Pressure Cooker • 6qt/8qt

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.

Peach Cobbler

Yields 4-6 Servings

Prep Time: 2 Minutes

Cook Time: 20 Minutes

 

Ingredients

  • Melted butter, or PAM
  • 1 (15 ounce) can sliced peaches
  • 1 (21 ounce) can peach pie filling
  • 1 Box of yellow cake mix
  • ½ cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 cup water
  • Vanilla ice cream, optional

Directions

  1. GREASE a 7.5 inch (48 ounce) ceramic ramekin with butter or pam. Set aside..
  2. MIX together the can sliced peaches and peach pie filling. Add the peach filling on the bottom of the ramekin and spread evenly. Set aside.
  3. COMBINE the yellow cake mix, melted butter, cinnamon, and sugar in a separate bowl. Make sure all ingredients are well combined; the mixture will be thick and stiff.
  4. SPRINKLE the yellow cake mixture on top of peaches.
  5. 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.
  6. PLACE a rack in the pressure cooker along with 1 cup of water. Place the peach and yellow cake filled ramekin on top.
  7. PLACE the ramekin atop the foil sling, for easy insertion and removal from the Cosori Pressure Cooker. Lower the cobbler onto the rack folding the sling inwards.
  8. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  9. SELECT Bake, adjust to “Less/Low”, and press On/Start.
  10. QUICK RELEASE, when done cooking and carefully remove the lid. Remove the cobbler from the pot.
  11. SERVE in a bowl with a scoop of Ice Cream

Corn Sauté

YieldS 6 Servings

Prep Time: 5 Minutes

Cook Time: 15 Minutes

 

Ingredients

  • 1 tablespoon vegetable oil
  • 2 scallions, sliced
  • 4 garlic cloves, minced
  • 2 pounds fresh or frozen corn
  • ½ cup butter, cut into cubes
  • 1 teaspoon chilli powder
  • Salt and pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, add the oil, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the scallions and garlic to the pressure cooker. Cook for 2-3 minutes, stirring continually.
  3. ADD frozen corn and pieces of butter. Stir and cook for 5-8 minutes.
  4. ADD the chili powder and mix well.
  5. SEASON to taste with salt and pepper.
  6. SERVE warm.

Pearled Barley Mediterranean Salad

Yields 4 SERVINGS

Prep Time: 45 MINUTES

Cook Time: 30 MINUTES

 

Ingredients

Barley Salad:

  • 1 cup pearled barley, washed and rinsed
  • 4 cups water
  • 1 tablespoons olive oil
  • ½ teaspoon salt
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 1½ cups seedless cucumber, chopped

For the Dressing:

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

Directions

Barley Salad:

  1. ADD the barley, water, olive oil, salt, garlic to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Multigrain function, set the time for 30 minutes, and press On/Start.
  4. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may still be left in the pressure cooker and carefully remove the lid.
  5. DRAIN the barley from the pressure cooker and allow to cool down for 10 minutes.
  6. TOSS the dressing into the barley, making sure the the barley is well coated, and allow to marinate for 30 minutes.
  7. MIX the cherry tomatoes and cucumber with the marinated barley.

Dressing:

  1. WHISK together the dressing ingredients,
  2. SEASON to taste with salt and pepper. Set aside.

Sautéed Mushrooms

Yields 4 servings

Prep Time: 5 Minutes

Cook Time: 10 Minutes

 

Ingredients

  • 1 pound mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoons olive oil
  • 1 tablespoons sherry vinegar
  • 2 tablespoons freshly chopped tarragon
  • 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 oil and butter and allow it to heat up for 30 seconds. Add the mushrooms and sauté until brown, about 8 minutes.
  3. MIX in the sherry vinegar and tarragon. Cook for about 1 minute.
  4. SEASON to taste with salt and pepper.

Creamy Polenta

YIELDS 4 SERVINGS 

PREP TIME: 1 minute

COOK TIME: 10 minutes

 

Ingredients

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

Directions

  1. ADD the polenta and chicken stock to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Multigrain and then press On/Start.
  4. QUICK RELEASE, when done cooking and carefully remove the lid.
  5. WHISK the polenta, until it looks homogenous and creamy.
  6. 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.
  8. SERVE in bowls and top with sauteed mushrooms. 

