Quick Grill

INSTRUCTIONS

1. On the Instant Pot, press Multigrain and cook the new potatoes for approximately 8 Minutes (calculate until they are semi-cooked).
2. Cut all the vegetables into thin layers and set aside.
3. In a bowl, mix all the ingredients for the sauce.
4. Brush the pre-cut vegetables along with the chicken (except for the zucchini).
5. On the Instant Vortex control panel, press Bake, then set time to 12 Minutes and temperature to 345˚F (175˚C). Press Start.
6. Bake until golden brown consistency.
7. For the zucchini, once cut into slices, add a layer of tomato sauce, grated or shredded Parmesan cheese, and oregano.
8. On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 345˚F (175˚C). Press Start.