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Cherry Chocolate Poke Cake
Vegetable Tian
| By : |
This dish is a combination of squash, zucchini, tomato, and potato, sliced thinly and cooked in minced onion and garlic. It pairs nicely with Spinach and Feta Stuffed Tilapia.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp olive oil
- 1/2 medium yellow onion peeled and diced
- 2 garlic cloves minced
- 1 cup Water
- 1 medium yellow squash cut into
1/2 inch -thick slices - 1 medium zucchini cut into
1/2 inch -thick slices - 2 roma tomatoes cut into
1/2 inch -thick slices - 1 large russet potato cut into
1/2 inch -thick slices - 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Ingredients
|
Instructions
- Press Sauté button on Instant Pot®.
- Add oil and onion. Let cook 4 minutes or until onion is soft.
- Add garlic and cook an additional 30 seconds until fragrant.
- Remove garlic and onion and spread in the bottom of a (
7" ) cake pan. - Clean inner pot and place back inside Instant Pot®. Add water and trivet to pot.
- Arrange sliced vegetables in a pattern of squash, zucchini, tomato, potato around the edge of the cake pan. Continue in the center of the pan until the vegetables are all used.
- Top with a paper towel and cover top of pan tightly with foil. Create a foil sling and carefully lower cake pan into Instant Pot®.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 30 minutes.
- When the timer beeps, allow pressure to release naturally for 10 minutes. Quick release remaining pressure and then unlock lid and remove it.
- Remove pan from Instant Pot® using foil sling. Sprinkle salt, pepper, mozzarella, and Parmesan cheese on top. Serve warm.
Recipe Notes
PER SERVING CALORIES: 196 | FAT: 8g | PROTEIN: 9g | SODIUM: 260mg FIBER: 3g | CARBOHYDRATES: 23g | SUGAR: 4g
175 recipes for quick and delicious meals in the Instant Pot—today’s hottest kitchen appliance—that the whole family will love for under $12 a meal.
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Aileen Clark is a recipe developer and food blogger at AileenCooks.com. Aileen's mission is to connect with other moms in a way that helps make their lives easier and more fun. She loves creating new recipes for the Instant Pot® and runs an Instant Pot® group on Facebook focused on troubleshooting recipes and helping new users find success with cooking in the Instant Pot®. She has been featured on Huffington Post, Today Parents, and Money Saving Mom and her recipes have been shared on Food Gawker, ParadeCommunity Table, Country Living, and Happy Hooligans. She was recognized as one of the top parenting bloggers in Sacramento and has partnered with many major brands, including: NABISCO, Better Than Bouillon, Red Baron, Ling Ling, Huggies, Fisher-Price, StarKist, and Macy's. Aileen lives in Northern California with her husband and three children.
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I was really excited about trying this recipe, but when I did, the vegetables did not get cooked at all. I followed the recipe step by step, so I’m not sure what I did wrong.
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Yikes, I also followed the instructions exactly and even let the IP natural release for 25 minutes, just in case the veggies weren’t cooked. Unfortunately after all that time they’re still raw. Now to try to figure out how to salvage dinner….
I basically followed recipe by did not use the inner dish….i just threw everything in the instapot….turned out perfect….i used vegetable broth instead of water so it came out kind of like a soup. Add cheese and also good over pasta.
I did not use the inner dish….i just threw everything in the instapot….turned out perfect….i used vegetable broth instead of water so it came out kind of like a soup. Add cheese and also good over pasta.