Cosori C1156-PC Recipe Book

Electric Pressure Cooker

Recipe Cookbook

In collaboration with Laura Pazzaglia, Hip Pressure Cooking

Recipe contributed by: www.hippressurecooking.com

Model No.: C1156-PC

1

Foreword

Thank you for purchasing the Electric Pressure Cooker by Cosori. This cutting-edge culinary appliance is
designed to prepare delicious, nutritious and fresh meals with greater convenience, safety and efficiency
than other cooking methods. Now, you can cut down on meal preparation and clean-up time while still
enjoying delectable dishes made freshly in your very own kitchen.

Electric pressure cookers are a relatively recent invention; as a result, finding recipes to use with this
revolutionary cooking appliance can be a bit challenging. For your convenience, we’ve worked with Laura
Pazzaglia, the industry-acclaimed queen of pressure cooking, to compile a mouth-watering assortment
of irresistibly tasty and healthy recipes perfectly suited for the Cosori Electric Pressure Cooker. Laura
generously provided recipes which are so hassle-free that even the budding chef can make masterful meals
sure to please even the most discerning of food critics (or family members)!

In this cookbook, you’ll learn how to make:

• Asparagus Spring Risotto

• Pressure Cooker Quinoa

• Pressure Cooker Classic Steamed Rice

• Cranberry Braised Turkey Wings

• Pressure Cooker Chicken & Rice

…and much more!

We hope you’ll enjoy preparing and sharing these scrumptious meals with your friends and family for years
to come. And remember, these recipes serve as merely a starting point to get you familiarized with pressure
cooking. You’ll be inspired to create culinary masterpieces of your own in no time!

3

Vegetables

Table Of Contents

Steamed Artichokes

Grains & Rice

Pressure Cooker Classic Steamed Rice
Asparagus Spring Risotto
Pressure Cooker Quinoa

Pasta

Italian Mac & Cheese

Beans & Potatoes

Not-Refried Refried Beans
Roasted Baby Potatoes

Meat & Poultry

Skinny Sloppy Joes with Tangy Slaw

7

9
10
11

13

15
16

18

Cranberry Braised Turkey Wings
Moroccan Lamb Tajine
Perfect Chicken & Rice One Pot Meal
Ligurian Lemon Chicken

Soups, Stocks, Stews & Chowders

Cozy Cream of Mushroom Soup
Cream of Butternut Squash & Ginger Soup
Clam Chowder
Coconut Fish Curry

Dessert

Crema Catalana (Spanish Crème Brûlée)

**All recipes are the copyrighted property of Hip Pressure Cooking and may not be reproduced without permission.

19
20
21
22

24
25
26
27

29

This handy cookbook will illustrate how to get the most out of your Electric Pressure Cooker.

Pressure cooking has many advantages over other cooking methods:

Quick Prep Time

Pressure cookers use pressure to cook food at a higher temperature than what can be achieved with
conventional stovetop boiling, allowing food to be cooked very quickly. In fact, pressure cooking is about
twice as fast (sometimes even faster!) as conventional cooking.

More Nutritious Food

The problem with cooking food using conventional methods like frying or boiling is that vital nutrients tend
to be lost during preparation. Pressure cooking, however, is one of the healthiest cooking methods because
it preserves 90-95% of vitamins contained in food, according to a study published in the Journal of Food
Science. The increased speed and heat produced by pressure cooking essentially flash-cooks vegetables,
retaining more vitamins than boiling (40-75% vitamin retention rate) or even steaming (75-90% retention
rate).

Eco-friendly Efficiency

Pressure cookers require less energy to operate during the cooking process than other cooking methods.
Because pressure cookers need less heat and time than cooking methods like stovetop boiling, you can
enjoy a whopping 70% energy savings!

Effortless Cooking

Using a pressure cooker couldn’t be easier—add your ingredients and liquid, select a cooking program and
release the pressure once it’s done cooking. Best of all, you don’t have to hover over it while your gourmet
food is being prepared, so you’ll have more free time to relax after long, stressful days.

Less Mess, Less Stress

Sully your pristine countertops with messy oil droplets no more—pressure cookers contain all of the splatters
that you’d normally accrue from conventionally boiling or frying food.

Safe Operation

Pressure cookers employ a comprehensive network of safety systems designed to prevent user injuries or
product damage. One such safeguard that the Cosori Electric Pressure Cooker uses is that it shuts off if it
begins to overheat in order to protect the unit from a circuit overload or a potential fire.

For more great tips for using your pressure cooker, visit www.HipPressureCooking.com where you’ll
also find a host of other fantastic recipes specifically designed for pressure cookers.

