Soups

Low Fat Fully Loaded Baked Potato Soup

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Yields 8-10 servings

Prep Time: 10 minutes

Cook Time: 47 minutes

 

Ingredients

  • 6 slices center-cut bacon, diced
  • 2 tablespoons bacon grease
  • 1 medium onion, peeled and diced
  • 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 3 garlic cloves, minced
  • 3½ cups chicken stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried tarragon
  • 1 can (12 ounces) 2% evaporated milk
  • ½ cup low-fat sour cream, plus more for garnish
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • Scallions or chives, for garnish

Directions

  1. SELECT Brown on the Cosori Multicooker, set the temperature at 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD in bacon and cook until crisp, about 8 to 12 minutes. Drain and set aside, reserving 2 tablespoons of bacon grease.
  3. ADJUST the temperature to 350°F, add the onions, and cook until translucent.
  4. ADD in the potatoes and garlic and cook for about 2 minutes.
  5. ADD in the chicken stock, salt, pepper, and tarragon. Cover with lid.
  6. WHISK together the milk and sour cream in a separate bowl until it is well combined. Set aside.
  7. SELECT Boil (N) and add the milk and sour cream mixture. Cook until potatoes are tender, about 20 minutes.
  8. CREATE A SLURRY by whisking 1 tablespoon of water and 1 tablespoon of cornstarch together and adding it to the soup. Add more slurry if needed.
  9. COOK for 5 minutes until soup has thickened nicely. Press Start/Cancel.
  10. ADD in the cheddar cheese and mix until it is melted and well incorporated.
  11. SERVE hot and garnish with bacon, cheese, sour cream, and scallions.

French Onion Soup

Yields 6 servings

Prep Time: 5 minutes

Cook Time: 2 hours 35 minutes

 

Ingredients

  • 4 tablespoons (½ stick) butter
  • 2 pounds yellow onion, thinly sliced
  • 2 tablespoons sugar
  • ½ cup dry red wine
  • 5½ cups beef broth or stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 garlic cloves, minced
  • 1 tablespoon salt
  • 1½ teaspoons black pepper
  • 6-10 slices French bread
  • ½ cup shredded Gruyère or Swiss cheese

Directions 

  1. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD the butter. Once the butter has melted, add the onions.
  3. COOK for 20 minutes or until onions have browned nicely.
  4. ADD the sugar. Cover and cook for 10 minutes, then add the wine.
  5. SELECT Boil (N) and press Start/Cancel.
  6. ADD in the broth, thyme, bay leaves, garlic, salt, and black pepper.
  7. SELECT Simmer, adjust the time to 2 hours, and press Start/Cancel.
  8. LADLE the soup into individual broiler-proof soup bowls. Top with bread and cheese.
  9. BROIL bowls on baking sheet under broiler until cheese is melted and bubbly. 

Tuscan Tortellini Soup

Yields 8-10 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

 

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground sweet Italian sausage
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ⅓ cup dry white wine
  • 1 bunch Tuscan kale or collard greens, veins removed
  • 1 can (15 ounces) diced tomatoes
  • 8 cups chicken stock
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 pound fresh 3-cheese tortellini
  • Parmesan cheese, grated, for garnish

Directions 

  1. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD in 1 tablespoon of olive oil and the sweet Italian sausage. Cook for 10 minutes and set aside.
  3. ADD in the rest of the oil, then add in the onion, garlic, celery, carrots, salt, and pepper. Cook until onions turn translucent, about 3 to 5 minutes.
  4. ADD in the white wine and cook for 1 minute. Press Start/Cancel.
  5. ADD in the kale, diced tomatoes, chicken stock, Italian seasoning, oregano, and parsley.
  6. SELECT Boil (H) and press Start/Cancel. Boil for 10 minutes.
  7. ADD in the tortellini. Cook until pasta is cooked through, about 5 minutes.
  8. SERVE hot in bowls and top with grated Parmesan cheese.

