Vegetable Succotash Pressure Cooker Recipe

Vegetable Succotash Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

• 3 ears fresh corn, shucked
• 1 tablespoon olive oil
• 1 cup white onion, diced
• 1 to 2 cloves garlic, to taste, minced
• 1 cup (about 7 ounces) fresh or frozen baby lima beans
• 2 medium/large zucchini, trimmed, cut in half lengthwise, then cut into ½-inch-thick half moons
• 1 medium sunburst or yellow crookneck squash, trimmed and cut into chunks
• 2 Roma tomatoes, seeded and diced
• 1 to 2 teaspoons chopped fresh thyme, to taste
• ½ cup chicken or vegetable broth
• 2 tablespoons coarsely chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper
• umeboshi plum vinegar or red wine vinegar

Method

1. With a sharp or serrated knife, cut down the length of each cob to remove the kernels
2. Then, scrape each cob using the top of the knife, or the thicker, dull edge, to extract the milk and additional pulp from the cob
3. You should have about 2 cups
4. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
5. Add the onion and garlic and cook, stirring often, until just tender, about 2 minutes
6. Add the corn, lima beans, squash, tomatoes, thyme, and broth
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 2 minutes
11. Remove the pot from the heat
12. Open the cooker with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Stir in the parsley
15. Season to taste for salt and pepper
16. Splash with some vinegar
17. Leftovers will keep in an airtight container in the refrigerator up to 3 days

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