Pressure Cooker Squash With Honey And Lemongrass Food

PRESSURE COOKER SQUASH WITH HONEY AND LEMONGRASS

Steps:

• Melt butter in a pressure cooker. Stir in squash, lemongrass, salt and baking soda. Cover tightly with pressure cooker lid and cook at a gauge pressure of 1 bar (15 p.s.i.) for 20 minutes. Begin the timing after the pressure has been reached.
• Depressurize the cooker according to the manufacturer's instructions.
• Remove lemongrass. Blend the squash to a smooth purée. Season with honey to taste. Serve, or refrigerate and then reheat gently before serving.

PRESSURE-COOKER SUMMER SQUASH

Steps:

• Cut squash and zucchini into 1/4-inch-thick slices; place in a 6-qt. electric pressure cooker. Add tomatoes, broth, green onions, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure. Remove vegetables with a slotted spoon., To serve, top with croutons, cheese and bacon.

EASY INSTANT POT® SPAGHETTI SQUASH

Steps:

• Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

PRESSURE-COOKER SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set squash on trivet, overlapping as needed to fit. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Press cancel., Remove squash and trivet from pressure cooker; drain cooking liquid from pressure cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to pressure cooker. Stir in tomatoes, olives, oregano, salt and pepper. Select saute setting and adjust for low heat. Cook and stir until heated through, about 3 minutes. Top with cheese and basil.

ROASTED SUMMER SQUASH (INSTANTPOT) RECIPE

Steps:

• Add all ingredients except water to pressure cooker. Heat on high (or brown with lid off until onions cook down considerably and squash begins to brown). Cover with 1/2 cup water. Lock on cooker's lid. Set to low for 5 minutes. Quick release, remove lid and serve. Enjoy!

PRESSURE COOKER SPAGHETTI SQUASH WITH PESTO

Steps:

• Carefully cut squash in half the long way.
• Add 1 cup water to the bottom of the pressure cooker and add trivet.
• Place squash halves on trivet, cut side down.
• Cover pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure Make the pesto sauce while the squash is cooking.
• Mince the garlic in a food processor.
• Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
• Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
• With a fork, rake out the strands of squash and transfer to a colander.
• Press lightly to remove some of the excess liquid.
• Transfer to a serving dish and toss with several tablespoons pesto sauce.
• Serve hot.
• Reserve the remaining pesto sauce for other uses if desired.
• (Any extra pesto can be refrigerated for several weeks in a tightly covered container).