Vegetables

6

Recipe contributed by: www.hippressurecooking.com

Steamed Artichoke

Author: Laura Pazzaglia

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

INGREDIENTS

2 medium artichokes
1 lemon, sliced in half
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 pinch paprika

Nutritional

Information

(per serving)

Serves: 2-4
Serving size: 1/2 artichoke
Calories: 77.5

TOTAL Fat: 5g
Sugar Carbs: 0g
Sodium: 155mg
Fiber Carbs: 3.5g
Protein: 2g
Cholesterol: 1.9mg

©hippressurecooking.com

Artichokes are the darlings of the pressure cooker’s repertoire – tough, fibrous and tricky to
get perfectly tender– the pressure cooker turns this seemingly unapproachable vegetable
into a delightful appetizer in minutes. This recipe is written for “medium”–artichokes. Change
the cooking time in the recipe to 5 minutes for small and 15 minutes for large artichokes.

INSTRUCTIONS

Trim artichokes: Wash well and remove the damaged outer leaves. If the artichokes are spiny,
cut off the top edge and, using kitchen shears, trim the spines off the surrounding leaves.
Wipe any cut edges with a lemon half -this will keep them from oxidizing. Add one cup of
water to the pressure cooker base and place artichokes facing upwards and then spritz any
remaining lemon on top of each.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel button to turn off the cooker and set a timer to
count 10 minutes – the artichokes are still steaming in the residual heat of the cooker. Then
twist the valve on the lid to the “Steam Exhaust” position to release any remaining pressure.

Meanwhile, mix mayonnaise with mustard and place in a small dipping container, then
sprinkle with paprika. Lift the artichokes out of the cooker gently using tongs. Serve warm.

Serves 2-4.

Recipe contributed by: www.hippressurecooking.com

7

Grains & Rice

8

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

Pressure Cooker Classic Steamed Rice

Cook time: 3 mins

Total time: 3 mins

INGREDIENTS

1 cup (250 ml) long grain white
rice (such as Basmati)

1½ cups (375 ml) Water (or
vegetable liquid)

1 teaspoon olive oil (or butter)

-optional

Nutritional

Information

(per serving)

Serves: 2-4
Serving size: about ¼ cup
Calories: 150

TOTAL Fat: 0g
TOTAL Carbs: 35g
Sugar Carbs: 0g
Sodium: 0mg
Fiber Carbs: 0g
Protein: 3g
Cholesterol: 0.0mg

NOTE: Never fill the pressure cooker more than half-way with grains and cooking liquid.

INSTRUCTIONS

Add the rice, water and oil to the pressure cooker.

Close and lock the lid of the pressure cooker.

Cook for 3 minutes at high pressure.

When time is up, open the pressure cooker with the 10-minute Natural release method. Then, release the rest
of the pressure using the valve.

Fluff with a fork and serve.

Serves 2-4.

Author: Laura Pazzaglia

Recipe contributed by: www.hippressurecooking.com

9

Aparagus Spring
Risotto

Author: Laura Pazzaglia

Cuisine: Italian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

INGREDIENTS

1 pound asparagus

4 cups water

1 tablespoon olive oil

1 medium red onion, chopped

2 cups arborio rice

¼ cup dry white wine

2 teaspoons salt

1 lemon wedge, squeezed (about ½ teaspoon
of juice)

garnish: 1 tablespoon extra-virgin olive oil

©hippressurecooking.com

Contrary to the belief that “thinner is better” (when it comes to asparagus spears) choose
somewhat thicker asparagus so that the tips can hold up to the pressure cooking. In this
recipe, we’re going to use almost every part of the asparagus for this recipe. First, we’re
going to make a mini-stock with the stems which we will use in making the risotto and
infusing it with non-stop asparagus flavor.

INSTRUCTIONS

Trim the asparagus by removing the woody stems and discarding them. Then slice the stems
in small rondels. Slice away the tips whole, and put aside. To the pressure cooker add the
asparagus stems and water.

Nutritional

Information

(per serving)

Serves: 4
Serving size: ¼th (about ½ cups)
Calories: 230

TOTAL Fat: 3.8g
TOTAL Carbs: 43.1g
Sugar Carbs: 0.0g
Sodium: 1,170.7mg
Fiber Carbs: 3.4g
Protein: 6.6g
Cholesterol: 0.0mg

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Coking Time] and then use the [-] button to choose 10 minutes pressure cooking time. When
time is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the valve on the
lid to the “Steam Exhaust” portion.

