Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes

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