Pressure Cooker • 2qt

Pearled Barley Mediterranean Salad

Yields 2 servings

Prep Time: 45 minutes

Cook Time: 30 minutes

 

Ingredients

Dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ½ lemon, juiced
  • ½ tablespoon fresh basil, finely chopped
  • ½ tablespoon fresh oregano, finely chopped
  • Salt & pepper, to taste

Barley Salad:

  • ½ cup pearled barley, washed & rinsed
  • 2 cups water
  • ½ tablespoons olive oil
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • ½ cup cherry tomatoes, halved
  • ¾ cup seedless cucumber, chopped

Directions

  1. MIX together all dressing ingredients and set aside.
  2. ADD the barley, water, olive oil, salt, and garlic to the Cosori Pressure Cooker.
  3. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  4. SELECT Multigrain function, set the time for 30 minutes, and press Start/Cancel.
  5. 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.
  6. DRAIN the barley from the pressure cooker and allow to cool down for 10 minutes.
  7. TOSS the dressing into the barley, making sure the the barley is well coated, and allow to marinate for 30 minutes.
  8. MIX the cherry tomatoes and cucumber with the marinated barley.

Coconut Scented Quinoa

Yields 6 Servings 

Prep Time: 1 Minute 

Cook Time: 6 Minutes

 

Ingredients

  • 2 cups quinoa
  • 2 cups full fat coconut milk
  • 2 cups water
  • ⅓ cup toasted coconut chips

Directions

  1. ADD all the ingredients to the Cosori Pressure Cooker. Mix well.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Multigrain, adjust to “Less/Low”, and 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. FLUFF the quinoa with a fork and garnish with toasted coconut chips.

Lemon Saffron Basmati Rice

Yields 3 servings 

Prep Time: 1 minute

Cook Time: 7 minutes  

 

Ingredients 

  • 1 tablespoon butter
  • 1 small shallot, minced
  • A pinch saffron threads
  • 1 cup basmati rice, washed & rinsed
  • ½ teaspoon lemon zest
  • 1 lemon, juiced
  • 1 cup chicken stock or water

Directions

  1. SELECT Sauté on the Cosori Pressure Cooker, then press Start/Cancel.
  2. COOK the aromatics by melting the butter in the pot, then adding 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 zest, lemon juice, and chicken stock.
  4. SECURE THE LID to the pressure cooker, making sure the pressure release valve is in the locked position.
  5. SELECT Rice and press Start/Cancel.
  6. FLUFF the rice using a fork.

Corn & Coconut Soup

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Yields 2-3 servings

Prep Time: 15 minutes 

Cook Time: 35 minutes

 

Ingredients

Corn & Coconut Soup:

  • ½ tablespoon coconut oil
  • ½ sweet onion, diced
  • 1 jalapeño, seeded & chopped
  • ½ cup cilantro stems, chopped
  • 1 teaspoon paprika
  • 1 lime, zested & juice reserved for relish
  • 3 corn cobs, cut in half crosswise, kernels cut off, reserve kernels of 1 corn cob for salsa
  • 3 cups chicken broth
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Corn Salsa:

  • Kernels from 1 corn cob (see above)
  • 1½ tablespoons lime juice
  • 1½ tablespoons cilantro, chopped
  • 1-2 jalapeños, seeded & finely chopped
  • ½ tablespoon shallot, finely chopped
  • ½ tablespoon olive oil
  • Salt & pepper, to taste

Directions

Corn & Coconut Soup:

  1. SELECT Sauté on the Cosori Pressure Cooker and add coconut oil. Set the time for 15 minutes and press Start/Cancel. Allow the pressure cooker to heat up.
  2. ADD onions and stir to coat them in the oil. Stir onions occasionally, about every 3 minutes, to allow them to caramelize.
  3. ADD jalapeño, cilantro, paprika, and lime zest on the last 2 minutes of cooking. Stir occasionally until the time is done.
  4. ADD the corn cobs, kernels, chicken broth, coconut milk, salt, and pepper. Stir until well combined and press Start/Cancel.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  6. SELECT Soup, Adjust to “Less”, and press Start/Cancel.
  7. QUICK RELEASE when done cooking, and carefully remove the lid.
  8. DISCARD corn cobs and blend soup until smooth.
  9. SEASON the soup to taste with salt and pepper.
  10. SERVE the soup in bowls and top with corn salsa.

