Submitted by Teresa G.
I am finally back to cooking after what felt to me a lifetime away! We all have journeys in life – up and down – boy it felt good to get back to recipes and my Instant Pot.Notice in the photo, my elderly cat Valentina is savouring the smells coming from my latest dish. She is hoping for a taste, however, I keep reminding her she is NOT a vegetarian! She does like to keep a watchful eye on my cooking!As it is fall, there are plenty of harvest vegetables from your gardens and from the stores….a huge variety of pumpkins, squashes to be had! So good for you. Here is what I tried and was delighted with:
Squash and Rice Casserole – Pressure Cooked in an InstantPot
- 2 tbsp of oil (do not waste your olive oil as it loses in value when heated – becomes like any other oil. Olive oil is great cold) One large or two smaller onions peeled and finely chopped (food processor)
- 2 sticks of celery finely chopped (food processor)
- 2 carrots, washed and finely chopped (food processor)
- 1 red pepper, deseeded and finely chopped (food processor)
- 2 cloves of garlic crushed
- 1 tsp dried or fresh thyme (this also was from my garden)
- 6-8 white mushrooms quartered or leave out if you do not like mushrooms
- 2 – 3 cups of vegetable stock if vegetarian – chicken broth if not . PLEASE READ BOTTOM NOTE ABOUT RICE WATER RATIO* About 9-10 ounces of brown rice – I use California brown as it cooks fast
- 27 ounce tin of chopped tomatoes, liquid and all Flesh of squash – I used a smaller butternut squash and a medium sized zucchini – one of my friends substituted pumpkin and it was very good. I peel the squash, deseed it and cut into one inch cubes Salt and pepper
- In the Instant pot I put the sauté function on medium and I heat the oil. I sauté the onions, celery, carrots and red pepper for about 5 minutes.
- I now add the garlic, thyme, salt and pepper and heat for another minute. Then add the mushrooms and stir for 1 minute. Add the rice, mix it all together. Transfer all into a crock, corningware or metal bowl – any bowl that will fit the pressure cooker with a lid or that can be covered with aluminum foil. *Add the tomatoes and the 2-3 cups of stock for a sticky rice. If you prefer your rice NOT to be sticky use one cup rice to 1 ¼ cups of liquid. Take into account liquid in the can of tomatoes. Now stir in the squashes.
- Put about an inch and a half of water into the pressure cooker. Place the bowl with all the ingredients mixed on a flat trivet into the pot. Cover the pot with a lid or tightly with aluminum foil. Place pressure cooker lid on securely and pressure cook on rice setting. If you are really saavy you can leave the ingredients directly in the pressure cooker pot but you may risk burning on the bottom if the water ratio is incorrect. I have done this…..thank God for the InstantPot Stainless steel pot…so easy to clean up if that happens.
- It is done, colourful and delicious.