Quick Start Guide
Instant Pot Electric Pressure Cooker Recipes
13
Cauliflower and Citrus Salad Both recipes by Laura Pazzaglia
T
o the pressure cooker add the cauliflower and
broccoli florets.
Close and lock the lid of the Instant Pot. Press
[Manual] and then use the [+] or [-] button to
choose 7 minutes pressure cooking time. In the
meantime, make the Vinaigrette by combining the
anchovies, hot pepper, capers, olive oil, salt and
pepper. When time is up, open the cooker using Quick
Pressure Release (see page 5). Strain out the vegetables
and mix with the vinaigrette and orange slices.
1 Small Cauliflower, cut into
florets
1 Small Romanesco
Caulifower, florets divided
500g (1lb.) Broccoli Florets
1 cup water
2 Seedless Oranges, peeled
and sliced thinly
For the Vinagrette :
1 Orange, zested and
squeezed
4 Anchovies
1 Hot Pepper (fresh if
possible), sliced or chopped
according to preference
1 Tbsp of Capers conserved
in salt and un-rinsed
4 Tbsp of Extra Virgin Olive Oil
Salt and Pepper to Taste
Porcini Mushroom Pate’ Spread
I
n a one-cup heat-proof measuring cup add dry porcini
up to the 3/4 mark. Then, pour boiling water . Cover
tightly and set aside.
Press [Saute] to pre-heat the cooker. When the words
“Hot” appear on the display add the butter and olive oil.
Then, saute the shallot until it begins to soften. Add the fresh
mushrooms and saute'until at least one side is golden brown.
Pour in the wine and let it evaporate completely. Then, the
porcini mushrooms and their soaking liquid, salt, pepper and
bay leaf.
Close and lock the lid of the Instant Pot. Press [Manual] and
then use the [+] or [-] button to choose 12 minutes pressure
cooking time. When time is up, open the cooker using
Quick Pressure Release (see page 5).
Remove and discard the bay leaf. Add the olive oil and
puree' the contents using an immersion blender.
30 grams (3/4 cup) dry
porcini mushrooms, rinsed
1 cup water, boiling
1 Tbsp un-salted butter
1 Tbsp olive oil
1 shallot, sliced
500g (1 lb.)white
mushrooms, thinly sliced
1/4 cup dry white wine
1 1/2 tsp salt
1/2 tsp white pepper
1 bay leaf
1 Tbsp olive oil
3 Tbsp Parmigiano
Reggiano cheese, finely
grated