This pilaf will be appreciated not only by those who fast or do not eat meat, but also by avid lovers of meat food, because it can be used not only as a main dish, but also as an excellent side dish for meat or fish. By the way, you can add other vegetables of your choice to it, for example, zucchini, eggplant, bell peppers, tomatoes, which should be fried before adding rice.

Pilaf with potatoes in a slow cooker

To prepare pilaf with potatoes, we will need:
Rice – 0.5 tbsp., Potatoes – 0.5 kg., Onions – 1 pc., Carrots – 1 pc., Vegetable oil – 2-3 tbsp., Butter – 3 tbsp. water - 1 tbsp., head of garlic, salt and spices (curry, ground red and black pepper, cumin, barberry) - to taste.
How to cook pilaf with potatoes in a slow cooker?
1. Peel, rinse and cut potatoes, onions and carrots into small cubes.
2. Sort the rice and rinse until the water is clear.
3. Pour oil into the multicooker bowl and heat it, place onions and carrots, lightly fry in the "Baking" mode, add potatoes, sprinkle with salt and spices and continue to fry for another 5-10 minutes, stirring.
4. Add rice, add garlic, add hot water, add more salt if necessary and set the “Pilaf” mode.
5. At the end of the program, add butter and mix.
6. When serving, sprinkle with green onions and serve with fresh vegetables as a main dish or as a side dish.

  • If you do not add butter to the pilaf, it can be consumed as a lean dish.
  • You can put chickpeas or beans in the pilaf; they must first be soaked and boiled separately. When using canned green peas, they can be added before adding rice, or at the very end of cooking, so as not to overcook.

I don’t know of a single home where a multicooker sits idle and gathering dust. She will prepare the first, second, compote and dessert. All we have to do is follow the recipe and... eat.

And so that it always turns out delicious, we have prepared a cheat sheet for you. Bookmark it!

How to cook the perfect...

... porridge

In the “milk porridge” mode, any porridge will work – from oatmeal to wheat, with or without filler. The best thing to do is to put the groceries in the evening and set a timer. You woke up and breakfast is ready!

... cereals

Buckwheat, rice, pearl barley will be cooked in the “buckwheat” mode. The advantage is that they don’t get overcooked, but they don’t remain hard either. In the same mode, beans or beans are obtained, but they need to be soaked in advance.

… vegetables

The fact that steamed dishes are super healthy is the talk of the town. Cook vegetables in the “steaming” mode. It’s a godsend for those who don’t know how to cook dumplings!

...stewed vegetables and borscht

“Quenching” is one of the most successful modes. It makes soups, cabbage soup, borscht, stewed potatoes, and they taste like they came out of the oven.

As for me, the big advantage of this regime is its duration. I put in the ingredients, went about my business, and came to the aroma of the finished dish. ????

... pies, muffins and bread

They will be prepared in the “baking” mode. This also includes casseroles, pizza and fried vegetables.

... pilaf and stewed potatoes

In the “pilaf” mode, you can cook, in addition to pilaf, stewed potatoes with a golden crust. Some people are also good at baking!

Chips

  • The heating source in the multicooker is located at the bottom. Therefore, put foods that take longer to cook at the bottom.
  • Always add as much water as directed in the recipe. Due to lack of liquid, the dish will either burn or be soggy.
  • The multicooker must not be overloaded. The maximum is a strict two-thirds of the bowl.
  • Juicy vegetables (onions, zucchini, onions) release a lot of liquid. Evaporate it to speed up the cooking process.
  • When there is a moment of misunderstanding with the multicooker, refer to the instructions. This is always better than “let me press this button.”

Potatoes are perhaps the most common dish because they are a very tasty and healthy product. We bring to your attention simple recipes for cooking potatoes in a slow cooker using different modes.

Steamed potatoes

Wash the potatoes, peel them, cut them into about 4-6 pieces, sprinkle with salt and spices, and place in a special form for steaming. Pour water into the multicooker (up to about half the pan) and add a bay leaf. Place the pan in the multicooker, close the lid and turn on the Steam mode for about 1 hour.

