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Instant Pot IP-LUX50 Manual

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Instant Pot Electric Pressure Cooker Recipes
14
P
ut the eggplant in a strainer and sprinkle the
cubes with salt. Leave to purge in the sink for
30 minutes.
In the pre-heated pressure cooker (in Saute
mode), on high heat without the lid, add the olive oil
and brown the vegetables. First add the eggplant and
potatoes (wait 3 minutes but keep stirring), peppers and
onions (wait another 3 minutes and keep stirring),
Zucchini (stir for another 3).
Finally, add half the chopped basil, pine nuts, raisins,
olives, capers, salt and pepper to taste.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] or [-] button to choose 6 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Transfer the contents of the pressure cooker to a serving dish to stop the vegetables
from cooking.
Serve at room temperature with a sprinkle of fresh basil and pine nuts.
1 large Eggplant, cubed
1 tsp salt
1/4 cup olive oil
1 medium pepper (red or
yellow), cut into strips
2 medium Zucchini, cut into
rounds
1 onion, cut into thin wedges
2 medium potatoes, cubed
10 cherry tomatoes, halved
1 tbsp Capers (strained and
rinsed if in oil, rinsed if in salt)
2 tbsps pine nuts (one for
cooking, one for sprinkling at
the end)
1 tbsps raisins, re-hydrated
and squeezed
¼ cup olives, pits removed
1 bunch basil, chopped (half
for cooking, half for sprinkling
at the end)
salt and Pepper to taste
INSTANT TIP: Save the Nutritious Cooking Liquid
Vegetables release plenty of water when pressure cooked—this water is
filled with vitamins, and minerals too. Save it, and then use it in another
recipe in place of stock.
Sicilian Vegetable Medley By
Laura Pazzaglia
Find more recipes by Laura at www.HipPressureCooking.com
… 14 …


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