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Use the “browning” setting; heat 2 tablespoons of the olive oil to stir fry the
eggplant, zucchini, peppers and potato. It will be necessary to do this in several
small batches, remove to a warm platter and reserve. Add remaining 2 table-
spoons of oil and the onion and garlic. Sauté the mixture until the onion is
soft. Turn off the browning setting. Return the reserved vegetables to the
cooker along with the remaining ingredients. Close the lid and turn the knob
to Pressure. Set the timer for 4 minutes at high pressure. When done, release
the pressure and open the cooker. If there is too much liquid, use the “brown-
ing” setting to simmer the stew for a few minutes to reduce the liquid.
PPOOTTAATTOO AANNDD GGRREEEENN BBEEAANN CCAASSSSEERROOLLEE
Serves 4, High pressure, 4 minutes
Both your vegetable and potato course are included in this very easy and fla-
vorful casserole.
3 potatoes peeled and cut in 1 inch cubes
¾ pound fresh green beans
1 tablespoon olive oil
1 medium onion minced
1 green pepper diced
1 tablespoon minced parsley
Salt and freshly ground pepper to taste
½ cup chicken stock
In the cooker, mix all the ingredients. Close the lid and turn the knob to Pres-
sure. Set the timer for 4 minutes at high pressure. When done, release the
pressure and open the cooker.
SSAALLMMOONN WWIITTHH SSPPIINNAACCHH && LLEEMMOONN SSAAUUCCEE
Serves 4, High pressure, 3 + 7 minutes
This colorful dish is an elegant way to serve salmon steaks, perfect for enter-
taining company.
1 ½ teaspoons salt, divided
20 ounces of fresh spinach leaves cleaned and rinsed
2 tablespoons olive oil
1 medium onion peeled and cut in half
2 garlic cloves, minced
2 tablespoons minced fresh broad leaf parsley
1 cup bottled clam juice
¼ cup fresh lemon juice
¼ teaspoon white pepper
RECIPES
60
TTOOMMAATTOO SSAAUUCCEE FFOORR PPAASSTTAA
Makes about 3 ½ cups, High pressure, 12 minutes
Forget the classic pasta sauce that takes hours of slow simmering- in just min-
utes you’re done. If you prefer a meat sauce, add ½ pound of ground beef to
the sautéed vegetables and cook until it loses its color. Add the tomato sauce
and all the other ingredients.
2 tablespoons of olive oil
2 tablespoons finely chopped onion
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 clove garlic minced
3 cups crushed canned tomatoes
Salt and freshly ground pepper to taste
2 teaspoons basil
1 teaspoon oregano
1 tablespoon minced parsley
1 small bay leaf
¼ cup dry red wine
Use the “browning” setting to sauté the onion, carrot, celery and garlic until
softened. Add all the remaining ingredients. Turn off the browning setting.
Close the lid and turn the knob to Pressure. Set the timer for 12 minutes at
high pressure. When done, release the pressure and open the cooker. Use the
“browning” setting to reduce the sauce if it is not thick enough.
RRAATTAATTOOUUIILLLLEE VVEEGGEETTAABBLLEE SSTTEEWW
Serves 6, High pressure, 4 minutes
A marvelous mixture of vegetables that is just as good hot as it is at room tem-
perature.
4 tablespoons olive oil
1 small eggplant peeled and cut into 1 inch cubes
2 medium zucchini in ½ inch slices
2 green peppers, seeded and cut into strips
1 medium potato, diced into ½ inch cubes (optional)
1 large onion, chopped
2 cloves garlic minced
2 medium tomatoes, chopped
2 tablespoons minced parsley
¼ cup chicken stock
1 tablespoon prepared pesto
RECIPES
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