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17
Ratatouille (Vegetable Stew)
Servings: 4-6
Prep Time: 20 minutes
Cooking Time: 5 minutes under pressure
Ingredients
3tbsp. olive oil
1cup onions, chopped
2cloves garlic, peeled and thinly sliced
11
/2cups green bell pepper, cored, seeded, diced
11
/2cups red bell pepper, cored, seeded, diced
2cups zucchini, trimmed, quartered lengthwise, diced
2cups eggplant, peeled and cut into 1
/2inch cubes
1can (141
/2oz) diced tomatoes in puree
1
/4cup water
1
/2tsp. dried thyme
11
/2tsp. salt
1
/4tsp. black pepper
2tbsp. shredded basil
2tbsp. minced flat-leaf Italian parsley
Salt and pepper to taste
2 tbsp. balsamic vinegar
Method
1. Heat olive oil in the pressure cooker, using the BROWN
setting. Add onions, garlic, green and red bell
peppers, browning until onion is soft.
2. Add zucchini, tomatoes, eggplant, water, thyme,
11
/2tsp. salt and 1
/4tsp. pepper. Brown for 4 minutes.
3. Cover and set to high pressure for 5 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Add basil and parsley.
Season with salt and pepper. Add the vinegar. Serve hot.
Steamed Lemon Artichokes
Servings: 4
Prep Time: 15 minutes
Cooking Time: 7 minutes under pressure
Ingredients
1cup water
2juiced lemons, rinds reserved
1tsp. salt
1bay leaf
4large artichokes, trimmed as per step 2
1cup mayonnaise
1clove garlic, peeled and minced
Dash of tabasco sauce
2tbsp. minced flat-leaf Italian parsley or snipped dill
Method
1. Add water to the pressure cooker. Add all but 3
tbsp. of lemon juice, salt, and bay leaf. Mix until the
salt dissolves. Place reserved lemon rinds in water.
18


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