8 Quart - Instant Potatouille
By :Chef AJ
Votes: 15
Rating: 3.27
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Course Dinner
Cuisine French
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Eggplant, Tomatoes, Zucchini
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
  • 1/2 cup Water
  • 8 ounces yellow Crookneck Squash
  • 8 ounces Zucchini
  • 12 ounces Chinese Eggplant or japanese
  • 1 Orange Bell Pepper
  • 3 Portobello mushrooms
  • 6 ounces red onion chopped
  • 24 ounces Yukon gold potatoes
  • 29 ounce Fire Roasted Tomatoes 2 cans
  • 1/2 cup basil fresh, finely chopped into threads (chiffonade cut)
Course Dinner
Cuisine French
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Eggplant, Tomatoes, Zucchini
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
  • 1/2 cup Water
  • 8 ounces yellow Crookneck Squash
  • 8 ounces Zucchini
  • 12 ounces Chinese Eggplant or japanese
  • 1 Orange Bell Pepper
  • 3 Portobello mushrooms
  • 6 ounces red onion chopped
  • 24 ounces Yukon gold potatoes
  • 29 ounce Fire Roasted Tomatoes 2 cans
  • 1/2 cup basil fresh, finely chopped into threads (chiffonade cut)
Votes: 15
Rating: 3.27
Rate this recipe!
Print Recipe
Instructions
  1. Place all ingredients except for the fresh basil in an 8 quart Instant Pot and cook on high pressure for 10 minutes.
  2. Quick release pressure and stir in the basil.
  3. Serve with rice if desired. I enjoy adding 2 cups to 3 cups of cooked rice into the stew prior to serving. Enjoy!
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