Beet and Feta Salad

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YIELD: 4 SERVINGS | PREP: 5 MIN | COOK: 30 MIN | TOTAL TIME: 45 MIN

INGREDIENTS

  • 1 c water
  • 4 medium red beets, scrubbed
  • 4 oz feta cheese, cut in 1 in. cubes
  • 2-3 sprigs of thyme

Lemon Balsamic Vinaigrette:  

  • 2 garlic cloves, chopped
  • 1 tbs fresh lemon juice
  • 2 tbs balsamic vinegar
  • 3 tbs extra virgin olive oil
  • Salt & pepper, to taste

INSTRUCTIONS

  1. Add water to the Cosori Pressure Cooker, along with the steamer rack.
  2. Place the beets atop the rack and securely close the lid.
  3. Press the [Steam Potatoes] function, adjust to "High", and press Start.
  4. When done, natural release for 10 minutes, and allow to cool.
  5. Peel the beets under cold water and pat dry.
  6. Cut the beets into 1 in. cubes and set aside.
  7.  To make the vinaigrette, whisk together all the vinaigrette ingredients. Season with salt and pepper.
  8. Combine the cubed beets and feta with the lemon balsamic vinaigrette. 
  9. Garnish with fresh thyme leaves.
 

Try out the recipe for yourself!

Lemon Dill New Potato Salad

  Brought to us by Dale Gray:    @thedaleyplate

Brought to us by Dale Gray:  @thedaleyplate

YIELD: 4 | PREP: 6M | COOK: 5M | TOTAL TIME: 11m

INGREDIENTS

  • 1 lb scrubbed new potatoes 
  • 1 c water 
  • 1/4 c greek yogurt 
  • 1/4 c buttermilk 
  • 1 clove garlic, finely chopped 
  • 1 tsp freshly ground black pepper 
  • 2 tbsp lemon zest
  • 2 tbsp chopped dill 
  • 1 tsp salt 

INSTRUCTIONS

  1. Place potatoes and water in the Cosori pot and close the lid. Press the menu button to STEAM and set the timer to 5 minutes. 
  2. While the potatoes cook, combine all other ingredients in a medium bowl. 
  3. Once cooked, allow the Cosori pressure cooker to release pressure naturally. Once the pressure gage drops, open the lid and drain the potatoes. Slice them in half and toss with the sauce.
  4. Enjoy! Best served at room temperature. 

Steamed Artichokes

 ©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

YIELD: 2-4 SERVINGS | PREP: 5M | COOK: 20M | TOTAL TIME: 25M

INGREDIENTS

  • 2 medium artichokes 
  • 1 lemon, sliced in half 
  • 2 tbs mayonnaise 
  • 1 tsp Dijon mustard 
  • 1 pinch paprika

INSTRUCTIONS

  1. Trim artichokes: Wash well and remove the damaged outer leaves. If the artichokes are spiny, cut off the top edge and, using kitchen shears, trim the spines off the surrounding leaves. Wipe any cut edges with a lemon half -this will keep them from oxidizing. Add one cup of water to the pressure cooker base and place artichokes facing upwards and then spritz any remaining lemon on top of each. 
  2. Close the pressure cooker. 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 artichokes are still steaming in the residual heat of the cooker. Then release the pressure. 
  3. Meanwhile, mix mayonnaise with mustard and place in a small dipping container, then sprinkle with paprika. Lift the artichokes out of the cooker gently using tongs. Serve warm. 

Slow Cooker Garlic Parmesan Potatoes

Potatoes

YIELD: 2-4 SERVINGS | PREP: 15M | COOK: 3h | TOTAL TIME: 3h  15m

Ingredients

  • 3 lbs baby red potatoes, halved and unpeeled
  • 2 tbs virgin olive oil
  • 1 ¼ tbs unsalted butter
  • 1 tsp basil
  • ½ tsp dried oregano
  • ½ tsp fried dill
  • 4 cloves garlic, minced
  • ½ c grated parmesan
  • 2 ½ tbs fresh parsley leaves, chopped
  • salt & ground pepper to taste


Instructions

  1. Place potatoes, butter, olive oil, garlic, dill, basil, oregano into the cooker. Season with salt and pepper to taste.
  2. Cover pot and cook on preferred allotted time. LOW for 2-3 hours. HIGH for 4-5 hours.
  3. Serve with grated parmesan and fresh chopped parsley.

  

 

Mixed Veggies

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YIELD: 2-3 SERVINGS | PREP: 2m | COOK: 3m | TOTAL TIME: 10m

INGREDIENTS

  • 1 c carrots, chopped
  • 1 c broccoli, chopped
  • 1 c water
  • 2 tsp coconut butter

INSTRUCTIONS 

  1. Place steamer rack into the inner pot.
  2. Pour water, and place carrots and broccoli on top of steamer rack.
  3. Secure and close lid of pressure cooker.
  4. Select Steam using the Menu button and press Start.
  5. It will take 5-10 minutes to begin pressurizing. After desired time, immediately quick release pressure.
  6. Open lid and serve mixed veggies with coconut butter.

Corn on the Cob

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YIELD: 2-3 SERVINGS | PREP: 2 MIN | COOK: 3 MIN | TOTAL TIME: 10 MIN

FUNCTION: STEAM (-2 min)

PRESSURE COOKER MODEL: 2qt, 6qt

 

INGREDIENTS

  • 5 mini ears of corn OR 4 large ears of corn*
  • 2 cups water
  • Low-fat butter (optional)

INSTRUCTIONS 

  1. Place steamer rack into the inner pot.
  2. Pour water and place ears of corn on top of the steamer rack.
  3. Secure and close lid.
  4. Select STEAM from menu function and subtract 2 mins for desired texture.
  5. Press START to begin cooking.
  6. It will take 5-10 minutes to begin pressurizing. After desired time, immediately quick release pressure.
  7. Open lid and serve corn with low-fat butter.

Roasted Baby Potatoes

 ©hippressurecooking.com, Laura Pazzaglia  Don’t forget to pierce the potatoes before closing the pressure cooker – this will ensure the skin remains whole and won’t split on the sides. 

©hippressurecooking.com, Laura Pazzaglia

Don’t forget to pierce the potatoes before closing the pressure cooker – this will ensure the skin remains whole and won’t split on the sides. 

YIELD: 4-6 SERVINGS | PREP: 5M | COOK: 15M | TOTAL TIME: 20M

INGREDIENTS

  • 5 tbs vegetable oil 
  • 2 lb baby or fingerling potatoes (however many will just cover the base of your pressure cooker) 
  • 1 sprig rosemary 
  • 3 garlic cloves (whole) 
  • 1 c stock (any kind) 
  • salt and pepper to taste

INSTRUCTIONS

  1. Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then add the vegetable oil, potatoes, garlic and rosemary. Roll the potatoes around and brown the skin on all sides (8-10 minutes). Then, with a sharp knife, pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock. 
  2. 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 11 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the valve on the lid to the “Steam Exhaust” position. 
  3. Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste). Sprinkle everything with salt and pepper and serve!