Pressure Cooker Southwest Succotash Recipe

ingredients

1 tablespoon safflower or canola oil
3/4 teaspoon cumin seeds
2 teaspoons finely minced garlic
1 cup coarsely chopped onion
1 medium red bell pepper, diced
2 jalapeno peppers, seeded and diced
OR
1 dried chipotle pepper, seeded and snipped into bits
1 cup water
2 tablespoons tomato paste
1 1/2 pound butternut or kabocha squash, peeled and cut into 1-inch pieces
2 cups fresh or frozen corn kernels
salt, to taste
2 cups frozen baby lima beans, thawed
1/3 cup minced cilantro

directions

Heat oil in pressure cooker. Add cumin seeds; sizzle 5 seconds. Add garlic; cook over medium-high heat, stirring frequently, until garlic turns light brown. Add onions, bell pepper and jalapeno; continue cooking, stirring frequently, 1 minute.

Add water, tomato paste, squash, corn and salt. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure; cook 2 minutes.

Reduce pressure with quick-release method. Remove lid. If squash is not quite tender, replace but do not lock lid; allow squash to steam a few more minutes in residual heat.

Stir in lima beans; simmer, covered, until tender, 2 or 3 minutes. Stir in cilantro just before serving.

nutrition data

Nutritional data has not been calculated yet.