Chayote al Vapor with Chile and Cilantro Pressure Cooker Recipe

Chayote Al Vapor With Chile And Cilantro Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 2½ minutes at HIGH pressure

• 2 tablespoons butter
• 1 pound chayote, peeled and thinly julienned
• 1 small serrano pepper, seeded and finely chopped
• ¼ cup water or vegetable broth
• sea salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons finely grated Parmesan cheese or queso anejo (optional)

Method

1. In a 5- to 7-quart pressure cooker pot, melt the butter over medium-high heat
2. Add the chayote and chile and cook for 1 minute, stirring to coat the vegetable with the butter
3. Add the water
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 2½ 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. The chayote should be al dente, not mushy
12. Season to taste with salt and pepper, then stir in the cilantro
13. Spoon onto a small rimmed serving platter or shallow bowl
14. Sprinkle with the cheese if you like
15. Serve hot

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