Sugar snap peas cooked to perfection in the instant pot topped with sesame seeds, peanuts and lemon juice
- 2 cups whole sugar snap peas
- 11/2 tsp olive oil
- 1/8 cup water
- salt as needed
- black pepper as needed
- 1 tbsp peanuts
- 1 tsp sesame seeds (black or white)
- 1 tbsp pumpkin seeds
- 1/4 tsp garlic powder
- 1 tsp raisins
- lemon juice as needed
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Add the olive oil, 1/8 cup water, sugar snap peas, salt, black pepper as needed to your instant pot.
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Cook on manual high for 0 (ZERO) minutes and release pressure immediately.
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While they are cooking, roast the ingredients for topping until you get a nice aroma (peanuts,seasme, pumpkin seeeds) Crush the peanuts using a mortar and pestle or a processor coarsely.
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Sprinkle the crushed peanuts, sesame seeds, pumpkin seeds, garlic powder, raisins, lemon juice on the sugar snap peas and serve.
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Heat a pan and add the olive oil. When it becomes hot, add the sugar snap peas, salt and pepper as needed. Saute in high heat for 1 or 2 minutes and set it aside. Make sure they are still crisp.
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In another pan, roast the peanuts, seasme, pumpkin seeeds for a minute or so. Crush the peanuts coarsely.
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Top the sugar snap peas with crushed peanuts, sesame seeds, pumpkin seeds, garlic powder, raisins, lemon juice and serve.
- Alternatively, to cook the sugar snap peas in the instant pot, you could add a cup of water to your inner vessel and place the sugar snap peas on a steamer basket and cook them for 0 (zero) minutes. I like to do them directly on the pan, because some of the peas gets brown and has a nice caramalised flavor.
- You could skip the toppings and serve it with some hummus or nut butter instead.