6 MUST TRY RECIPES IN THE COSORI 5.7L PRESSURE COOKER! AD

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🌟 Moroccan Chicken Casserole
1kg Chicken thighs (skinless & boneless)
1 large carrot
4 cloves garlic
1 cube ginger
6 slices of lemon
1 large onion
3 tbsp orange juice
4 small potatoes
25 olives
250ml water
chicken stock cube
1/2 tsp chilli
1/2 tsp cinnamon
1 tbsp smoked paprika
1 tsp cumin
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
handful dried fruit (cranberries, sultanas,apricots or whatever you have)
Almonds to garnish

🌟 Sweet potato, red lentil & chilli soup
2 large sweet potato
1 tin chickpeas
1 tin chopped tomatoes
1 red onion
3 garlic cloves
1 tsp cumin
2 tsp smoked paprika
1 tsp ground coriander
200g red lentils
1.2l vegetable stock
1 tsp chilli
2 tbsp tomato puree
Salt & pepper to taste
Desiccated coconut, fresh coriander and red chilli flakes to garnish (optional)

🌟 Whole chicken seasoning
250ml hot water with 1 chicken stock cube
2 tbsp melted butter
1 lemon
2 tsp garlic granules
2 tsp onion granules
2 tsp mixed herbs
Salt & pepper
*Add 3 tbsp butter & 3 tbsp plain flour to chicken juices for gravy

So I think I found the best kept kitchen appliance secret ever well maybe it’s not a secret but I’ve never owned one and this is the cauri 57 L pressure cooker I’ve worked with cauri for years and years and I didn’t think anything would beat their air fryers to be honest

But this might just be my new favorite thing I’ve ever had in the kitchen so casor have kindly sponsored this video and they’ve asked me to tell you all about the 5.7 l 9 in1 pressure cooker so not only does it pressure cook I’m actually going to put it down

Not only does it pressure cook it sauté you can cook rice in it if you know me I’m notoriously bad at cooking rice and I spend a lot of money on the prepackaged ones because I’m just so bad at it this Cooks rice for you you can

Make cakes in it you can do yogurt in it and it’s a slow cooker so no need for two separate appliances anymore this little compact thing does it all it’s got nine different cooking methods you can keep food warm for 12 hours after you finished cooking it you can actually

Pre-prepare your food and then then set this to come on 24 hours later so you can do it all one day in the morning pop everything in if you’re going to make like a vegetable stew or something said it to come on that next morning all that

Aside I cannot believe how fast it is I have cooked things like sweet potatoes and lentils which notoriously take about 45 50 minutes at best on the hob in 5 minutes like literally five I really didn’t believe the hype when people said these are just amazing the speed in

Which they cook food and how tender it comes out as well it’s not just like dried to within an inch of its life because the lid is sealed like no moisture escapes it’s all sort of pressured into it I guess I’ve got a link in the description box for the Kor

Pressure cooker so make sure to go and check that out it’s a really really good price and I really recommend it like I said I think it’s my new favorite kitchen appliance it is going to help with so many things from meal prepping so simple and safe to use that all three

Of my teenagers can be trusted to have a go and maybe make some of their own meal prep meals it’s a really nice size it’s not like a massive thing that you’ve got to like find somewhere for I already know I’m going to be making a ton of

Content on pressure cooker recipes and things you can cook in it I’m really really excited to share all that with you so if you’re going to buy one of these but you’re not really sure what to make then make sure you stick around on my channel and you can see all the

Different things I’m going to use it for and we can experiment and play around a little bit but for now let’s go and have a look at some of the things I’ve been making and how impressed I am with this Appliance so for this recipe we’re going

To make a really quick and easy Moroccan chicken dish this is a typical recipe to prove how fast you can cook in a pressure cooker this is the kind of thing that I would sometimes slow cook and it would be on for 8 hours a day in

The pressure cooker we are looking at about 15 minutes with a little bit of prep time just for chopping so I will leave all the ingredients typed out in the description box below this video just in case you miss anything but I’ve got about a kilo of chicken thigh

