Quick Cuisine

Korean “Bulgogi” Ground Beef Over Rice

Yields 3 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 1 pound beef (80% lean), ground

  • 8 teaspoons dark soy sauce

  • 4 teaspoons brown sugar

  • 2 teaspoons mirin

  • 2 teaspoons white vinegar

  • ½ teaspoon sesame oil

  • ¼ teaspoon ginger powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ⅛ teaspoon salt

  • 1 pinch black pepper

  • 1 teaspoon vegetable oil

  • ⅓ cup onion, minced

  • 2 cloves garlic, minced

  • ¼ teaspoon cornstarch

  • ¼ cup beef broth

  • ½ onion, sliced

  • 1 green onion, sliced, for garnish

  • ⅛ teaspoon sesame seed, for garnish

**DOES NOT USE PRESSURE COOK

Directions

  1. MIX dark soy sauce, brown sugar, mirin, white vinegar, sesame oil, ginger powder, garlic powder, onion powder, salt, and pepper in a bowl.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker and press On/Start. Allow the pressure cooker to heat up.

  3. ADD the vegetable oil, minced onion, and minced garlic to the pressure cooker. Sauté until soft.

  4. ADD the dark soy sauce mixture, cornstarch, and beef broth. Simmer for 20 seconds.

  5. ADD the ground beef and onion slices. Break up the meat and cook for 8 minutes.

  6. SERVE immediately with rice in bowls. Garnish with sliced green onion and sesame seeds.

Spaghetti Squash Parmesan

Yields 4 servings

Prep Time: 3 minutes

Cook Time: 15 minutes

Ingredients

  • 1 spaghetti squash (2 pounds), halved lengthwise

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 2 garlic cloves, grated

  • 1 tablespoon olive oil

  • 1 cup marinara sauce

  • 1 cup mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • ¼ teaspoon crushed red pepper

  • ½ cups fresh basil leaves, chopped

Directions

  1. ADD 1 cup water and a low metal rack into the Cosori Pressure Cooker. Place the halved spaghetti 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. SHRED the squash with a fork into strands.

  6. SEASON with salt, black pepper, Italian seasoning, and grated garlic.

  7. DRIZZLE olive oil on top of the squash.

  8. COVER with marinara sauce, mozzarella cheese, Parmesan cheese, and crushed red pepper.

  9. BROIL in an oven or broiler for 5 minutes until golden brown and cheese is bubbly.

  10. GARNISH with freshly chopped basil. 

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.

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.

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. 

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.

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.