The true flavors of these vegetables come through when cooked with a bit of extra virgin olive oil, salt and pepper..
Instant Pot Mixed Veggies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 212 kcal
Ingredients
- 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
Instructions
Put the olive oil, onions, garlic and potatoes in the Instant Pot and select “Sauté”.
Sauté for 4 minutes and add rest of the ingredients except cheese.
Set the Instant Pot to “Manual” at high pressure for 10 minutes.
Release the pressure naturally and add Parmigiano-Reggiano cheese.
This recipe is part of the biggest FREE Instant Pot Recipe Index (More than 813 recipes).
If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
