Peperonata in pressure cooker is an easy and tasty side dish, perfect to serve with any main course. Peperonata is delicious both hot and at room temperature on the hottest summer days. I love peperonata and in summer I really enjoy making sandwiches with it without adding anything else; besides peppers I also add eggplant and I must say I love it. An alternative is the SIMPLE PEPERONATA made with only peppers. I also recommend checking my other pressure cooker recipes — I’m sure you’ll find some other recipes to try. Now let’s see how to make Peperonata in pressure cooker and if you try it let me know. Barbara
I also recommend trying these pressure cooker recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 eggplant
- 1 onion
- 1 2/3 cups tomato purée
- to taste extra-virgin olive oil
- to taste salt
How to make Peperonata in pressure cooker
Let’s start preparing the Peperonata in pressure cooker. Clean the bell peppers: remove the stem, discard the seeds and inner membranes, rinse them well under running water and then cut them into strips. Also cut off the stem from the eggplant, wash it and cut it into pieces. Peel the onion and slice it.
Put the pepper strips, eggplant pieces and sliced onion into the pressure cooker, add the tomato purée, a pinch of salt and a drizzle of extra-virgin olive oil.
Close with the lid, check that the valve is closed, place over high heat. As soon as you hear the whistle, lower the heat and let it cook for 15 minutes.
After the cooking time, remove the pot from the heat, release the pressure, remove the lid and stir well.
Adjust the salt if necessary and serve the peperonata.
How to store cooked peperonata from the pressure cooker
Store it in the refrigerator for 2-3 days or in the freezer for several months
