Stewed Summer Squash And Sweet Onions

The pot lid rattles and you know dinner is almost ready. You spot that steam hissing out just right, that float valve up where it should be. It27s like the pressure cooker telling you hey, something tasty is about to come your way.

You remember the first time you tried this southern stewed squash and onions recipe in your pressure cooker. The squash had that tender, juicy softness but still held a bit of bite. The Vidalia onions got all sweet and mellow, mixing just right with the salty bacon bits.

You sense how the kitchen fills with the warm smell of bacon drippings and butter melting together. It27s dang simple but packed with that comfort food feeling. You know this meal27s gonna soothe the soul after a long day.

The Truth About Fast Tender Results

Using a pressure cooker for stewed squash changes the game. Here27s why:

• You get fast tender squash and onions without waiting forever to soften them up.
• The pressure build inside traps all that flavor, making every bite richer.
• That float valve tells you when the cooker27s doing its thing just right.
• Quick release or natural release lets you control how soft or just right your veggies end up.
• The sealed heat stops your squash from drying out, keeping it juicy and delicious.

Ready to dive deeper into pressure cooker secrets? Check out our best pressure cooker recipes for more delicious, quick meals you27ll love. Also, don27t miss the handy pressure cooker safety tips to get the most out of yours.

The Complete Shopping Rundown

Before you start, grab these goodies for this southern stewed squash dish:

• 4 yellow squash (around 2 pounds), thinly sliced
• 1 sweet Vidalia onion, also sliced into rounds
• 6 slices of crispy bacon, because bacon just makes everything better
• 1 tablespoon of butter, brings rich creaminess
• ¼ cup warm water, helps keep things moist in the cooker
• 1 teaspoon Better Than Bouillon chicken paste for that extra savory punch
• ¼ teaspoon sugar to balance out the flavors
• Salt and freshly cracked pepper for seasoning to your taste
• Paper towels to drain that crispy bacon right
• Your trusty pressure cooker to pull it all together quick

For inspiration on other bacon-filled dishes, make sure to check our popular Deviled Eggs With Bacon, or get cozy with Bacon And Egg Empanadas. These all bring flavorful bacon goodness to the table.

The Full Pressure Cooker Journey

Alright y'all here27s the step by step on making this dish come together real nice.

Step 1: Slice your yellow squash and Vidalia onion into thin rounds. You want them even so they cook uniformly. Lay '27em out on your cutting board and get ready.

Step 2: Grab a large skillet and cook up that bacon over medium heat. Keep an eye till it27s crispy enough to crunch happily. Then, set it aside on paper towels, and don27t waste a drop of that drippin27s.

Step 3: Into that same skillet with bacon fat, toss in your sliced squash and onions. Sauté them about 5 minutes until they start to soften a bit but not mushy.

Step 4: Add butter, warm water, chicken paste, sugar, salt, and pepper right into the skillet. Stir everything to get those flavors combined well.

Step 5: Now here27s where the pressure cooker comes in. Transfer all that squash-onion mixture and juices into your cooker pot. Get your lid on and lock it up tight.

Step 6: Bring the cooker up to pressure with medium-high heat. Wait till the float valve pops up so you know it27s good and pressurized. Then reduce heat to low and steady it for 3 minutes cooking time.

Step 7: After cooking, go for quick release to let out the steam fast, or you can let it be with natural release if you got the time. Open lid, crumble that crispy bacon over the top, and dig in.

Hungry for more step-by-step quick meals? Take a peek at our Easy Air Fryer Spring Rolls or learn how to make the Tender Apple Cider Pulled Pork. Both bring fast prep and flavorful results just like this stout southern dish.

Time Savers That Actually Work

Life27s busy, and I get it. Here27s how you shave off some time without killin the flavor.

• Slice squash and onions ahead and store covered in the fridge.
• Cook bacon in batches or ahead, then store it crisp in paper towels.
• Mix butter, broth paste, sugar, and seasoning in a small bowl first so you just pour it in.
• Use warm water already ready in the kettle so no waiting for it to heat up.
• Keep your pressure cooker cleaned and parts checked so it seals fast and smooth every time.

That First Bite Moment

Dang, that first bite hits with this gentle sweet and savory combo. The squash melts almost on your tongue but holds a little bite still.

You catch the softness from the onions that turned candy sweet with all that slow cooked love. And then BAM bacon bits giving you crunchy salty surprises.

You taste all the little things mixing good together 202D butter27s richness, broth's depth, that hint of sugar making everything pop. It27s just the kind of cozy southern dish you wanna come home to every night.

Curious for other tasty bites with bacon? Try the crispy charm of our Bacon And Egg Foo Young or the filling satisfaction of Cheesy Bacon Hashbrown Waffles. Both pair beautifully with this squash dish.

Smart Storage That Actually Works

If you27re not gobbling all in one go, keep your leftovers happy with these tips.

Store cooled squash and onions in an airtight container in the fridge. They keep well 3 to 4 days if you spot any odd smells, toss it out.

For a longer stretch, pop it in the freezer in meal-sized bags. Just thaw overnight in the fridge before reheating on the stove or microwave.

If you wanna keep bacon separate for crunch, store it in paper towels in a sealed container so it don27t go soggy. Add it right before eating for max crisp.

What People Always Ask Me

Q1: Can I skip the bacon? Yep, you can go meatless but you might wanna add a splash of smoked paprika or liquid smoke to bring some savory depth.

Q2: How do I know when pressure27s built up? The float valve pops up when the cooker hits pressure. That27s your sign to reduce heat and start timing cook.

Q3: Should I use quick release or natural release? Quick release works fine here since squash cooks fast, but natural release gives a softer, melded flavor.

Q4: Can I double the recipe? Totally. Just make sure you don27t fill your cooker above max line or things might not cook evenly.

Q5: What if my squash is bigger or smaller? Just slice accordingly but stick around on timing since smaller pieces cook faster.

Q6: Can I add other veggies? Sure thing. Try bell peppers or even cherry tomatoes, but add them closer to the end so they don27t get too mushy.

Ready to explore more comforting home-cooked dishes using your pressure cooker? Jump over to our savory Apple Cider Vinegar Pulled Pork recipe or the crowd-pleasing Healthy Taco Casserole. These dishes show just how versatile your cooker can be.