Motinotto with zucchini, blue cheese and walnuts


  • 1 tbsp olive oil
  • ¼ or ½ cup onion
  • 1 ½ cup yellow squash
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp cinnamon
  • ½ cup white wine
  • 1 ½ cups vegetable broth
  • 1 cup raw mote
  • 2 oz (50 g) blue cheese
  • ½ cup walnuts
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes . Add the olive oil and onion.
  • Once ready, add the yellow pumpkin and press the functionality Saute for 2 Minutes . Add the mote and season with pepper, salt, and cinnamon. Stir and add the white wine and vegetable broth. Check seasonings and if necessary, add more salt, pepper, or cinnamon.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 20 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Serve on plates and sprinkle with bits of blue cheese and walnuts.
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