Instant Pot Vegetable Casserole
This Instant Pot Vegetable Casserole is a hearty main dish with rice, potatoes, and fresh veggies. Simple ingredients, ready in 30 minutes.
Equipment
- Wooden spoon
Ingredients
- 3 medium carrots
- 1 onion
- 2 cloves garlic minced
- 1 ½ cups vegetable broth or water
- 1 cup basmati rice
- 3 medium yellow potatoes
- 12 oz baby bella mushrooms
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Start by chopping your veggies. Leave the potatoes unpeeled or peel them if you prefer. Try to chop the veggies in uniform sizes for even cooking time.
- Next, use the Sauté mode on medium heat to cook the onions, carrots, mushrooms, and garlic with about 1/4 cup water to prevent sticking. If you are not oil-free, you can use 1 tbsp olive oil to sauté instead.
- Once the veggies are fork tender, add in your potatoes, rice, broth, and the remaining ingredients including your spices. Stir until the broth mostly covers the rice.
- Set the Instant Pot to high pressure for 4 minutes, then let it naturally release for 10 minutes before you quick release the rest of the steam.
- Open the lid, give it a final stir, and finish it off with fresh herbs. That's it! Serve and enjoy.
Notes
More Tips
- Not Vegan? Use chicken stock or add shredded chicken for a hearty stew.
- Gluten-Free? You are all set! Double-check that the broth you use is gluten-free and you're good to go.
- Oil-free? I've got you. This meal is whole foods, plant based without oil!
Nutrition
Calories: 218kcalCarbohydrates: 48gProtein: 6gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 226mgPotassium: 786mgFiber: 4gSugar: 4gVitamin A: 5105IUVitamin C: 20mgCalcium: 53mgIron: 1mg
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