Corn Salsa:

  1. COMBINE all salsa ingredients in a bowl.
  2. SEASON to taste with salt and pepper. Set aside.

Pasta Fagioli

Yields 3-4 servings

Prep Time: 10 minutes

Cook Time: 4 hours

 

Ingredients

  • ½ tablespoon olive oil
  • ½ pound ground beef
  • 1 whole carrot, diced
  • 1 celery stalk, diced
  • ½ medium red onion, diced
  • 1 garlic clove, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1 can (8 ounces) cannellini beans, drained
  • ½ cup gomiti pasta, uncooked
  • Salt & pepper, to taste

Directions

  1. SELECT Sauté on the Cosori Pressure Cooker and press Start/Cancel. Allow the pressure cooker to heat up.
  2. ADD the olive oil and ground beef to the pressure cooker. Cook for 10 minutes until browned and no longer pink. Press Start/Cancel.
  3. ADD the rest of the ingredients except for the beans and pasta.
  4. SELECT Slow Cook and set the time for 4 hours. Cover with glass lid and press the Start/Cancel.
  5. STIR in the pasta and beans when 30 minutes remain on the timer. Cook for the remaining time.
  6. DISCARD the bay leaves when done cooking.
  7. SERVE in bowls with slices of french bread.

Simple Southern Chili

Yields 3-4 servings 

Prep Time: 5 minutes

Cook Time: 25 minutes

 

Ingredients

  • 1 tablespoons oil
  • 12 ounces ground beef
  • ¼ teaspoon baking soda
  • ½ tablespoon water
  • 1¼ teaspoons seasoning salt
  • ¼ teaspoon lemon pepper seasoning
  • ½ large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin 
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper
  • ½ cup beef broth
  • 8 ounces pinto beans, canned & drained
  • 8 ounces black beans, canned & drained
  • Black pepper, to taste
  • Scallions, chopped (optional)

Directions

  1. SELECT Sauté on the Cosori Pressure Cooker, add the oil, and press Start/Cancel. Allow the pressure cooker to heat up.
  2. ADD the ground beef, baking soda, water, ¼ teaspoon seasoning salt, and lemon pepper to the preheated pressure cooker. Mix and break apart the ground beef evenly, distributing the seasonings. Cook for 10 to 15 minutes.
  3. ADD the onion and garlic to the mixture, mix well, and cook for 2 more minutes.
  4. ADD the canned tomatoes, remaining spices, salt, crushed red pepper, broth, and beans. Stir only slightly.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  6. SELECT Beans and press Start/Cancel.  
  7. QUICK RELEASE when done cooking and carefully remove the lid.
  8. MIX the chili for a few minutes, adding pepper to taste.
  9. SERVE with chopped scallions on top.

Chicken Tortilla Soup

Yields 3 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

 

Ingredients

  • 2 cups chicken broth
  • 1 cup vegetable broth
  • 3 ounces tomato paste
  • ½ packet of taco seasoning
  • 1 teaspoon chili powder
  • ½ tablespoon ground cumin
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • ½ large onion, diced
  • 12 ounces cooked chicken breast, cubed
  • 2 teaspoons fresh lime juice
  • Tortilla strips (optional)
  • 1 avocado, sliced (optional)

Directions

  1. ADD the chicken broth, vegetable broth, tomato paste, taco seasoning, chili powder, cumin, salt, garlic, and onion into 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 Soup, Adjust to “Less”, and press Start/Cancel.
  4. QUICK RELEASE when done cooking and carefully remove the lid.
  5. SELECT Sauté and press Start/Cancel. Allow the pressure cooker to heat up.
  6. ADD the pre-cooked chicken and lime juice into the cooker. Stir, and cook for 2 to 3 minutes.
  7. SERVE with avocado and tortilla strips, and enjoy.

