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Recipe Category: Pressure-Cooker
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Baby Vegetable 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
- 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
- Place a trivet and steamer rack in the pressure cooker
- Add the water
- Arrange the vegetable pieces on the rack as evenly as possible
- 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 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
- 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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