Pressure King Pro; Taking the Pressure out of Cooking

As somebody with as much as a veggie spiralizer and a few tupperware containers to my name when it comes to owning kitchen gadgets, you could say I was pretty chuffed when my very own pressure cooker came my way recently.

Being able to take advantage of all kitchen appliances  in the family home is an absolute blessing when it comes to my blog, but sometimes it can mean tension around owning up to who left what unwashed, who is accelerating the wear-and-tear of this or that, not to mention the endless conditions around trying to take over a room of things that aren’t entirely yours. 😛


So alas, my small collection of kitchen things only I have to worry about keeping in one piece, has grown… I was recently sent something cool out to test. We all know what the NutriBullet is, right? Well the guys from High Street TV who drove the success of it are now on a mission to get us all on board the PKP train, and I trust it’ll be an eventful ride.

In their own words, the PKP is ‘an incredible compact kitchen sensation that cooks perfect meals at the touch of a button… The device cooks with pressurised steam to lock in flavours, seasonings, vitamins and nutrients to make delicious, juicy and tender, slow-cooked tasting family dinners up to 90% faster than conventional methods, so your meals are ready in minutes rather than hours!’

          Sounds amazing, right? Here’s how I got on. 
          As somebody who doesn’t have particular patience for written instructions, I was delighted to be able to simply click into a YouTube tutorial which elegantly covered all the basics on how to use the appliance. It explained things such as how the neat device can be safely handled, the huge variety of meals the PKP has the potential to cover and important and interesting things such as how the PKP includes a very accessible keep warm function which also acts as a slow cooker. 🙂
          The PKP is an electrical appliance with a 5L capacity. The front of the PKP lists eight buttons and functions including: stew, porridge, rice, soup, fish, steam, meat and canning, all having automatic timers to suit each cooking time. For this review, I’ve tried out – to great success – both the stew and soup functions, the recipes for which I have recently come up with and posted below alongside some images of the end products. 😀
          There really wasn’t all that much work involved here, it was as simple as washing, chopping and dicing the veggies for my soup and stew, adding them all into the inner pot with meat, sauces and liquids, then popping on the lid, choosing the function on the PKP and waiting it out for the short time it all took to cook through. For the lamb stew in particular, usually it could take a concoction hours in the oven before all meat is cooked through and all veggies are tender, but I got the exact same results here in just a half an hour. :O
          As somebody who has relied, and will continue to rely on steaming, boiling and cooking as part of my meal prep for work and college, I feel like it can all be done much more efficiently now with my PKP pressure cooker hanging by a near socket above the family oven. Only two recipes in using my new toy and I’m already a lot more excited about what my early mornings of meal prep, simple peckish lunchtimes and cosy family meals have to offer up. Let’s look at this post as an introductory piece on an appliance I’m confident I’ll be posting about a lot more in the near future. More on the Pressure King Pro, including Irish prices, here. 🙂
NOTE: the instructions for the below recipes only apply to the PKP. If you’re interested in getting the instructions for cooking in a conventional cooker, comment below and I’ll get on it. 🙂

Lamb & Mint Stew (Serves 4)

Lamb Stew 2


  • Diced lamb, 360g
  • Swede/turnip, x1
  • Sweet potato, x4 small
  • Fresh parsley, handful washed and chopped finely
  • Red split lentils, x3 tblspns
  • White onion, x1
  • Fresh mint leaves, x1 tblspn chopped
  • Cornstarch
  • Black pepper

For the mint sauce:

  • Fresh mint leaves, 1/2 50g punnet
  • Coconut sugar, x2 tblspns
  • White wine vinegar, x2 tblspn
  • Sea salt, x1 tblspn
  • Hot water


  1. To make the sauce, simply dissolve the coconut sugar in a jug by adding a few drops of hot water, followed by the mint leaves (washed and finely chopped), sea salt and white wine vinegar. Stir well and leave aside for now.
  2. Roll the lamb pieces in some cornstarch (helps thicken stew) and drop them into the inner pot of the PKP.
  3. Wash, chop and dice the turnip and sweet potato and add everything to the pot. Follow with the diced onion, parsley, lentils and mint leafs.
  4. Add the mint sauce to the pot, give all veggies a quick stir and barely cover the veggies with some additional water in the pot. Sprinkle the mixture with some black pepper and the remaining mint, give everything another stir and place the lid securely onto the PKP.
  5. Close the lid and set the pressure release valve to closed.
  6. Simply select the stew function, wait until the PKP beeps indicating that cooking has ended, turn the pressure valve open and wait for the pressure to return to normal before removing the lid.

Thai-Style Soup (Serves 4)

Soup 1


  • Butternut squash, x1 diced
  • Carrots, x2 finely chopped
  • Yellow pepper, x1 finely chopped
  • Garlic cloves, x2 crushed and finely chopped
  • Fresh Ginger, 1/4th finely chopped
  • Fresh lemongrass, x1 stalk finely chopped
  • Red chilli, x1 deseeded and finely chopped
  • Coconut milk, x1 tin with the least amount of sugar added
  • Fresh parsley, x1 handful finely chopped
  • Pinch of sea salt and pepper
  • Ryvita multigrain crackerbread (optional)


  1. Prepare all ingredients as seen above.
  2. Add everything, save the crackerbread, to the inner pot of the PKP with just enough water to barely cover the veggies. Give the mixture a quick stir.
  3. Close the lid and set the pressure release valve to closed. Select the soup function.
  4. Once the pressure releases, transfer the ingredients to a plate and serve.
  5. Garnish with some broken up crackerbread and fresh parsley. 🙂

Mexican-Style Black Turtle Bean Stew (Serves 2)

MSS watermark


  • Black turtle beans, x10 tblspns
  • Garlic cloves, x2 crushed and finely chopped
  • Green chilli, x1 deseeded and finely chopped
  • Cumin powder, x2 tblspns
  • Smoked paprika, x1 tblspn
  • Small white onion, 1/2 finely chopped
  • Fresh coriander, x2 tblspns finely chopped
  • Sweet potato, x3 small-sized and diced
  • Sundried tomato, x4 finely chopped and added after cooking


  1. Prepare all ingredients as seen above.
  2. Place all ingredients, save the sundried tomato, into the PKP with enough water to just cover the ingredients.
  3. Mix well, close the lid and pressure release valve.
  4. Press the stew function.
  5. Once the pressure releases, transfer the ingredients to a plate and serve. 🙂
Catch the latest over on Facebook, Twitter, Instagram and Snapchat= @EndorphinStew. 🙂

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