Classic Chicken & Vegetable Soup

Yields 3-4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

 

Ingredients

  • 1 cup leeks, chopped
  • ½ cup carrot, chopped
  • ½ cup celery, chopped
  • 1 garlic clove, minced
  • 3 sprigs thyme
  • ½ tablespoon salt
  • ½ teaspoon pepper
  • 1 pound boneless, skinless chicken thighs, cubed
  • ½ cup white wine
  • 4 cups chicken broth
  • ½ cup zucchini, chopped
  • 1 teaspoon fresh lemon juice
  • ¼ cup parsley, chopped

Directions

  1. ADD the leeks, carrot, celery, garlic, thyme, salt, pepper, chicken, wine, and broth in the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  3. SELECT Soup and press Start/Cancel.
  4. QUICK RELEASE when done cooking, carefully remove the lid, and discard the sprigs of thyme.
  5. ADD the zucchini, lemon juice, and parsley to the soup. Mix well.
  6. SEASON the soup to taste with salt and pepper.

Spring Veggie Risotto

Yields 2-3 servings 

Prep Time: 10 minutes 

Cook Time: 12 minutes

 

Ingredients

  • 2 tablespoons butter 
  • ½ shallot, finely diced 
  • 1 cup Arborio rice
  • 1½ cups mushrooms, sliced 
  • ¼ cup white wine
  • 2 cups chicken broth
  • 1 cup asparagus, cut into 1-inch pieces 
  • ¼ cup prosciutto, cut into thin ribbons  
  • 1 cup Pecorino Romano cheese, grated 
  • Salt & pepper, to taste

Directions

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

Chicken Tacos

Yields 4-5 servings 

Prep Time: 5 minutes 

Cook Time: 15 minutes

 

Ingredients

Chicken Taco Filling:

  • 1 pound chicken breast
  • ½ yellow onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 can (10 ounces) fire roasted diced tomatoes
  • ¼ cup chicken broth
  • ½ tablespoon chili powder
  • 1 tablespoon taco seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin

Finished Taco:

  • Tortilla
  • Pico de Gallo (optional)
  • Guacamole (optional)

Directions

  1. ADD all filling ingredients 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 Poultry on the cooker, Adjust to “Low”, and press Start/Cancel.
  4. QUICK RELEASE when done cooking and carefully remove the lid.
  5. SHRED the chicken with a fork.
  6. SERVE the chicken on a tortilla with pico de gallo, guacamole, or other toppings of your choice.

Southern Indian Beef Curry

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Yields 4-6 servings 

Prep Time: 5 minutes 

Cook Time: 1 hour 

 

Ingredients

  • 2 tablespoons oil
  • 1 pound beef chuck roast, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • ¼ white onion, chopped 
  • ¼ cup tomatoes, chopped & drained 
  • ½ tablespoon ginger, grated
  • ½ teaspoon garam masala
  • ½ tablespoon ground turmeric
  • ½ tablespoon ground cumin
  • ½ tablespoon chili powder
  • ½ tablespoon ground coriander
  • ¼ cup cilantro, chopped
  • ½ medium piper potato, chopped
  • 1 cup coconut milk

Directions 

  1. SELECT Sauté on the Cosori Pressure Cooker, add the oil, and press Start/Cancel. Allow the pressure cooker to heat up.
  2. SEAR the meat in small batches for 3 to 5 minutes each side until nicely browned. Take out of pot and set aside.
  3. ADD in your minced garlic, chopped onion, tomatoes, and ginger. Mix well and cook for 5 minutes.
  4. ADD in all the spices and mix well. Cook for 10 minutes, creating a paste.
  5. PUT the beef back in the pot along with the potatoes and coconut milk.
  6. SELECT Meat/Stew, set time for 35 minutes, and press Start/Cancel.
  7. NATURAL RELEASE for 15 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  8. SELECT Sauté and press Start/Cancel.  
  9. BOIL the curry until it reaches desired thickness.
  10. SERVE curry over rice. 

Beef Stew

Yields 1-2 servings 

Prep Time: 10 minutes 

Cook Time: 40 minutes

 

Ingredients

  • 1 tablespoon oil
  • ½ pound beef stew meat, 1 to 1½-inch pieces
  • ½ tablespoon flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ tablespoon tomato paste
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, finely chopped
  • ¼ cup red wine
  • 1 bay leaf
  • 1 sprig thyme
  • ½ cup potato, cubed
  • ½ teaspoon Worcestershire sauce
  • 1 cup beef stock

Directions

  1. SELECT Sauté on the Cosori Pressure Cooker and press Start/Cancel. Add 1 tablespoon of oil to the pot. Allow the pressure cooker to heat up.
  2. DREDGE the beef in flour, salt, and pepper until well coated in flour.
  3. ADD half of coated beef mixture into the preheated pot in an even layer and brown.
  4. BROWN the meat on each side for 5 to 7 minutes, allowing the meat to develop a crust on each side. You may need to work in batches.
  5. ADD all remaining ingredients. Stir until combined, scraping the bottom for any brown bits that may have stuck to the pot.
  6. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  7. SELECT Meat/Stew and press Start/Cancel.
  8. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  9. SEASON with salt and pepper to taste.

