Baby Spinach

Baby Vegetable Puree Pressure Cooker

Baby Vegetable Puree Pressure Cooker

Ingredients

Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 3 minutes at HIGH pressure

• 1 cup filtered water
• 1 pound zucchini or summer squash (ends trimmed), asparagus tips (remove fibrous stem), or green beans (ends trimmed), all cut into small pieces

Method

1. Place a trivet and steamer rack in the pressure cooker
2. Add the water
3. Arrange the vegetable pieces on the rack as evenly as possible
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 3 minutes
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. Transfer the vegetable to a food processor, blender, or food mill and process until smooth, adding the steaming water as needed to achieve the consistency you prefer
12. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months