cooker.
8. Lock the lid and simmer for 1 hour and 15 minutes of cooking time.
9. Let the steam release naturally and then let it sit for about 10 minutes.
10. Remove the breast and then crush it with 2 forks.
11. Serve with the sauce from the pressure cooker to add flavor and moisture.

Arabic numeral. Pappardelle

with Beef Ragout

This classic pasta dish combines flat pappardelle noodles with a delicious meat ragout that is warm, satisfying, and perfect for any lunch or dinner

.

Chuck roast ingredients

–

• about 2 lbs.

1

• lb pappardelle pasta

3

• tablespoons olive oil

1 cup

• Parmigiano-Reggiano or Parmesan cheese – grated

2

• celery stalks

– cut into thick slices 1

• whole carrot – cut into thick slices

1 red onion – chopped 1

• /2 tablespoon orange zest
• 3 garlic cloves – chopped
• 1 can cherry tomatoes

2

• cups of wine – any type 2
• tablespoons butter or margarine

Instructions

1. Turn on your pressure cooker over medium-high heat and add your olive oil

.

2. Then, cook the meat until golden brown all over.
3. Add onion, carrot, celery and garlic; Turn on your pressure cooker in sautéed mode and cook for about 5 minutes or until the vegetables are soft.
4. Now, add your wine and simmer for about 15 minutes.

Add the can of

5. juicing tomatoes; then fill half of the can with water and add it to the pressure cooker mixture

.

6. Close the lid and cook over medium heat; follow the manufacturer’s instructions for bringing the stove to a simmer

.

7. Simmer for about 45 minutes.
8. While cooking the meat, Boil a pot of water. Cook the pappardelle in the boiling water. Once cooked, drain and then return the pasta to the pot and add butter and half of your cheese. Mix until melted.
9. Release the steam from the pressure cooker manually after a cooking time of approximately 45 minutes.
10. Shred the beef and vegetables, using 2 forks.
11. To serve, place the cooked pasta noodles in bowls and place the beef ragout over them. Garnish with a small pinch of orange zest and extra cheese.