Pho Ga

Yields 6 servings

Prep Time: 5 minutes

Cook Time: 4 hours

 

Ingredients

  • 1 large onion, charred
  • 1 piece (2-inch) of ginger, unpeeled, sliced lengthwise, charred
  • 3 chicken breasts
  • 1 whole star anise
  • 1 tablespoon coriander seeds, toasted
  • 4 garlic cloves, smashed
  • 6 cloves
  • 1 teaspoon salt
  • 1-2 tablespoons fish sauce, to taste
  • 1-2 tablespoons light brown sugar, to taste
  • 3 quarts chicken stock
  • 1 package (16 ounces) dried rice vermicelli, cooked according to package directions
  • 1 bunch cilantro, for garnish
  • 1 jalapeño, sliced, for garnish
  • 1 bunch bean sprouts, for garnish
  • Lime wedges, for garnish

Directions

  1. CHAR the onion and ginger over a flame or in a broiler until black.
  2. ADD charred onion and ginger to the Cosori Multicooker with the chicken breasts, star anise, coriander seeds, garlic, cloves, salt, fish sauce, brown sugar, and chicken stock. Cover with lid.
  3. SELECT Slow Cook (High) and press Start/Cancel.
  4. REMOVE the chicken breasts when done cooking and slice them.
  5. LAYER the cooked rice noodles in a large bowl along with your sliced chicken.
  6. LADLE the hot pho broth over cooked noodles and chicken.
  7. SERVE with cilantro, sliced jalapeno, bean sprouts, and lime wedges.

Tomato Basil Soup

Yields 8 servings

Prep Time: 5 minutes

Cook Time: 1 hour

 

Ingredients

  • 1 can (28 ounces) whole tomatoes, crushed
  • 4 cups tomato juice
  • 15 fresh basil leaves
  • 2 teaspoons fresh lemon juice
  • 1-2 teaspoons sugar 
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • Salt & pepper, to taste

Directions

  1. ADD the crushed tomatoes and tomato juice to the Cosori Multicooker. Cover with lid. 
  2. SELECT Boil (H) and press Start/Cancel. Once boiling, press Start/Cancel.
  3. SELECT Simmer, adjust the time to 1 hour, and press Start/Cancel.
  4. BLEND the tomato mixture, basil, lemon juice, and sugar using a hand blender at the 8 minute mark.
  5. ADD the cream and butter and cook for the remaining time.
  6. SEASON to taste with salt and pepper when done cooking.

New England Clam Chowder

Yields 8 servings

Prep Time: 5 minutes

Cook Time: 52 minutes
 

Ingredients

  • 8 center-cut bacon strips, chopped
  • 3 celery stalks, chopped
  • 2 medium onions, chopped
  • ¾ cup all-purpose flour
  • 3 garlic cloves, minced
  • 6 small potatoes, peeled and cubed
  • 2 cups chicken stock
  • 2 bottles (8 ounces) clam juice
  • 2 teaspoons kosher salt 
  • ½ teaspoon white pepper
  • ½ teaspoon dried thyme
  • 4 cans (6½ ounces) chopped clams, with juice
  • 2½ cups heavy cream
  • 1 tablespoon Worcestershire sauce 
  • Dashes of Tabasco sauce, to taste

Directions

  1. SELECT Brown on the Cosori Multicooker, adjust the temperature to 400°F, and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD the chopped bacon. Cook the bacon until it is crispy, about 10 minutes. Strain and set aside, leaving the bacon fat.
  3. ADD the celery and onions. Cook until celery and onions have softened, about 5 minutes.
  4. SPRINKLE in the flour and mix, creating a roux. Cook for 2 minutes, stirring constantly.
  5. ADD in the garlic, potatoes, chicken stock, clam juice, salt, pepper, and thyme. Bring to a boil, about 5 minutes and cover. 
  6. SELECT Simmer, adjust time to 30 minutes, and press Start/Cancel.
  7. ADD in the chopped clams with juice and heavy cream at the 8 minute mark.
  8. MIX in the Worcestershire sauce and season to taste with Tabasco sauce.
  9. SERVE in sourdough bread bowls or with some oyster crackers.

