Vegetable Tian


  • 1 tbsp olive oil
  • 1/2 medium yellow onion
  • 2 garlic cloves
  • 1 cup Water
  • 1 medium yellow squash
  • 1 medium zucchini
  • 2 roma tomatoes
  • 1 large russet potato
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Press Sauté button on Instant Pot®.
  • Add oil and onion. Let cook 4 minutes or until onion is soft.
  • Add garlic and cook an additional 30 seconds until fragrant.
  • Remove garlic and onion and spread in the bottom of a (7") cake pan.
  • Clean inner pot and place back inside Instant Pot®. Add water and trivet to pot.
  • Arrange sliced vegetables in a pattern of squash, zucchini, tomato, potato around the edge of the cake pan. Continue in the center of the pan until the vegetables are all used.
  • Top with a paper towel and cover top of pan tightly with foil. Create a foil sling and carefully lower cake pan into Instant Pot®.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 30 minutes.
  • When the timer beeps, allow pressure to release naturally for 10 minutes. Quick release remaining pressure and then unlock lid and remove it.
  • Remove pan from Instant Pot® using foil sling. Sprinkle salt, pepper, mozzarella, and Parmesan cheese on top. Serve warm.
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