Vegetable Tian
By :The I Love My Instant Pot Affordable Meals by Alieen Clark
instant pot vegetable tian
Print Recipe
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.
instant pot vegetable tian
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Rating: 0
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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
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
instant pot vegetable tian
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Press Sauté button on Instant Pot®.
  2. Add oil and onion. Let cook 4 minutes or until onion is soft.
  3. Add garlic and cook an additional 30 seconds until fragrant.
  4. Remove garlic and onion and spread in the bottom of a (7") cake pan.
  5. Clean inner pot and place back inside Instant Pot®. Add water and trivet to pot.
  6. 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.
  7. 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®.
  8. Close lid and set pressure release to Sealing.
  9. Press Manual or Pressure Cook button and adjust time to 30 minutes.
  10. When the timer beeps, allow pressure to release naturally for 10 minutes. Quick release remaining pressure and then unlock lid and remove it.
  11. 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

1 reply
  1. Carla Hoffman
    Carla Hoffman says:

    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.

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