Potatoes in a slow cooker stewed in cream on the Pilaf mode

Wash the potatoes, peel them, cut them into small circles and place them in a multicooker mold, after pouring a little vegetable oil and water into it, and close the lid. Set the Pilaf mode. After the beep, salt the potatoes in the slow cooker, sprinkle with spices and pour in cream. Turn on the Pilaf mode again. Sprinkle the finished dish with chopped dill.

Potatoes in a slow cooker, cooked in the Baking mode

Cut the peeled potatoes into thin slices. Pour vegetable oil into the multicooker mold, place the chopped potatoes in it, close the lid and turn on the Baking mode. After about half an hour, open the lid, mix the potatoes well, add salt, sprinkle with spices, close the lid and cook until the multicooker beeps.

I don’t know of a single home where a multicooker sits idle and gathering dust. She will prepare the first, second, compote and dessert. All we have to do is follow the recipe and... eat.

And so that it always turns out delicious, we have prepared a cheat sheet for you. Bookmark it!

How to cook the perfect...

... porridge

teleginatania/Shutterstock.com

In the “milk porridge” mode, any porridge will work – from oatmeal to wheat, with or without filler. The best thing to do is to put the groceries in the evening and set a timer. You woke up and breakfast is ready!

... cereals

Ildi Papp / Shutterstock.com

Buckwheat, rice, pearl barley will be cooked in the “buckwheat” mode. The advantage is that they don’t get overcooked, but they don’t remain hard either. In the same mode, beans or beans are obtained, but they need to be soaked in advance.

… vegetables

Alexey Procenko / Shutterstock.com

The fact that steamed dishes are super healthy is the talk of the town. Cook vegetables in the “steam” mode. It’s a godsend for those who don’t know how to cook dumplings!

...stewed vegetables and borscht

Olena Tselykh / Shutterstock.com

“Quenching” is one of the most successful modes. It makes soups, cabbage soup, borscht, stewed potatoes, and they taste like they came out of the oven.

As for me, the big advantage of this regime is its duration. I put in the ingredients, went about my business, and came to the aroma of the finished dish. ;)

... pies, muffins and bread

novak.elcic / Shutterstock.com

They will be made in the “baking” mode. This also includes casseroles, pizza and fried vegetables.

... pilaf and stewed potatoes

GMMaria / Shutterstock.com

In the “pilaf” mode, you can cook, in addition to pilaf, stewed potatoes with a golden crust. Some people are also good at baking!

Chips

  • The heating source in the multicooker is located at the bottom. Therefore, put foods that take longer to cook at the bottom.
  • Always add as much water as directed in the recipe. Due to lack of liquid, the dish will either burn or be soggy.
  • The multicooker must not be overloaded. The maximum is a strict two-thirds of the bowl.
  • Juicy vegetables (onions, zucchini) release a lot of liquid. Evaporate it to speed up the cooking process.
  • When there is a moment of misunderstanding with the multicooker, refer to the instructions. This is always better than “let me press this button.”

Bon appetit! And if you have your own tricks, share them with other readers!

Even a novice cook can cook potatoes in a slow cooker, recipes for potatoes in a slow cooker and products for preparing them are so simple and accessible. The only thing that can disappoint is the cooking time. But a multicooker is not a high-speed kitchen device; its advantage is the minimum cost of preparing food and the lack of constant control over the cooking process. We invite those who have just purchased a multicooker to learn how to cook delicious potatoes in a multicooker, starting with the simplest recipes.

Boiled potatoes in a slow cooker. The simplest and at the same time delicious dish, it’s simpler than this - maybe just boiled eggs! Peel the potatoes and place them in the multicooker bowl, add water so that it is flush with the potatoes, and set the “Steam” mode for 30 minutes. After 10 minutes, you can add salt to the water, and also add 1-2 whole cloves of garlic and a couple of bay leaves. Next, proceed as usual: drain the water, dry the potatoes on the “Warm” mode and serve, topped with oil, sour cream or sprinkled with herbs.

