Craving a lightning-fast, flavor-packed meal that doesn’t skimp on flavor? This Instant Pot vegetable medley is your new weeknight hero! We’re talking crisp-tender veggies, the deep, earthy umami of porcini mushrooms, and a salty kick from feta cheese, all brought together in a creamy, savory sauce. It’s a restaurant-quality dish ready in less time than it takes to order takeout. Let’s get cooking!
Ingredients
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, about 1 cup / 150g, cut into cubes
• 1 small onion, sliced
• ¼ cup / 7g dried porcini mushrooms
• ¼ cup / 30g Feta cheese, crumbled
• ½ cup / 120g sour cream
• 2 tbsp / 30ml tamari sauce
• 2 tbsp / 30ml sesame oil
• 1 tsp / 5g pink Himalayan salt
• ½ tsp dried thyme
• ¼ tsp dried oregano
Instructions
1. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the sesame oil and cubed zucchini. Sprinkle with a pinch of salt and cook for 5-6 minutes, stirring frequently until lightly browned.
2. Add the sliced bell peppers and onion to the pot. Drizzle with tamari sauce, stir well to combine, and cook for another 2-3 minutes until the onions begin to soften.
3. Season with the remaining salt, thyme, and oregano. Stir in the crumbled Feta cheese and dried porcini mushrooms. Pour in three tablespoons of water, stirring to incorporate everything.
4. Continue to cook on ‘Sauté’ for 3-4 minutes, allowing the flavors to meld and the cheese to soften.
5. Press the ‘Cancel’ button to turn off the heat. Immediately stir in the sour cream until a creamy sauce forms. Serve hot and enjoy!
Nutritional Information
• Serving Size: 1 of 3
• Calories: 171
• Total Fat: 12g
• Net Carbs: 9.2g
• Protein: 5.3g
• Fiber: 2.8g
Pro Tips
• Pro-Tips for Success
• For a deeper mushroom flavor and better texture, rehydrate the dried porcini mushrooms in a bit of hot water for 10 minutes before adding them to the pot. You can use the flavorful soaking liquid in place of the plain water in step 3.
• Easily add a protein boost by stirring in a can of drained chickpeas or some pre-cooked shredded chicken along with the bell peppers.
• Don’t let the sour cream boil. Stir it in after turning off the heat to prevent it from curdling and ensure a smooth, creamy sauce.
• Serve this versatile dish over a bed of fluffy quinoa, cauliflower rice, or your favorite low-carb noodles to make it a more substantial meal.
FAQ
Q: Can I use different vegetables in this Instant Pot recipe
A: Absolutely! This Instant Pot vegetable medley is very versatile. Feel free to swap in vegetables like broccoli, cauliflower, or fresh mushrooms. Just be mindful that cooking times may vary slightly to keep them crisp-tender.
Q: How can I make this a complete meal
A: To make this a more substantial meal, you can add a protein like a can of drained chickpeas or pre-cooked shredded chicken. Serving the creamy vegetables over quinoa, cauliflower rice, or low-carb noodles is also a great way to round out the dish.
Q: Do I have to use an Instant Pot for this recipe
A: While this recipe is designed for the Instant Pot’s ‘Sauté’ function, you can easily make it in a large skillet or wok on the stovetop. Follow the same steps, cooking over medium-high heat until the vegetables are tender.
Q: What if I don’t have porcini mushrooms
A: If you don’t have dried porcini mushrooms, you can substitute them with fresh cremini or shiitake mushrooms for a delicious umami flavor. Add them along with the bell peppers and onions to allow them to cook down and brown nicely.
