Description
This easy and delicious summer vegetable medley cooked in the Instant Pot brings together fresh ingredients for a healthy side dish or main meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium yellow squashes, sliced into 1/2 inch pieces (about 3 to 3 ½ cups of sliced squash)
- 2 cups cherry tomatoes, halved (about 1 pint’s worth)
- ¾ cup reduced-sodium chicken broth or vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese (optional, for topping)
- Fresh basil leaves for garnish (optional)
Instructions
- Start by selecting the “Sauté” mode on the Instant Pot. Add the oil and let the pot heat up for a few minutes.
- Add the diced onion to the Instant Pot and sauté for 2-3 minutes, or until it begins to soften.
- Add the minced garlic and continue to sauté for another 30 seconds, or until fragrant.
- Press the “Cancel” button to turn off the “Sauté” mode.
- Add the sliced yellow squash to the Instant Pot, followed by the cherry tomatoes.
- Add the dried basil, dried oregano, salt, and pepper to the Instant Pot. Give everything a good stir to combine.
- Pour in the chicken or vegetable broth.
- Secure the lid on the Instant Pot and make sure the pressure valve is set to “Sealing”.
- Select the “Manual” or “Pressure Cook” mode on high pressure and set the timer for 3 minutes. This will cook the vegetables to a tender-crisp texture. If you prefer them softer, you can increase the time to 5 minutes.
- Once the cooking cycle is complete, carefully perform a quick release by turning the pressure valve to “Venting”. Once all the steam is released, and the pin drops, open the lid.
- If you’re using Parmesan cheese, sprinkle it over the vegetables and gently stir to combine.
- Use a slotted spoon to transfer the yellow squash and tomatoes to a serving dish. This will leave the excess liquid behind.
- Garnish with fresh basil leaves if desired, and serve immediately.
Notes
- For a variation, you can add zucchini or bell peppers to the mix.
- This dish is great as a side or as a light main course.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Vegetables
- Method: Pressure Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg