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Ratatouille (Vegetable Stew)
Servings:
Prep Time: 20 minutes
Cooking Time: 5 minutes under pressure
Ingredients
4 tbsp. olive oil
11/2 cups onions, chopped
1 clove garlic, peeled and thinly sliced
11/2 cups green bell pepper, cored, seeded, diced 11/2 cups red bell pepper, cored, seeded, diced
2 cups zucchini, trimmed, quartered lengthwise, diced 11/2 cups eggplant, peeled and cut into 1/2 inch cubes 1 can (141/2 oz) diced tomatoes in puree
1/4 cup water
1/2 tsp. dried thyme
11/2 tsp. salt
1/4 tsp. black pepper
3 tbsp. shredded basil
3 tbsp. minced
3 tbsp. balsamic vinegar
Method
1.Heat olive oil in the pressure cooker, using the BROWN setting. Add onions, garlic, green and red bell peppers, browning until onion is soft.
2.Add zucchini, tomatoes, eggplant, water, thyme, 11/2 tsp. salt and 1/4 tsp. pepper. Brown for 4 minutes.
3.Cover and set to high pressure for 5 minutes.
4.Release the pressure using the
5.Unlock and remove lid. Add basil and parsley. Season with salt and pepper. Add the vinegar. Serve hot.
Steamed Lemon Artichokes
Servings:
Prep Time: 15 minutes
Cooking Time: 7 minutes under pressure
Ingredients
11/2 cups water or chicken stock
2 juiced lemons, rinds reserved
1 tsp. salt
2 bay leaves
2 cloves garlic, peeled and minced Dash of tabasco sauce
3 tbsp. minced
Method
1.Add water to the pressure cooker. Add all but 3 tbsp. of lemon juice, salt, and bay leaf. Mix until the salt dissolves. Place reserved lemon rinds in water.
2.Trimming the artichokes: Cut off the stems. Tear off and discard top
3.Cover and set to high pressure for 7 minutes.
4.Release the pressure using the
5.Unlock and remove lid. Carefully remove artichokes from pressure cooker using a slotted spoon. Cool to room temperature.
6.Mix mayonnaise, the rest of the lemon juice, garlic, and tabasco to taste. Serve on side for dipping.
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