Easy One-Pot

Carnitas

Yields 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Ingredients

  • 5 pounds pork butt roast, cut into 2-inch cubes

  • 1½ tablespoons salt

  • 1 tablespoon brown sugar

  • 1½ tablespoons dried oregano

  • 1 tablespoon ground cumin

  • 1 tablespoon black pepper

  • 1 tablespoon chile powder

  • 1 tablespoon paprika

  • 3 tablespoons olive oil

  • 1 onion, chopped coarsely

  • 6 cloves garlic, minced

  • 1 cup water

Directions

  1. COMBINE salt, brown sugar, 1 tablespoon of dried oregano, and a ½ tablespoon of the following seasonings: ground cumin, black pepper, chile powder, and paprika. Mix the seasonings with the pork butt cubes.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, set temperature to 320°F, set the time for 15 minutes, and press On/Start. Allow the pressure cooker to heat up.

  3. ADD olive oil to the preheated pressure cooker and allow to heat up for 1 minute.

  4. BROWN seasoned pork butt, making sure to turn the pieces occasionally. Cook for 4 minutes.

  5. ADD the chopped onion and minced garlic and cook for 2 minutes, stirring occasionally.

  6. MIX in the water.

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

  8. SELECT Meat/Stew, set time for 1 hour, and press On/Start.

  9. NATURAL RELEASE for 15 minutes when done cooking and carefully remove the lid.

  10. REMOVE the pork pieces with tongs and place in a separate bowl.

  11. SHRED the carnitas with a fork.

  12. ADD ¼ cup of the liquid remaining in the Pressure Cooker to the bowl of shredded carnitas.

  13. ADD the remaining ground cumin, black pepper, chile powder, paprika, and dried oregano. Mix well.

Korean Braised Short Ribs (Galbijjim)

Yields 6 servings

Prep Time: 1 hour 10 minutes

Cook Time: 1 hour 10 minutes

Ingredients

  • 4 pounds beef short ribs, bone-in

  • 4 cups water

  • 2 cups dark soy sauce

  • ¼ cup mirin
    3 tablespoons sugar

  • 1 teaspoon sesame oil

  • 1 apple, peeled & quartered

  • 1 pear, peeled & quartered

  • ½-inch piece ginger

  • 4 garlic cloves

  • 1 large potato, cut into thirds

  • 2 large carrots, cut into thirds

  • 2 whole green onions, thinly sliced, for garnish

  • ½ tablespoon pine nuts, for garnish

Directions

  1. PLACE short ribs in just enough cold water to cover fully cover them and soak for 1 hour.

  2. REMOVE from water and rinse. Place into the Cosori Pressure Cooker with 4 cups of water.

  3. SELECT Pasta/Boil, Adjust to “More/High”, and press On/Start.

  4. BOIL short ribs for 30 minutes.

  5. COMBINE dark soy sauce, mirin, sugar, and sesame oil in a bowl and mix well.

  6. BLEND apple, pear, ginger, and garlic until it reaches a smoothie-like texture.

  7. COMBINE both blends and mix well.

  8. REMOVE beef stock from the pressure cooker, leaving 2 cups of the liquid.

  9. ADD the soy sauce and fruit mixture, potato, and carrots to the pressure cooker.

  10. SELECT Meat/Stew and press On/Start.

  11. REMOVE potato and carrots and set aside.

  12. SELECT Pasta/Boil and press On/Start. Reduce liquid for 20 minutes.

  13. PLACE potatoes, carrots, and short ribs in a serving dish, and cover with sauce. Garnish with sliced green onions and pine nuts.

Creamed Corn

Yields 6-8 servings 

Prep Time: 5 minutes

Cook Time: 24 minutes

Ingredients

  • 2 sticks (1 cup) butter 

  • 1 white onion, diced 

  • 6 cups frozen corn 

  • 3 cups heavy cream

  • 1½ teaspoons salt 

  • Black pepper, to taste

Directions

  1. SELECT Sauté/Brown on the Cosori Pressure Cooker, Adjust to “More/High”, and press On/Start.

  2. ADD butter and melt for 1 minute.

  3. ADD in onions and cook for 8 minutes or until translucent.

  4. MIX corn and heavy cream in the pot and let it come to a simmer.

  5. BOIL the mixture for 15 minutes, then press Stop/Cancel.

  6. BLEND with an immersion blender until smooth, if desired.

  7. SEASON with salt and add black pepper to taste. Mix well and serve.

Warm Butternut Squash Salad with Pumpkin Seeds

Yields 4-6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

  • 2 pounds butternut squash, cut into 1-inch cubes

  • 6 tablespoons, plus 1 teaspoon extra-virgin olive oil 

  • ⅓ cup pumpkin seeds

  • 3 tablespoons apple cider vinegar

  • 1 teaspoon ground coriander

  • 4 scallions, thinly sliced

  • 2 cups spinach

  • Salt & pepper, to taste

  • Fresh cilantro, chopped, for garnish

Directions

  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the butternut squash onto the rack.

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

  3. SELECT Steam Vegetables, set time for 10 minutes, and press On/Start.

  4. QUICK RELEASE when done cooking and carefully remove the lid. Remove squash carefully.

  5. SET squash aside in a separate container and empty the pot. Add 1 teaspoon of oil and select Sauté/Brown. Allow oil to heat up.

  6. ADJUST time to 3 minutes and press On/Start.

  7. ADD pumpkin seeds and toast for 3 minutes, or until seeds begin to brown.

  8. REMOVE pumpkin seeds from heat and add to the butternut squash container.

  9. WHISK together the remaining oil, apple cider vinegar, and ground coriander to make a vinaigrette.

  10. ADD all ingredients together and mix well.

  11. GARNISH with cilantro and 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.

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.

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.

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.