Chicken & Rice Soup

Yields 8 servings

Prep Time: 5 minutes

Cook Time: 1 hour

 

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice, washed and rinsed
  • 4 fresh thyme sprigs
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 bay leaf
  • 8 cups chicken stock
  • 2 cups cooked chicken, shredded 
  • Salt & pepper, to taste

Directions

  1. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Allow the multicooker to heat up.
  2. ADD the olive oil and butter and allow to heat up for 30 seconds.
  3. ADD in the onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
  4. ADD the garlic and rice and mix well. Cook until rice is slightly golden, about 3 to 4 minutes.
  5. ADD in the thyme, rosemary, and bay leaf and cook for 1 minute. Add in the chicken stock and cooked chicken.
  6. SELECT Boil (H) and press Start/Cancel. Bring to a boil, press Start/Cancel, and cover.
  7. SELECT Simmer, press Start/Cancel, and cook for 20 minutes.
  8. SEASON to taste with salt and pepper, when done cooking.

White Bean & Sausage Soup

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Yields 7-8 servings

Prep Time: 8 hours

Cook Time: 1 hour 50 minutes

 

Ingredients

  • 2 cups dry great northern beans, soaked overnight
  • 1 cup dry cannellini beans, soaked overnight 
  • 1 pound spicy sausage (cajun preferred)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 red bell peppers, chopped
  • 2 carrots, sliced
  • 5 garlic cloves, minced
  • 2 cans (14 ounces) fire roasted diced tomatoes
  • 8 cups chicken stock
  • 1 teaspoon dried mint
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 teaspoons paprika
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon black pepper
  • 3 teaspoons salt

*Beans soaked overnight (8 hours) with 3 cups of water and 1 tablespoon of salt.

Directions

  1. DRAIN and WASH the soaked beans. Set aside.
  2. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Allow to heat up.
  3. BROWN the sausage in the multicooker and cook for about 10 to 15 minutes. Drain and set aside.
  4. SAUTÉ the olive oil, onion, and bell pepper. Cook for 10 minutes until onions are soft and translucent.
  5. ADD in the rest of the ingredients along with the beans and sausage. Bring to a boil, about 8 to 10 minutes. When boiling, press Start/Cancel, and cover with lid. 
  6. SELECT Simmer and change the time to 1 hour 50 minutes. Press Start/Cancel.
  7. SEASON to taste with salt and pepper.

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.

Pasta Fagioli

Yields 8 Servings

Prep Time: 10 Minutes

Cook Time: 4-8 Hours

 

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 whole carrots, diced
  • 4 celery stalks, diced
  • 1 medium red onion, diced
  • 1 garlic clove, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups beef broth
  • 2 whole bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 (15 ounce) can cannellini beans, drained
  • 1 cup gomiti pasta, uncooked
  • Salt and pepper, to taste

Directions

  1. SELECT Saute/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 and ground beef to the pressure cooker. Cook for 10 minutes until browned and no longer pink. Press Stop/Cancel.
  3. ADD the rest of the ingredients except for the beans and pasta.
  4. SELECT Slow Cook and adjust to “More/High” to cook for 4 hours. Cover with glass lid and press the On/Start.
  5. STIR in the pasta and beans at the 30 minute mark. Cook for the remaining 30 minutes.
  6. DISCARD the bay eaves when done cooking.
  7. SERVE in bowls with some slices of french bread. 

