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This dish is not only quick to cook, it’s also quick to prepare. Unlike most pressure cooker veggie dishes, it will not take you more time to prep the vegetables than it does to cook them! That’s because you can do more than one thing at a time – don’t worry it’s not complicated.
While the pressure cooker is pre-heating you roughly chop the onion. While the onion is sauteing in the pressure cooker, you roughly chop the zucchini. Then, just plop in the rest of the ingredients and go.
How easy was that?
Add a ball of fresh mozzarella or a little tower of strained ricotta and this is my family calls “dinner” on hot summer evening.
The pungency of garlic has a tendency to totally disappear when pressure cooked, so what I like to do is finely mince it and mix it in right at the end. Don’t worry, you won’t get a mouth full of raw garlic. Instead, you’ll get all garlic’s wow without any ow because it cooks just a bit using the heat from the freshly cooked veggies.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||5 min.||High(2)||Regular|
- 2 medium onions, roughly chopped
- 1 tablespoon vegetable oil
- 6 medium zucchini, roughly chopped
- 1 pound cherry tomatoes
- 1 cup tomato puree (or water)
- 1 teaspoon salt
- 1-2 garlic cloves, finely minced
- Swirls of fresh olive oil
- 1 bunch of basil
- While the pressure cooker is pre-heating, roughly slice the onion. Then, add the vegetable oil and onion to the cooker on medium heat and saute' until soft (about 5 minutes).
- Meanwhile, roughly chop the zucchini.
- When the onions are just starting to look a little singed, mix in the zucchini, cherry tomatoes, puree, and salt.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at high pressure.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Mix in the garlic.
- Strain out the vegetables with a slotted spoon and serve with a sprinkle of fresh basil leaves and a swirl of your best olive oil.
- Save and refrigerate the cooking liquid and serve in a small glass the next day as a chilled soup or use in place of stock in your next pressure cooker risotto.