Cantonese Steamed Tilapia

Cosori_FF_CantoneseFish.jpg

YIELD: 3-4 SERVINGS | PREP: 20M | COOK: 15M

INGREDIENTS

  • 2-3 tilapia filets
  • 3 scallions (slivered), white part separated (chopped)
  • ¼ c cilantro leaves
  • 1 tbs fresh ginger (julienned), 1 tsp ginger (julienned)
  • 3 tbs water
  • 2 tbs soy sauce
  • 1 tsp rice wine
  • ½ tsp sugar
  • ¼ tsp black pepper
  • ⅛ tsp salt

INSTRUCTIONS

  1. Place a metal rack in the pressure cooker with 1 cup of water.
  2. Create a foil tray on the rack and place the tilapia filets on the tray.
  3. Close the lid and press the [Seafood] function and select [Fish Filet] and cook for 1 min.
  4. Once cooked, perform a quick release. Once all the pressure is gone, safely remove the fish and set aside onto a serving plate.
  5. Arrange the cilantro and green part of the green onions on top of the fish.
  6. Clean and heat up 2 tbs of oil using the [Saute] button, which should take about 2-3 min.
  7. Once hot add 1 tbs of fresh ginger and cook for about 2-3 min.
  8. Add in water, soy sauce, rice wine, sugar, black pepper, and salt and cook for 1-2 min.
  9. Add in the rest of the fresh ginger and white part of the green onions and cook for an additional 2-3 min.
  10. Finally spoon the sauce over the fish.
  11. Serve with rice or by itself.
 

Try out the recipe for yourself!

Seared Chicken with Chimichurri

Seared Chicken with Chimichurri.jpg

YIELD: 4-5 SERVINGS | PREP: 20M | COOK: 15M

INGREDIENTS

  • 1 whole chicken, broken down
  • Salt and pepper
  • 1 tbs canola oil
  • 1 tbs butter

Chimichurri:

  • ¼ c parsley, finely chopped
  • 3 tbs red wine vinegar
  • 4 garlic cloves, minced
  • 2 tbs fresh oregano or 2 tsp of dried oregano
  • ½ tsp crushed red pepper
  • ¼ c olive oil
  • Salt & freshly ground pepper, to taste

INSTRUCTIONS

  1. Let the chicken come to room temperature and season both sides with salt and pepper.
  2. Adjust the dial to the [Brown] function.
  3. Using the [+/-] function adjust the temperature to 400°F and time to 30 minutes.
  4. Heat the butter and oil in the multicooker until butter has melted. Place the chicken in the pot skin-side down and allow the skin to cook until golden and crisp; each piece of chicken should cook for 10 minutes on each side. If necessary, use a meat thermometer to check if all of the pieces have reached 165°F.
  5. To make the chimichurri, add all ingredients and mix well. Set aside and let sit for at least 15 minutes for all of the flavors to marinate.
  6. Top the chicken with chimichurri or serve on the side.

Salmon with Rice and Snow Peas

Yield: 1 serving | Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min

INGREDIENTS

  • 1 salmon fillet
  • 3 tsp soy sauce
  • 1/2 green onion, chopped
  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • 1/2 c jasmine rice
  • 3/4 c water
  • 3 oz snow peas
  • 1 tbs olive oil

INSTRUCTIONS

1. Toss salmon in soy sauce, ginger, garlic, and green onions in a small bowl.
2. Place salmon into a vacuum seal bag.
3. Vacuum seal salmon let marinade in the fridge for 30 minutes.
4. Pour rice and water into pressure cooker, and place steamer rack inside pot.
5. Create a foil square that is slightly larger than the inner pot, then fold up the edges to create a lip, and place on top of the steamer rack.
5. Remove salmon from vacuum seal bag and place it in the foil.
6. Secure and close lid. Select Rice using the Menu button and set time to 5 minutes.
7. It will take 5-10 minutes to begin pressurizing. After desired time, release all the pressure and plate the salmon and rice. Garnish with a slice of lemon.
8. Select Sauté function and set to 5 minutes.
9. Sauté snow peas in butter and salt and pepper until tender.
10. Serve with salmon and rice.

