2(14.5 oz)regular diced or fire-roasted diced tomatoes
2½cups¾-inch thick diced potatoes
1½cupsfresh corn kernels , (or frozen or canned)
1½cupschopped green beans , (cut into a 1½ inch length)
1medium zucchini , (quarter then slice accross)
Spices and Herbs:
1tspsalt, (add more according to your liking)
black pepper, (to taste)
Press the “Sauté” key then “Normal”. When Instant Pot displays “Hot”, add oil and cook onions until translucent for 5 minutes. Add garlic, stir until fragrant for 30 seconds.
Add diced tomatoes and cook for 1-2 minutes. It’s very important to scrape the bottom of the pot so there is nothing stuck which will prevent burning. Add the remaining ingredients and stir to combine.
Secure the lid and set to manual for “2 minutes”. After the cooking cycle has completed, let the pressure naturally release for about 10 minutes before opening the lid.
Adjust the seasoning with salt/pepper if needed.
*Other factors may affect the cooking time. For example, different cuts of vegetables will likely require different cooking times to yield the same tenderness or texture.