8 Quart - Instant Potatouille

By: Chef AJ

8 Quart - Instant Potatouille
cuisine icon Cuisine
French
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Paleo, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
6-8 servings, basil, celiac, chinese eggplant, contributed, cook 10 min, dairy free, dinner, easy, fire roasted tomatoes, french, gluten free, less than 15 min, low carb, orange bell pepper, paleo, plant-based, portobello mushrooms, prep 5 min, pressure cook, red onion, vegan, vegetarian, water, yellow crookneck squash, yukon gold potatoes, zucchini

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
6-8 servings
Ingredients
  • 1/2 cup Water
  • 8 ounces yellow Crookneck Squash
  • 8 ounces Zucchini
  • 12 ounces Chinese Eggplant
  • 1 Orange Bell Pepper
  • 3 Portobello mushrooms
  • 6 ounces red onion
  • 24 ounces Yukon gold potatoes
  • 29 ounce Fire Roasted Tomatoes
  • 1/2 cup basil
Instructions
  • Place all ingredients except for the fresh basil in an 8 quart Instant Pot and cook on high pressure for 10 minutes.
  • Quick release pressure and stir in the basil.
  • Serve with rice if desired. I enjoy adding 2 cups to 3 cups of cooked rice into the stew prior to serving. Enjoy!
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