Coconut Scented Quinoa

Yields 6 servings 

Prep Time: 1 minute

Cook Time: 6 minutes

 

Ingredients

  • 1 cup quinoa
  • 1 cup full fat coconut milk
  • 1 cup water
  • 3 tablespoons toasted coconut chips, for garnish

Directions

  1. ADD the quinoa, coconut milk, and water to the Cosori Pressure Cooker. Mix well.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  3. SELECT Multigrain, set time for 6 minutes, and press Start/Cancel.
  4. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  5. FLUFF the quinoa with a fork and garnish with toasted coconut chips.

Russet Red Mashed Potatoes

Yields 6-8 servings 

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients

  • 3 pounds red potatoes, halved 
  • 1 cup water 
  • 2 teaspoons salt 
  • ¾ cup whole milk, room temperature 
  • 6 tablespoons butter, softened 
  • 2 garlic cloves, minced 
  • 6 scallions, chopped 
  • 2 tablespoons fresh parsley, chopped 
  • Black pepper, to taste

Directions

  1. ADD water, salt, and potato chunks to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Steam Potatoes, adjust to “Less/Low,” and press On/Start.
  4. QUICK RELEASE, when done cooking and carefully remove the lid. Drain the water from the pot
  5. MASH the potatoes and add milk slowly, about 1 tablespoon at a time. Use the milk as desired, less milk for a chunkier mash, more milk and mashing for a smoother texture.
  6. MIX in remaining ingredients, and continue mashing until desired texture.
  7. SERVE immediately.

Potato Salad

Yields 4 servings 

Prep Time: 6 minutes

Cook Time: 10 minutes

 

Ingredients

  • 1 pound new potatoes, scrubbed
  • 1 cup water
  • ¼ cup Greek yogurt
  • ¼ cup buttermilk
  • 1 garlic clove, minced 
  • 2 tablespoons grated lemon zest
  • 2 tablespoons fresh dill, chopped 
  • Salt and pepper, to taste

Directions

  1. ADD potatoes and water to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Steam Potatoes, set the time for 5 minutes, and press On/Start.
  4. MIX the greek yogurt, buttermilk, garlic, lemon zest, and dill in a large bowl until well combined Set aside.
  5. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  6. DRAIN the potatoes. Slice them in half and toss yogurt dressing.
  7. SERVE the potato salad at room temperature.

Orange and Maple Glazed Carrots

Yields 4 SERVINGS 

PREP Time: 1 minute

COOK TIME: 7 minutes

 

Ingredients

  • 1½ pounds of 5 inch long young carrots, rinsed and scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • ⅓ cup orange juice
  • ½ teaspoon grated orange zest
  • Pinch cinnamon
  • Toasted walnuts, for garnish

Directions

  1. ADD 1 c of water to the Cosori Pressure Cooker along with the steamer rack. Place the carrots atop the steamer rack.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Steam Vegetables, adjust to “Less/Low”, and press On/Start.
  4. QUICK RELEASE, when done cooking and carefully remove the lid.  Remove carrots and set aside. Clean the inner pot.
  5. SELECT Saute/Brown and press On/Start. Allow the pressure cooker to heat up.
  6. ADD the butter, salt, maple syrup, orange juice, orange zest, and cinnamon until it boils, about 5 minutes. Press Stop/Cancel.
  7. ADD the carrots to the pot and coat with the glaze.
  8. SERVE glazed with toasted walnuts on top for garnish and crunch.

Garlic Broccoli

Yields 3-4 Servings 

Prep Time: 5 Minutes 

Cook Time: 3 Minutes

 

Ingredients

  • 1 cup water
  • 2 heads broccoli
  • 6 garlic cloves, minced
  • 1 tablespoons olive oil
  • Salt and pepper, to taste

Directions

  1. ADD the water to the Cosori Pressure Cooker along with a steamer rack and place the broccoli on top.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Steam Vegetables, adjust to “Less/Low”, and press On/Start.
  4. QUICK RELEASE when done cooking and carefully remove the lid and broccoli. Clean the inner pot.
  5. SELECT Saute/Brown and press On/Start. Allow the pressure cooker to heat up.
  6. PLACE remaining ingredients in the pot. Stir for 30 seconds.
  7. CUT the broccoli into pieces and add the cut broccoli to the pot. Cook for 30 more seconds.
  8. SEASON to taste with salt and pepper.