Steamed potatoes in a slow cooker. Place peeled potatoes whole or cut in half into the steamer basket, pour 2-3 multi-cups of water into the bowl and turn on the “Steam” mode for 25-30 minutes.

Fried potatoes in a slow cooker. Cut the potatoes into large slices and place them in the multicooker bowl along with butter or melted butter. Salt and add seasonings to taste. Close the lid and set the “Bake” mode for 40 minutes. During this time, stir the potatoes a couple of times with a spatula.

Baked potatoes in a slow cooker. Select potatoes that are not too large, peel them and place them in a bowl with vegetable or melted butter poured into it. Shake the bowl several times to coat the potatoes evenly with oil. Salt and pepper to taste. You can add special seasoning for potatoes. Place the potatoes in the multicooker bowl and turn on the “Baking” mode for 1 hour. During this time, turn the potatoes 2-3 times so that they brown on all sides. The tubers can be cut accordion-style (slices 5-7 mm thick, without cutting all the way through) and put bacon or pieces of ham into the cuts.

Potatoes in foil in a slow cooker. Peel large potatoes. If you still have young potatoes with thin skin, just wash them thoroughly with a brush. Prick the tubers with a fork several times. Brush each potato with vegetable (ideally olive) oil and rub with salt, pepper and spices. Wrap the tubers in foil and place in a multicooker bowl in one or two layers. Close the lid and set the “Bake” mode for 1 hour. During this time, turn the potatoes a couple of times. Cut the finished potatoes crosswise along with foil and serve with herbs, butter, sour cream and your favorite sauces.

These simple potato side dishes can be prepared in a slow cooker. During the cooking process, you can add sausages or sausages to fried or baked potatoes - and a quick dinner is ready. Let’s complicate the task and add sour cream, vegetables, mushrooms or meat (in pieces or in the form of minced meat) to the potatoes. The “Stewing”, “Baking” or “Pilaf” modes will cope with it perfectly!

Ingredients:
600-700 g potatoes,
250 g sour cream,
100 ml water,
2-3 tbsp. butter,
½ tsp ground nutmeg,

Preparation:
Cut the potatoes into pieces and mix with nutmeg, salt, pepper and spices. Place the potatoes in a multicooker bowl, greased with oil, and pour sour cream diluted with water. Set the “Extinguishing” mode for 1-1.5 hours.

Ingredients:
700 g potatoes,
1 onion,
1 carrot,
1 bunch of greens,
2-3 tbsp. mayonnaise,
1 stack low-fat sour cream,
salt, ground black pepper - to taste.

Preparation:
Cut the peeled potatoes and carrots into thin slices, and the onion into half rings. Grease the multicooker bowl with oil. Place a layer of carrots, then a layer of potatoes, then a layer of onions on top. Sprinkle with chopped herbs. For the sauce, mix sour cream with mayonnaise, add salt and pepper. Water the vegetables, close the lid and turn on the “Stew” mode for 1 hour. If the vegetables are young, 30 minutes of stewing is enough.

Ingredients:
400 g mixed minced meat,
6-7 potatoes,
1 onion,
3 tbsp. mayonnaise,
salt, pepper, spices - to taste.

Preparation:
Cut the peeled potatoes into slices. Cut the onion into cubes. Place the prepared minced meat, potatoes and onions in a greased multicooker bowl, add salt and pepper to taste, add spices and mayonnaise. Mix well, close the lid and turn on the “Bake” mode for 60-70 minutes.

Ingredients:
6-7 potatoes,
200 ml milk,
100-150 g cheese,
2-3 cloves of garlic,
½ tbsp. spices for potatoes,
salt, pepper - to taste.

Preparation:
Cut the peeled potatoes into thin slices, mix with salt, pepper and spices. Grate the cheese on a coarse grater, finely chop the garlic. In a multicooker bowl, mix the potatoes with garlic and pour milk over it. Sprinkle with cheese, close the lid and turn on the “Pilaf” mode.

