Thrown together in my 2 QT Cosori Pressure Cooker!
OK. I'm OBSESSED with my new Instapot/ Pressure cooker. I've teamed up with Cosori, and developed this recipe to show how simple & great this gadget is. I have to admit- before I used this Cosori pressure cooker, I've literally never used a pressure cooker before, nor knew how it worked. I've seen a handful of recipes made in one, but I've always been to afraid to get one and try for myself. Luckily, the team at Cosori introduced this to me, and I couldn't be more grateful! Thank you Cosori CREW!
If you're anything like me, and felt a bit intimidated by a machine that cooks food in extreme pressure, do not fear. It's really easy! AND, this Pressure cooker is multi functional. It not only can make a TON of different recipes, but it can do anything from cooking things within minutes, to cooking something for 12 hours. Seriously. You might be thinking, why would I want to wait 12 hours for my meal to be done? WELL, have ya made yogurt? It must sit in a temperature controlled environment for a while to develop properly, and this baby does it too. It's also a regular slow cooker, so you can ditch that crock pot taking up extra space! Can you tell I'm in looooove?
The first recipe I've tried a million and one times in my Cosori 2 QT pressure cooker, was a peach cobbler. And then a blueberry cobbler. And then a raspberry cobbler. And then a peach one again. And want to know how they all went? I'm sure you can guess not too well, since I partially gave up on the whole cobbler idea. BUT, I eventually did figure out the problem, and it was that I simply had no idea how a pressure cooker worked. After much research, I understood and knew I needed to try something that would not only be deeeeelicious, but it had to be something I could cook for a quick dinner after work.
And that's where these Jackfruit Carnitas Tacos were born! VOILA! So juicy, so soft, sooooooo packed with a punches of spice, and I've topped it with a homemade Cucumber- Mango salsa. UGH. My new summertime meal. I'd be lying if I told you I haven't made this already multiple times before posting the recipe. Addiction. And to recap from my last Jackfruit post on BBQ Jackfruit Pizza, Jackfruit is like super duper good for you. Packed with nutrients, and it's a major superfood. It has recently become a pantry staple (and saved my life when I've gotten home from work late, but needed to make dinner quick and yummy. Hi Tacos!). Here we have it- and make sure to check out Cosori.com. Their products are great, and VERY versatile. OH! And since mine is the smallest of the gang, it fits perfect in my shoebox size kitchen :) Enjoy! xo Sam.
I N G R E D I E N T S :
- 1 20 oz. can of young green jackfruit (in brine)
- 1 chipotle pepper in adobo sauce, diced
- 1 veggie bullion cube
- 1/2 an onion, thinly sliced
- 2 cloves of garlic, minced
- 1 Tbs + 2 tsp of Coconut oil, divided
- 1 tsp of paprika
- 1 tsp of chili powder
- 1 Tbs of Organic Tamari (or soy sauce!)
- 2 tsp of Coconut nectar (or pure maple syrup)
- 3 Tbs of water
PREP: To begin, drain and rinse your jackfruit. Trim the hard edges off and lightly break up, just to remove seeds/pits. It will break apart finer in the cooker! In a large bowl, add your jackfruit with one tablespoon of coconut oil, paprika, chili powder, tamari, coconut nectar + water. Give it a good mix and let sit to marinate for a few while we get the rest started. Dice up your onions, garlic, and chipotle pepper- set aside all separate.
SAUTE: Take out your Pressure cooker. I'm going to give you the exact instructions based on the Cosori 2 QT I have, but if you have a different one, the buttons may be different. Click the "Saute" button, and then "Start". It automatically has it set for 5 minutes. Add in the 2 teaspoons of coconut oil, and toss in the onions & garlic. Cook for just 2 minutes, and then toss in the whole bullion cube and diced chipotle pepper. Mix and cook to combine the flavors mmmm. Once your 5 minutes is up, it'll automatically switch to the keep warm setting.
COOK!: Toss the marinated jackfruit (plus the remaining juice in the bowl!) in the pressure cooker and stir to combine with your oniony-pepper mix. Shut the lid, make sure your steam release valve is closed, and lock to close. Hit "Start" -> "Menu" -> "Bake" and set it for 10 minutes. Hit "start" again. Voila! You've done it! It will take a few minutes to pressurize, but it does it all on it's own. In total, it takes about 15 minutes, and it'll beep and set back to "warm" when it's finished. Let it sit for a minute, and hit the steam release valve. THIS IS IMPORTANT! You need to release the pressure before opening (duhhh). Then, you can open and mix around. YUM! With a fork, break apart and it'll resemble a pulled meat. Freakishly similar. Serve on hot tortillas and your mango salsa (and avo too, obv). Mmmm
- 2 ripe mangos, diced to cubes
- Half a cucumber, diced
- Half a jalapeno, diced
- Half a lime, juiced
- 1/4 cup of red onion, diced
- Pinch of Cayenne
- Dash of chili powder
- Salt & pepper to taste!
In a small bow, add in all above ingredients. Mix to combine, and taste to adjust to your preference. So GOOD! (and slightttttly spicy ;) )
*This recipe has been sponsored by Cosori.