Skillet Chicken with Lemon Orzo

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Yields 4 servings

Prep Time: 8 minutes

Cook Time: 31 minutes

Ingredients

  • 4 chicken thighs, bone-in, skin-on

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • ½ large onion, chopped

  • 1 cup leeks, white and pale green parts only, washed, rinsed & chopped

  • 2 garlic cloves, minced

  • 1 lemon, juiced & zested

  • 1½ cups uncooked orzo pasta

  • 2½ cups chicken stock

  • Salt & pepper, to taste

  • 3 tablespoons Italian flat-leaf parsley, finely chopped

Directions

  1. SEASON the chicken thighs with salt and pepper. Set aside.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F, set the time for 30 minutes, and press On/Start. Allow the pressure cooker to heat up.

  3. ADD the olive oil to the preheated pressure cooker and allow to heat up for 30 seconds.

  4. BROWN the chicken thighs skin-side down until the skin is golden brown and crispy, about 20 minutes. Set aside.

  5. ADJUST the heat to “Normal/Medium” and add in the butter, onion, and leeks. Cook for 7 minutes until soft.

  6. ADD the garlic. Mix well and cook for 1 minute.

  7. ADD the lemon juice, lemon zest, orzo pasta, and chicken stock.

  8. SEASON the cooking liquid to taste with salt and pepper.

  9. PLACE the chicken on top along with any of its juices.

  10. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  11. SELECT Poultry, set time for 3 minutes, and press On/Start.

  12. QUICK RELEASE when done cooking and carefully remove the lid. Remove the chicken and mix the orzo.

  13. GARNISH with freshly chopped parsley.

Longaniza and Cheddar Mac & Cheese

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Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 2 tablespoons butter

  • ½ pound pork longaniza

  • 2 garlic cloves, chopped

  • 1 jalapeño, chopped

  • 4 cups chicken stock

  • 16 ounces uncooked elbow macaroni

  • ½ cup heavy cream 

  • 2 cups cheddar cheese, shredded, plus more for serving

  • Black pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F and time to 10 minutes. Then press On/Start. Allow the pressure cooker to heat up.

  2. ADD butter and pork longaniza and cook for 6 to 8 minutes, until broken down.

  3. ADD garlic and jalapeño and cook for 2 minutes.

  4. DEGLAZE the bottom of the pan with chicken stock, then add macaroni.

  5. LET the liquid come to boil and press Stop/Cancel.

  6. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in locked position.

  7. SELECT Manual, Adjust pressure to Level 6, set time for 5 minutes, and press On/Start.

  8. QUICK RELEASE when done cooking and carefully remove the lid.

  9. MIX in heavy cream and cheddar cheese. Stir until well combined.

  10. SERVE with freshly cracked black pepper or more cheddar cheese.

Bacon and Leek Risotto

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

 

Ingredients

  • 2 cups leeks, white & pale-green parts only, thinly sliced
  • 1 tablespoon olive oil
  • 10 strips bacon, diced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 4½ cups low-sodium chicken broth
  • 1 tablespoon butter
  • 3 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons Parmesan cheese, grated, plus more for garnish
  • Salt & pepper, to taste
  • Fresh Italian parsley leaves, for garnish

Directions

  1. WASH the leeks to remove any dirt. Chop into thin slices and set aside.
  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust to “More/High”, and press On/Start. Allow the cooker to heat up.
  3. ADD the oil and bacon to the preheated pressure cooker. Cook until bacon is crispy, about 10 minutes. Drain and set bacon aside.
  4. ADD the chopped leeks to the pressure cooker, reserving ⅓ for garnish, and cook until soft, about 5 minutes.
  5. ADD the rice and cook for 2 minutes, stirring occasionally.
  6. POUR in the wine and cook until all the wine is absorbed by the rice, about 2 minutes.
  7. ADD the chicken broth and mix well.
  8. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  9. SELECT Manual, Adjust pressure to Level 6, set time for 6 minutes, and press On/Start.
  10. QUICK RELEASE when done cooking and carefully remove the lid. Carefully remove the inner pot from the cooker to prevent overcooking.
  11. STIR in the butter, parsley, Parmesan cheese, and cooked bacon.
  12. SEASON to taste with salt and pepper.
  13. SERVE in bowls and garnish with parsley, grated Parmesan, and the reserved leeks. 