Ingredients:
400 g pork or veal fillet,
7-8 potatoes,
2 onions,
100-150 g hard cheese,
4-5 tbsp. mayonnaise,
2-3 tbsp. vegetable oil,
1 bunch of greens,
salt, pepper - to taste.

Preparation:
Cut the meat into cubes, potatoes into slices, and onions into half rings. Grate the cheese on a coarse grater and chop the herbs. Grease the multicooker bowl with oil, lay out half the chopped onion, then a layer of meat, salt and pepper, sprinkle with herbs. Place a layer of the remaining onions on top of the meat, then half the potatoes, salt and pepper, sprinkle with herbs and brush with mayonnaise. Place the remaining potatoes, brush with mayonnaise and sprinkle with grated cheese. Close the lid and set the “Baking” mode for an hour.

Ingredients:
400 g potatoes,
1 onion,
100-150 g fresh mushrooms,
1 tbsp. flour,
3-4 tbsp. vegetable oil,
1-2 tbsp. tomato paste,
1 bay leaf,
100 ml water,
salt, pepper, spices, herbs - to taste.

Preparation:
Boil the mushrooms, cool and cut into slices. Do not pour out the mushroom broth. Fry the onion in vegetable oil, add flour and tomato paste, stir and heat for 4-5 minutes. Pour in the mushroom broth and boil. Place diced potatoes in the multicooker bowl, pour in the sauce, add mushrooms, bay leaves, salt, pepper and spices and set the “Stew” mode for 1 hour.

Ingredients:
400-500 g potatoes,
300 g minced meat,
1 onion,
2 eggs,
1 bunch of greens,
salt, pepper, spices - to taste.

Preparation:
Cut the peeled potatoes and onions into small cubes. Stir in salt, pepper, chopped herbs and spices to taste. Add chopped onion, salt and pepper to the minced meat. Beat eggs with mayonnaise. In a multicooker bowl, greased with oil, place a layer of potatoes, minced meat on top and another layer of potatoes. Pour in the egg mixture, close the lid and set the “Baking” mode for 30-40 minutes.

Ingredients:
1 kg potatoes,
400 g pork fillet,
1-2 onions,
1-2 processed cheese,
1-2 cloves of garlic,
salt, pepper, spices, mayonnaise - to taste.

Preparation:
Cut the peeled potatoes into slices or cubes. Add mayonnaise and stir. Cut the onion into thin rings. Slice the meat as thin as possible and beat with a hammer. Salt, pepper and rub with spices to taste. Place a layer of potatoes in a greased multicooker bowl, then a layer of meat, brush it with mayonnaise, and place a layer of onions on top of the meat. Lightly freeze the processed cheese in the freezer and grate it on a coarse grater. Close the lid and set the “Bake” mode for 40-60 minutes, depending on the power of your multicooker.

Ingredients:
600-700 g potatoes,
2 onions,
100-150 g of good ham,
2 bouillon cubes (meat broth flavor),
60-70 g butter,
bay leaf, salt, pepper - to taste.

Preparation:
Cut the peeled potatoes into circles 1-1.5 cm thick. Cut the onion into rings 1 cm thick. Finely chop the ham. Place potatoes with onion rings in a multicooker bowl, sprinkle with ham and place pieces of butter on top. Salt, pepper, add 1-2 bay leaves. Dissolve bouillon cubes in half a glass of hot water and pour over the potatoes. Close the lid and set the “Extinguishing” mode for 2 hours.

Ingredients:
1 kg potatoes,
500 g chicken meat,
150-200 g cheese,
2 tomatoes

Preparation:
Cut the washed chicken meat across the grain into pieces no more than 2 cm thick, mix with salt and pepper and set aside for now. Cut the potatoes into cubes, mix with salt and pepper and leave as well. Cut the onion into half rings and grate the cheese on a coarse grater. Scald the tomatoes, place in cold water and remove the skin. Cut the tomatoes into slices. Pour 1-2 tbsp into the multicooker bowl. vegetable oil and add chicken. Mix potatoes with onions and place on top of meat. Place tomato slices on top, brush with mayonnaise and sprinkle with cheese. Close the lid and set the “Baking” mode for 40-60 minutes. After the signal about the end of the mode, leave the dish in the “Warming” mode for 10-15 minutes.

