Instant Pot Mixed Veggies

The true flavors of these vegetables come through when cooked with a bit of extra virgin olive oil, salt and pepper..

4.34 from 3 votes

Instant Pot Mixed Veggies

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 212 kcal


  • 1 tbsp olive oil
  • 8oz. mushrooms sliced
  • 1 zucchini sliced
  • 1 bell pepper diced
  • 1 Japanese eggplant peeled and sliced
  • 1 medium potato peeled and sliced
  • 1 small onion thinly sliced
  • 1 garlic clove minced
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp basil
  • 3 tbsp water
  • 1/4 tsp red pepper flakes
  • 1/2 cup Parmigiano-Reggiano cheese grated
  • to taste Salt and pepper


  1. Put the olive oil, onions, garlic and potatoes in the Instant Pot and select “Sauté”.

  2. Sauté for 4 minutes and add rest of the ingredients except cheese.

  3. Set the Instant Pot to “Manual” at high pressure for 10 minutes.

  4. Release the pressure naturally and add Parmigiano-Reggiano cheese.

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