One Pot Macaroni and Cheese

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YIELD:  5-6 SERVINGS  | PREP TIME: 1M | COOK TIME: 5M | TOTAL TIME: 6M

INGREDIENTS

  • 1 lb elbow macaroni 
  • 1 tbs yellow mustard
  • 1 tbs Worcestershire sauce 
  • 2 tbs unsalted butter
  • 1 tsp hot sauce
  • 2 tsp salt
  • 4 c water
  • 1 (5oz) can evaporated milk
  • 2 c sharp cheddar cheese, shredded
  • 2 c colby jack cheese, shredded
  • ½ c cream cheese
  • ½ c Parmesan cheese
  • salt and pepper, to taste

INSTRUCTIONS

  1. Add the macaroni, mustard, Worcestershire, butter, hot sauce, salt, and water 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 [Manual] function, then press Pressure/Temp and use +/- to change the pressure level to 6. Press [Cook Time] and use +/- to set the time for 4 minutes. Press [Start].
  4. Once finished cooking, quick release and mix well, making sure most of the water is evaporated. You may use the [Sauté/Brown] function on Low to evaporate any residual water left in the pressure cooker.
  5. On the [Keep Warm] function, add in the evaporated milk and cheese, and mix well until all the cheese has melted, about 1 minute.  
  6. Season to taste with salt and pepper. 
 

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One Pot Spaghetti and Meatballs

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YIELD:  5-6 servings  | Prep time: 5m | Cook time: 9m | Total time: 14m

INGREDIENTS

  • 12 oz spaghetti pasta, broken in half
  • 1-2 lb frozen meatballs
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 2 (24 oz) jar of marinara sauce
  • 1½ c water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp crushed red pepper 
  • salt and pepper, to taste

INSTRUCTIONS

  1. Press the [Sauté] function and press Start on the Cosori Pressure Cooker.
  2. When ready, add the oil, onion, and garlic. Cook until onion is translucent, stirring constantly so the garlic does not burn, about 3 minutes.
  3. Press the [Stop/Cancel] function. 
  4. Add 1 jar of the marinara sauce and mix well.
  5. Scatter the noodles on top evenly and cover with the water. 
  6. Layer the meatballs on top of the sauce and cover with the other jar of marinara sauce.
  7. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  8. Press the [Manual] function, then press Pressure/Temp and use +/- to change the pressure level to 6. Press [Cook Time] and use +/- to set the time for 6 minutes. Press [Start].
  9. Once it has finished cooking, quick release and mix well. 
  10. Season with salt and pepper to taste.
  11. Serve with buttery and toasty garlic bread and garnish with parmesan cheese
 

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Chili Mac

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YIELD:  3-4 servings  | Prep time: 10m | Cook time: 25m | Total time: 35m

INGREDIENTS

  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbs chili powder
  • 1 tbs smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper 
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 (14.5oz) can of diced tomatoes
  • 1 (15oz) can of tomato sauce
  • 8 oz rigatoni pasta
  • 2 c chicken broth
  • 2½ c sharp cheddar cheese, shredded
  • 2 c mozzarella cheese, shredded

INSTRUCTIONS

  1. Press the [Sauté] function and adjust to High on the Cosori Pressure Cooker.
  2. Add in the ground beef and cook until browned, about 10 minutes.
  3. Add the onions and cook until translucent, stirring occasionally.
  4. Add garlic, spices, salt, and black pepper. Stir.
  5. Add the tomatoes and tomato sauce. Stir until well combined.
  6. Add in the pasta and broth. Mix the ingredients making sure the pasta is just covered with liquid. 
  7. Press the [Cancel/Keep Warm] function to cancel [Sauté] mode.
  8. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  9. Press the [Manual] function, then press Pressure/Temp and use +/- to change the pressure level to 6. Press [Cook Time] and use +/- to set the time for 4 minutes. Press [Start].
  10. Once it has finished cooking, quick release and mix well. 
  11. Add cheese and stir until melted. 
  12. Season with more salt and pepper to taste.
  13. Add to a greased baking dish and top with mozzarella cheese.
  14. Add chili mac to a preheated oven at 400°F until cheese is melted and bubbly, about 10 minutes, then serve.
 