BBQ Chicken

bbqchicken

YIELD: 3-5 SERVINGS | PREP: 10m | COOK: 19m | TOTAL TIME: HIGH for 3-4h

INGREDIENTS

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup your favorite BBQ sauce
  • 1/4 cup brown sugar
  • 1/4 cup Italian dressing 
  • 2 tbs Worcestershire sauce
  • Salt to season
  • Whole wheat buns (optional)

INSTRUCTIONS

  1. Season chicken breast with a pinch of salt on both sides and place into inner pot of your Cosori slow cooker. 
  2. In a mixing bowl, mix BBQ sauce, Zesty Italian dressing, Worcestershire sauce, brown sugar. Stir until fully mixed. 
  3. Pour and glaze over chicken, cover and slow cook on HIGH for 3-4 hours. 
  4. Shred chicken with a fork. 
  5. Serve! 

Chicken Tacos

YIELD: 3-5 SERVINGS | PREP: 5m | COOK: 19m | TOTAL TIME: 24m

INGREDIENTS

Chicken Taco Filling

  • 14-16 oz chicken breast cutlets, frozen
  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tbs olive oil
  • 1 can (10 oz) diced tomatoes
  • 1 tbs chili powder
  • 1 tsp season salt
  • ½ tsp pepper
  • dash of cumin

Taco

  • Tortilla
  • Pico de Gallo (optional)
  • Guacamole (optional)

INSTRUCTIONS

  1. Chop onion and garlic and place in pressure cooker with olive oil. Sauté for 4 minutes until onions are translucent.
  2. Place the remaining ingredients in pressure cooker and seal the lid. Make sure the release valve is fully closed. Select Poultry from the Menu button and set the cook time for 13-15 minutes.
  3. Once cooking is done, release the pressure immediately and let it fully release before opening the container.
  4. Shred chicken with a fork.
  5. Prep your tortilla and toppings and serve.

Sweet Potato & Black Bean Chili

YIELD: 4-5 SERVINGS | PREP: 15m | COOK: 30m | TOTAL TIME: 45m

INGREDIENTS

  • 2 tsp extra virgin olive oil
  • 1 medium sweet potato, peeled and diced
  • 2 (15 oz) cans black beans, rinsed 
  • 1 (14 oz) can diced tomatoes 
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 4 tsp ground cumin 
  • 2½ tbs chili powder
  • 1 tsp ground chipotle 
  • 1/4 tsp salt 
  • 4 tsp lime juice 
  • 2 c water 
  • ½ c fresh cilantro, chopped 

INSTRUCTIONS 

  1. Peel and dice sweet potato and onion and rinse black beans.
  2. Chop cilantro and mince garlic.
  3. Add garlic, olive oil, water, diced tomatoes, black beans, sweet potato and onion into inner pot. 
  4. Add chili powder, lime juice, cumin, salt and cilantro into the inner pot. Stir until evenly mixed. 
  5. Secure lid and select Beans. 
  6. It can take 5-10 minutes before your pressure cooker begins pressurizing. 
  7. OPTIONAL: Open and serve with low-fat sour cream and tortilla chips. 

Baby Back Ribs

Baby Back Ribs

YIELD: 3-5 SERVINGS | PREP: 5m | COOK: 40m | TOTAL TIME: 50m

INGREDIENTS

  • 1 lb rack baby back ribs (dry & pre-seasoned), cut into quarter
  • 1 c water

INSTRUCTIONS 

  1. Thaw baby back ribs.
  2. Add 1 cup water.
  3. Cut baby back ribs into four parts with meat scissors and evenly place inside inner pot.
  4. Secure and close the lid. Select Meat/Stew using the Menu button on the pressure cooker, then press Start.
  5. It may take 5-10 minutes to begin pressurizing. After desired time, immediately quick release pressure.
  6. Serve baby back ribs using tongs.

Roasted Chicken

Chicken

YIELD: 5-6 SERVINGS | PREP: 5 MIN | COOK: 20 MIN | TOTAL TIME: 30 MIN

PRESSURE COOKER MODEL: 6QT

INGREDIENTS

  • 2 teaspoons extra virgin olive oil
  • 1 (5 lb) whole chicken, thawed
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 teaspoon dried thyme
  • 2 teaspoons paprika
  • 5 cups organic chicken broth

INSTRUCTIONS 

  1. Thaw whole chicken.
  2. Rinse whole chicken in running water. Pat dry with paper towel.
  3. Place chicken in inner pot. Pour olive oil and season with salt and pepper, flipping sides over.
  4. Add chicken broth, paprika, thyme, and garlic.  
  5. Turn on pressure cooker, and select POULTRY. Press START.
  6. It may take 5-10 minutes to begin pressurizing. After desired time, immediately quick release pressure.
  7. Open lid and serve.

