Swiss Chard and Vegetables in Parmesan Sauce

Aside from being quick and easy to make, this rich side dish is incredibly versatile. Serve it with Italian-seasoned grilled chicken breast or veal cutlets or pair it with something as simple as leftover roast turkey or chicken.

• Hands-On Time: 15 minutes

• Cook Time: 15 minutes

Serves 8

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2 tablespoons olive oil

1 small onion, peeled and sliced

3 stalks celery, diced

2 medium carrots, peeled and sliced

4 cloves garlic, minced

1 head cauliflower, chopped into florets

1 pound Brussels sprouts, cleaned and halved

1 medium zucchini, diced large

1 pound Swiss chard, cleaned, deveined, and chopped

1 cup water

¹/₂ cup heavy cream

1 tablespoon flour

4 tablespoons butter

¹/₂ cup grated Parmesan cheese

¹/₈ teaspoon red pepper flakes

1 Press the Sauté button on the Instant Pot^® and heat oil. Add onion, celery, and carrots. Stir-fry 3–5 minutes until onions are translucent. Add garlic. Cook for an additional minute.

2 Add a layer of cauliflower, a layer of Brussels sprouts, a layer of zucchini, and a layer of Swiss chard. Gently pour in 1 cup water. Lock lid.

3 Press the Manual button and adjust time to 3 minutes.

4 While vegetables are cooking, in a small bowl whisk together heavy cream and flour to create a slurry. Set aside.

5 When Instant Pot^® timer beeps, quick-release the pressure until the float valve drops and then unlock lid. Drain the vegetables, reserving liquid. Add 2 tablespoons reserved cooking liquid, butter, Parmesan cheese, red pepper flakes, and heavy cream slurry to vegetables in the Instant Pot^®. Stir and let warm unlidded for 5 minutes until sauce thickens. Add more reserved cooking liquid if needed. Transfer vegetables and sauce to a serving bowl and serve warm.