Italian Meatballs

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Yields 2 servings

Prep Time: 10 minutes 

Cook Time: 20 minutes

 

Ingredients

  • ¼ pound ground pork
  • ¼ pound ground beef (75/25)
  • 3 tablespoons panko breadcrumbs (soaked in milk)
  • 2⅓ tablespoons whole milk (for soaking breadcrumbs)
  • 1 garlic clove, minced
  • ¼ teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons fresh oregano, chopped 
  • 2⅓ tablespoons Parmesan cheese, grated (plus more to serve)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine
  • ½ can (14.5 ounces) tomato sauce
  • Salt & pepper, to taste
  • 2 tablespoons parsley, chopped 

Directions

  1. COMBINE the ground pork and beef, breadcrumbs, minced garlic, black pepper, egg, oregano, and Parmesan cheese in a large bowl. Mix until well combined.
  2. ROLL the meat mixture into medium sized meatballs. Set aside.
  3. SELECT Sauté on the Cosori Pressure Cooker and press Start/Cancel. Allow the pressure cooker to heat up.
  4. ADD the oil to the preheated pressure cooker and allow to heat up for 30 seconds.
  5. BROWN meatballs for 5 minutes on each side. You may need to work in batches.
  6. DEGLAZE the pan by adding the white wine and scraping the bottom. Add in the tomato sauce and bring to boil. Mix well.
  7. ADD the meatballs back to the pot along with any juices from the meat.
  8. BOIL the sauce for 5 to 10 minutes until you achieve desired sauce consistency. Carefully remove the meatballs and set aside.
  9. SEASON the sauce to taste with salt and pepper and mix in the freshly chopped parsley.
  10. SERVE the sauce and meatballs on top of spaghetti or by itself.

Swedish Meatballs

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Yields 2 servings

Prep Time: 10 minutes 

Cook Time: 15 minutes       

                 

Ingredients                      

  • 8 ounces ground beef
  • ⅓ cup breadcrumbs
  • ¼ cup onion, minced
  • 1 garlic clove, minced 
  • ¼ teaspoon parsley, chopped
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ tablespoon black pepper
  • 1 teaspoon salt
  • 1 egg
  • ½ tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • ½ tablespoon Worcestershire sauce 
  • ½ teaspoon Dijon mustard
  • ¼ cup heavy cream
  • Salt & pepper, to taste
  • 1 tablespoon parsley, freshly chopped

Directions

  1. MIX the ground beef, breadcrumbs, onion, garlic, parsley, allspice, nutmeg, black pepper, salt, and the egg until well combined.
  2. ROLL the meat into 6 meatballs. Set aside in the fridge to cool.
  3. SELECT Sauté on the Cosori Pressure Cooker, set time for 20 minutes, and press Start/Cancel. Wait until the pressure cooker has heated up.
  4. ADD the oil and ½ tablespoon of butter, and allow to heat up for 30 seconds.
  5. BROWN the meatballs for 5 minutes on each side. Work in batches. Set aside.
  6. ADD the other ½ tablespoon of butter and flour to the pressure cooker. Whisk until flour is fully combined and cook for 2 minutes.
  7. WHISK in the beef broth a little at a time making sure there are no lumps. Mix in the Worcestershire sauce and Dijon mustard.
  8. PLACE the meatballs back in the pressure cooker.
  9. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  10. SELECT Meat/Stew, set time to 5 minutes, and press Start/Cancel.
  11. QUICK RELEASE when done cooking and carefully remove the lid. Mix in the heavy cream until well combined.
  12. SEASON with salt and pepper and mix in the freshly chopped parsley.
  13. SERVE on top of egg noodles or with a side mashed potatoes. 

