Cosori PREMIUM CP018-PC User manual

8-Quart Pressure Cooker CP018-PC
Recipes

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Thank You
Thank you for purchasing the Premium 8Qt Electric Pressure Cooker by
Cosori. This cutting-edge culinary appliance is designed to help you prepare
delicious and nutritious meals with greater convenience, safety, and eciency
than traditional cooking methods. Now, you can cut down on meal preparation
and clean-up time while still enjoying delectable dishes in your own kitchen.
We hope you’ll enjoy preparing and sharing these 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!
Need help? Talk to us!
[phone] | [email protected]om | www.cosori.com

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Table of Contents
Tips & Tricks
Cheat Sheet
Chicken Taco Filling
General Tso’s Chicken
Coconut Scented Quinoa
Cinnamon Oats
Potato Salad
Russet Red Mashed Potatoes
Pasta Fagioli
White Chocolate Fudge
Corn Sauté
Popcorn
Lemon Garlic Chicken
Quick Deviled Eggs
Spring Veggie Risotto
Tilapia with Lemon & Cherry Tomatoes
Simple Southern Chili
Mexican Cilantro Lime Black Beans
Coq Au Vine Broth
Salted Caramel Dessert
Peach Cobbler
Pumpkin French Toast Casserole
Healthy Fried Rice
Mushroom Brown Rice Pilaf
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8
36
37
39
40
10
11
12
42
43
14
15
45
46
47
49
50
52
53
54
17
18
19
21
22
24
25
27
28
30
31
33
34
Tips & Tricks
Poultry
Multigrain
Steam Potatoes
Slow Cook
Sauté/Brown
Manual Setting
Beans/Chili
Hot Pot
Bake
Brown Rice
Classic Chicken and Vegetable Soup
Corn & Coconut Soup
Chicken Tortilla Soup
Soup
Artichoke Appetizer
Garlic Broccoli
Beef Stew
Mongolian Beef
Baby Back Ribs
Steam Vegetables
Meat/Stew
Mexican Rice
Cilantro Rice
White Rice

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Tips & Tricks

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Tips & Tricks
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.
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 ash-cooks
vegetables, retaining more vitamins
than boiling (40-75% vitamin
retention rate) or even steaming (75-
90% retention rate).
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 an impressive
70% energy savings.
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.
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 o if it begins to overheat
in order to protect the unit from a
circuit overload or a potential re.
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. Big plus: the inner pot is quick
and easy to clean.
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
More Nutritious Food
Eco-friendly Efficiency
Effortless Cooking
Safe Operation
Less Mess, Less Stress

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Recipe cooking times for pressure
cookers do tend to be conveniently
short. But before you shut the lid and
immediately start counting down
the minutes that the recipe dictates,
please rst let the pressure cooker
build up the right pressure and give
out a beep (approximately 5-20
minutes). Thus, for your planning,
include enough time for not only the
prep and the cooking time listed in
the recipe, but an additional 5-20
minutes for the cooker to get its
momentum going.
Give it Time to Build Up
Pressure

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Cheat Sheet
RICE/BEANS/GRAINS
VEGETABLES/PRODUCE
POULTRY/MEAT/FISH
*It is recommended to use a natural release of at least 10 minutes.
INGREDIENT TO
WATER RATIO TIME SETTING
Black Beans, soaked 1:3 10-12m Beans/Chili
Chickpeas, soaked 1:3 11-13m Beans/Chili
Pinto Beans, soaked 1:3 5-7m Beans/Chili
Brown Rice 1:1½ 13-15m Brown Rice
Quinoa 1:2 6m Multigrain
Steel Cut Oats* 1:4 10-15m Multigrain
Jasmine Rice 1:1 3m White Rice
White Rice 1:1½ 5-6m White Rice
AMOUNT OF
INGREDIENT
MINIMUM
AMOUNT OF
LIQUID TIME SETTING
Potato 4-7 potatoes 4 c 25-30m Steam Potato
Artichoke 1-2 whole
artichokes
4 c 35-43m Steam
Vegetables
AMOUNT OF
INGREDIENT
MINIMUM
AMOUNT OF
LIQUID TIME SETTING
Fish, tilapia ½in
thick llet
1-2 llets 4 c 1-3m Bake
Beef, 1-2in pieces
of stew meat
1-4 lb 4 c 35m Meat/Stew
Chicken, boneless
skinless breast
1-5 lb 4 c 8-15m Poultry
Chicken, bone-
in thighs and
drumsticks
1-5 lb 4 c 10-15m Poultry
Whole chicken 3-5 lb 8 c 25-30m Poultry
Hard Boiled Eggs 4-10 eggs 4 c 7m Steam
Vegetables

