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Recipe Category: Potato
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Baby Potato Zucchini Puree Pressure Cooker Recipe
Ingredients
Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 3 minutes at HIGH pressure
- 4 small zucchini, ends trimmed and cubed
- 1 large Yukon Gold potato, finely diced (peeling is optional)
- ½ cup filtered water
- 3 to 4 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Method
- Place the zucchini and potato in the pressure cooker
- Add the water
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 3 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Transfer the vegetables and their cooking liquid to a food processor, blender, or food mill and add the Parmesan and oil
- Puree until smooth
- Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months
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Full List of Baby-Food Recipes
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