Edamame is the Japanese word for green soybeans. They make a great nibble before dinner, and they are so good for you-packed with fiber and protein. Usually sold vacuum sealed or frozen in their pods, edamame are also a terrific snack for kids. The pressure cooker will steam them in about three minutes; then a sprinkling of coarse salt is all that’s needed. Edamame are usually served in their pods, for diners to shell themselves, but you can shell them if you prefer (see the Psst). They make great additions to stir-fries and salads, or you can mash them up and make guacamole.
SERVES 6
INGREDIENTS:
- cup water or chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- 2 cups fresh or frozen edamame in their pods (defrost if frozen)
- 1 teaspoon coarse salt
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and spread out the edamame in the basket in an even layer.
- Lock the lid in place and cook at high pressure for 3 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Transfer the edamame to a serving bowl and sprinkle with coarse salt.
- If you would like to shell the edamame, wait for them to cool first