Pour the contents of the pressure cooker (asparagus stock and stems) in a heat-safe
measuring cup and measure 4 cups with a little extra (about ¼ cup). This is your mini stock.

Now, prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté”
is selected in the menu.

In the heated pressure cooker base, add the onion and olive oil and swish everything around
until the onions have begun to soften. Add the rice and coat with the oil and onions (the rice
will become slightly translucent), and then keep stirring until the rice kernels start drying and
turning white again (about 2 minutes). Splash in the wine and stir until all of the wine has
evaporated. Add the asparagus micro stock (with rondels), asparagus tips and salt and mix
everything gently scraping the base of the pressure cooker to ensure nothing is stuck there.

Close the pressure cooker, again. Set the valve on the lid to “Steam Seal”. Press [Manual
Setting], [Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking
time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the
valve on the lid to the “Steam Exhaust” position.

10

Add a squeeze of lemon juice and mix well. Serve with a swirl of your best extra-virgin olive
oil.

Serves 4.

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

Pressure Cooker Quinoa

Prep time: 5 mins

Cook time: 1 mins

Total time: 6 mins

INGREDIENTS

1 cup (175g) quinoa
1½ cup (375ml) water
1 pinch salt (optional)

Nutritional

Information

(per serving)

Serves: 2-4
Serving size: ¼th
Calories: 172

TOTAL Fat: 2.8g
TOTAL Carbs: 31g
Sugar Carbs: 3g
Sodium: 41.5mg
Fiber Carbs: 3g
Protein: 6g
Cholesterol: 0mg

This recipe can easily be doubled by simply putting twice the recommended ingredients in the pressure
cooker. The pressure cooking time does not change if the recipe quantity is increased.

INSTRUCTIONS

Put the quinoa in a fine-mesh strainer and rinse under running water for a few minutes using your hands
to rub the grains together.

Place the quinoa, water and salt in the pressure cooker.

Close and lock the lid of the pressure cooker.

Cook for 1 minute at high pressure.

When time is up, open the pressure cooker with the Natural pressure release. Disengage the “keep
warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down
(about 15 to 20 minutes).

Fluff quinoa with a fork and serve.

Serves 2-4.

Author: Laura Pazzaglia

Recipe contributed by: www.hippressurecooking.com

11

Pasta

12

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

Italian Mac & Cheese Author: Laura Pazzaglia

Cuisine: Italian

Prep time: 5 mins

Cook time: 15 mins

Total time: 15 mins

INGREDIENTS

1 tablespoon Olive Oil

16 oz. package of Pipes, Elbow Macaroni,
Penne or short tubular Pasta

2 teaspoons sea salt

about 3 cups water (see instructions)

8 oz Sheep or Cow Milk Ricotta

1 sprig of Parsley or Basil, finely chopped

½ teaspoon ground black pepper, or to taste

½ cup Pecorino Romano

This is is a super-easy Italian version of mac and cheese. You can also follow the same
instructions to pressure cook pasta to mix with your own sauce. The advantage of using the
pressure cooker here is that you’re using less water (not a full pot) so it doesn’t just cook
faster, comes to a boil faster too! You can halve this recipe and follow the instructions to
just cover the pasta with water – the cooking time does not change. If you use a different
pasta shape change the cooking time to half of the recommended cooking time noted on the
package.

INSTRUCTIONS

To the pressure cooker, add the olive oil, pasta, salt and just enough water to just cover the
pasta. Smooth the pasta out with a spatula to get an even layer and submerge as much pasta
in as little water as possible.

Close the pressure cooker, again. Set the valve on the lid to “Steam Seal”. Press [Manual
Setting], [Cooking Time] and then use the [-] button to choose 4 minutes pressure cooking
time. Then, press [Pressure Level] and use the [-] button to select “Low Pressure”. When time
is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the valve on the lid
to the “Steam Exhaust” portion.

Lift out the insert, take it to the sink and pour out about half of the cooking water. In the
remaining pasta and water mix in the ricotta cheese and parsley or basil. Top each bowl with
abundant Pecorino Romano cheese and pepper and serve immediately.

Serves 6-8.

Recipe contributed by: www.hippressurecooking.com

13

Beans &

Potatoes

14

Recipe contributed by: www.hippressurecooking.com

Not-Refried Refried Beans Author: Laura Pazzaglia

©hippressurecooking.com

Cuisine: Mexican

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

INGREDIENTS

1 tablespoon vegetable oil
1 onion, chopped
1 bunch cilantro (or parsley), stems and leaves
divided and chopped
¼ teaspoon chipotle powder
1/2 teaspoon cumin
2 cups dry borlotti, pinto or kidney beans,
soaked overnight
2 cups water
1 teaspoon salt

When pressure cooking beans, never exceed the ½ full capacity of the pressure cooker (this
includes the beans and cooking liquid) and always add 1 tablespoon of fat per cup of beans
to reduce foaming – tiny bubbles that can block or spray out of the valve.

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu. Then, add the oil and sauté the onion, cilantro stems chipotle and
cumin until the onions just begin to soften. Add the beans and water.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer
to count 10 minutes – the beans are still cooking in the residual heat of the cooker. Then,
slowly twist the valve on the lid to the “Steam Exhaust” position to release any remaining
pressure.

Mash the using a potato masher to the desired consistency – they will thicken as they cool.

Serves 6-8.

Recipe contributed by: www.hippressurecooking.com

15

©hippressurecooking.com

Roasted Baby Potatoes

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

INGREDIENTS

5 tablespoons vegetable oil

2 pounds baby or fingerling potatoes
(however many will just cover the base of your
pressure cooker)

1 sprig rosemary

3 garlic cloves (whole)

1 cup stock (any kind)

salt and pepper to taste

Don’t forget to pierce the potatoes before closing the pressure cooker – this will ensure the
skin remains whole and won’t split on the sides.

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu. Then add the vegetable oil, potatoes, garlic and rosemary. Roll the
potatoes around and brown the skin on all sides (8-10 minutes). Then, with a sharp knife,
pierce in the middle of each potato (do not stir the potatoes, anymore). Pour in the stock.

Close the pressure cooker, again. Set the valve on the lid to “Steam Seal”. Press [Manual
Setting], [Cooking Time] and then use the [-] button to choose 11 minutes pressure cooking
time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the
valve on the lid to the “Steam Exhaust” position.

Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste).
Sprinkle everything with salt and pepper and serve!

Serves 4-6.

Author: Laura Pazzaglia

16

Recipe contributed by: www.hippressurecooking.com

Meat &
Poultry

Recipe contributed by: www.hippressurecooking.com

17

©hippressurecooking.com

Make these healthy Sloppy Joes from scratch and cut down their simmering time to 10
minutes of completely hands-off pressure cooking – during which you can make coleslaw to
serve as a side dish or pile into the Joes. Substitute the beef in this recipe with your favorite
ground meat (turkey, lamb, chicken, etc.) without changing the cooking time.

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu. To the heated pressure cooker add olive oil ground beef. Break up and
brown the beef well (about 8 minutes). Push beef aside and add onions, peppers, carrots, salt
and garlic powder and sauté until the veggies are soft (about 5 minutes). Add Worcestershire
sauce, vinegar, chopped tomatoes, tomato paste, water and mix well – lifting up any brown
bits of meat from the base of the cooker into the mixture. When the contents of the cooker
come to boil sprinkle in the oats and do not stir.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist
the valve on the lid to the “Steam Exhaust” portion.

Mix well and let stand uncovered for 5 minutes to thicken before serving. For coleslaw:
Combine the mustard, vinegar and honey in the base of a large bowl and whisk together.
Mix-in the cabbage, carrots and onions.

Skinny Sloppy Joes
with Tangy Slaw

Author: Laura Pazzaglia

Cuisine: American

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

INGREDIENTS

Sloppy Joes

1 tablespoon olive oil
1 pound extra lean ground beef
1 medium red onion, chopped
1 medium green or red bell pepper,

chopped
1 carrot, grated
1½ teaspoons salt
2 teaspoons garlic powder
1 tablespoon Worcestershire Sauce -

optional
4 tablespoons apple cider vinegar
1 cup chopped tomatoes - canned or fresh

with their juice
4 tablespoons tomato paste
1 cup water
½ cup rolled oats

Tangy Coleslaw

1 tablespoon grainy dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
½ head of cabbage, quartered and thinly

sliced (about 5 cups)
2 carrots, grated (about 1 cup)
½ red onion, finely chopped

Serves 4-6.

18

Nutritional

Information

(per serving)

Serves: 6-8
Serving size: ¾ cup slow and ¾ cup slaw
Calories: 179.8

TOTAL Fat: 5.9g
TOTAL Carbs: 18g
Sugar Carbs: 5.3g
Sodium: 649mg
Fiber Carbs: 3.5g
Protein: 15g
Cholesterol: 32.5mg

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

Cranberry Braised Turkey Wings

Cuisine: American

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

INGREDIENTS

2 tablespoons butter

2 tablespoons oil

4 bone-in turkey wings (2-3 lbs)

salt and pepper to taste

1 cup dry cranberries or (soaked in boiling
water for 5 minutes) or 1 1/2 cup Fresh
Cranberries or 1 cup of canned

cranberries, rinsed

1 medium onion, roughly sliced

1 cup shelled walnuts

1 cup fresh orange juice (or prepared juice
with no added sugar)

1 cup vegetable stock

1 bunch fresh Thyme

Turkey wings can be fully cooked in 20 minutes while the legs (almost 6” across) require 30
minutes and boneless turkey breasts only needs about 7-10 minutes – depending on the
thickness . Use only the same cut of turkey for this recipe (not a mixture of legs and wings)
to ensure even cooking.

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu.

Then, melt the butter and swirl the olive oil. Brown the turkey wings on both sides adding salt
and pepper to taste. Make sure that the skin side is nicely colored. Remove the wings briefly
from the cooker and add the onion, then on top of that add the wings (pretty browned skin
side, pointing up), cranberries, walnuts, a little bundle of Thyme. Pour the orange juice and
stock over the turkey.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 20 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer
to count 10 minutes – the turkey continues to cook in the residual heat of the cooker. Then
twist the valve on the lid to the “Steam Exhaust” position to release any remaining pressure.

Remove the thyme bundle and carefully remove the wings to a serving dish (they may be
so tender they could fall apart). Slide the serving dish under the broiler for about 5 minutes
or until the wings are sufficiently caramelized. In the meantime, reduce the contents of the
cooker to about half by keeping the cooker uncovered by using the Sauté program, again.
Pour the reduced liquid, walnuts, onions and cranberries over the wings and serve.

Author: Laura Pazzaglia

Serves 6-8.

Recipe contributed by: www.hippressurecooking.com

19

©hippressurecooking.com

Moroccan Lamb Tajine

Cuisine: Moroccan

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

INGREDIENTS

1 teaspoon cinnamon powder

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

2 garlic cloves, crushed

2 tablespoons olive oil

10 oz prunes, soaked (or a mix of Apricots and
Dried Raisins)

2 medium onions, roughly sliced

2.5 pounds lamb shoulder, cut into pieces

1 cup vegetable stock

1 bay laurel leaf

1 cinnamon stick

3 tablespoons honey

1 teaspoon pepper

1 teaspoon salt

3.5 almonds, shelled, peeled and toasted

1 tablespoon sesame seeds

Author: Laura Pazzaglia

INSTRUCTIONS

Mix the ground cinnamon, ginger, turmeric, and cumin powders with garlic and olive oil to
make a paste, cover the meat with this paste and set aside. Put the dried prunes in a bowl,
and cover with boiling water cover and set aside. To the pressure cooker add a layer of
onions, and then lay the spiced meat on top of that. Pour in the vegetable stock and add the
bay leaf and cinnamon stick.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [+] button to choose 35 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to
count 10 minutes. Then, twist the valve on the lid to the “Steam Exhaust” position to release
any remaining pressure.

Add the rinsed and drained prunes, honey and reduce the liquid to the desired consistency by
pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Sprinkle with
toasted almonds and sesame seeds and serve with couscous.

Serves 4-6.

20

Recipe contributed by: www.hippressurecooking.com

Perfect Chicken &
Rice One Pot Meal

Author: Laura Pazzaglia

Cuisine: American

Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
3 teaspoons tomato paste
1 clove garlic, minced
1 cup water
8 bone-in, skin-on chicken pieces (4 drumsticks & 4

thighs)

©hippressurecooking.com

It’s difficult to get this dish right because the chicken and rice have different cooking
times and liquid requirements. The key to getting both of the main ingredients to
perfectly cook, is to cook them sequentially – one after the other. There is no time
wasted, because as the rice is cooking, the chicken browns under the broiler for a
spectacular “I can’t believe you made that in the pressure cooker” finish.

Spices

1 teaspoon ginger
1 teaspoon cardamom
½ teaspoon black pepper 2 teaspoons cumin
2 teaspoons coriander
¼ teaspoon turmeric
2 bay leaves
3 teaspoons salt (decrease if using salt-brined chicken)

For the rice

about 1 cup water (see instructions)
2 cups (500ml) Basmati rice, rinsed

For the garnish

¼ cup raisins
¼ cup pine nuts
1-2 fresh tomatoes, chopped
1 wedge white onion, thinly sliced

Nutritional

Information

(per serving)

Serves: 6-8
Serving size: 1 piece of chicken, 1 cup of

rice with toppings

Calories: 244.3

TOTAL Fat: 10.2g
TOTAL Carbs: 28.6g
Sugar Carbs: 6.8g
Sodium: 1375mg
Fiber Carbs: 3.3g
Protein: 11.4g
Cholesterol: 31.3mg

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05
Sauté” is selected in the menu. Then, add oil and onion, sauté until soft. Add the
garlic and spices, and swoosh everything around for about 30 seconds. Then, add
the water, tomato paste and salt. Finally, add chicken pieces and coat in cooking
liquid.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual
Setting], [Cooking Time] and then use the [-] button to choose 14 minutes pressure
cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the
cooker and twist the valve on the lid to the “Steam Exhaust” portion.

