This can be easily turned into a full meal if you add toasted bread and fresh mozzarella.
Preparation time: 15 minutes
Cooking time: 12 minutes
Servings: 6
Ingredients:
1/4 cup olive oil
2 medium potatoes, cubed
1 medium sweet onion, sliced
1 bell pepper, sliced
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 medium carrots, sliced
10 large fresh mushrooms
1 1/2 teaspoons minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh chives
1/4 cup water
10 cherry tomatoes, halved
Salt, to taste
Pepper, to taste
Directions:
1. Wash the all the vegetables and slice.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add the potatoes and cook with constant stirring for 3 minutes. Add the onion and bell pepper, continue cooking and stirring for 3 minutes more.
3. Add zucchini, summer squash, carrots and mushrooms then cook and stir for additional 3 minutes.
4. Next, add the minced parsley, basil, chives and water. Season to taste with salt and pepper.
5. Close the lid and lock. Cook for 5 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Open the lid and immediately transfer all the vegetables to a serving dish.
7. When the vegetables have come to room temperature, mix in the cherry tomatoes then toss with some fresh olive oil.