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