Strain out chicken pieces and place in a heat-proof serving platter, and cover with
foil. Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup
measuring cup to reach 3½ cups (875ml). If the cooking liquid does not reach the
3½ cup mark, add water. If you have more cooking liquid than 3½ cups, reserve it
for another use. Pour the measured liquid back into the pressure cooker and add the
rice. Mix.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual
Setting], [Cooking Time] and then use the [-] button to choose 3 minutes pressure
cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the
cooker and set a timer to count 10 minutes – the rice is steaming in the residual
heat of the cooker. Then twist the valve on the lid to the “Steam Exhaust” position to
release any remaining pressure.

While the rice is cooking, slide the uncovered serving platter with chicken pieces
skin-side up under broiler until the skin is brown and bubbly. Temporarily transfer
chicken and cooking liquid, if any, into the foil that was used to cover it and tumble
the freshly pressure cooked rice onto the platter. Now add the chicken pieces on top
and sprinkle with pine nuts, raisins, fresh tomato and onion before serving. Pour any
remaining cooking liquid on top.

Serves 6-8.

Recipe contributed by: www.hippressurecooking.com

21

©hippressurecooking.com

Ligurian Lemon Chicken

INGREDIENTS

For Marinade:

2 garlic cloves

3 sprigs rosemary (two for chopping, one for
garnish)

2 sprigs sage

1/2 bunch parsley leaves and stems

4 lemons, three juiced and one for garnish

4 tablespoons extra virgin olive oil

1 teaspoon salt

¼ taspoon pepper

1 whole chicken, cut into parts or package of
bone-in chicken pieces

1/2 cup dry white wine

1 cup stock (or water)

4oz black gourmet salt-cured olives
(Taggiesche , French, or Kalamata)

INSTRUCTIONS

Prepare the marinade by finely chopping together the garlic, rosemary, sage, and parsley.
Place them in a container and add the lemon juice, olive oil, salt and pepper. Mix well and set
aside. Place the chicken in a deep dish and cover well with the marinade. Cover with plastic
wrap, and leave to marinate in the refrigerator for 2-4 hours.

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu.

Now, add a swirl of olive oil and brown the chicken pieces on all sides for about 5 minutes
and set aside. De-glaze the cooker with the wine until it has almost all evaporated (about 3
minutes). Add the chicken pieces back in - this time being careful with the order. Put all dark
meat (wings, legs, thighs) first, and then delicately drape the chicken breasts on top so that
they do not touch the bottom of the pressure cooker. Pour in any of the remaining marinade.

Close the pressure cooker, again. Set the valve on the lid to “Steam Seal”. Press [Manual
Setting], [Cooking Time] and then use the [-] button to choose 12 minutes pressure cooking
time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and twist the
valve on the lid to the “Steam Exhaust” potion.

Author: Laura Pazzaglia

22

Sprinkle with fresh rosemary, olives and fresh lemon slices before serving.

Serves 4-6.

Recipe contributed by: www.hippressurecooking.com

Soups,
Stews,
Stocks &
Chowders

Recipe contributed by: www.hippressurecooking.com

23

Cozy Cream of
Mushroom Soup

Author: Laura Pazzaglia

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

INGREDIENTS

1 tablespoon olive oil

1½ pounds fresh mushrooms (white, crimini or
portobello), a handful finely sliced and the rest
roughly chopped

1 celery stalk, roughly chopped

1 medium red onion, roughly chopped

2 tablespoons tart dry red wine (like Chianti)

1 ounce dried mushrooms (Porcini, Shiitake or Oyster),
rinsed

4 cups salt-free vegetable stock

2 large potatoes, peeled and roughly chopped (about
1 pound)

1½ teaspoons sea salt (omit if using commercial
stock)

1 cup fresh cream or half and half

1 teaspoon black pepper, freshly ground

Optional: 1 teaspoon white truffle spread

©hippressurecooking.com

This recipe gets a concentrated mushroom flavor from the addition of dried
mushrooms – try different types to completely change the flavor.