Mushroom Brown Rice Pilaf

Yields 9-12 Servings 

Prep Time: 10 Minutes 

Cook Time: 20 Minutes

 

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onions, diced
  • 8 ounces mushrooms, sliced
  • 3 cups brown rice, washed and rinsed
  • 4½ cups chicken stock
  • 4 tablespoons butter
  • 1 cup parmesan cheese, grated

Directions

  1. SELECT Saute/Brown on the Cosori Pressure Cooker, add in your oil, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the onions and saute for 3 minutes.
  3. MIX in the brown rice, mushrooms, and chicken stock. Press Stop/Cancel.
  4. SECURE THE LID to the pressure cooker, and make sure the pressure release valve is in the lock position.
  5. SELECT Brown Rice, adjust to “More/High”, and press On/Start.
  6. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  7. TOSS in the butter and parmesan cheese, mix thoroughly. 

Spring Veggie Risotto

springveggierisotto.jpeg

Yields 4-6 servings 

Prep Time: 10 minutes 

Cook Time: 12 minutes

 

Ingredients

  • 3 tablespoons butter 
  • 1 shallot, finely diced 
  • 4 cups mushrooms, sliced 
  • ½ cup white wine
  • 2 cups Arborio rice 
  • 4 cups chicken broth
  • 2 cups asparagus, cut into 1 inch pieces 
  • ½ cup prosciutto, cut into thin ribbons  
  • 2 cups pecorino romano, grated 
  • Salt & pepper, to taste

Directions

  1. PREHEAT an oven to 400F.
  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, set time to 6 minutes, and press On/Start. Allow the pressure cooker to heat up.
  3. ADD butter and allow it to melt, then add shallots. Cook for about 2 minutes stirring frequently.
  4. MIX in rice until well-coated in butter. Then add in mushrooms and stir.
  5. ADD the white wine at the 1 minute mark, and cook until all the wine is absorbed by the rice.
  6. ADD the chicken broth once time is complete. Mix well.
  7. SECURE THE LID to the pressure cooker, and make sure the pressure release valve is in the lock position.
  8. SELECT White Rice and press On/Start.
  9. BAKE your asparagus and prosciutto on a sheet pan in the preheated oven. Cook until asparagus is just softened and prosciutto begins to crisp, about 5-10 minutes.
  10. QUICK RELEASE when done cooking and carefully remove the lid.
  11. MIX in the pecorino romano and stir until melted.  
  12. SEASON to taste with salt and pepper
  13. SERVE the risotto with broiled asparagus and prosciutto on top.

Healthy Fried Rice

Yields 4 - 6 Servings 

Prep Time: 10 Minutes

Cook Time: 25 Minutes

 

Ingredients

  • 2 cups brown rice
  • 2½ cups water
  • 2 tablespoons soy sauce
  • 2 teaspoon sesame oil
  • 3 eggs
  • ½ cup frozen peas and carrots
  • 1 garlic clove, minced
  • Salt and Pepper to taste

Directions

  1. ADD rice, water, and soy sauce to the Cosori Pressure Cooker.
  2. SECURE THE LID to the pressure cooker, and make sure the pressure release valve is in the lock position.
  3. SELECT Brown Rice, adjust to to “More/High”, and press On/Start.
  4. HEAT a pan over medium heat, while the rice is cooking.
  5. WHISK the  eggs together with salt and pepper. Pour sesame oil in pan then add eggs, garlic, and stir until eggs scramble. Set aside.
  6. NATURAL RELEASE for 10 minutes when rice is done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  7. MIX in the mixed veggies and soy sauce to taste.
  8. SEASON to taste with salt and pepper.

Lemon Saffron Basmati Rice

Yields 6 SERVINGS 

PREP Time: 1 minute

COOK TIME: 7 minutes

 

Ingredients

  • 3 tablespoons butter
  • 1 large shallot, minced
  • Pinch saffron threads
  • 2 cups basmati rice, washed & rinsed
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • 2 cups chicken stock or water

Directions

  1. SELECT Saute/Brown on the Cosori Pressure Cooker, then press On/Start.
  2. COOK the aromatics by melting the butter in the pot, then add the shallot and saffron. Cook for 3 minutes, stirring occasionally.
  3. ADD the rice to the pot. Stir the rice to coat in the aromatic mixture, then add the lemon, lemon zest, lemon juice, and chicken stock.
  4. SECURE THE LID to the pressure cooker, and make sure the pressure release valve is in the lock position.
  5. SELECT Rice and press Start/Stop.
  6. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  7. FLUFF the rice using a fork.

