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By :Mediterranean Living |
Course | Main Course |
Cuisine | Greek |
Difficulty | Easy |
Browse Category | Side Dishes, Soups, Stews & Broths, Vegan & Vegetarian |
Duration | 15-30 min |
Diet | Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Diced Tomatoes, Onion, Potatoes |
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
4 - 8 serving
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Ingredients
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Very tasty. Used tomatoes with jallepenos. The dill and oregano really add a different dimension with that.
More salt after cooking
15 minutes turned out to be way too long for me, the potatoes are so soft you almost can’t pick them up with a fork. I think 10 would have been fine. Other than adding a can of Rotel I made this according to the recipe and it’s got a very good flavor.
Recipes please
Excellent flavor! Didn’t add zucchini & didn’t need it. Fresh dill & flat leaf parsley from my herb garden really added to the beauty of this dish. I love my Instant Pot!!!
Love this recipe and how easy it comes together! I always double it because the green beans are packaged in 2 lb bags at my grocery store.
15 minutes is way too long. And canned diced tomatoes with water turned it into a tasteless soup. I would use the canned tomatoes without any added water and cook for 8 minutes . Also I would add tomato paste for some flavor.
Made this, very yummy :p I personally needed more salt (just personal preference). I will be making this again in the future but replacing the canned tomatoes with maybe tomato paste or some freshly diced tomatoes.. waaayy too much liquid for my liking but was easy to get around. I might go off the other suggestion and add jalapeños too, sounds delicious