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Meat/Stew
Pressure: High
Less: 25m Normal: 30m More: 45m

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Beef Stew
INGREDIENTS DIRECTIONS
• 2 tbs oil
• 2 lb beef stew meat, 1-1½in
pieces
• 1 tbs our
• 2 tsp salt
• 1 tsp pepper
• 1 tbs tomato paste
• 2 onions, chopped
• 4 carrots, chopped
• 4 celery, chopped
• 2 cloves of garlic, nely
chopped
• 1 c red wine
• 2 bay leaves
• 4 sprigs thyme
• 2 c potato, cubed
• 2 tsp worcestershire sauce
• 4 c beef stock
1. Press the Sauté/Brown function, then
press Adjust to “More/High”, followed by
the Start button. Add 1 tbs of oil to pot.
2. While pot is heating up, toss beef in our,
salt, and pepper until well coated in our.
Once at temperature, add ½ of beef mixture
into pot in an even layer and brown. Let
meat develop brown crust on one side
before turning with tongs. After about 10
minutes or when all sides of the meat have
browned, take out the meat.
3. Add 1 tbs of oil to the pot and repeat the
browning process with the second half of
meat.
4. Once meat is browned, add all remaining
ingredients. Stir until combined, scraping
the bottom for any brown bits that may have
stuck to pot. Secure lid on pressure cooker,
press the Meat/Stew button followed by
Start.
Yield: 4-6 servings Prep Time: 10m Cook Time: 45m

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Mongolian Beef
INGREDIENTS DIRECTIONS
• 2 lbs top sirloin or ank steak,
quartered
• 2 tbs olive oil
• 1 tsp ginger, minced
• 2-3 cloves garlic, minced
• ½ c water
• 1 c soy sauce
• 1½ c dark brown sugar
• 2 tbs cornstarch
• 3 tbs cold water
• Green onions, chopped
1. Press the Sauté function. Place the
olive oil and meat in the pot and allow
to brown for 1 minute.
2. Add the garlic, water, soy sauce, and
ginger to the pot. Stir well.
3. Close lid, ensure the steam valve is
closed, and press Meat/Stew, then
Adjust to “Less/Low”.
4. Once nished, quick release the
pressure, and open pot carefully.
5. Place machine back on Sauté and
add cornstarch, the cold water, and
onions to the pot. Stir until the sauce
thickens, then serve.
Yield: 3-4 servings Prep Time: 8m Cook Time: 26m

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Baby Back Ribs
INGREDIENTS DIRECTIONS
• 1 (3-4 lb) rack baby back ribs (dry &
pre-seasoned) cut into quarters
• 1 c water
• Barbeque sauce of choice
1. If frozen, thaw baby back ribs.
2. Add 1 c water.
3. Cut baby back ribs into four parts
with meat scissors and evenly place
inside inner pot.
4. Secure and close the lid. Press the
Meat/Stew function, then Adjust to
“More/High”. Then press Start.
5. Top baby back ribs with barbecue
sauce. Allow to rest for 10 minutes,
then cut and serve.
Yield: 3-5 servings Prep Time: 5m Cook Time: 40m

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Pressure: High
Less: 8m Normal: 15m More: 25m
Poultry

Chicken Taco Filling
INGREDIENTS DIRECTIONS
Chicken Taco Filling
• 14-16 oz chicken breast cutlets,
frozen
• 1 yellow onion, chopped
• 1 garlic clove, minced
• 1 tbs olive oil
• 1 can (10 oz) diced tomatoes
• 1 tbs chili powder
• 1 tsp season salt
• ½ tsp pepper
• Dash of cumin
Finished Taco
• Tortilla
• Pico de Gallo (optional)
• Guacamole (optional)
Yield: 3-5 servings Prep Time: 5m Cook Time: 15m
1. Place all ingredients in pressure
cooker and close the lid. Make sure
the release valve is fully closed.
Select the Poultry function button
followed by the Start button.
2. Once cooking is done, release the
pressure immediately and let it
fully release before opening the
container.
3. Shred chicken with a fork.
4. Prep the rest of your taco as you
would like, and enjoy.
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15
General Tso’s Chicken
INGREDIENTS DIRECTIONS
• 1 ½-2 lb chicken breast, cubed
• 6 tbs rice vinegar
• 7 tbs soy sauce
• ¼ c Hoisin sauce
• 3 tbs brown sugar
• ¼ tsp ginger
• 2 cloves garlic, minced
• 1 tsp red pepper akes
• 2 tbs cornstarch
• 1 green onion, chopped
Yield: 3-4 servings
1. Place cubed chicken, rice vinegar, 6
tbs soy sauce, hoisin sauce, brown
sugar, ginger, garlic, and red pepper in
pot, and stir well.
2. Close lid, ensure the valve is closed,
and select the the Poultry function
followed by the Start button.
3. Once machine is done, make sure to
quick release and wait for the steam
to nish releasing from the top.
4. Place your pot back on Sauté, and
whisk in cornstarch and 1 tbs of soy
sauce. Mixture will turn thick and
bubbly after about 2 minutes.
5. Serve with chopped green onion.
Prep Time: 5m Cook Time: 15m

