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Instant Pot Healthy Balsamic and Rosemary Vegetables - Dump and Go

Nothing says summer to me like a basketful of grilled vegetables with balsamic. This freezer meal is a perfectly healthy side dish. So simple to put together, just throw and go and pop this side into your Instant Pot when you need a tasty and simple side dish.
4 Servings Recipe By

Ingredients

  • 1 2/3 cups chunk Bell Pepper, Red
  • 1 2/3 cups chunk Bell Pepper, Green
  • 2 cups dice Asparagus
  • 2/3 cups slice Mushroom, Portobello
  • 1 1/3 cups dice Zucchini
  • 1 cup dice Onion
  • 2 tablespoons White Wine Vinegar
  • 1/8 cups Balsamic Vinegar
  • 2 teaspoons chop Rosemary, Fresh
  • 2 teaspoons Honey
  • 1 1/3 teaspoons Dill, Fresh
  • 2/3 teaspoons mince Garlic, Cloves
  • 1/4 cups Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 193 Calories
  • 15g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 11mg Sodium
  • 14g Total Carb
  • 4g Fiber
  • 9g Total Sugars (Includes 3g Added Sugars)
  • 3g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a gallon bag, mix together all ingredients.
  3. Seal and toss.
  4. Refrigerate for an hour or two.
  5. Add 1 cup of water and trivet to the Instant Pot.
  6. Create a "basket" out of foil. Fold the edges so the liquid doesn't leak out.
  7. Add veggies to foil basket. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Let pressure release naturally for 10 minutes then release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients in indicated number of round containers.
  2. Seal, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add 1 cup of water and trivet to the Instant Pot.
  4. Create a "basket" out of foil. Fold the edges so the liquid doesn't leak out.
  5. Add frozen veggies onto foil basket. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Let pressure release naturally for 10 minutes then release any remaining pressure.

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