Mixed Peperonata Pressure Cooker Recipe

Mixed Peperonata Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 2 red bell peppers
• 2 yellow bell peppers
• 1 green bell pepper
• 2 ripe medium Roma tomatoes
• 2 tablespoons olive oil, plus more for drizzling
• 1 small red onion, sliced into thin strips from top to bottom
• 2 cloves garlic, unpeeled
• sea salt and freshly ground black pepper
• 1 clove garlic, pressed, for garnish (optional)
• ¼ cup chopped fresh basil, for garnish
• ¼ cup chopped fresh flatleaf parsley, for garnish

Method

1. Cut the peppers in half lengthwise and remove the stems, seeds and white ribbing
2. Cut the halves into strips lengthwise, then cut the strips in half
3. Cut the tomatoes in half, squeeze out the seeds, and chop finely, reserving any juices
4. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
5. Add the onion and cook, stirring a few times, until soft, about 3 minutes
6. Add the peppers and unpeeled garlic
7. Brown one side of the peppers, then add the tomatoes and any juice and season to taste with salt and black pepper; mix well
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 3 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Remove the garlic cloves
16. Discard or squeeze out the garlic to use later
17. Let the peppers cool completely
18. This is best made a few hours ahead
19. When ready to serve, gently reheat in the pot; it’s also good served at room temperature or cold
20. Transfer the peppers to a platter
21. Garnish with the pressed garlic, if using, grindings of black pepper, the basil and parsley, and a drizzle of olive oil
22. Serve on toast

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