Salmon with Lemon Dill Sauce

Yields 1 serving 

Prep Time: 5 minutes 

Cook Time: 2 minutes



Ingredients

Salmon:

  • 1 salmon fillet (8 ounces)

  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 sprigs thyme
  • 3 lemon slices

Lemon Dill Sauce:

  • 3 tablespoons sour cream
  • 3 tablespoons mayo
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • ½ tablespoon fresh dill, finely chopped
  • Milk to thin, as needed
  • Salt & pepper, to taste

Directions 

  1. ADD 1 cup of water to the Cosori Pressure Cooker along with the steamer rack.
  2. SEASON the salmon fillet with salt and pepper and place it on the steamer rack.
  3. ADD 2 sprigs of thyme along with 3 lemon slices to the salmon fillet.
  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  5. SELECT Steam, Adjust to “Low”, and press Start/Cancel.
  6. WHISK together the lemon dill sauce ingredients in a small bowl. Use milk to thin the sauce to your desired consistency.
  7. QUICK RELEASE when done cooking, remove the lid, and remove fish carefully from the pressure cooker.
  8. DISCARD the lemon and thyme sprigs and top with lemon dill sauce.

Lemon Herb Tilapia

Tilapia.jpg

Yields 2 servings 

Prep Time: 15 minutes 

Cook Time: 5 minutes

 

Ingredients

  • 2 tilapia fillets, ½ to ¾-inch thick
  • 4 sprigs fresh thyme
  • 4 thin slices of lemon, no seeds
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 16 cherry tomatoes, halved
  • 2 teaspoons bottled capers, drained
  • Salt & pepper, to taste

Directions

  1. CREATE a foil square that is slightly larger than the inner pot, then fold up the edges to create a lip, similar to a small pan.
  2. SEASON both sides of fish with salt and pepper, then place fish on the foil tray. Top each fillet with 2 sprigs of thyme and 2 slices of lemon.
  3. SELECT Sauté the Cosori Pressure Cooker, set time to 3 minutes, and press Start/Cancel. Allow the pressure cooker to heat up.
  4. ADD the oil and allow to heat up for 2 minutes. Add garlic to pot, stirring occasionally until pale gold and fragrant, about 30 seconds. Add tomatoes and capers and sauté until cook time finishes.
  5. POUR the tomato mixture evenly over the fish.
  6. FILL the pressure cooker with 3 cups of water, then top with wire rack and foil pan with fish.
  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  8. SELECT Rice, Adjust to “Less”, and press Start/Cancel.
  9. QUICK RELEASE when done cooking, and carefully remove the fish from the pressure cooker.
  10. SERVE fish on a plate and top with tomatoes and juices.

Chicken Plov

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

Ingredients

  • 1 tablespoon olive oil
  • ½ pound boneless chicken thighs, skin on 
  • 2 tablespoons butter
  • ½ large onion, diced
  • 1¼ cups medium grain brown rice, rinsed & drained
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground coriander
  • 1 bay leaf 
  • 1½ cups chicken stock
  • 1 large carrot, thickly julienned
  • 2 garlic cloves, minced

Directions

  1. SELECT Sauté on the Cosori Pressure Cooker and press Start/Cancel. Allow the pressure cooker to heat up.
  2. ADD the olive oil and allow it to heat up for 30 seconds.
  3. BROWN the chicken thighs skin-side down, until the skin is golden brown, about 10 minutes. Set aside. You may need to work in batches.
  4. ADD the butter and onion and cook until the onions are slightly translucent, about 3 minutes.
  5. ADD in the rice, salt, black pepper, cumin, paprika, coriander, and bay leaves. Mix well. Cook for 2 minutes, until the rice is slightly toasted.
  6. ADD the chicken stock and carrot. Mix well and add the minced garlic on top along with the chicken and all its juices.
  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  8. SELECT Rice, adjust time to 25 min, and press Start/Cancel.
  9. NATURAL RELEASE for 20 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid. Mix well.
  10. SERVE in bowls.