Tilapia with Lemon and Cherry Tomatoes

YIELD: 1 SERVING | PREP: 10m | COOK: 8m | TOTAL TIME: 18m

Ingredients

  • 1 tbs extra-virgin olive oil
  • 1 tilapia filet, 1/2"-3/4" thick
  • 2 thin lemon slices, no seeds
  • 2 sprigs of fresh thyme
  • 1 garlic clove, thinly sliced
  • 8 cherry tomatoes, halved
  • 1 tsp drained bottled capers
  • salt and pepper

 

Instructions

  1. Create a foil square that is slightly larger than inner pot then fold up the edges to create a lip, similar to a small pan.  Season fish with salt and pepper on both sides, and set on the foil.  Top with sprigs of thyme and two slices of lemon. Set aside.
  2. Set Sauté function to 3 minutes. Add oil and garlic and stir for 2 minutes. Add tomatoes and capers, and sauté until time turns off.
  3. Pour tomato mixture on top of fish.  Fill pot with one cup of water, top with wire rack and foil pan with fish. Press the Steam button, adjust time to 3-5 minutes and securely close the lid (time varies by thickness of fish). Quick release the pressure when done.
  4. Transfer fish to plate and top with tomatoes and juices.

 

Slow Cooker Beef Stew

YIELD: 4-6 SERVINGS | PREP: 20m | COOK: 8h 

INGREDIENTS

  • 2 lbs beef chuck roast, diced
  • 2 ½ tbs virgin olive oil
  • 2 c low-sodium beef broth
  • 1 lb small Dutch yellow potatoes, halved
  • 2 c mushrooms, halved
  • 3 medium-large carrots chopped
  • 3 tbs tomato paste
  • 1 large onion, chopped
  • ½ c of your favorite red wine
  • ½ tsp smoked paprika
  • ½ c fresh parsley, chopped
  • 2 sprigs fresh thyme
  • ¼ c all-purpose flour (optional for thickening)
  • salt & pepper to taste


Instructions

  1. Season chuck beef with salt, pepper and paprika. Heat skillet with olive oil and cook beef until brown for 3-5 minutes, turning as needed.
  2. Remove beef from skillet into slow cooker pot. Add onion, carrots, potatoes, mushroom and begin to stir.
  3. Add tomato paste, flour, red wine, thyme and beef broth inside slow cooker pot.
  4. Cover and cook for 8 hours or until meat and vegetables are tender.
  5. Season with salt, pepper and garnish with parsley.

LIGURIAN LEMON CHICKEN

©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

YIELD: 4-6 SERVINGS | PREP: 10 MIN | COOK: 20 MIN | TOTAL TIME: 30 MIN

INGREDIENTS

Marinade: 

  • 2 garlic cloves 
  • 3 sprigs rosemary (two for chopping, one for garnish) 
  • 2 sprigs sage 
  • 1/2 bunch parsley leaves and stems 
  • 4 lemons, three juiced and one for garnish 
  • 4 tablespoons extra virgin olive oil 
  • 1 teaspoon salt 
  • ¼ taspoon pepper 

Chicken:

  • 1 whole chicken, cut into parts or package of bone-in chicken pieces 
  • 1/2 cup dry white wine 
  • 1 cup stock (or water) 
  • 4oz black gourmet salt-cured olives (Taggiesche , French, or Kalamata)

 

INSTRUCTIONS

  1. Prepare the marinade by finely chopping together the garlic, rosemary, sage, and parsley. Place them in a container and add the lemon juice, olive oil, salt and pepper. Mix well and set aside.
  2. Place the chicken in a deep dish and cover well with the marinade. Cover with plastic wrap, and leave to marinate in the refrigerator for 2-4 hours. 
  3. Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. 
  4. Now, add a swirl of olive oil and brown the chicken pieces on all sides for about 5 minutes and set aside.
  5. De-glaze the cooker with the wine until it has almost all evaporated, about 3 minutes. Add the chicken pieces back in - this time being careful with the order. Put all dark meat (wings, legs, thighs) first, and then delicately drape the chicken breasts on top so that they do not touch the bottom of the pressure cooker. Pour in any of the remaining marinade. 
  6. Close the pressure cooker, again. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 12 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and release the steam. 
  7. Sprinkle with fresh rosemary, olives and fresh lemon slices before serving. 