Simple Southern Chili

Yields 6 servings 

Prep Time: 10 minutes 

Cook Time: 24 minutes

 

Ingredients

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

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 ground beef, baking soda, water, seasoning salt, and lemon pepper to the preheated pressure cooker. Mix and break apart the ground beef evenly distributing the seasonings. Cook for 10-15 minutes.
  3. ADD the onion and garlic to the mixture, mix well, and cook for 2 more minutes.
  4. ADD the canned tomatoes, spices, salt, , broth, and beans. Stir only slightly.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  6. SELECT Beans/Chili, adjust to “Less”, and press Start/Stop.  
  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 4-6 servings 

Prep Time: 5 minutes 

Cook Time: 17 minutes

 

Ingredients

  • 4 cups chicken broth 
  • 2 cups vegetable broth 
  • 6 ounces tomato paste 
  • 1 packet of taco seasoning 
  • 2 teaspoons chili powder 
  • 1 tablespoon cumin 
  • ½ teaspoon salt 
  • 2 garlic cloves, minced 
  • 1 large onion, diced 
  • 1½ pounds cooked chicken breast, cubed 
  • ½ lime, juiced 
  • Tortilla strips (optional) 
  • 2 avocados (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 lock position.
  3. SELECT Soup function, adjust to “Less/Low”, and press On/Start.
  4. QUICK RELEASE, when done cooking and carefully remove the lid.
  5. SELECT Sauté/Brown and press On/Start. Allow the pressure cooker to heat up.
  6. ADD the pre-cooked chicken, and squeeze half of a lime into the cooker. Stir, and cook for 2-3 minutes.
  7. SERVE with avocado and tortilla strips, and enjoy

Corn & Coconut Soup

Corn and Coconut Soup copy.jpg

Yields 4-6 servings 

Prep Time: 15 minutes 

Cook Time: 35 minutes

 

Ingredients

Corn & Coconut Soup:

  • 1 tablespoon coconut oil
  • 1 sweet onion, diced
  • 2 jalapeños, seeded and chopped
  • 1 cup cilantro stems, chopped
  • 2 teaspoons paprika
  • 2 limes, zested and juice reserved for relish
  • 6 corn, cobs cut in half crosswise, kernels cut off, reserve kernels of 3 corn for corn salsa
  • 6 cups chicken broth
  • 2 cans coconut milk
  • 2 tsp salt
  • 1 tsp pepper

Corn Salsa:

  • Kernels from 3 ear of corn (see above)
  • 3 tablespoons lime juice
  • 3 tablespoons cilantro, chopped
  • 2-3 jalapeños, seeded and finely chopped
  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Directions

Corn & Coconut Soup:

  1. SELECT Sauté/Brown to the Cosori Pressure Cooker and add coconut oil. Set the time for 15 minutes and press On/Start. 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 from two ears of corn, chicken broth, coconut milk, salt, and pepper. Stir until well combined and press Stop/Cancel.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  6. SELECT Soup, adjust to “Less/Low”, and press On/Start.
  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. Set aside.

Classic Chicken & Vegetable Soup

YieldS 6-8 servings 

Prep Time: 15 minutes 

Cook Time: 25 minutes

 

Ingredients

  • 2 cups chopped leeks
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 tablespoon garlic
  • 6 sprigs of thyme
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 1(3-4 pounds) whole chicken
  • 1 cup white wine
  • 8 cups chicken broth or water
  • 1 cup zucchini, chopped
  • ½ lemon, squeezed
  • ½ cup chopped parsley

Directions

  1. ADD the leeks, carrots, celery, garlic, thyme, salt, pepper, chicken, wine and broth in Cosori Pressure Cooker
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  3. SELECT Soup and press On/Start.
  4. QUICK RELEASE, when done cooking and carefully remove the lid.
  5. REMOVE the chicken out of soup and place on a cutting board to cool. While the chicken is cooling, discard the sprigs of thyme.
  6. ADD the zucchini, lemon, and parsley to soup.
  7. DISCARD the skin and bones from the chicken and cut meat into ½ in pieces.
  8. ADD the chicken meat back to soup and mix well.
  9. SEASON the soup to taste with salt and pepper.