Quick Grill
Quick Grill
| By : |
| Servings |
2 Servings
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Ingredients
For the grill:
- 8 oz cherry tomatoes 200 g
- ¾ lb new potatoes 350 g
- 8 oz mushrooms 200 g
- 1 Zucchini
- 1 yellow pepper
- 1 white onion
- 1 lb chicken 500 g
For the sauce:
- 3 tbsp Balsamic vinegar
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- Salt and spices to taste
For the zucchini:
- ¼ cup Parmesan cheese 45 g
- 8 oz tomato sauce 200 g
- Oregano to taste
Ingredients
For the grill:
For the sauce:
For the zucchini:
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Instructions
- On the Instant Pot, press Multigrain and cook the new potatoes for approximately 8 Minutes (calculate until they are semi-cooked).
- Cut all the vegetables into thin layers and set aside.
- In a bowl, mix all the ingredients for the sauce.
- Brush the pre-cut vegetables along with the chicken (except for the zucchini).
- On the Instant Vortex control panel, press Bake, then set time to 12 Minutes and temperature to 345˚F (175˚C). Press Start.
- Bake until golden brown consistency.
- For the zucchini, once cut into slices, add a layer of tomato sauce, grated or shredded Parmesan cheese, and oregano.
- On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 345˚F (175˚C). Press Start.
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