Creamy Polenta

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YIELD: 4 SERVINGS | PREP: 1M | COOK: 10M | TOTAL TIME: 21M

INGREDIENTS

  • 1 c polenta
  • 4 c chicken stock
  • ¼ c unsalted butter
  • ½ c heavy cream
  • 1 c grated Parmesan cheese
  • Salt & pepper, to taste
     

INSTRUCTIONS

  1. Add the polenta and chicken stock to the Cosori Pressure Cooker.
  2. Secure the lid on the pressure cooker and the pressure release valve is in the lock position.
  3. Press the [Multigrain] and then press Start.
  4. When done cooking, natural release for 10 minutes. Release any residual pressure that may still be left in the pressure cooker.
  5. The polenta may look watery. Whisk it until it looks homogenous and creamy
  6. On [Keep Warm] add in the butter, heavy cream, and Parmesan cheese and whisk until creamy and cheese is melted. 
  7. Season with salt and pepper and top with more parmesan cheese.
     
 

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Pearled Barley Mediterranean Salad

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YIELD: 4 SERVINGS | PREP: 45 Min | COOK: 30 Min | TOTAL TIME: 1 hr 15 m

INGREDIENTS

  • 1 c pearled barley
  • 4 c water
  • 1 tbs olive oil
  • ½ tsp salt
  • 1 garlic clove, minced
  • 1 c cherry tomatoes, halved
  • 1½ c of seedless cucumber, chopped

For the Dressing:

  • 2 tbs olive oil
  • 2 tbs red wine vinegar
  • Juice of 1 lemon
  • 1 tbs fresh basil, finely chopped
  • 1 tbs fresh oregano, finely chopped
  • Salt and pepper, to taste

INSTRUCTIONS

  1. Wash the barley and add it to the Cosori Pressure Cooker along with the water, olive oil, salt, and garlic.
  2. Close the lid, making sure lid is secure and the pressure release valve is in the lock position.
  3. Press the [Multigrain] function, then press [Cook Time] and use +/- to set the time for 30 minutes. Press [Start].
  4. While the barley is cooking, whisk together the dressing ingredients, season with salt and pepper, and set aside.
  5. When the the barley is finished cooking and machine beeps, do not touch the machine for 5 minutes, and allow it to naturally release for 5 minutes. After 5 minutes, move the pressure valve to the release position to release any residual pressure.
  6. Remove the barley from the pressure cooker and allow to cool down for 10 minutes.
  7. Toss in the dressing into the barley, making sure the the barley is well coated, and allow to marinate for 30 minutes.
  8. Mix the cucumber and tomatoes and enjoy!
 

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Cilantro Lime Rice

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YIELD: 6 SERVINGS | PREP: 3M | COOK: 11M | TOTAL TIME: 14M

Ingredients

• 2 c long grain white rice
• 2 ½ c water
• 4 tbs olive oil
• 2 tsp salt
½ garlic clove, minced
• 1 lime, juiced
• 6 tbs fresh chopped cilantro

Instructions

  1. Add the rice, water, 3 tbs oil, garlic, and salt to the pressure cooker pot and stir.
  2. Close the lid, and make sure pressure valve is closed.
  3. Press the [Rice] function, and Adjust to “Less/Low”, then press the Start button.
  4. When the rice is finished cooking and machine beeps, do not touch the machine for 5 minutes, and allow it to naturally release. After 5 minutes, open the pressure valve and carefully open your machine.
  5. While the pot is in “Keep Warm” mode, add the last tablespoon of oil, followed by the chopped cilantro, and squeeze one lime on top. Mix together well for 2-3 minutes.
 

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Spring Vegetable Risotto

YIELD: 2 SERVINGS | PREP: 10M | COOK: 12M | TOTAL TIME: 22M

Ingredients

  • 2 tbs butter
  • ½ shallot, finely diced 
  • 2 c mushrooms, sliced
  • 1 c Arborio rice
  • 3 c chicken broth
  • 1 c pecorino romano
  • 1 c asparagus, cut into one inch pieces
  • ¼ c prosciutto, cut into thin ribbons
  • salt and pepper to taste

Instructions

  1. Set Sauté function to 6 minutes. Add butter and allow it to melt, then add shallots. Stir for about two minutes. Add in rice and stir until well coated in butter. Then add in mushrooms and stir. 
  2. Once time is up add in 3 cups of chicken broth, click the Rice setting and set time for 5 minutes.  Secure lid onto pot.
  3. Set your oven to broil, and toss asparagus and prosciutto in salt and pepper on a sheet pan. Cook until asparagus is just softened and prosciutto begins to crisp, about 5 minutes.
  4. Once rice is done immediately quick release the pressure. Add cheese stirring vigorously. Taste risotto and add salt and pepper.
  5. Top the risotto with asparagus and prosciutto.
 

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Rice

YIELD: 2-4 SERVINGS | PREP: 5 MIN | COOK: 10-17 MIN | TOTAL TIME: 15-17M

INGREDIENTS

  • ½ teaspoon salt
  • ½ teaspoon virgin olive oil (optional)
  • nonstick cooking spray
  • see chart for correct water & rice measurement

INSTRUCTIONS 

  1. Rinse rice in strainer until water runs clear.
  2. Line inner pot with nonstick cooking spray.
  3. Place rice, water, olive oil, and salt into the inner pot.
  4. Secure and close lid. Select Rice using the Menu button and set the time based on your grain type.
  5. Press Start. It will take 5-10 minutes before pressurizing.
  6. Natural release pressure for 10 minutes and fluff rice with fork before serving.

Quinoa

YIELD: 1-3 SERVINGS | PREP: 5m | COOK: 40m | TOTAL TIME: 40m

INGREDIENTS

  • 1 c quinoa
  • 1 ½ c organic vegetable broth
  • 1 pinch salt

INSTRUCTIONS 

  1. Turn on pressure cooker.
  2. Pour in vegetable broth, salt and stir in quinoa.
  3. Secure lid and close. Select Multigrain using the Menu button and press Start.
  4. It may take 5-10 minutes to begin pressurizing.
  5. After desired time, immediately quick release pressure. Open lid and serve warm.