Baby Green Vegetable Puree Pressure Cooker Recipe

Baby Green Vegetable Puree Pressure Cooker Recipe

Ingredients

Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 2 minutes at HIGH pressure

• 1 cup filtered water
• 2 small zucchini, ends trimmed and sliced or cubed
• 1 to 2 cups chopped broccoli florets
• 1/3 cup organic tomato sauce or marinara sauce
• 2 to 3 tablespoons grated Parmesan cheese (optional)

Method

1. Place a trivet and steamer rack or basket in the pressure cooker
2. Add the water
3. Arrange the zucchini and broccoli on the rack as evenly as possible
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 2 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. Lift out the steamer and transfer the vegetables to a bowl with an oversized spoon
12. They should be soft enough to puree them by mashing with a fork or a silicone spatula, or use a handheld immersion blender
13. Add the sauce and cheese, if using, and stir to combine
14. The puree will keep in an airtight container in the refrigerator for 3 days or can be frozen up to 3 months

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