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until
“05 Sauté” is selected in the menu. Now, add the olive oil and sauté the thinly
sliced mushrooms on both sides until golden (about 5 minutes). Remove the
mushrooms and set aside. Now, add the celery and onions and sauté them until
the onion has softened. Push the vegetables to the side and add enough roughly
sliced mushrooms to cover the base of the pressure cooker (probably two
handfuls) and brown them lightly by stirring infrequently (about 5 minutes). Pour
in the wine and use the wine’s liquid to lift the brown bits of mushroom from the
base of the booker to incorporate them into the dish. Add the remainder of fresh
mushrooms (not the sliced and sautéed mushrooms), dried mushrooms, potatoes,
vegetable stock, and salt (if using) and mix well.

Nutritional

Information

(per serving)

Serves: 4-6
Serving size: 1/6th (about 1 cup)
Calories: 255.8

TOTAL Fat: 17.5g
TOTAL Carbs: 22.1g
Sugar Carbs: 5.5g
Sodium: 657.5mg
Fiber Carbs: 3.0g
Protein: 3.5g
Cholesterol: 54.3mg

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press
[Manual Setting], [Cooking Time] and then use the [-] button to choose 7 minutes
pressure cooking time. When time is up, press [Keep Warm/Cancel] button to
turn off the cooker and SLOWLY twist the valve on the lid to the “Steam Exhaust”
position.

Add the cream, pepper and truffle spread (if using) and, using an immersion
blender, puree the contents of the pressure cooker. Stir in the sliced mushrooms
(reserving a few for garnish) and serve.

Serves 4-6.

24

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

Cream of Butternut Squash & Ginger Soup

Cuisine: American

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

INGREDIENTS

1 tablespoon olive oil

1 large Onion, roughly chopped

1 sprig of sage

4 pounds butternut squash, peeled, seeded
and cubed

1/2” piece of fresh ginger, peeled and diced

1/4 teaspoon nutmeg

4 cups vegetable stock

1 teaspoon salt (withhold if using commercial
salted stock

¼ teaspoon black pepper

1/2 cup of Toasted Pumpkin (or squash)
Seeds, for garnish (optional)

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu. Then, add the oil, onion and sage. When the onions are soft, scoot
onions aside and add a handful of squash cubes to cover the bottom, let brown for about 5
minutes stirring infrequently. Next, add the rest of the squash, ginger, nutmeg, and stock.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 10 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist
the valve on the lid to the “Steam Exhaust” position. Fish out the woody sage stem. With an
immersion blender, purée the contents of the cooker. Garnish with a few toasted pumpkin
seeds, if using, and serve.

Serves 4-6.

Author: Laura Pazzaglia

Recipe contributed by: www.hippressurecooking.com

25

©hippressurecooking.com

Clam Chowder Author: Laura Pazzaglia

Cuisine: American

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

INGREDIENTS

11 oz. strained frozen or canned clams
2 cups Clam Juice (or liquid from packaged

clams plus water)
1 cup, smoked and cured bacon cubed
1 onion, finely chopped
1/2 cup of white wine
2 Medium Potatoes, cubed
1 Bay Laurel Leaf
1 Sprig Thyme
1 pinch, Cayenne pepper (or red pepper

flakes)
1 cup of milk
1 cup of cream
1 tablespoon butter
1 tablespoon flour

INSTRUCTIONS

In the cold pressure cooker, with the top off, add the bacon. Prepare the cooker to sauté by
pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. When the
bacon releases its fat and begins to sizzle, add the onion, salt and pepper. When the onions
have softened, add the wine and scrape all of the brown delicious bits off the bottom of the
cooker to incorporate into your sauce. Let the wine evaporate almost completely and then add
the diced potatoes, clam juice (if you do not have 2 cups of juice, compensate the rest
with water), Bay Leaf, Thyme, and Cayenne Pepper.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 5 minutes pressure cooking time. When
time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY twist the
valve on the lid to the “Steam Exhaust” position.

While pressure cooking, make a roux to thicken the chowder by blending equal amounts of
butter and flour over low heat and stirring constantly with a small wooden spoon until they
are both well blended. To the uncovered cooker, add butter, sprinkle flour and strained clams.
Enable the Sauté program, again, to simmer all of the ingredients in the pressure cooker for
about 5 minutes or until thickened to the desired consistency. Serve garnished with soup
crackers or inside a bread bowl.

Serves 4-6.

