Wash the pipettes well, put them in a sieve and let them drain well. Washed green onions, cut into slices. Peel a squash, grate it and cut it into cubes. Finely chop the green garlic.
Connect the Multicooker Crock-Pot Express Pressure Cooker to a power source. Press the Brown / Saute function, the Start / Stop button and for 5 minutes. Put the oil, add the well drained pipettes. Saute them for 2 minutes, then add the onion and leave for another minute, mixing well. Now add the tomato juice, peppers and green garlic. Stir then sprinkle the spices: salt, pepper, paprika, garden herbs and dried thyme. Rotate in a pot. You do not need to put liquid, because it will leave enough vegetables, in addition, the steam does not evaporate because it is a pressure cooker.
After the cooking time is over, put the lid on and make sure the steam valve is blocked. Press the Poultry function, High pressure, for 30 minutes and the Start / Stop button.
After the 30 minutes have elapsed, unplug the appliance and let it rest for 5 minutes. Using a paddle, open the steam valve and allow it to release completely.
After the steam has released, you can open the lid. Serve hot food with polenta, or fresh homemade bread, or why not, with a creamy mashed potato. Enjoy your meal!