There will be no sweating over the stove to make this Fresh Summer Instant Pot Vegetable Dinner. I recommend serving this with thick-sliced ripe tomatoes chopped and tossed in balsamic vinegar.
Prep Time15 minutesmins
Cook Time10 minutesmins
estimated time to come up to pressure10 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Keyword: pot in pot, vegetable plate
Servings: 4servings
Calories: 219kcal
Author: Kathy Hester
Ingredients
For the Botton Layer
1cupwater
4large ears corn,shucked and cleaned
3cupspotatoes cut into large chunks
For the Middle Layer
4cupssummer squash,sliced thick
For the Top Layer
4cupskale
Instructions
For the bottom layer, arrange the corn in the Instant Pot liner and pour in the water.
Arrange the potato pieces around and on the corn.
For the middle layer, toss the summer squash in your favorite seasoning blend. Then put in an oven safe container or seal in a foil packet and set on top of the corn.
For the top layer, add the kale to an oven safe container or seal in a foil packet and place on top of the squash layer.
Cook on high pressure for 10 minutes. Carefully release the pressure.
Remove the lid and carefully lift out the hot packets by using potholder.
Before serving, squeeze lime juice on the corn and sprinkle with salt, or serve with lime wedges and let your guests do it themselves.
Notes
If you don't like foil touching your food, wrap it in parchment paper first, then seal in foil.A 3-quart stackable insert will fit in a 6-quart Instant Pot on top of the corn and potatoes.You could also use Pyrex pan covered with foil.