Pressure Cooker Yellow Squash

When my patients are ill with upset tummies, I counsel them on the importance of gentle foods, such as bananas, rice, applesauce, tea, and toast. Myself, I am currently eating yellow squash, with tomatoes. Such a naughty example I am setting in my convalescence. I also know I shouldn't be pottering about in the kitchen when merely standing makes me dizzy, but these beautiful squash from the farmers market called to me from the fridge, asking not to be neglected. I took a risky leap, in order to minimize stove-standing time, and placed these delicate veggies inside the pressure cooker. Would they overcook? Would a tragic mush ensue? Amazingly, they were beautiful - tender but still vibrant, prepared with such ease and perfectly delicious. One of my favorite kitchen tools triumphs again.

Pressure Cooker Yellow Squash

A big bunch of yellow squash, the kind of amount when you go to the market and you think "wow, I got quite a bit of squash," cut into nice, thick 1/2" slices (no need to halve the squash lengthwise before slicing, just cut the whole squash into 1/2" slices) - quantity wise, my 6-quart pressure cooker was half-filled once I had added all the squash slices
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
2 tomatoes, chopped
1 1/2 cups vegetable broth
1/2 tsp poultry seasoning
1/2 tsp Cajun seasoning
1 tsp sugar

~ Place the squash, the two bell peppers, the onion, and tomatoes into the pressure cooker, and pour in the broth.
~ Seal the pressure cooker, place over high heat, and cook just until the pressure cooker begins to steam-whistle a little bit.
~ Remove the pressure cooker from the heat, and allow the pressure valve to come down on its own.
~ When the pressure valve has come down, pour the veggies into a strainer to drain away the excess liquid, then transfer to a large bowl.
~ Stir in the poultry seasoning, Cajun seasoning, and sugar. Season to taste with salt and pepper, and serve warm!