Note: I was sent a Cosori Premium 6qt multicooker in order to write this post. Opinions are mine alone.
I’m not going to lie, pressure cookers have always kind of intimidated me. I was under the impression that they were difficult to use, and easy to mess up.
Well, after trying out the Cosori Premium 6qt pressure cooker over the past couple of weeks, I’m here to tell you they are actually quite easy to use!
Pressure cookers are definitely having a moment right now, but they’ve actually been around since the 1600’s in some form or another. Pressure cookers use steam pressure to help cook food faster. When cooking tough meat, pressure cookers help tenderize the meat and cook it surprisingly quickly in the process.
The Cosori Premium 6qt pressure cooker is actually a multicooker – it’s a pressure cooker, hot pot, steamer, slow cooker, food warmer, sauté pan, yogurt maker, and rice cooker – all in one! The unit has 17 smart cooking programs, but you can also adjust the cooking time, temperature, and pressure cooking levels to customize your cooking.
I couldn’t wait to test the pressure cooker out! I immediately thought of barbacoa – super tender and shredded meat (typically lamb or beef) with seasonings, so it’s time to try making Pressure Cooker Barbacoa Beef Tacos!
We eat a lot of tacos in my house, so I knew this would be a perfect test of the pressure cooker’s ability. This recipe actually uses two of the features available -” sauté/brown” and “meat/stew” pressure cooking. The Cosori premium pressure cooker is quite large (6 quarts!), so I decided to make a huge batch for future dinners. (It’s always helpful to have a full freezer for busy fall weeknights.)
Note: If you’ve been considering purchasing the Cosori Premium 6qt pressure cooker, click on this link and use code UCS9PK3K to receive 10% off! (The code is only good through October 31, 2018, so be sure to purchase before then!)
Ingredients: (makes 12 servings)
- 6 garlic cloves
- 1 medium onion, peeled and quartered
- 1 chipotle in adobo, plus 3 tablespoons chipotle in adobo sauce
- 2 tablespoons ground cumin
- 2 tablespoons ground oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- zest and juice of 1 lime
- 2 tablespoons apple cider vinegar
- 2 cups beef broth, plus a tablespoon or two, divided
- 6 lbs boneless chuck roast, trimmed of excess fat
- Salt and pepper, for seasoning
- 2 tablespoons olive oil
- 2 bay leaves
- 12 corn tortillas
- 1 small white onion, finely chopped
- Cilantro, for garnish
- Lime wedges