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Vegetables
POTATO AND GREEN BEAN CASSEROLE
Serves 4, 4 minutes
Both your vegetable and potato course are included in this very easy and flavorful casserole.
3 potatoes peeled and cut in 1 inch cubes
¾ pound fresh green beans
1 tablespoon olive oil
1 medium onion minced
1 green pepper diced
1 tablespoon minced parsley
Salt and freshly ground pepper to taste
½ cup chicken stock
In the cooker, mix all the ingredients. Close the lid and press VEGETABLE function until the timer reads 4 minutes.
When done, release the pressure and open the cooker.
ASPARAGUS SOUP
Serves 4, 10 minutes
Fresh asparagus usually signals the beginning of spring. Omit the half and half for a lighter soup with a healthy asparagus flavor or leave it in for a delicate starter to a spring time dinner.
1 ½ pounds fresh asparagus
2 tablespoons unsalted butter
1 cup (5 oz.) minced shallots
Pinch of thyme
14 oz low sodium chicken stock
Salt and freshly ground pepper to taste
1 cup half and half
Clean the asparagus and trim off any tough stems. Cut the asparagus in 2 inch pieces. Use the BROWN setting to sauté the shallots in the butter, being careful not to burn the butter. Stir in the prepared asparagus, thyme, butter, stock and season with the salt and pepper. Turn off the BROWN setting. Close the lid and turn press VEGETABLE setting. Set the timer for 10 minutes.
When done, release the pressure and open the cooker. In batches, puree the soup in a blender until smooth. Add the half and half, adjust seasonings and serve. Serve with a garnish of fresh thyme.
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