Most people put their pressure cookers away during the summer, thinking of the cooker again in the fall when they get a yen for the hearty soups and stews that the cooker does so well.
But this is a mistake. Think about the fact that pressure cooking takes one-third or less the standard cooking time and consider dishes like a 4-minute risotto or a ratatouille soup that use up your abundant zucchini and eggplant, also takes 4 minutes to cook, and is delicious chilled. You can find demos of my making both on my U-Tube channel: PressureCookingwithLornaSass.
Think I’ll go and make some ratatouille soup right now. In case you want to as well, below is the U-Tube clip for making it. The demo is based on a recipe in GREAT VEGETARIAN COOKING UNDER PRESSURE. You can find a dozen or so risotto recipes in my various “pc” books and among prior posts.