Fillets and I’ve just sliced those into about three pieces for Small Potatoes that I’ve just peeled and sliced into wedges we’re going to need some salt and pepper about 4 tablespoons of orange juice I’ve got one whole lemon sliced up and then a really large carrot that I’ve

Peeled and chopped I’ve got about 25 olives in here obviously you don’t have to be exact but that’s what I’ve got I’ve got four cloves of garlic and a cube of Ginger I’m really sad I’ve run out of my cubes of garlic I just find

Them so much easier took me so long to chop the garlic compared to just throwing in a frozen CBE Cube and I get mine from Farm Foods in case you’re wondering got some almonds to put on the top afterwards and the recipe actually calls for dried apricots I’ve got some

Cranberries and raisins cuz I don’t have apricots and I thought I might as well pop those in any kind of mixed fruit would do well one really large onion that I’ve just sliced up along with 250 mil of chicken stock so what I’ve done is just put one chicken stock cube in

Some boiling water like 250 mil so it’s like almost double strength and then for the spices so in here I’ve got 1 tblspoon of smoked paprika I’ve got a teaspoon each of turmeric and cumin and then I’ve got half a teaspoon of cinnamon and half a teaspoon of hot

Chili powder you could use chili flakes or normal chili powder and that’s what I’m going to be using so the first thing we’re going to do is start off with popping a little bit of oil in the bottom of our pressure cooker and I’m going to sauté off the onions and that’s

Why I love it because we can do all of this in one pot so the first thing we are going to do is press our sauté button and I’m going to start off at 10 minutes because that’s probably roughly what we’re going to use just hit start

And it’s telling me now that we are preheating so we are still preheating but I just want to show you if I attempt to take off the lid it actually stops preheating and tells me that the lid’s not secure so you can’t accidentally start the cooker with the lid

Off soon as we seal it again we’re carrying on cooking I think it’s fantastic such a good good safety measure so I’m just going to add a little bit of oil and I’m going to pop my onions in here I’m just going to sauté those for 2 or 3

Minutes so after about 2 minutes I’m going to add in my garlic and ginger it’s smelling so good I’m going to pop in my spices I’m going to go in now with my orange juice chicken stock I’m just seasoned my chicken with a little salt and pepper so I’m going to

Pop that in now as well going to give that a really good stir we’ve got our olives our mixed fruit carrot and the last thing I’m going to do is lay over my potatoes just going to go in with a little bit of salt and

Pepper okay now I’m going to pop my lid on we’re going to select pressure cook and then we are going to choose high so you can go low or high so I’m going to set this to 10 minutes and we’re going to press start so now the pressure is built up my

Countdown has begun so this is going to take about 10 minutes I can’t believe that those potatoes and that chicken and carrots will be cooked in 10 minutes it has been preheating for a little while so you do have to bear that in mind and then over the back here there’s a little

Float valve that little silver thing which I’m not going to touch that lets us know that the pressure has built up completely you don’t really need to pay attention to that because it tells you all electronically on the front but that is the float valve and then when the

Pressure is released after cooking that will drop again youve got a switch here which is either vent or seal obviously you have to have it on seal for cooking and then when you finish you can allow the steam to vent naturally or if you want it a little bit quicker you can

Switch it over to vent just got to be really really careful to stay clear of this whole area at the back because that’s where the steam shoots out and yeah I’m just going to give it where we go 9 minutes and we’ll see where we get to so you got three ways to

Release the pressure on the pressure cooker you’ve got natural release which means at the end of your cooking time the steam will just gradually be released into the air you’ve got quick release which means you can just use your vent here and open it up and the

Steam will shoot out you’ve also got a timed natural release which means you can basically leave the seal shot for a few minutes and then open it that’s the one I’m going to do today I like I said this I’m new to this and apparently if I

Had turned the keep warm function off before I started cooking it would have done a natural release but because I didn’t turn keep warm off it’s going to wait for me to tell it to release because it’s keeping the food warm so we live and learn and next time I’ll

Possibly turn that off and let it do it itself but it’s sat for about 5 minutes now so what I’m going to do is I’m going to release it myself so I’m a bit nervous of this but apparently that little thing will drop down and the air

