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.
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.
Video
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.