26

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

Coconut Fish Curry Author: Laura Pazzaglia

INGREDIENTS

1-1.5 white fish fillets, rinsed and cut into bite­size pieces (fresh or frozen and thawed)

1 heaping cup cherry tomatoes

2 Green Chiles, sliced into strips

2 Medium onions, sliced into strips

2 Garlic cloves, finely chopped

1 tablespoon freshly grated Ginger, or 1/8 tsp.
Ginger Powder

6 Curry leaves, or Bay Laurel Leaves, or Kaffir
Lime Leaves, or Basil

1 tablespoon ground Coriander

2 teaspoons ground Cumin

1/2 teaspoons ground Turmeric

1 teaspoon Chili Powder , or 1 tsp. of Hot
Pepper Flakes

1/2 teaspoon Ground Fenugreek (Methi)

OR

3 Tablespoons Curry Powder mix. (instead of
the 5 spices noted above)

2 cups unsweetened Coconut Milk (about 1
small can)

2 teaspoons salt

Lemon juice to taste

Cuisine: Southeast Asian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

INSTRUCTIONS

Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is
selected in the menu. Then, add a swirl of oil and then drop in the curry leaves and lightly fry
them until golden around the edges (about 1 minute). Then add the onion, garlic and ginger
and sauté until the onion is soft. Add all of the ground spices: Coriander, Cumin, Tumeric,
Chili Powder and Fenugreek and sauté them together with the onions until they have
released their aroma (about 1 more minute). De-glaze with the coconut milk making sure to
un-stick anything from the bottom and incorporate it into the sauce. Add the Green Chiles,
Tomatoes and fish pieces. Stir to coat the fish well with the mixture.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [-] button to choose 5 minutes pressure cooking time.
When time is up, press [Keep Warm/Cancel] button to turn off the cooker and SLOWLY
twist the valve on the lid to the “Steam Exhaust” position. Add salt to taste and spritz with
lemon juice just before serving.

Serves 4-6.

Recipe contributed by: www.hippressurecooking.com

27

Desserts

28

Recipe contributed by: www.hippressurecooking.com

©hippressurecooking.com

This recipe is for 6 ramekins or, for fun, you can use espresso cups – the mixture will fill
10! You will also need a steamer basket or rack to keep the cups lifted above the steaming
liquid. Visit the Accessories Page of Hip Pressure Cooking (www.hippressurecooking.com) for
suggestions.

INSTRUCTIONS

To the base of the pressure cooker, add two cups of water, and trivet (or steamer basket).

Crema Catalana
(Spanish Crème
Brûlée)

Author: Laura Pazzaglia

Cuisine: Spanish

Prep time: 35 mins

Cook time: 15 mins

Total time: 50 mins

INGREDIENTS

2 cups Fresh Cream
6 egg yolks
5 tablespoons white sugar
1 tablespoon vanilla extract
For Garnish:
4 tablespoons raw sugar (for caramelizing)

In a mixing bowl, add the egg yolks and sugar, and whisk until the sugar is dissolved. Then,
whisk the cream and vanilla just enough to get everything mixed together well (do not whip).
Next, pour the mixture slowly through a strainer into a spouted container (it will make pouring
the mixture into the cups or ramekins easy). Pour the mixture into ramekins, cover tightly with
foil and arrange in steamer basket so that they are all are sitting straight.

Close the pressure cooker. Set the valve on the lid to “Steam Seal”. Press [Manual Setting],
[Cooking Time] and then use the [+] button to choose 9 minutes pressure cooking time for
ramekins or 6 minutes for espresso cups. When time is up, press [Keep Warm/Cancel] button
to turn off the cooker and set a timer to count 10 minutes. Then, twist the valve on the lid to
the “Steam Exhaust” position to release any remaining pressure.

Open the pressure cooker and carefully lift out the custards. Open the first one and jiggle it a
bit. It should be nearly solid, but not liquid (this means they have set)- they will solidify further
when chilled. If they are still very watery, pressure cook for an additional 5 minutes with the
same opening procedure noted above. Remove the custards and leave to cool uncovered for
about 30-45 minutes. Once the custards are cooled, cover them with plastic wrap and place
them in the refrigerator to chill for 3-4 hours or overnight. Before serving, remove the custards
from the refrigerator, sprinkle the top with a thin, even layer of raw sugar. Then, either melt the
sugar with a culinary torch or slide them under the broiler in your oven to melt and caramelize
the sugar.

Serves 6-10.

Recipe contributed by: www.hippressurecooking.com

29

Questions or Concerns?

Please contact us Mon - Fri 9:00 AM - 5:00 PM PST

at [phone] or email [e-mail]