Quick Grill By: Camila Badoino Course Main Dishes, Side Dish Cooking Technique Baking, Oats/Cereals Keywords 2 servings, baking, cherry tomatoes, chicken, dijon mustard, healthy, main dishes, mushrooms, new potatoes, oats/cereals, olive oil, parmesan cheese, salt and spices, side dish, soy sauce or coconut aminos, to taste, tomato sauce, vegetables, vinegar, white onion, yellow pepper, zucchini Servings 2 Servings Ingredients 8 oz (200 g) cherry tomatoes¾ lb (350 g) new potatoes8 oz (200 g) mushrooms1 Zucchini1 yellow pepper1 white onion1 lb (500 g) chicken3 tbsp Balsamic vinegar2 tbsp soy sauce or coconut aminos1 tbsp olive oil1 tbsp Dijon mustardSalt and spices, to taste¼ cup (45 g) Parmesan cheese8 oz (200 g) tomato sauceOregano to taste Instructions On the Instant Pot, press Multigrain and cook the new potatoes for approximately 8 Minutes (calculate until they are semi-cooked).Cut all the vegetables into thin layers and set aside.In a bowl, mix all the ingredients for the sauce.Brush the pre-cut vegetables along with the chicken (except for the zucchini).On the Instant Vortex control panel, press Bake, then set time to 12 Minutes and temperature to 345˚F (175˚C). Press Start.Bake until golden brown consistency.For the zucchini, once cut into slices, add a layer of tomato sauce, grated or shredded Parmesan cheese, and oregano. On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 345˚F (175˚C). Press Start. Previous Next