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Recipes for Your Indoor Herb Garden – Home Pressure Cooking Recipes for Your Indoor Herb Garden – Home Pressure Cooking

Recipe

Recipes for Your Indoor Herb Garden – Home Pressure Cooking

Written by: Emily Smith

Just whipped up a zesty herb mix using fresh picks from my indoor garden. Sautéed in olive oil, these herbs add a punch to pasta or grilled meats. Quick, easy, and flavorful!

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Drum roll, please! Here's my ace recipe, right from the heart of my kitchen. You know, when you grow your own herbs, they bring such an extraordinary freshness to the plate. This simple, pressure-cooked herb blend is my secret sauce. It's my go-to for pasta nights and barbecue weekends. Ah, the fragrances! Basil meeting thyme infused with garlic - it's all a culinary carnival in the pot. Would you like to give it a whirl?

Ingredients for Indoor Herb Garden Pressure Cooking Recipes

  • Assorted fresh herbs: Fresh herbs from your indoor garden add vibrant flavors and aromas, elevating the dish with a burst of freshness.
  • Olive oil: Olive oil provides a rich base for cooking the herbs, infusing the dish with a smooth and savory undertone.
  • Garlic cloves: Garlic cloves bring a pungent and robust flavor to the dish, enhancing the overall taste profile with depth.

Essential Tools for Pressure Cooking with Fresh Herbs

  • Pressure cooker: Speeds up cooking time for herbs, infusing flavors quickly and efficiently.
  • Chef's knife: Essential for chopping fresh herbs finely and precisely for even cooking and distribution of flavors.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Ingredients:

  • Assorted fresh herbs from your indoor garden (such as basil, parsley, thyme)
  • Olive oil
  • Garlic cloves
  • Salt and pepper to taste

Instructions:

  1. Wash and chop the fresh herbs from your indoor garden.
  2. Heat olive oil in a pressure cooker and sauté minced garlic until fragrant.
  3. Add the chopped herbs and season with salt and pepper.
  4. Close the pressure cooker lid and cook on high pressure for 10 minutes.
  5. Release the pressure and carefully open the lid.
  6. Serve the herb mixture as a flavorful topping for pasta, grilled meats, or roasted vegetables.

Nutritional value:

Per Serving in Calories: 120 kcal | Carbohydrates: 3 g | Protein: 1 g | Total Fat: 12 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 300 mg | Dietary Fiber: 1 g | Sugar: 0 g | Calcium: 50 mg | Potassium: 100 mg | Iron: 1 mg | Vitamin A: 500 µg | Vitamin C: 10 mg

Prep and Storage Tips for Pressure Cooked Herb Dishes

Make Ahead Instructions

  • Prepare the herb mixture as directed and store in an airtight container in the refrigerator for up to 3 days.
  • When ready to use, simply reheat in a pan on the stove or in the microwave.

Freezing Instructions

  • Spoon the cooled herb mixture into ice cube trays and freeze.
  • Once frozen, transfer the herb cubes to a freezer-safe bag or container.
  • When needed, pop out a cube or two to add instant flavor to your dishes.

One interesting fact about recipes for your indoor herb garden: home pressure cooking is that using a variety of herbs from your garden can add unique and complex flavors to your dishes, elevating the overall taste profile.

Common Questions About Pressure Cooking with Indoor Herbs

FAQ:
Can I use any type of fresh herbs for this recipe?
Yes, you can use a variety of fresh herbs from your indoor garden, such as basil, parsley, and thyme.
How long do I need to cook the herb mixture in the pressure cooker?
Cook the herb mixture on high pressure for 10 minutes to infuse the flavors.
What can I serve the herb mixture with?
You can serve the herb mixture as a topping for pasta, grilled meats, or roasted vegetables for added flavor.
Can I adjust the seasoning to my taste?
Feel free to adjust the salt and pepper to suit your preferences for a personalized touch.
Is there a specific type of oil I should use for this recipe?
Olive oil works well for sautéing the herbs, but you can use any oil you prefer for cooking.

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