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Soup
Pressure: Medium
Less: 15m Normal: 25m More: 35m

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Classic Chicken and Vegetable Soup
INGREDIENTS DIRECTIONS
• 2 c leeks
• 1 c carrot
• 1 c celery
• 1 tbs garlic
• 6 sprigs of thyme
• 1 tsp pepper
• 1 tbs salt
• 3-4 lb whole chicken
• 1 c white wine
• 8 c chicken broth or water
• 1 c zucchini
• ½ lemon, squeezed
• ½ c parsley
1. Combine leeks, carrots, celery, garlic,
thyme, salt, pepper, chicken, wine
and broth or water in the pressure
cooker.
2. Secure the lid, and press the Soup
function, then the Start button.
3. Once done, quick release the
pressure cooker.
4. Take chicken out of soup and place
on a cutting board to cool. While the
chicken is cooling, discard the sprigs
of thyme.
5. Add zucchini, lemon, and parsley to
soup.
6. Remove and discard the skin and
bones from the chicken. Cut meat
into ½ in pieces.
7. Add chicken meat back to soup.
Taste soup and adjust with salt and
pepper.
Yield: 6-8 servings Prep Time: 15m Cook Time: 25m

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Corn & Coconut Soup
INGREDIENTS DIRECTIONS
Corn and Coconut Soup
• 1 tbs coconut oil
• 1 sweet onion, diced
• 2 jalapeños, seeded and chopped
• 1 c cilantro stems, chopped
• 2 tsp paprika
• 2 limes, zested and juice reserved for
relish
• 6 corn, cob cut in half crosswise, kernels
cut o, reserve kernels of one corn for
relish
• 6 c chicken broth
• 2 cans coconut milk
• 2 tsp salt
• 1 tsp pepper
Corn Salsa
• 1 tbs coconut oil
• 1 sweet onion, diced
• 2 jalapeños, seeded and chopped
• 1 c chopped cilantro stems
• 2 tsp paprika
• 2 lime, zested and juice reserved for relish
• 6 corn, cob cut in half crosswise, kernels
cut o, reserve kernels of one corn for
relish
• 6 c chicken broth
• 2 cans coconut milk
• 2 tsp salt
• 1 tsp pepper
1. Set Sauté function to 15 minutes
and add coconut oil. Once melted,
add onions and stir to coat them
in the oil. Stir onions occasionally,
about every 3 minutes, to allow
them to caramelize.
2. In the last two minutes, add
jalapeño, cilantro, paprika, and lime
zest, stirring occasionally until the
time is done.
3. Add corn cobs, kernels from
two ears of corn, chicken broth,
coconut milk, salt and pepper; stir
until combined.
4. Select the Soup function, then
Adjust to “Less/Low” and
securely close the lid, and ensure
the pressure valve is closed.
5. While soup is cooking, combine
all salsa ingredients in a bowl. Add
salt to taste
6. Quick release the pressure when
done.
7. Throw away corn cobs and blend
soup until smooth.
8. Taste the soup and add more salt
or pepper if desired.
9. Top with corn salsa to serve.
Yield: 4-6 servings Prep Time: 15m Cook Time: 35m

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Chicken Tortilla Soup
INGREDIENTS DIRECTIONS
• 4 c chicken broth
• 2 c vegetable broth
• 6 oz tomato paste
• 1 packet of taco seasoning
• 2 tsp chili powder
• 1 tbs cumin
• ½ tsp salt
• 2 cloves of garlic, minced
• 1 large onion, diced
• 1-2 lbs cooked chicken breast,
cubed
• ½ lime, juiced
• tortilla strips (optional)
• 2 avocados (optional)
1. Place the broths, tomato paste, all
seasonings, garlic, and onion into your
pressure cooker; mix well. Close lid, and
make sure pressure valve is closed. Press
Soup function and Adjust to “Less/Low.”
2. Once done, quick release pressure, and
open lid carefully.
3. Place pressure cooker on Sauté function.
Add your pre-cooked chicken and squeeze
half of a lime into the cooker. Stir, and let
cook for 2-3 more minutes.
4. Serve with avocado and tortilla strips, and
enjoy.
Yield: 4-6 servings Prep Time: 5m Cook Time: 17m

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Beans/Chili
Pressure: High
Less: 5m Normal: 11m More: 30m