CHICKEN & RICE ONE POT MEAL

©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

YIELD: 6-8 SERVINGS | PREP: 15 MIN | COOK: 29 MIN | TOTAL TIME: 44 MIN

INGREDIENTS

  • 1 tbs olive oil 
  • 1 onion, chopped 
  • 3 tsp tomato paste 
  • 1 clove garlic, minced 
  • 1 c water 
  • 8 bone-in, skin-on chicken pieces (4 drumsticks & 4 thighs) 
  • 1 tsp ginger 
  • 1 tsp cardamom 
  • ½ tsp black pepper
  • 2 tsp cumin 
  • 2 tsp coriander 
  • ¼ tsp turmeric 
  • 2 bay leaves 
  • 3 tsp salt (decrease if using salt-brined chicken) 
  • about 1 c water (see instructions) 
  • 2 c (500ml) Basmati rice, rinsed 
  • For the garnish 
  • ¼ c raisins 
  • ¼ c pine nuts 
  • 1-2 fresh tomatoes, chopped 
  • 1 wedge white onion, thinly sliced 

INSTRUCTIONS

  1. Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then, add oil and onion, sauté until soft. Add the garlic and spices, and swoosh everything around for about 30 seconds. Then, add the water, tomato paste and salt. Finally, add chicken pieces and coat in cooking liquid. 

  2. Close the pressure cooker. Set the valve on the lid to "Close". Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 14 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and release the steam.

  3. Strain out chicken pieces and place in a heat-proof serving platter, and cover with foil. Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup measuring cup to reach 3½ cups (875ml). If the cooking liquid does not reach the 3½ cup mark, add water. If you have more cooking liquid than 3½ cups, reserve it for another use.

  4. Pour the measured liquid back into the pressure cooker and add the rice. Mix. Close the pressure cooker.  Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 3 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes – the rice is steaming in the residual heat of the cooker. Then release steam to release any remaining pressure. 

  5. While the rice is cooking, slide the uncovered serving platter with chicken pieces skin-side up under broiler until the skin is brown and bubbly. Temporarily transfer chicken and cooking liquid, if any, into the foil that was used to cover it.

  6. Place the freshly pressure cooked rice onto the platter. Now add the chicken pieces on top and sprinkle with pine nuts, raisins, fresh tomato and onion before serving. Pour any remaining cooking liquid on top. 

  7. Serves 6-8. 

MOROCCAN LAMB TAJINE

©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

 

YIELD: 4-6 SERVINGS | PREP: 10 MIN | COOK: 48 MIN | TOTAL TIME: 58 MIN

INGREDIENTS

  • 1 tsp cinnamon powder 
  • 1 tsp ginger powder 
  • 1 tsp turmeric powder 
  • 1 tsp cumin powder 
  • 2 garlic cloves, crushed 
  • 2 tbs olive oil 
  • 10 oz prunes, soaked (or a mix of Apricots and Dried Raisins) 
  • 2 medium onions, roughly sliced 
  • 2.5 lb lamb shoulder, cut into pieces 
  • 1 c vegetable stock 
  • 1 bay laurel leaf 
  • 1 cinnamon stick 
  • 3 tbs honey 
  • 1 tsp pepper 
  • 1 tsp salt 
  • 3.5 almonds, shelled, peeled and toasted 
  • 1 tbs sesame seeds 

INSTRUCTIONS

  1. Mix the ground cinnamon, ginger, turmeric, and cumin powders with garlic and olive oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, and cover with boiling water and set aside.
  3. To the pressure cooker add a layer of onions, and then lay the spiced meat on top of that. Pour in the vegetable stock and add the bay leaf and cinnamon stick. Close the pressure cooker.  Press [Manual Setting], [Cooking Time] and then use the [+] button to choose 35 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes. Then release pressure once time is up.
  4. Add the rinsed and drained prunes, honey and reduce the liquid to the desired consistency by using the sate function, about 2-3 mins. 
  5.  Sprinkle with toasted almonds and sesame seeds and serve with couscous. 