Chicken Cacciatore

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Yields 1 serving

Prep Time: 10 minutes

Cook Time: 35 minutes

 

Ingredients

  • 2 chicken thighs, skin-on, bone in
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour, for dredging
  • 1 tablespoon olive oil
  • ¼ large red bell pepper, sliced
  • ¼ medium onion, diced
  • 5 ounces mushrooms, sliced
  • 1 garlic clove, minced
  • ¼ cup dry white wine
  • ½ can (14 ounces) diced tomatoes, with juice
  • ¼ cup chicken stock
  • 2 tablespoons black olives, pitted
  • ½ tablespoon capers, drained
  • ½ teaspoon dried oregano
  • 1 sprig fresh thyme 
  • Fresh basil leaves, for garnish

Instructions

  1. DRY the chicken thighs with paper towels and season them with salt and pepper.
  2. DREDGE the chicken thighs in flour and remove any excess. Set aside.
  3. SELECT Sauté, set the time to 20 minutes, and press Start/Cancel. Allow the pressure cooker to heat up.
  4. ADD in ½ tablespoon olive oil and allow to heat up for 30 seconds.
  5. COOK the chicken skin-side down until the skin is golden brown, about 8 to 10 minutes.
  6. COOK the chicken on the other side, skin-side up, for 5 minutes. You may need to work in batches of two. Set chicken aside.
  7. ADD the remaining olive oil, red bell pepper, onion, and mushrooms. Cook for 6 to 8 minutes, or until the vegetables have reduced in size.
  8. ADD the garlic and white wine. Cook for 2 minutes.
  9. ADD in the canned tomatoes, chicken stock, olives, capers, oregano, thyme, and the chicken, along with any juices, to the pressure cooker. Mix well.
  10. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  11. SELECT Poultry and press Start/Cancel.
  12. NATURAL RELEASE for 10 minutes when done cooking, and season with salt and pepper.
  13. GARNISH with fresh basil leaves and enjoy with some soft, creamy polenta.

General Tso's Chicken

Yields 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

 

Ingredients

  • 1 pound chicken breast, cubed
  • 3 tablespoons rice wine vinegar
  • 3½ tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1½ tablespoons brown sugar
  • ⅛ teaspoon ginger, grated
  • 1 garlic clove, minced
  • ½ teaspoon crushed red pepper
  • 1 tablespoon cornstarch
  • 1 green onion, chopped

Directions

  1. ADD cubed chicken, vinegar, 3 tablespoons soy sauce, hoisin sauce, brown sugar, ginger, garlic, and red pepper to the Cosori Pressure Cooker, and stir well.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  3. SELECT Poultry, Adjust to “Less”, and press Start/Cancel.
  4. QUICK RELEASE when done cooking and carefully remove the lid.
  5. SELECT Sauté and press Start/Cancel.
  6. WHISK together the cornstarch and ½ tablespoon of soy sauce in a small bowl and add it to the pot. Mix well.
  7. COOK until mixture becomes thick and bubbly, about 2 minutes.
  8. SERVE with chopped green onions.

Pork Chops with Mushroom Gravy

Yields 2 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

 

Ingredients

  • 2 pork chops, boneless, 1-1½ inches thick
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 ounces cremini mushrooms, sliced
  • 1 shallot, minced
  • 1 garlic clove, minced
  • ½ cup chicken stock
  • ½ cup beef broth
  • 1 tablespoon dry sherry wine
  • 1 teaspoon fresh tarragon
  • 1½ tablespoons cornstarch 
  • 1 tablespoon heavy cream

Instructions

  1. SEASON the pork chops with salt and pepper. Set aside.
  2. SELECT Sauté the Cosori Pressure Cooker. Allow the pressure cooker to heat up.
  3. ADD the oil and butter and allow to heat up for 1 minute.
  4. BROWN the pork chops on each side for 2 minutes. Set aside.
  5. ADD the mushrooms and cook until reduced in size by about half, about 5 minutes.
  6. ADD the shallot and garlic. Cook for about 2 minutes, until the garlic is fragrant.
  7. ADD the pork chops back into the pressure cooker, along with the chicken stock, beef broth, sherry, and tarragon.
  8. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  9. SELECT Meat/Stew, set the time for 1 minute, and press Start/Cancel.
  10. QUICK RELEASE when done cooking, carefully remove the lid, and remove the pork chops.
  11. MIX together the cornstarch and heavy cream in a separate bowl.
  12. WHISK the cornstarch slurry into the pressure cooker.
  13. SELECT Sauté and press Start/Cancel. Cook until sauce is the desired consistency.