The compact multicooker is an all-in-one pressure cooker, slow cooker, rice cooker and yogurt maker. It can also be used to saute, steam and warm foods, and thus can replace many small kitchen appliances.

Not only does it save space, it is also one of the most energy-efficient kitchen appliances, saving up to 70 percent of energy compared with traditional methods of boiling, steaming and oven cooking. And because the heat is quickly and evenly distributed, it preserves the nutrients and natural color of foods.

This week, try some new dishes using this energy-saving, multifunctional appliance.

LAMB SHANKS WITH LEMON AND DILL

By Hawaiian Electric Co.

• 4 (6-ounce) lamb shanks
• 1/4 cup flour
• 1/4 cup olive oil, divided
• 2 cloves garlic, crushed
• 2 onions, chopped
• 3/4 cup low-sodium chicken broth
• 4 fresh dill sprigs, plus more for garnish
• 1 Meyer lemon, thinly sliced
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper, to taste

Dust lamb shanks in flour.

Select brown or saute feature on high heat. Add half the oil and heat 2 minutes. Add lamb and saute 3-4 minutes, or until golden.

Remove lamb. Add remaining oil, garlic and onions. Saute 4-5 minutes, until tender.

Turn off or cancel. Return shanks to pot with chicken broth, dill, lemon slices and lemon juice. Secure lid, making sure steam-release valve is in closed position. Switch to pressure-cooker mode and cook at high pressure for 30 minutes.

Quick release. Taste and season with salt and pepper. Top with dill. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 500 calories, 33 g total fat, 10 g saturated fat, 110 mg cholesterol, 150 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g sugar, 37 g protein.

CHICKEN TIKKA MASALA

By Hawaiian Electric Co.

• 2 tablespoons butter
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 2 teaspoons EACH ground cumin and paprika
• 1 teaspoon ground turmeric
• Large pinch ground cayenne
• 1 tablespoon sugar
• 1 (14.5-ounce) can diced or crushed tomatoes
• 4 (6-ounce) boneless, skinless chicken breasts
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon EACH kosher salt and black pepper
• 1/4 cup coconut milk
• Juice of 1 lemon

Select brown or saute feature on high heat. Add butter, then onion, garlic and ginger; stir 3-4 minutes, until onion is translucent.

Turn off or cancel. Add spices, scraping bottom of pot. Add sugar and tomatoes with juices; stir, then add chicken and broth. Season with salt and pepper. Secure lid with steam-release valve in closed position. Switch to pressure-cooker mode and cook at high pressure 7 minutes.

Quick release; remove chicken and chop.

Select brown or saute feature and simmer 4-5 minutes to reduce liquid. Add coconut milk; return chicken to pot. Stir in lemon juice. Adjust seasonings. Serves 4.

Approximate nutritional information, per serving (using 6-ounce chicken breasts and not including salt to taste): 360 calories, 14 g total fat, 7 g saturated fat, 140 mg cholesterol, 600 mg sodium, 17 g carbohydrate, 4 g fiber, 9 g sugar, 41 g protein.

MUSHROOM AND CHICKEN SAUSAGE RISOTTO

By Hawaiian Electric Co.

• 2 tablespoons vegetable oil
• 12 ounces cooked chicken sausage, cut in 1/4-inch slices
• 3 tablespoons butter
• 1 pound mushrooms, such as cremini, shiitake, oyster or a mix, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 thyme sprigs, leaves only, plus more for garnish
• 1/2 teaspoon EACH kosher salt and pepper, or to taste
• 1 tablespoon low-sodium shoyu
• 1/2 cup white cooking wine
• 4 cups low-sodium chicken broth
• 2 cups arborio rice
• 1/4 cup grated Parmesan cheese, plus more to serve

Select brown or saute feature on high. Add oil, then sausage. Brown about 5 minutes. Remove sausage.

Reduce heat to medium. Melt butter, then add mushrooms and onions. Cook, stirring until onion is translucent and mushrooms are cooked, 6 minutes. Add garlic and cook 1 minute more. Add thyme, salt and pepper, then shoyu and cooking wine. Cook, scraping up any brown bits off the bottom, 3 minutes or until wine has evaporated.

Turn off or cancel. Add sausage, broth and rice; stir. Secure lid with steam-release valve in closed position. Switch to pressure-cooker mode; cook at high pressure 6 minutes.

Quick release; stir. If risotto is too soupy, select brown or saute feature and cook, uncovered, a few minutes to reach desired consistency. Add cheese. Serve topped with more cheese and thyme. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 500 calories, 16 g total fat, 6 g saturated fat, 40 mg cholesterol, 700 mg sodium, 68 g carbohydrate, 4 g fiber, 4 g sugar, 25 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.