Vegetables - Pressure Cooker

I cook a large batch of vegetables at least three times per week. The cooking liquid from this dish turns into a flavorful broth which is delicious served on top of potatoes or rice.

The recipe can vary according to which vegetables are on sale at the market. I fill my 8-quart pressure cooker 2/3 full of veggies, add water and cook under pressure for zero minutes. Then I cool the veggies off as quickly as possible.

1/2 cup finely chopped mushrooms
1 medium onion chopped, about 1 cup
2 Tablespoons water

1 1/4 cup water
1 15 oz. can diced tomatoes (no-salt added), undrained  or two to three fresh tomatoes, diced

1 large clove garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano

zucchini squash cut in half lengthwise, then cut in 1/2" slices (about 3 pounds)
broccoli or cauliflower cut into large florets, stems cut into 1/2" slices (about 1 pound)
cabbage, cut into 1" x 2" chunks (about 1/2 pound)
green beans, cut into 2" lengths (about 1/2 pound)
1 carrot, thinly sliced
1 stalk celery, sliced

1 cup frozen peas or corn

Before beginning to cook, gather and prepare all of the ingredients.  Place the mushrooms, onion and 2 Tablespoons water in the pressure cooker. Fill a large bowl with cut veggies such as zucchini, broccoli and cabbage. Set the sliced carrot and celery on top. In a small saucer, place the fresh garlic, garlic powder, onion power and oregano. Measure the 1 1/4 cup water and get the tomatoes ready.

Saute' the mushrooms and onion in 2 Tablespoons water until onion begins to turn translucent, about 5 minutes. Stir in 1 1/4 cup water and the tomatoes. Turn off heat. Stir in garlic, garlic power, onion powder and oregano. Pour the large bowl of cut up vegetables into the pressure cooker. Cover and bring to pressure for zero minutes. Stand by so you can quickly release the pressure as soon as pressure is reached. (On my Instant Pot I select "low pressure" and the "less" heat setting.)

For the frozen peas or corn, I like to wait and add them after pressure cooking the rest of the vegetables. Place the frozen peas or corn in the bottom of a large bowl or food storage container. Set a colander over the bowl. As soon as the lid can safely be removed from the pressure cooker, pour the cooked vegetables and liquid out of the pressure cooker pot, into the colander over the bowl. The hot cooking liquid will thaw the peas or corn in a few minutes. When the veggies are cool enough to refrigerate, combine in the food storage container with the cooking liquid. Keep in the fridge for up to 4 days.                                                                     

Calabacitas

1 onion, chopped (1 to 2 cups)
2 cloves garlic, minced
1/2 teaspoon oregano
1 14.5 oz. can diced tomatoes or 1 1/2 - 2 cups fresh
1 1/2 to 2 pounds zucchini (about 3 large) sliced
1 cup corn
1 4 oz. can mild green chilies
1 teaspoon lemon juice or vinegar
salt and pepper to taste

In a large skillet, saute' onions in a small amount of water for 15 minutes, adding a tablespoon or two of water as necessary to keep the onions from sticking to pan.  Add garlic and oregano and saute' one minute longer. Stir in tomatoes, zucchini, corn and green chilies, cover and cook 20 minutes or until zucchini is tender. Add lemon juice and season to taste with salt and pepper.

black bean burger, potato salad, calabacitas