INSTANT POT ROASTED POTATOES RECIPES

Steps:

• Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
• When the time is up, quick-release the pressure.
• Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
• Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
• When butter is completely melted, sprinkle in flour and stir until smooth.
• Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
• Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.

Steps:

• Select SEAR/SAUTE and set the time to 30 minutes. Press START
• Add 2 tbsp of oil in the cooking vessel.
• When the vessel is hot, add zucchini and brown by stirring occasionally.
• Add eggplants and shishito peppers and sauté until they are soft.
• Take vegetables out.
• Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
• Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
• Press CANCEL.
• Close the lid.
• Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
• After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
• When cooking time is complete, let it rest for 10 minutes, uncovered.
• Stir in basil before serving.