Description
Make a healthy casserole in minutes using your Instant Pot. This recipe is quick, easy, and packed with nutrients.
Ingredients
- 1 cup quinoa, rinsed
- 1 ½ cups low-sodium vegetable broth
- 1 cup diced bell peppers
- 1 cup diced zucchini
- ½ cup diced onion
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- ½ cup shredded low-fat cheese (optional)
Instructions
- Turn on the Instant Pot and select the sauté function. Add olive oil, onions, and bell peppers. Sauté for 2 minutes.
- Add zucchini, garlic powder, oregano, salt, and pepper. Stir for 1 minute.
- Pour in quinoa and vegetable broth. Stir gently.
- Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
- Once done, allow a natural release for 2 minutes, then quick release.
- Fluff with a fork and top with cheese if desired. Serve hot.
Notes
- Use pre-chopped vegetables to save time.
- For extra protein, add cooked chicken or chickpeas.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American