Arroz con Pollo

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Yields 6 servings

Prep Time: 5 minutes

Cook Time: 34 minutes

 

Ingredients

  • 6 bone-in chicken thighs, skin on
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 roasted red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 can (14.5 ounce) fire roasted tomatoes
  • ½ cup dry white wine
  • 1 bay leaf
  • 1 cup chicken stock
  • Salt & pepper, to taste
  • 1½ cups white rice, washed & rinsed
  • Cilantro, freshly chopped, for garnish

Directions

  1. SEASON the chicken thighs with salt, black pepper, crushed red pepper, and lime juice. Set aside.
  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust temperature to 320°F, set time for 30 minutes, and press On/Start. Allow the pressure cooker to heat up.
  3. ADD the olive oil to the preheated pressure cooker and allow it to heat up for 30 seconds.
  4. BROWN the chicken thighs skin-side down for 15 minutes until skin is crispy. You may need to work in batches of 2. Set aside and press Stop/Cancel.
  5. SELECT Sauté/Brown and press On/Start.
  6. ADD the onion, green bell pepper, and roasted red bell pepper. Cook for 5 minutes.
  7. ADD the garlic and cook for 1 minute.
  8. MIX in the cumin and tomato paste and cook for another minute.
  9. ADD the fire roasted tomatoes, white wine, bay leaf, and chicken stock and bring to a boil.
  10. SEASON the cooking liquid to taste with salt and pepper.
  11. ADD the rice and mix well. Place the chicken thighs on top, along with any juices.
  12. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  13. SELECT White Rice, set time for 4 minutes, and press On/Start.
  14. NATURAL RELEASE for 10 minutes when done cooking, and carefully remove the lid.
  15. GARNISH with freshly chopped cilantro.

Potato Salad with Old Bay, Chives, and Chips

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Yields 3-4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

 

Ingredients

  • 2 pounds baby yellow potatoes, scrubbed & halved
  • 1 cup water
  • ¼ cup cup olive oil, plus more for drizzling
  • ¼ cup apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon (or more) coarsely ground black pepper
  • Pinch of cayenne pepper
  • ¼ cup coarsely chopped parsley
  • 1 small red onion, thinly sliced
  • 2 cups kettle-cooked potato chips
  • 3 tablespoons finely chopped chives

Directions

  1. CUT yellow potatoes in half and add 1 cup of water and potatoes into the Cosori Pressure Cooker inner pot.
  2. SECURE THE LID, select Steam Potatoes, and adjust cooking time to 8 minutes. Press On/Start.
  3. COMBINE olive oil, apple cider vinegar, mustard, spices, parsley, and onion in a boil and mix to make a dressing.
  4. TRANSFER potatoes, once they are done steaming, into the dressing bowl along with potato chips and mix well so the dressing coats the potatoes well.
  5. PLATE on a serving plater, garnish with chopped chives, and serve.

Fettuccine Alfredo

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Yields 4 servings

Prep Time: 2 minutes

Cook Time: 12 minutes

 

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 5 cups water
  • 1 tablespoon salt
  • ¾ teaspoon black pepper
  • 1 pound uncooked fettuccine, halved
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • Salt & pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure cooker, Adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the olive oil, butter, onions, and garlic to the pot and cook until the onions have softened, about 4 minutes.
  3. MIX the fettuccine with the onions and layer them evenly in the pot making sure the noodles are evenly fanned out in the pot.
  4. ADD the water, salt, and black pepper. Make sure that the water is fully covering the noodles.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  6. SELECT Manual, adjust pressure to Level 6, set time for 8 minutes, and press On/Start.
  7. QUICK RELEASE when done cooking and carefully remove the lid. Mix well.
  8. STRAIN some of the left over water leaving about 2 cups of water in the pot.
  9. MIX in the heavy cream and Parmesan cheese.
  10. SEASON to taste with salt and pepper.

Creamy Tomato Risotto with Chives

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Yields 3-4 servings

Prep Time: 5 minutes

Cook Time: 14 minutes

 

Ingredients

  • 1 tin (14.5 ounces) chopped tomatoes
  • 1 cup vegetable stock
  • 1 tablespoon tomato purée or tomato paste
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, peeled & crushed
  • 1 cup Arborio rice
  • ½ cup white wine
  • ½ cup heavy cream
  • ¼ cup Parmesan, grated (or other cheese if you prefer)
  • Salt & pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker and adjust temperature to 320°F for 30 minutes.
  2. ADD olive oil and sauté onions for 4 minutes.
  3. MIX in rice and tomato paste and sauté for 2 minutes.
  4. DEGLAZE the pot with white wine and let the alcohol boil off for 2 minutes.
  5. ADD in the can of chopped tomatoes and vegetable stock. Mix well.
  6. SECURE THE LID, making sure the pressure release valve is in the locked position. Select Rice and Adjust cooking time to 6 minutes on pressure level 6.
  7. QUICK RELEASE and open the lid.
  8. ADD in 1/2 cup heavy cream, and 1/2 cup of grated Parmesan cheese.
  9. SEASON with salt and pepper to taste, then serve.

Garbanzo and Sausage Chili

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Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

Ingredients

  • 1 tablespoon vegetable oil
  • ½ white onion, chopped
  • 1 pound ground pork
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • 1 teaspoon coriander seed
  • 1 teaspoon oregano
  • 1 can (28 ounces) tomatoes
  • 2 cans (16 ounces) garbanzo beans
  • 1 cup water or stock
  • 3 stalks green onion, sliced

Directions

  1. SELECT Sauté, and adjust temperature to 320°F for 30 minutes.
  2. ADD in a tablespoon of vegetable oil and let it heat up.
  3. ADD in chopped onions and sauté until translucent, about 4 minutes.
  4. ADD in ground pork, garlic, and spices, and sauté for 8 minutes.
  5. MIX in your can of tomatoes, garbanzo beans, and stock and combine.
  6. LET the mixture heat up for about 3 minutes.
  7. BRING to boil and continue boiling for 15 minutes.
  8. GARNISH with sliced green onions and serve with toasted bread.

Spaghetti Carbonara

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Yields 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

 

Ingredients

  • 1 tablespoon olive oil
  • ¼ pound guanciale (salt-cured pork jowl) or pancetta
  • 4 cups water
  • 2 teaspoons salt
  • 1 pound spaghetti, halved
  • 7 egg yolks
  • 1 egg
  • ½ cup Pecorino or Parmesan cheese, grated
  • 2 teaspoons freshly ground black pepper
  • Grated Pecorino or Parmesan cheese, for garnish
  • Freshly ground black pepper, for garnish

Directions

  1. SELECT Saute/Brown on the Cosori Pressure Cooker, set time to 10 minutes, adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the olive oil and guanciale to the Cosori Pressure Cooker and cook until crispy about 10 minutes. Drain and set aside.
  3. ADD the water, salt, and spaghetti to the bacon fat and oil.
  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  5. SELECT Manual, adjust to Pressure Level 6, set time for 5 minutes, and press On/Start.
  6. WHISK together the egg yolks, egg, parmesan cheese, and black pepper in a bowl while the pasta is cooking. Set aside.
  7. QUICK RELEASE when done cooking and carefully remove the lid. Carefully remove the pot form the pressure cooker to prevent overcooking.
  8. MIX in the egg mixture and bacon. Mix until the pasta is well coated and it thickens slightly.
  9. SEASON to taste with salt and pepper.
  10. SERVE immediately in bowls and garnish with grated Pecorino cheese.

Strawberry Ice Cream

Ingredients

  • 12 ounces strawberries, trimmed
  • ¾ cup white sugar
  • A pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups heavy cream

Directions

  1. TRIM all the stems from the strawberries.
  2. PLACE strawberries, sugar, and salt into the Cosori Pro Blender. Blend together until smooth, about 15 seconds.
  3. ADD in the rest of the ingredients, and blend for 15 seconds.
  4. POUR into tupperware (preferably glass) of your choice immediately, and freeze for 6 hours, or overnight.
  5. SCOOP with a warm spoon when you are ready to serve.

Chocolate Delice

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Yields 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

 

Ingredients

  • ¾ cup of heavy cream
  • ¼ cup of whole milk 
  • 1 egg
  • 8 ounces dark chocolate, chopped

Directions

  1. COMBINE heavy cream and milk together in the Cosori Pressure Cooker inner pot.
  2. SELECT Pasta/Boil, and let the mixture come to boil.
  3. BEAT eggs in a separate bowl until blended. Then, chop chocolate into pieces.
  4. SELECT Stop/Cancel once the heavy cream and milk have come to a boil. Immediately pour the diary mixture into the eggs and whisk for 30 seconds, or until well combined.
  5. ADD in chopped dark chocolate and whisk until chocolate has completely melted and combined to form a solid colored mixture.
  6. POUR the chocolate mixture into desired shaped cups or bowls (we recommend martini glasses!).
  7. COOL the chocolate mixture in the refrigerator for 3 to 6 hours, then serve.
  8. GARNISH the top with candied nuts, fruits, or grated chocolate or espresso, to taste. To enjoy more than 2 servings, just double the ingredients!

Note: This recipe is intended for the 6-Quart and 8-Quart Cosori Pressure Cookers. To make using the 2-Quart Cosori Pressure Cooker, select Sauté in step 2 and Start/Cancel in step 4.

BBQ Pulled Pork

Yields 6-8 Servings

Prep Time: 9 Hours

Cook Time: 1 Hour 40 Minutes

 

Ingredients

  • 3-4 pounds pork shoulder/butt, cut in 3 
  • ¼ cup beer 
  • 1½ chicken stock
  • 1 cup bbq sauce (homemade or store bought)
  • 1 tablespoons liquid smoke

Dry Rub:

  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground mustard
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne

Directions

Rub:

  1. COMBINE the rub ingredients and mix until everything is well incorporated. Save for later use. 

Pork:

  1. RUB the pork butt with 3 tablespoons of the BBQ rub, 1 tablespoon per piece. 
  2. WRAP the pork butt in plastic wrap and store in the fridge for at least 8 hours or overnight.
  3. REMOVE the pork butt from the fridge and set aside for 1 hour. 
  4. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust the temperature to “More/High”, add the oil, and press On/Start. Allow the pressure cooker to heat up.
  5. BROWN the pork butt in the preheated pressure cooker for 5 minutes on each side. 
  6. ADD the beer to deglaze the bottom on the alcohol cook off, about 2 minutes. 
  7. ADD all the other ingredients and mix well.
  8. SELECT Meat/Stew, set the time for 1 hour and 30 minutes, and press On/Start
  9. NATURAL RELEASE for 10 minutes. Release any residual pressure that may be left in the machine and carefully remove lid.
  10. REMOVE the pork from the pressure cooker and shred in a bowl. 
  11. ADD about 1 cup of the cooking liquid to the pork and mix well. 
  12. SERVE on buns with a side of pickles or enjoy by itself.

Pesto Sauce

Yields 1 cup

Prep Time: 1 minute

Blend Time: 45 seconds

 

Ingredients

  • 4 cups fresh basil leaves (from about 3 large bunches)
  • ⅓ cup pine nuts, walnuts, or almonds, untoasted
  • 3 garlic cloves
  • 1 cup olive oil
  • ½ cup Parmesan cheese
  • Salt, to taste

Directions 

  1. ADD basil, nuts, and garlic to the Cosori Pro Blender.
  2. PULSE 9 to 10 times.
  3. SCRAPE down the sides of the container with a spatula and secure the lid.
  4. REMOVE the cap on the lid and slowly add in the oil on low speed. Place cap back on lid.
  5. BLEND on “HI” for 15 seconds.
  6. ADD Parmesan cheese and blend on “HI” until smooth, about 15 seconds.
  7. SEASON to taste with salt.

Lemon Dressing

Yields 2 cups

Prep Time: 1 minute

Blend Time: 20 seconds

 

Ingredients

  • ½ cup fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons shallot
  • 1 garlic clove
  • 1 teaspoon honey
  • 1½ cups extra-virgin olive oil
  • Salt & pepper, to taste

Directions

  1. ADD the lemon juice, Dijon mustard, shallot, garlic, and honey to the Cosori Pro Blender.
  2. BLEND on “HI” for 10 seconds.
  3. REMOVE the cap on the lid and slowly add in the oil on low speed. Place cap back on lid.
  4. BLEND on “HI” for 10 seconds.
  5. SEASON to taste with salt and pepper.

Layered Fruity Pops

Yields 6 servings

Prep Time: 1 hour 5 minutes

Blend Time: 4 minutes



Ingredients

Raspberry Layer: 

  • 1 cup frozen raspberries
  • ½ tablespoon sugar
  • ¼ cup water
  • ¼ cup ice

Pineapple Layer: 

  • 1 cup frozen pineapple
  • ½ cup ice
  • ¼ cup orange juice

Directions

  1. ADD all raspberry layer ingredients to the Cosori Pro Blender.
  2. BLEND on “HI” until smooth, about 1 minute.
  3. POUR the blended mixture into popsicle molds, filling half of the mold. Place into the freezer to chill for 1 hour.
  4. REPEAT the same process for the pineapple layer ingredients.
  5. REMOVE the popsicle molds from the freezer after 1 hour, then pour in the pineapple layer.
  6. STORE in the freezer for 4 hours, or until completely frozen.

Frozen Sangria

Yields 4-5 servings

Prep Time: 2 minutes

Blend Time: 2 minutes



Ingredients

  • 1 bottle (750 mL) red wine, merlot or shiraz
  • 1 cup frozen blackberries
  • 1 cup frozen raspberries
  • 1 orange, peeled & sliced
  • ½ cup orange liqueur or citrus brandy
  • 1 teaspoon lime juice

Directions

  1. ADD all ingredients into the Cosori Pro Blender.
  2. FLIP the switch from “OFF” to “ON” and turn the dial gradually to “HI”.
  3. BLEND until smooth, about 1 to 2 minutes.

Pineapple Delight

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Yields 3 servings

Prep Time: 2 hours

Blend Time: 1 minute

 

Ingredients 

  • 1 pound frozen pineapple
  • 4 cups vanilla ice cream
  • 1 teaspoon lime juice
  • 12 ounces pineapple juice

Directions

  1. ADD the frozen pineapple, vanilla ice cream, lime juice, and 6 ounces of pineapple juice to the Cosori Pro Blender.
  2. BLEND on “HI” until everything is well combined, about 30 seconds to 1 minute.
  3. STORE in the freezer for 2 hours to set.
  4. SCOOP into glasses or bowls and pour the remaining pineapple juice over each serving.

Chipotle Pepper Hummus

Yields 5-6 servings

Prep Time: 5 minutes 

Blend Time: 2 minutes

 

Ingredients

  • 2 cups cooked chickpeas
  • 2 tablespoons tahini
  • 5 tablespoons olive oil
  • 4-5 tablespoons water
  • 2 lemons, juiced
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • 2 chipotle peppers in adobo sauce
  • Salt & pepper, to taste
  • Paprika, for garnish

Directions

  1. ADD the chickpeas, tahini, olive oil, water, lemon juice, and garlic cloves to the Cosori Pro Blender.
  2. PULSE the ingredients until smooth, about 1 minute. Use the tamper to mix the hummus while blending.
  3. ADD in the cumin and chipotle peppers with some of the adobo sauce.
  4. PULSE again until smooth, about 1 minute.
  5. SEASON with salt and pepper.
  6. SERVE in bowls with paprika on top

Chimichurri Paste

Yields 1¼ cups

Prep Time: 5 minutes

Blend Time: 40 seconds

 

Ingredients

  • ¼ cup vinegar
  • ½ lemon, juiced
  • 1 red onion, diced
  • 1 cup flat leaf parsley
  • ¾ cup fresh cilantro leaves, chopped
  • ¼ cup fresh oregano leaves  
  • 6 garlic cloves, peeled  
  • ½ jalapeño
  • ¾ cup oil
  • Salt & pepper, to taste

Directions

  1. ADD the vinegar, lemon juice, onion, parsley, cilantro, oregano, garlic, and jalapeño into the blender.
  2. PULSE 9 to 10 times.
  3. SCRAPE down the sides of the container with a spatula and secure the lid.
  4. PULSE another 10 times.
  5. REMOVE the cap on the lid and slowly add in the oil on low speed. Place cap back on lid.
  6. BLEND on “HI” for 10 seconds.
  7. SEASON to taste with salt and pepper.