Will shoot out of the top the steam so here we go oh oh okay it’s not like you have to have it like it’s not going to fly out oh I don’t know if my plant’s going to like that not sure the plant’s enjoying that and that is basically all the pressure being

Released once it’s released that will drop and then we can open up it’s really steaming up my windows so as you can see the valve has now dropped which means that we are safe to open our lid it oh wow I cannot believe how quickly that cooked that looks and smells amazing so

I’ve used a slotted spoon remove the majority of the ingredients into a serving dish and I’m just going to pop a little bit of cornflour so about two teaspoons mixed with a tiny bit of water into our lovely sauce and that’s still piping hot so we’re just going to give that a

Stir and that will thicken up the juices they’re thickening really quickly cuz it’s still so hot and then that’s our beautiful gravy that I’m going to pour over the top of our chicken so I’ve just sprinkled over some flaked almonds and some coriander and then we have our pressure cooker Moroccan chicken you

Could serve this with rice or cuscus or a nice big chunk of bread to dip in the sauce is really nice and thick now tastes it’s absolutely amazing and really quick and simple to do so I’ve removed my inner basket it is dishwasher safe if you put it on the top

Rack but like with my air fryer I prefer to hand wash things it just makes them last that bit longer and it just protects them really cuz dishwashers are really harsh so finished cooking I’ve wiped out the inside with a damp cloth and dried it thoroughly you never want

To get this bit submerged in water at all the other bit I’ve hand washed what I wanted to show you as well is when you’re taking your lid off and you’re not sure where to put it so you see the little bit that juts out here that just slots into this little space

Here and it holds your lid so you don’t have to put it down on the counter this is not a hinge do not try and shut it because you will snap it it is purely for holding the lid if you don’t want to put it down you can just slot it in

There for safekeeping while you’re stirring and while you’re adding your ingredients and then you can take it out and pop it on please do not just try and shut it because it’s not a hinge and you’ll break your pressure cooker so I was quite skeptical at first but yes you

Can cook a whole chicken in your pressure cooker this is a 3.3 lb or 1.56 kilo chicken serves four people generously and apparently the actual cooking time of this is going to be about 20 minutes obviously you’re going to allow 15 minutes for the steam to release afterwards but this said cooking

Time on the packet of 1 hour 40 minutes so it’s going to drastically cut that down and apparently it’s going to be melt in your mouth tender fall off the bone and it’s all in one pot you don’t have to switch your oven on which again is a

Bonus so this one calls for very little ingredients obviously you want your chicken I’ve got some butter there’s probably about 2 tablespoons there and I’m just going to warm that up slightly in here I’ve got 2 teaspoons each of garlic granules onion granules and mixed herbs and I’ve also got a teaspoon of

Salt and half a teaspoon of black pepper we’ve got a lemon for the carcass and about 250 M of boiling water with a chicken stock Cube so there are several methods to this one you can start off by sautéing your chicken first I’m going to pop mine straight

In I think this part just depends on whether you eat the skin or not now we’ve got a little trivet that comes with your pressure cooker and I’m just going to stand that inside and I’m going to add my stock to the bottom of the pan and that’s going to build up our

Steam and that’s what’s going to cook our chicken so I’ve got my spice mix here I’m going to squeeze half of my lemon into my spice mix it doesn’t matter if the seeds go in cuz this is just going to end up making a really

Nice sauce so I’m going to pop my lemon inside the carcass of the chicken with the other half a lemon and then I’m just going to add my melted butter to my spices and I’m just going to stir this around and we can save these juices and

Make the best gravy afterwards so once you’ve mixed them all together we’re just going to take our chicken I’m going to sit it in inside there like that obviously make sure you get a chicken that you can fit in your pot and this is the messy job but you

Kind of want to separate the skin a little bit and I’m going to try and squeeze some of this right down I’m doing it here so I can show you but obviously you could do this before you put it in I’m going to squeeze about half the mixture Push It Down Under the

