I like this one a lot.
It’s a recipe that’s easy to make, requires little prep time, and is delicious.
I was able to get a ton of fresh broccoli from the store (and even a few cans of it, which is a great thing), but I was still craving the tenderness and crunch of the flesh.
I didn’t have a pressure cooker to use, but I could always use my oven or a stovetop.
The Dane cook, however, was my go-to.
The pressure cooker is a lot more convenient than an oven, and it can even be used as a slow cooker.
The only downside is that it takes a lot of time to heat up the pressure cooker, but it’s not as bad as you’d think.
I used it for about an hour and a half, and the result was delicious.
It was also easy to keep under control when the pressure dropped, and I did have a little bit of trouble keeping the vegetables at a safe temperature.
I think you can do much better with the pressure than you could with an oven.
If you don’t have access to a pressure cook, this one is a must-try.