Baby Potato Zucchini Puree Pressure Cooker Recipe

Baby Potato Zucchini Puree Pressure Cooker Recipe

Ingredients

Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 3 minutes at HIGH pressure

• 4 small zucchini, ends trimmed and cubed
• 1 large Yukon Gold potato, finely diced (peeling is optional)
• ½ cup filtered water
• 3 to 4 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil

Method

1. Place the zucchini and potato in the pressure cooker
2. Add the water
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 3 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. Transfer the vegetables and their cooking liquid to a food processor, blender, or food mill and add the Parmesan and oil
11. Puree until smooth
12. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months

Full List of Potato Recipes
Full List of Baby-Food Recipes