Skin getting right down there and the rest of the mixture I’m just going to pop on the top little bit on the legs this smells so good already and all it is is like garlic and herb and we are going to set this to pressure cook on

High I’m going to give it 20 minutes mine is 3.3 lb and then we’re going to let it release naturally for 15 minutes afterwards so I’m going to make sure I turn off the keep warm function that in place we’re going to press pressure cook and we’re going to go for 20

Minutes and then we’re going to have it on high pressure there there I’m going to turn off the keep War function so just press that once and it turns it off and we’re going to start and there is our chicken all cooked I cannot believe you can do a

Whole chicken in here so I’m going to get it out and show you so we are completely cooked as you can see under there it’s literally so tender I’m absolutely amazed I really was not sure this was going to work so what I am going to do now you can this is optional

I just need to take a bit off of it and just show you it’s literally falling off the bone what I’m going to do now is the Skin’s kind of split open a bit cuz I was a bit heavy-handed with it I’m going to pop this under the grill just to

Crisp it up a little bit and then we’ve got those really nice juices in here which I’m going to turn into a sauce so here’s our chicken after it’s been grilled we got really nice crispy garlic and butter s seasoning and I’m going to leave that on while I slice it while

That’s resting we’re going to make some really nice creamy mashed potatoes in our pressure cooker and I’m also going to show you how to turn those juices into a really really nice sauce so we are now going to use our pressure cooker to transform all this lovely chicken

Juice into a really really nice gravy to go with our chicken what I’m going to do now is remove this layer of oil that you can see on the top if I was going to do this overnight sorry about the dishwasher if I was going to do this

Overnight I would pop it in the fridge and then this layer would become solid and you can just take it off with a fork but I want to get this on the go now so what I’m going to do is remove that layer just with a spoon I’m going to set

The pressure cooker to sauté and we’re going to put some butter and flour in add our liquid back in and make a really really nice chickeny gravy and then I’m going to show you how to make the best fluffy pressure cooker mashed potatoes so I’m going to add in about three spoons of

Butter actually like f l pack AI version I’m going to give that a stir how cute are these little utensils that come with the fresh C still got all the nice like we still got all the bits from the chicken on the bottom so we can kind of deglaze the

Bottom with the butter and get all those nice crispy flavorings once our butter is melted I’m going to add about 3 tbspoon of Flour going to whisk that together and then to that we are going to add in all of our lovely juices I’m just going to give that a stir keeping it on the sé mode and it’s starting to thicken already and then we’re going to have the best really nice chicken flavor gravy we

Can pour that over our chicken and our Mash I’m going add a little bit of black pepper I don’t think it needs any salt and there you go you’ve got lovely thick perfect sauce to go over the chicken so for the mashed potatoes I’m just going to pop my peeled and cubed

Potatoes straight into the bottom I’ve done about eight Small Potatoes which is roughly about a kilo like half a bag then I’m just going to cover these just about with water and we’re going to add about half a teaspoon of salt pop on our lid there are so many

Different settings on here you can pressure cooked rice steam cake oatmeal and porridge stews and broths beans and greins meat and poultry you can sauté yogurt souie but for today I just want to show you the pure pressure cooking methods so again I’m just going to click

Pressure cook and I think we’re going to go in with about 8 minutes to start with and then again I want it on high pressure I’m going to take the keep War function off so we can release the pressure afterwards Press Start and that’s it for now so our 8 minutes is up

And I’m going to go ahead and quick release my pressure so I’m just going to going to push my switch to vent so these have come out so soft in only 8 minutes and I haven’t had to wait for water to boil or anything so what

I’m going to do now is add loads of black pepper I’m going to add in a few garlic granules this is optional but I love garlicky Mash basically whatever it is you enjoy in your mashed potato so another butter I’m also going to go in with a splash of

Oat milk because it’s so creamy and then I’m going to mash I have got a potato ricer but these are so soft that I really don’t think I’m going to need it I just had to pop on while I was editing this because when I gave this

Mashed potato to one of my sons he actually said this is the best Mash I’ve ever t tasted and I don’t know what you’ve done to it and I said to him I really wish I’d caught that on camera it would have been absolutely perfect my husband also agreed that it was just

Different to how we normally have it and I’m not quite sure why but they said it was kind of like softer somehow I suppose it’s just because of the pressure you put the potatoes under so this is my definite go-to method for mashed potatoes from now on we got our

Lovely coting on the chicken which is really really tender if you can hear snorking it’s the dog hoovering everything up off the floor my kitchen is in chaos at the moment that sauce is to die for if you got sauce left over highly recommend popping it in a soup or

Using it as a pasta sauce and it go really really well on a steak as well this is my pressure cooker chicken and mashed potatoes with creamy gravy so if you know me you’ll know one of my favorite things to eat in the world other than salad is soup so I’m going to

Make a sweet potato and red lentil chili soup the recipe calls for two large sweet potatoes so I think that’s roughly what I’ve got I’m going to use one large red onion diced swirling around in there we’ve got some vegetable stock about 1.2 L I’ve got a tin of chickpeas and a tin

Of chopped tomatoes and my tomatoes are the ones with peppers and chili in them 200 g of red lentils 2 tbspoon of tomato puree I will typ all this out in the description box below this video as well got about four cloves of chopped garlic again I’m really missing my frozen

Garlic then in here we’ve got two teaspoons of smoked paprika 1 teaspoon of cumin 1 teaspoon of ground coriander and 1 teaspoon of hot chili obviously tone down the chili if you’re not a chili fan we’re going to start off with some sauté in you know how it works by

Now and add a little bit of vegetable oil thought it gets hot straight away first off I’m going to add in my red onion I’m going to give that 2 or 3 minutes and then add my other bits next up I’m going to add in my garlic and my spices

I’m going to pop in my sweet potato lentils my vegetable stock chickpeas chopped tomatoes last but not least I’m going to do 2 tablespoons roughly of tomato puree so one two give that a [Applause] stir and then I’m going to cook this on high pressure for 5 minutes and then

We’re going to check it and I can’t quite believe this will be done in 5 minutes but apparently that’s how long it’s going to take so the recipe did say that after 5 minutes take half of this out and Blitz it and then add it back in

So you got a really nice thick stew but I really don’t think you need to this is a really nice consistency and I will put some in a bowl just to show you but I’m so impressed with how fast I was able to make this especially sweet potato and

Red ltil they usually take absolutely ages to cook so I’ve got loads of made dep portions for that which I’m really happy about so I’ve just added some shredded coconut some red chili flakes and some fresh coriander seasoned it with salt and pepper and I’m going to

Serve it with a really nice chunk of sourdough bread if you have watched my channel before you will know I am notoriously bad at cooking rice I can just never get it right it’s always either too mushy or sticks together and I end up spending a fortune buying the

Pre-made Rices are the microwave ones the boil in the bag I have got better at it but apparently it is foolproof in this pressure cooker so there is actually a rice button so what I’ve been told is that you just use one cup of rice to one cup of water so equal parts

So I’m just going to use like our cups which are mugs if that makes sense but just as long as they’re equal parts it really doesn’t matter apparently so we’re going to give it a go so I’m going to go in with two of my little French

Bulldog cups of rice and exactly the same amount of water and then we’re just going to press the rice setting and hopefully it will come out perfectly so 12 minutes and then I just let it natural release and the rice is done perfectly this is going to save so

Much time and more importantly so much money cuz my son takes chicken and rice every day as well as Steve does sometimes he’ll be able to do this himself because it’s like foolproof it’s literally equal parts rice water and you just press rice you can’t really go

Wrong so yeah I’m really impressed with that really happy so that is it for this video I’m literally cradling it like it’s my baby I hope you’ve enjoyed it and maybe it shown you a little bit of the kind of thing you can do with a caui

Pressure cooker like I said all the details would been in the description box below this video click on the link and you can get yourself one of these I really recommend it I think it’s going to be my new favorite thing and probably one of the most used things in my

Kitchen to be honest thank you toor for sponsoring this video and I’ll be back really really soon with another one take care Guys you want to be maybe somewhere you think about me too I wonder where are you now wonder where you wonder where