RECIPES
45
RATATOUILLE VEGETABLE STEW
Serves 6, 4 minutes (High Pressure)
A marvelous mixture of vegetables that is just as good hot as it is at room temperature.
4 tablespoons olive oil
1 small eggplant peeled and cut into 1 inch cubes
2 medium zucchini in ½ inch slices
2 green peppers, seeded and cut into strips
1 medium potato, diced into ½ inch cubes (optional)
1 large onion, chopped
2 cloves garlic minced
2 medium tomatoes, chopped
2 tablespoons minced parsley
¼ cup chicken stock
1 tablespoon prepared pesto
Use the brown setting; heat 2 tablespoons of the olive oil to stir fry the eggplant,
zucchini, peppers and potato. It will be necessary to do this in several small
batches, remove to a warm platter and reserve. Add remaining 2 tablespoons
of oil and the onion and garlic. Sauté the mixture until the onion is soft. Turn
off the brown setting. Return the reserved vegetables to the cooker along with
the remaining ingredients. Close the lid and press HIGH Pressure. Set the timer
for 4 minutes. When done, release the pressure and open the cooker. If there is
too much liquid, use the brown setting to simmer the stew for a few minutes to
reduce the liquid.
CREAMY COCONUT-LIME RICE
Serves 4
1 cup long-grain brown rice
1 can (13 ½ oz/400 ml.) light coconut milk
1/2 cup water
3 tablespoons freshly squeezed lime juice (zest limes before juicing, see
below)
½ teaspoon sea salt
2 teaspoons lime zest
Combine all ingredients except for the lime,into the cooker; close the lid and
press HIGH Pressure. Set the timer for 20 minutes. When done, release the
pressure and open the cooker. Stir in lime zest, cover and let sit for 5-7 minutes.
Taste test, add additional lime juice if desired.