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Lemon Garlic Shrimp Zoodles

Serves: 2 | Prep time: 10 min | Cook time: 15 min | Total time: 25 min

INGREDIENTS

  • 2 medium zucchini, spiralized
  • ¾ lbs medium shrimp, peeled & deveined
  • 1 tbsp virgin olive oil
  • 4 cloves garlic, minced
  • ½ c fresh parsley, chopped
  • 1 lemon, zest & juiced
  • salt & pepper to taste

INSTRUCTIONS

  1. Spiralize zucchini and set aside.
  2. Add olive oil into inner pot and select SAUTE mode on pressure cooker. Add lemon juice and shrimp, mixing salt and pepper. Cook shrimp for 1-2 minutes on each side.
  3. Add garlic and parsley into pot. Cook for an additional minute, stirring often.
  4. Add zucchini noodles and stir for 2-3 minutes until cooked.
  5. Season with salt & pepper and sprinkle with chopped parsley.
  6. Enjoy!
 

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Asian Veggie Noodles

YIELD:  4 servings  | Prep time: 5 min | Cook time: 13 min | Total time: 18 min

INGREDIENTS

  • 1 pack noodles (choose your preference)
  • 1 large onion
  • 4 large carrots, shredded
  • 6 edamame, shelled
  • 1 c cabbage 
  • 2 tbsp olive oil 
  • 1 tsp garlic puree
  • 1 tbsp soy sauce
  • 2 tbsp Chinese Five Spice
  • 1 tbsp Oriental Seasoning 
  • 1 tsp coriander 
  • 1 tsp parsley 
  • salt & pepper to taste 
  • 200 ml water 

INSTRUCTIONS

  1. Add all the vegetables to the inner pot along with the sauces and mix well. Saute for 3-5 minutes. 
  2. Add 200ml of water along with all the seasonings and mix well.
  3. Bury the noodles among your vegetables and water and close the lid and ensure the pressure valve is closed.
  4. Cook for 13 minutes on the manual high pressure setting. Wait for the machine to reach pressure and cook.
  5. Release the pressure. 
  6. Give it a good stir and serve. Serve with hot sauce on the side if desired. 

Italian Mac and Cheese

 ©hippressurecooking.com, Laura Pazzaglia

©hippressurecooking.com, Laura Pazzaglia

YIELD: 2-4 SERVINGS | PREP: 5 Min | COOK: 15 Min | TOTAL TIME: 15 Min

This is is a super-easy Italian version of mac and cheese. You can also follow the same instructions to pressure cook pasta to mix with your own sauce. The advantage of using the pressure cooker here is that you’re using less water (not a full pot) so it doesn’t just cook faster, comes to a boil faster too! You can halve this recipe and follow the instructions to just cover the pasta with water – the cooking time does not change. If you use a different pasta shape change the cooking time to half of the recommended cooking time noted on the package. 

INGREDIENTS

  • 1 tbs olive oil 
  • 16 oz package of pipes, elbow macaroni, penne, or short tubular pasta 
  • 2 tsp sea salt 
  • about 3 c water (see instructions) 
  • 8 oz sheep or cow milk Ricotta 
  • 1 sprig of parsley or basil, finely chopped 
  • ½ tsp ground black pepper, or to taste 
  • ½ c Pecorino Romano 

INSTRUCTIONS

  1. To the pressure cooker, add the olive oil, pasta, salt and just enough water to just cover the pasta. Smooth the pasta out with a spatula to get an even layer and submerge as much pasta in as little water as possible. 
  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 4 minutes pressure cooking time. Then, press [Pressure Level] and use the [-] button to select “Low Pressure”. 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” portion. 
  3. Lift out the insert, take it to the sink and pour out about half of the cooking water. In the remaining pasta and water mix in the ricotta cheese and parsley or basil. Top each bowl with abundant Pecorino Romano cheese and pepper and serve immediately.