Frozen Veggie Pressure Cooker Technique

Ooops! AD Blocker Detected

This content is FREE because it is supported by advertisements. Please deactivate - or whitelist our site - with your Ad blocker to read it. We appreciate your support and hope you'll find the recipes and info worthwhile the small bother of ads. Ciao! L

pressure cooking school  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.

Frozen Vegetable Mix

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

  1. 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.
  2. 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).
  3. Pour a 14 oz. can (400g) of chopped tomatoes on top of the frozen veggies.
  4. Sprinkle with your favorite herbs and spices. Don’t add fresh garlic here (add it at the end to maintain the flavor.)
  5. Add a teaspoon of salt, or adjust to your family’s preference.
  6. Don’t mix!
  7. 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.
  8. Release pressure Normally (through the valve).
  9. OK, now you can mix everything.
  10. 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

5.0 from 1 reviews
Frozen to Pressure Cooker Green Beans
 
Author: 
Nutritional Information
(per serving)
  • 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
Recipe type: pressure cooker
INGREDIENTS
  • 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
INSTRUCTIONS
  1. Dump the frozen green beans in the pressure cooker and smooth into an even layer.
  2. Pour on the water, the chopped tomatoes, garlic powder, and salt. DO NOT MIX!
  3. Close the lid and set the valve to pressure cooking position.
  4. Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at high pressure.
  5. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  6. Mix the contents of the pressure cooker and transfer to a serving dish.
  7. Cover with a swirl of extra virgin olive oil before serving.

CONTINUE…


pressure cooking schoolCONTINUE Lesson 5: Vivid Veggies

Frozen Pressure Cooked Green BeansFreezer to Pressure Cooker Green Beans Frozen Veggie Pressure Cooker TechniqueFrozen Veggie Pressure Cooker Technique

Similar Posts

7 Comments

  1. Of all the recipes I have seen for the instant pot and and all of the electric versions I have not seen any for steamed puddings savory or sweet is there a reason for this

    Thanks for the tips so far

    Rita

    1. Hi Rita,
      No reason why you cannot steam a pudding in an InstantPot or other Electric.
      Here is one recipe. Note that while Laura shows pictures of a Stovetop, she also give the timing for an Electric.
      https://www.hippressurecooking.com/steamy-the-hip-christmas-pud/
      I make a similar one using a more traditional mix of dried fruit.

      1. Thanks, Greg! : )

        Ciao,

        L

  2. I’m finding that this recipe is helping me use several bags of vegetables that have been languishing in my freezer. Delicious! Thank you very much!

  3. Good idea for using up frozen vegetables.

    Laura, please include photos on this page showing the outcome of the frozen vegetables with tomatoes etc. I like your presentation of food.

  4. Can you make vegetables like this without adding tomatoes?

    1. Yes, you can just add your pressure cooker’s minimum amount of liquid, or stock, and then any spices that you like. : )

      Ciao,

      L

Leave a Reply

Your email address will not be published. Required fields are marked *

 notify me of new comments

upload a photo with your comment (max size 500k)

Rate this recipe:  

Comments containing links, photos or from new members are moderated may take a few hours to display.

Please note that by commenting you will be automatically subscribed to the newsletter.