Cilantro Lime Rice

Yields 6 Servings 

Prep Time: 3 Minute 

Cook Time: 11 Minutes

 

Ingredients

  • 2 cups long grain white rice, washed and rinsed
  • 2 cups water
  • 4 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 lime, juiced
  • 6 tablespoons freshly chopped cilantro 

Directions

  1. ADD the rice, water, 3 tbs oil, and garlic to the pressure cooker pot and mix well.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position
  3. SELECT White Rice on the Cosori Pressure Cooker, adjust to “Less/Low”, press On/Start.
  4. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  5. ADD the last tablespoon of oil, chopped cilantro, and squeeze one lime on top. Mix well. Season to taste. 

Mexican Rice

Yields 8 Servings 

Prep Time: 4 Minutes 

Cook Time: 8 MInutes

 

Ingredients

  • 3 cups white rice
  • 3 cups chicken broth
  • 1 cup of tomato paste 
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • Salt to taste

Directions

  1. SELECT Saute/Brown on the Cosori Pressure Cooker and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the oil and the chopped onions in the pot and cook for 5 minutes.
  3. ADD the rest of the ingredients ot the pot and mix well. Press Stop/Cancel.
  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  5. SELECT White Rice, adjust to “Less/Low”, then press On/Start.
  6. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  7. FLUFF the rice with a fork.

Potato Gnocchi with Marinara

YIELDS 5-6 SERVINGS 

PREP Time: 20 minutes

COOK Time: 1 hour, 8 minutes

 

Ingredients

Gnocchi

  • 1 pound russet potato, whole and washed
  • 1 cup all-purpose flour, sifted, more as needed
  • 1 tablespoon kosher salt
  • Pinch black pepper
  • 1 large egg, beaten
  • Grated parmesan cheese, for garnish
  • Freshly chopped basil, for garnish 

Marinara

  • ¼ c olive oil
  • 4 garlic cloves
  • ¼ teaspoon crushed red pepper 
  • 1 (28 ounce) can whole peeled san marzano tomatoes, crushed
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 3 tablespoons fresh basil leaves, chiffonade 

Directions:

Marinara Sauce:

  1. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust to Low, and press On/Start. Allow pressure cooker to heat up.
  2. ADD the olive oil, garlic cloves, and crushed red pepper. Cook for 5 minutes making sure the garlic does not burn Then add the can of San Marzano Tomatoes. Press Stop/Cancel.
  3. SELECT Slow Cook, adjust to “More/High”, and time for 1 hour. Press On/Start.
  4. ADD the sugar and season to taste with salt and pepper.
  5. ADD the fresh basil leaves and mix well.
  6. BLEND until smooth in a blender and set aside for later use.

Gnocchi:

  1. ADD 1 cup of water along with the steamer rack to the Cosori Pressure Cooker and place the potatoes on top.
  2. SELECT Steam Potatoes and press On/Start.
  3. QUICK RELEASE, when done cooking and carefully remove the lid.
  4. REMOVE the potatoes from the pressure cooker carefully, and allow them to cool down for 5 minutes. Peel the skin off carefully with the back of a paring knife.
  5. RICE the potatoes through a ricer or a fine mesh strainer.
  6. FOLD together the potatoes, flour, salt, and pepper until everything is well combined.
  7. MAKE A WELL in the center and add the egg inside. Slowly work in the flour into the egg until a ball of dough forms. Lightly knead it until the dough is soft and smooth.
  8. LIGHTLY DUST your work surface with flour and divide dough into 4 balls. Shape each ball into a rope ¾-inch in diameter and cut each rope into 1-inch pieces.
  9. SHAPE THE GNOCCHI using a gnocchi board or use a dinner fork. Grab a gnocchi and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. Coverthe gnocchi with a hand towel to avoid them from drying out.
  10. ADD 4 cups of water along with 1 tbs of salt to a clean inner pot.
  11. SELECT Pasta/Boil and press On/Start. Allow the pressure cooker to heat up.
  12. ADD the gnocchi to the boiling water and cook until the float to the top, about 2-3 minutes. reserving ¼ a cup of pasta water.  Press Stop/Cancel.
  13. DRAIN the gnocchi and set aside into a bowl along with the 2 tbs of butter and mix until butter is melted and coating all the gnocchi. Clean the inner pot.
  14. SELECT Saute/Brown, adjust to Low, and press On/Start.
  15. ADD the sauce and reserved pasta water. Cook for 3 minutes.
  16. ADD in the gnocchi and cook for 2 minutes in the sauce.
  17. SERVE with freshly chopped basil and parmesan cheese.