CRANBERRY BRAISED TURKEY WINGS

©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

YIELD: 6-8 SERVINGS | PREP: 15 MIN | COOK: 40 MIN | TOTAL TIME: 55 MIN

INGREDIENTS

  • 2 tbs butter 
  • 2 tbs oil 
  • 4 bone-in turkey wings (2-3 lbs) 
  • salt and pepper to taste 
  • 1 c dry cranberries, or (soaked in boiling water for 5 min) or 1 1/2 c fresh cranberries, or 1 c of canned 
  • cranberries, rinsed 
  • 1 medium onion, roughly sliced 
  • 1 c shelled walnuts 
  • 1 c fresh orange juice (or prepared juice with no added sugar) 
  • 1 c vegetable stock 
  • 1 bunch fresh Thyme 

INSTRUCTIONS

  1. Prepare the cooker to sauté, and melt the butter. Next swirl in olive oil.
  2. Brown the turkey wings on both sides adding salt and pepper to taste. Make sure that the skin side is nicely colored.
  3. Remove the wings briefly from the cooker and add the onion, then on top of that add the wings (pretty browned skin side, pointing up), cranberries, walnuts, a little bundle of Thyme. Pour the orange juice and stock over the turkey. Close the pressure cooker. Manually set high pressure with a  20 min cooking time.
  4. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes – the turkey continues to cook in the residual heat of the cooker. Then release the pressure. 
  5. Remove the thyme bundle and carefully remove the wings to a serving dish (they may be so tender they could fall apart). Slide the serving dish under the broiler for about 5 minutes or until the wings are sufficiently caramelized.
  6. In the meantime, reduce the contents of the cooker to about half by keeping the cooker uncovered by using the Sauté program, again.
  7. Pour the reduced liquid, walnuts, onions and cranberries over the wings and serve. 

SKINNY SLOPPY JOES WITH TANGY SLAW

©hippressurecooking.com, Laura Pazzaglia  

©hippressurecooking.com, Laura Pazzaglia

 

YIELD: 4-6 SERVINGS | PREP: 5 MIN | COOK: 23 MIN | TOTAL TIME: 28 MIN

INGREDIENTS

Sloppy Joes

  • 1 tbs olive oil 
  • 1 lb extra lean ground beef 
  • 1 medium red onion, chopped 
  • 1 medium green or red bell pepper, chopped 
  • 1 carrot, grated 
  • 1½ tsp salt 
  • 2 tsp garlic powder 
  • 1 tbs Worcestershire Sauce - optional 
  • 4 tbs apple cider vinegar 
  • 1 c chopped tomatoes - canned or fresh with their juice 
  • 4 tbs tomato paste 
  • 1 c water 
  • ½ c rolled oats

Tangy Coleslaw

  • 1 tbs grainy dijon mustard 
  • 2 tbs apple cider vinegar 
  • 1 tbs honey 
  • ½ head of cabbage, quartered and thinly sliced (about 5 cups) 
  • 2 carrots, grated (about 1 cup) 
  • ½ red onion, finely chopped

INSTRUCTIONS

  1. Prepare the cooker to sauté by pressing and add olive oil and the ground beef. Break up and brown the beef well (about 8 minutes).
  2. Push beef aside and add onions, peppers, carrots, salt and garlic powder and sauté until the veggies are soft (about 5 minutes).
  3. Add Worcestershire sauce, vinegar, chopped tomatoes, tomato paste, water and mix well – lifting up any brown bits of meat from the base of the cooker into the mixture. When the contents of the cooker come to boil sprinkle in the oats and do not stir. 
  4. Close and seal the pressure cooker.  Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time. When time is up, release the pressure.
  5. Mix well and let stand uncovered for 5 minutes to thicken before serving.

Cabbage

  1. For coleslaw: Combine the mustard, vinegar and honey in the base of a large bowl and whisk together.
  2. Mix-in the cabbage, carrots and onions.