RECIPES
52
STEAMED VEGETABLES IN GARLIC BUTTER
Serves 4, 3 minutes
6 carrots, peeled and cut in half vertically
12 whole brussels sprouts
1 cup water
1 tablespoon garlic, minced
2 tablespoons butter
Salt and pepper
Place water in bottom of cooker. Insert steamer basket and place vegetables in
basket. Close the lid and press VEGETABLE setting. Set the timer for 2 minutes.
When done, release the pressure, open the cooker and remove steamer and
vegetables. Use the BROWN setting; melt butter. Add garlic and sauté for 1
minute. Add vegetables, stir to coat with garlic butter. Salt and pepper to taste.
TOMATO SAUCE FOR PASTA
Makes about 3 ½ cups, 12 minutes
Forget the classic pasta sauce that takes hours of slow simmering- in just minutes you’re
done. If you prefer a meat sauce, add ½ pound of ground beef to the sautéed vegetables
and cook until browns. Add the tomato sauce and all the other ingredients.
2 tablespoons of olive oil
2 tablespoons finely chopped onion
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 clove garlic minced
3 cups crushed canned tomatoes
Salt and freshly ground pepper to taste
2 teaspoons basil
1 teaspoon oregano
1 tablespoon minced parsley
1 small bay leaf
¼ cup dry red wine
Use the BROWN setting to sauté the onion, carrot, celery and garlic until softened.
Add all the remaining ingredients. Turn off the BROWN setting. Close the lid and
press VEGETABLE setting, set the timer for 12 minutes. When done, release the
pressure and open the cooker. Use the BROWN setting to reduce the sauce if it
is not thick enough.
