Prep Time: 8-10 min.
Cooking Time: 8 min.
Number of Servings: 2-3
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 large carrots, cut in 1/2 slices
Pepper and salt, as needed
2 small potatoes, cut in ½-cubes
1 large onion, coarsely chopped
4 large zucchinis, cut in 1 slices
4 cups vegetable stock
1 tablespoon minced basil

  1. Take your 3-Quart Instant Pot; open the top lid. Plug it and turn it on.
  2. Press “SAUTÉ” setting and the pot will start heating up.
  3. In the cooking pot area, add the oil, garlic, and onions. Cook until starts
    becoming translucent and softened for 1 minutes. Stir in between.
  4. Add the potatoes and sauté for another 1-2 minutes.
  5. Add the remaining ingredients and stir to blend.
  6. Close the top lid and seal its valve.
  7. Press “MANUAL” setting. Adjust cooking time to 5 minutes.
  8. Allow the recipe to cook for the set cooking time.
  9. After the set cooking time ends, press “CANCEL” and then press “NPR
    (Natural Pressure Release)”.
  10. Instant Pot will slowly and naturally release the pressure.
  11. Open the top lid, add the cooked recipe mix in serving plates.
  12. Serve and enjoy!
    Nutritional Values (Per Serving):
    Calories – 358
    Fat – 18.5g
    Carbohydrates – 32g
    Fiber – 9g
    Protein – 6g