No-Soak Beans

AdobeStock_94572102.jpeg

YIELD: 5-6 SERVINGS | PREP: 1 MIN | COOK Time: Varies | TOTAL TIME: VarIes

INGREDIENTS

  • 1 lb dried beans
  • 8 cups water
  • 1 tbs oil
  • 2 tsp salt
  • 3 garlic cloves (optional)
  • 1 bay leaf (optional)

Cooking Times for Beans

  • Black beans: 25-30 minutes
  • Black-eyed peas : 25-30 minutes
  • Great Northern beans: 30-35 minutes
  • Navy beans: 30-35 minutes
  • Pinto beans: 30-35 minutes
  • Cannellini beans: 40-45 minutes
  • Chickpeas (garbanzo beans): 40-45 minutes 

INSTRUCTIONS

  1. Add the dried beans, water, oil, salt, garlic, and bay leaf to the Cosori Pressure Cooker.
  2. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  3. Press the [Beans/Chili] function, and adjust the time in accordance to the bean being cooked. Press [Start].
  4. When done cooking, quick release, and adjust for seasoning.
 

Try out the recipe for yourself!

Lentil Salad with Lemon Mint Dressing

Lentil Salad LemonMint.jpeg

YIELD: 4 SERVINGS | PREP: 5 MIN | COOK: 14 MIN | TOTAL TIME: 30 MIN

INGREDIENTS

  • 2 cups brown lentils
  • 1 small onion, small dice
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pepper
  • 1 large shallot, sliced
  • fresh mint leaves, for garnish
  • Dressing:
    • ⅓ olive oil
    • 2-3 tbs lemon juice
    • 1 tbs Dijon mustard
    • ½ tsp sugar
    • 2 tbs chopped fresh mint leaves
    • salt and pepper, to taste

INSTRUCTIONS

  1. Add the lentils, onion, garlic, bay leaf, salt, and pepper to the Cosori pressure cooker along with 4 cups of water.
  2. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  3. Press the [Manual] function, then press Pressure/Temp and use +/- to change the pressure level to 4. Press [Cook Time] and use +/- to set the time for 14 minutes. Press [Start].
  4. While the lentils are cooking, make the dressing by whisking all of the dressing ingredients until well combined. Set aside.
  5. When lentils are done cooking, quick release, and drain off any residual liquid. 
  6. Let the lentils cool for 5 minutes in a large bowl and mix in the dressing.
  7. Top with freshly sliced shallot and fresh mint leaves for garnish. 
 

Try out the recipe for yourself!

Chipotle Pepper Hummus

YIELD: 5-6 | PREP: 5M | PREP: 5M

INGREDIENTS

  • 2 c cooked chickpeas
  • 2 tbs tahini
  • 5 tbs olive oil
  • 4 tbs water
  • 2 lemon, juiced
  • 1-2 garlic clove
  • 1 tsp ground cumin
  • 1-2 chipotle peppers in adobo sauce
  • salt & pepper, to taste
  • Paprika, for garnish

INSTRUCTIONS

  1. Add the chickpeas, tahini, olive oil, water, lemon juice, and garlic clove to the blender.
  2. Pulse the ingredients until smooth.
  3. Add in the cumin and chipotle pepper with a some of the adobo sauce.
  4. Pulse again until smooth.
  5. Season with salt and pepper.
 

Try out the recipe for yourself!

Black Beans

blackbeans.jpg

YIELD: 3-5 SERVINGS | PREP: 5 MIN | COOK: 20 MIN | TOTAL TIME: 30 MIN

FUNCTION: BEANS

PRESSURE COOKER MODEL: 2qt, 6qt

INGREDIENTS

  • 1 (16-ounce) bag of dry organic black beans, rinsed
  • 2 ½ cup water
  • 3 ½ cup organic vegetable broth
  • 2 cloves garlic, minced
  • 2 bay leaves
  • Salt & pepper to taste

INSTRUCTIONS 

  1. Rinse black beans until runs clear.
  2. Add beans, water, vegetable broth, minced garlic into the inner pot.
  3. Stir in salt, pepper and place two bay leaves on top of beans.
  4. Secure lid and close. Select BEANS function on pressure cooker.
  5. Press START. It may take 5-10 minutes to begin pressurizing.
  6. After desired time, immediately quick release pressure.
  7. Remove bay leaves, and serve beans with serving ladle.

Not-Refried Refried Beans

 ©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

YIELD: 6-8 SERVINGS | PREP: 5 Min | COOK: 15 Min | TOTAL TIME: 20 Min

When pressure cooking beans, never exceed the ½ full capacity of the pressure cooker (this includes the beans and cooking liquid) and always add 1 tablespoon of fat per cup of beans to reduce foaming – tiny bubbles that can block or spray out of the valve. 

INGREDIENTS

  • 1 tbs vegetable oil 
  • 1 onion, chopped 
  • 1 bunch cilantro (or parsley), stems and leaves divided and chopped 
  • ¼ tsp chipotle powder 
  • ½  teaspoon cumin 
  • 2 c dry borlotti, pinto or kidney beans, soaked overnight 
  • 2 c water 
  • 1 tsp salt 

INSTRUCTIONS

  1. Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then, add the oil and sauté the onion, cilantro stems chipotle and cumin until the onions just begin to soften. Add the beans and water. 
  2. Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 10 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 beans are still cooking in the residual heat of the cooker. Then, slowly twist the valve on the lid to the “Steam Exhaust” position to release any remaining pressure. 
  3. Mash the using a potato masher to the desired consistency – they will thicken as they cool.