Baby Spinach Puree Pressure Cooker Recipe

Baby Spinach Puree Pressure Cooker Recipe

Ingredients

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

• 1 cup filtered water
• 4 (10-ounce) bags pre-washed baby spinach, rinsed well
• 1 tablespoon olive oil or unsalted butter

Method

1. Set a trivet in the pressure cooker
2. Add the water
3. Pack the spinach into a steamer basket and place in the pot
4. Place a metal lid on top to weight down the leaves
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 1 minute
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Discard the cooking liquid as it has a concentration of oxalic acids removed from the leaves in the steaming process
13. Transfer the spinach to a food processor, blender, or food mill and add the oil or butter
14. Puree until smooth, adding hot filtered water if needed to thin the mixture to the consistency you prefer
15. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months
16. White Beans with Spinach and Brown Rice: Combine ½ cup spinach puree with ½ cup cooked white beans and ¼ cup cooked brown rice
17. Puree in the food processor

Full List of Spinach Recipes
Full List of Baby-Food Recipes