Broccoli Pasta Sauce Pressure Cooker Recipe

Broccoli Pasta Sauce Pressure Cooker Recipe

Ingredients

Makes about 3½ cups, enough for 1 pound pasta – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 cup chopped white or yellow onion
• 2 cloves garlic, chopped
• 2 large heads broccoli (1¾ to 2 pounds), stems peeled and stems and florets coarsely chopped
• 1/3 cup dry vermouth or dry white wine
• ½ cup water
• freshly ground black pepper
• leaves from 1 bunch fresh basil
• sea salt
• freshly grated parmesan cheese, for serving

Method

1. In a 5- to 7-quart pressure cooker pot, heat the oil over medium-high heat
2. Add the onion; cook until just soft, stirring a few times, about 3 minutes
3. Add the garlic; stir 30 seconds
4. Add the broccoli, vermouth, and water
5. Bring to a boil and add several grinds of pepper
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 3 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Add the basil
14. Puree with an immersion hand blender in the pot using an up and down motion for 30 seconds
15. Season to taste with salt and pepper
16. The sauce will be thick and smooth
17. Serve immediately on hot pasta with lots of grated Parmesan on the side, or let cool and store in an airtight container in the refrigerator up to 3 days

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