Ingredients:
300-400 g mixed minced meat,
5-7 potatoes,
3-4 onions,
2 eggs,
¼ loaf of white bread,
breadcrumbs,
salt, pepper, spices - to taste.

Preparation:
Chop the onion and saute over low heat with spices and let cool. Soak white bread in milk or water, squeeze lightly and mix with minced meat, add onion, breadcrumbs and spices. Knead and beat the minced meat well. Place it in the refrigerator for 1-2 hours. Cut the peeled potatoes into slices 3-5 mm thick. Roll fairly large meatballs from the prepared minced meat and roll them in breadcrumbs. Place a layer of potato slices on the bottom of the multicooker bowl, place meat balls on top of it, placing them with potato slices, place a layer of potatoes and onions on top and sprinkle everything with spices and salt. Add half a multi-cup of water to the bowl and close the lid. Set the “Extinguishing” mode for 1-1.5 hours.

Ingredients:
1 kg potatoes,
200 g beef,
500 ml dark beer (“live”, such as “Porter”),
2 onions,
2 carrots,
3-4 stalks of celery,
1 tbsp. tomato paste,
1 tbsp. Sahara,
50-70 g butter,
bay leaf, salt, black peppercorns, ground black pepper, spices - to taste.

Preparation:
In a multicooker bowl in vegetable oil, fry the beef, cut into large cubes, with salt and pepper until golden brown. Pour beer over the beef, add tomato paste, sugar, bay leaf and peppercorns. Coarsely chop the potatoes, carrots, onions and celery stalks, add to the meat and stir. If necessary, add a little water; the liquid should lightly cover the food. Set the “Extinguishing” mode for 2-2.5 hours.

Ingredients:
5 potatoes,
1 can beef stew
1 onion,
3 pickled cucumbers,
2 tbsp. tomato paste,
1 tbsp. flour,
1-2 cloves of garlic,
1 bay leaf,
salt, pepper, herbs - to taste.

Preparation:
Place the stew on a plate and transfer the fat to the multicooker bowl. Turn on the “Baking” mode, add chopped onion and close the lid. Cook for 5-10 minutes. Meanwhile, cut the pickles into strips, add to the onion and simmer in the same mode for another 10 minutes. Cut the peeled potatoes into cubes, add to the onions and cucumbers, pour in tomato paste diluted in a glass of water, add spices and salt. Set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, add garlic, passed through a press, chopped herbs and stew, close the lid and leave in the “Warming” mode for 10-15 minutes.

Potatoes with liver

Ingredients:
500 g liver,
5-6 potatoes,
1 onion,
3-4 tbsp. sour cream,
2-3 tbsp. butter,
1 bay leaf,
salt, ground black pepper, spices - to taste.

Preparation:
Chop the onion and place in the multicooker bowl. Add butter and set the “Baking” mode for 10 minutes. Meanwhile, cut the liver into cubes, add salt and pepper and roll in flour. After the signal, add the liver to the onion, set the “Baking” mode for 20 minutes and close the lid. Then add sour cream, diced potatoes and all the spices, stir and set the “Pilaf” or “Stew” mode for 1 hour.

Ingredients:
500 g potatoes,
300 g champignons,
1 onion,
1-2 tbsp. sour cream,
1 stack water,
salt, spices, herbs - to taste.

Preparation:
Cut all foods into cubes. Using the “Baking” mode, fry the onions and mushrooms until all the liquid has evaporated and a golden crust appears. Add potatoes, add sour cream and water, salt and pepper to taste and close the lid. Set the “Pilaf” mode.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina