Pressure Cooker • 6qt/8qt

Pumpkin Seed Pesto Pasta

Yields 6-8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 16 ounces spaghetti or tagliatelle 

  • 1½ cups pumpkin seeds, roasted

  • ⅓ cup Parmesan cheese, grated

  • 3 garlic cloves

  • 1½ cups fresh basil leaves

  • 1 cup fresh parsley leaves

  • 1½ tablespoons fresh dill

  • 1 tablespoon fresh tarragon

  • ½ lemon, juiced

  • ¾ cup olive oil

  • 1 teaspoon crushed red pepper

  • 1 tablespoon champagne vinegar

  • 1 teaspoon lemon zest

  • ½ cup iced water, if desired

  • Salt & pepper, to taste

  • Fresh basil leaves, for garnish

Directions

  1. SELECT Pasta/Boil on the Cosori Pressure Cooker, set time to 10 minutes, Adjust to “More/High”, and press On/Start. Allow water to come to a boil.

  2. ADD pasta into the inner pot and boil for 8 to 10 minutes.

  3. ADD the remaining ingredients to a food processor or blender and blend until well combined or made into a smooth paste. Add iced water for a brighter and smoother pesto sauce.

  4. DRAIN the pasta noodles, reserving ½ cup of the boiled pasta water.

  5. TOSS the pumpkin seed pesto sauce and pasta water together with the spaghetti until well coated.

  6. SEASON with salt and pepper, then garnish with fresh basil to serve.

Chicken and Corn Chowder

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Yields 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

  • 2 tablespoons butter

  • 4 strips bacon, cut

  • ½ onion, chopped

  • 1 carrot, grated or chopped

  • 2 celery ribs, chopped

  • 3 garlic cloves, minced

  • 3 cups chicken stock

  • 3 tablespoons cornstarch

  • 1 russet potato, skinned & cut into cubes

  • 1 bay leaf

  • 3-4 chicken thighs, boneless & skinless, chopped

  • ½ cup corn, frozen

  • 1 cup milk

  • 1 cup heavy cream

  • Salt & pepper, to taste

  • ¼ cup Italian parsley, chopped

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, adjust temperature to 320°F, set time for 20 minutes, and press On/Start. Allow the pressure cooker to heat up.

  2. ADD butter and let it melt for 30 seconds. Then add bacon and sauté for 5 minutes.

  3. ADD onions, carrot, and celery and sauté for 3 minutes. Then add garlic and sauté for 2 minutes.

  4. MIX in chicken stock and cornstarch, and then add the potatoes, bay leaf, chicken, and corn. Bring to a boil.

  5. PRESS Stop/Cancel, then stir in milk and heavy cream. Select Pasta/Boil, adjust time to 10 minutes, and press On/Start. Simmer.

  6. SEASON with salt and pepper to taste, garnish with chopped parsley, and serve.

Sweet Potato and Bacon Soup

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 32 minutes

Ingredients

  • ½ tablespoon olive oil

  • 6 slices bacon, chopped

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 2 pounds sweet potatoes, peeled & chopped

  • ½ teaspoon ground cumin

  • ⅛ teaspoon cayenne pepper

  • 1 tablespoon light brown sugar

  • 4 cups low-sodium chicken broth

  • Salt & pepper, to taste

  • Parmesan cheese, grated, for garnish

Directions

  1. ADD the olive oil and bacon to the Cosori Pressure Cooker.

  2. SELECT Sauté/Brown, Adjust to “More/High”, and press On/Start.

  3. COOK the bacon until crispy, about 10 to 15 minutes. Drain and set aside.

  4. ADD the onion and cook until slightly caramelized, about 6 minutes.

  5. ADD the garlic and cook for 1 minute.

  6. ADD the sweet potatoes, cumin, cayenne, brown sugar, and chicken broth.

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

  8. SELECT Soup, Adjust to “Less/Low”, and press On/Start.

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

  10. BLEND with immersion blender or transfer to a blender in batches and blend until smooth.

  11. SEASON to taste with salt and pepper.

  12. GARNISH with the crispy bacon and grated Parmesan cheese. 

Tom Kha Gai Thai Soup

Yields 2-4 servings

Prep Time: 10 minutes

Cook Time: 14 minutes

Ingredients

  • 1 lemongrass stalk, sliced

  • 2-4 kaffir lime leaves

  • 4 slices galangal, ¼-inch thick

  • 2 chilies, fresh or dried, chopped

  • 1½ cups chicken stock or water

  • 6 ounces chicken breast, cubed

  • ¼ cup fish sauce

  • 3 tablespoons sugar

  • 1½ cups high fat coconut milk

  • ½ cup enoki mushrooms

  • ⅓ cup lime juice

  • 1 tablespoon chili oil

  • 1 green onion, chopped

  • ½ cup cilantro or green onion

Directions

  1. ADD lemongrass, kaffir lime leaves, galangal, chilis, and chicken stock into the Cosori Pressure Cooker inner pot.

  2. SELECT Pasta/Boil on the pressure cooker, set the time to 20 minutes, and press On/Start.

  3. ALLOW the infused stock to come to a boil. Boil for 4 minutes.

  4. ADD the chicken, fish sauce, and sugar and boil for 6 minutes or until chicken is cooked through.

  5. ADD coconut milk, mushrooms, lime juice, chili oil, and chopped green onion and boil for the remaining 5 minutes.

  6. GARNISH completed dish with cilantro or more chopped green onions.

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.

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.

White Chocolate Fudge

Yields 8 Servings

Prep Time: 5 Minutes

Cook Time: 7 Hours and 10 Minutes

 

Ingredients

  • 9 ounces caramel condensed milk
  • ½ tablespoon vanilla extract
  • 1 tablespoon butter 
  • 10 ounces white chocolate chips

Directions

  1. POUR condensed milk, vanilla extract, butter, and white chocolate chips into the Cosori Pressure Cooker.
  2. COVER the pot with the glass lid.
  3. SELECT Slow Cook, set the time for 1 hour, and press On/Start.
  4. STIR every 15 minutes of cooking to ensure even cooking and prevent burning.  
  5. POUR fudge into a parchment lined tray when done cooking.
  6. COOL fudge in the fridge for 5 to 6 hours.
  7. REMOVE from the fridge and cut into desired pieces.

Rich & Decadent Hot Chocolate

YIELDS 4 SERVINGS

PREP TIME: 1 minute

COOK TIME: 10 minutes

 

Ingredients 

  • 3 cups whole milk
  • 1 cups heavy cream
  • 8 ounces premium quality dark chocolate bar (minimum 60% cocoa)
  • 2 tablespoons sugar
  • 2 cinnamon sticks
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder
  • ¼ teaspoon kosher salt

Directions

  1. ADD all the ingredients to the Cosori Pressure Cooker.
  2. WHISK all the ingredients till they are well combined.
  3. SELECT Hot Pot, adjust to “More/High”, and Press On/Start.
  4. BRING the hot chocolate to a boil, about 10 minutes, and adjust to “Normal/Medium”.
  5. REMOVE the cinnamon stick.
  6. SERVE in cups and top with some marshmallows.

Salted Caramel Dessert

Yields 4-5 Servings

Prep Time: 1 Minute

Cook Time: 15 Minutes

 

Ingredients 

  • 50 soft caramels, unwrapped
  • ⅔ cup whole milk or heavy cream
  • ⅔ cup mini marshmallows 
  • Sea salt, to taste

Directions

  1. ADD the soft caramels, milk, and all the marshmallows to the Cosori Pressure Cooker.
  2. SELECT Hot Pot, adjust to “More/High”, and press On/Start.  
  3. MIX the mixture frequently with a rubber spatula to prevent burning.
  4. COOK the mixture for 10-15 minutes, or until everything is melted through.
  5. SEASON to taste with sea salt.
  6. ADJUST to “Less/Low” to keep caramel warm. Season to taste.
  7. SKEWER, FORK, or SPEAR your dipper, then dip into the pot and enjoy.

Suggested Dippers: apples, pretzels, marshmallows, cookies, strawberries, chocolate

New York Cheesecake

YIELDS 8 SERVINGS 

PREP TIME: 15 Minutes

COOK TIME: 57 minutes

 

Ingredients

Crust:

  • 1 cup  graham cracker crumbs
  • 1 tablespoon light brown sugar
  • 3 tablespoons melted butter

Cheesecake

  • ⅔ cup granulated sugar
  • 1½ tablespoons cornstarch
  • Pinch of salt
  • 1 pound regular cream cheese, softened
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs

Directions

Crust: 

  1. PREHEAT an oven to 350°F.
  2. MIX together the graham cracker crumbs, brown sugar, and butter until it resembles coarse sand.
  3. LINE the bottom of a 7 inch X 3 inch springform pan with an 8 inch round of parchment paper.
  4. LOCK in the collar of the springform pan closing it onto the base.
  5. LIGHTLY GREASE the lined parchment pan with butter or a nonstick baking spray.
  6. TRANSFER the graham cracker crumb mixture to the pan. Firmly press it onto the bottom pan in an even layer and about ½ inch thick.
  7. BAKE the crust in the oven for 12 minutes. Carefully remove form the oven when finished baking and cool. 

Cheesecake:

  1. SIFT together the sugar, cornstarch, and salt. Set aside.
  2. BEAT the cream cheese, sour cream, and sugar and cornstarch together using an electric mixture. Beat until everything is well incorporated.
  3. MIX in the vanilla extract
  4. ADD the eggs, one at a time, beating just until blended after each addition.
  5. POUR the cheesecake batter onto the cooled crust gently tap the pan against the countertop to remove any air bubbles.
  6. CREATE a foil sling by folding a 20 inch long sheet of aluminum foil in half lengthwise twice to create a 3 in wide strip.
  7. PLACE the cheesecake atop the foil sling, for easy insertion and removal from the Cosori Pressure Cooker.
  8. ADD 1½ of water along with a metal rack to the pressure cooker and gently lower in the cheesecake inside, folding the sling over inward.
  9. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  10. SELECT Bake, adjust to “More/High”, and press On/Start.
  11. NATURAL RELEASE for 15 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  12. REMOVE the cheesecake from the pressure cooker carefully and allow to cool in the freezer for 4-8 hours.
  13. UNLOCK the collar and use the parchment paper to easily move the cheesecake onto a serving platter.

Coconut Rice Pudding

Yields 6 servings 

Prep Time: 2 Minutes

Cook Time: 30 minutes

 

Ingredients

  • ⅔ cup sweet glutinous rice
  • 3 cups coconut milk
  • ⅓ cup white sugar
  • 1 egg
  • 1 cup coconut flakes
  • 1 teaspoon vanilla extract

Directions

  1. POUR your rice in the Cosori Pressure Cooker along with your coconut milk and vanilla extract. Mix well.
  2. SECURE THE LID to the pressure cooker, and make sure the pressure release valve is in the lock position.
  3. SELECT White Rice, set time for 25 minutes, and press On/Start.
  4. MIX the egg and sugar until well combined in a small bowl. Set aside.
  5. NATURAL RELEASE for 15 minutes when rice is done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  6. TEMPER you egg mixture by ladling some coconut milk into your egg mixture and whisking it in. Repeat 3 times.
  7. WHISK your tempered egg mixture into the pot and stir for 5 minutes.
  8. ADD in the coconut flakes and mix well.
  9. SERVE chilled or rice out of the pot warm.