Vegetable Tian

Alieen Clark
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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

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.

Notes

PER SERVING CALORIES: 196 | FAT: 8g | PROTEIN: 9g | SODIUM: 260mg FIBER: 3g | CARBOHYDRATES: 23g | SUGAR: 4g