| Welcome to Pressure Cooking School!
This article is part of Lesson 5: Vivid Veggies
This technique will work with any frozen vegetable: frozen broccoli, a block of spinach, a package of corn kernels. The best part of this technique is that there is no measuring, slicing or dicing. It’s a simple dump and go pantry recipe with lots of flexibility and guaranteed delicious results.
For the recipe and illustration, I’ll be using green beans. But before we I show you the specific green bean recipe, let me give you the basics.
Basic Frozen Veggie Technique
- Dump a 1 or 2 lb (500g or 1k) bag or box of frozen veggies in the pressure cooker, and smooth them into an even layer.
- Add your pressure cooker’s minimum liquid requirement – if you don’t know what it is 1 1/2 cups (375ml) usually, works with every pressure cooker type and model. This liquid can be water, stock, steamed veggie liquid, juice and even wine (not liquor though as it produces ignitable vapors).
- Pour a 14 oz. can (400g) of chopped tomatoes on top of the frozen veggies.
- Sprinkle with your favorite herbs and spices. Don’t add fresh garlic here (add it at the end to maintain the flavor.)
- Add a teaspoon of salt, or adjust to your family’s preference.
- Don’t mix!
- Pressure cook at “high” pressure for 5 minutes for all pressure cooker types and pressures. Please note that the pressure cooker will take slightly longer to reach pressure because of the temperature of the ingredients.
- Release pressure Normally (through the valve).
- OK, now you can mix everything.
- Serve as a stew with a tear from a baguette, piled on a baked potato, or mixed in with rice.
I make this recipe when I’m pressed for time. I turn this stew to my family with some home-made bread and a small ball of fresh mozzarella and call it dinner!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||5 min.||High||Normal|
- Serves: 4 servings
- Serving size: ¼th
- Calories: 129.8
- TOTAL Fat: 3.8g
- TOTAL Carbs: 22.4
- Sugar Carbs: 4.2g
- Sodium: 606.6mg
- Fiber Carbs: 11.6
- Protein: 5.7
- Cholesterol: 0.0mg
- 2 lbs (1k) frozen green beans
- 1½ cups (375ml) water (or less - see article)
- 1 - 14 oz. can (400g) chopped tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon salt - or to taste
- 1 tablespoon extra virgin olive oil
- Dump the frozen green beans in the pressure cooker and smooth into an even layer.
- Pour on the water, the chopped tomatoes, garlic powder, and salt. DO NOT MIX!
- 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 the contents of the pressure cooker and transfer to a serving dish.
- Cover with a swirl of extra virgin olive oil before serving.
|CONTINUE Lesson 5: Vivid Veggies|