Instructions:
- Place two tablespoons of oil in the Instant Pot and select “Sauté.” Then add half of the eggplant slices and cook for about 5 minutes.
- Transfer the eggplant slices into a bowl.
- Repeat with two more tablespoons of oil and remaining eggplant slices.
- Add remaining oil, cooked eggplant slices, onion, and garlic and cook for about 1-2 minutes.
- Select “Cancel” and stir in the remaining ingredients except the cilantro.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 3 minutes.
- Select “Cancel” and carefully do a “Quick” release. 9. Remove the lid and select “Sauté.” 10. Cook for about 1-2 minutes.
- Select “Cancel” and remove the lid.
- Serve hot.
Nutrition Information per Serving:
Calories: 159
Fat: 14 grams
Carbohydrates: 9.6 grams
Protein: 1.6 grams
Mixed Veggies
Yield: 5 servings
Preparation Time: 20 minutes
Cooking Time: 7 minutes Ingredients:
- 1 large zucchini, sliced into thin circles
- 1 large eggplant, sliced into thin circles
- 2 medium tomatoes, sliced into thin circles
- 1 small yellow onion, sliced into thin circles
- 1 tablespoon minced fresh thyme leaves, divided
- Salt and freshly ground black pepper, to taste
- 2 large garlic cloves, chopped finely
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
Directions:
- In the bottom of the Instant Pot, arrange a steamer trivet and pour in one cup of water.
- In a bowl, add all vegetables, half of the thyme, salt, and black pepper and toss to coat well.
- In the bottom of a foil-lined springform, spread some of the garlic.
- Arrange alternating slices of zucchini, eggplant, tomatoes, and onion, starting at the outer edge of the pan towards the center, overlapping the slices slightly.
- Sprinkle with the remaining garlic, thyme, salt, and black pepper.
- Drizzle with the melted butter and lemon juice evenly.
- Place the springform pan on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 6 minutes.
- Select “Cancel” and carefully do a “Natural” release for about 5 minutes. Then do a “Quick” release.
- Remove the lid and serve hot.
Nutrition Information per Serving:
Calories: 92
Fat: 6.1 grams
Carbohydrates: 11.2 grams
Protein: 2.4 grams
