Ingredients
Equipment
Method
Step-by-Step Instructions
- Sauté 2 tablespoons of olive oil in the Instant Pot on sauté mode. Add 3 cloves of minced garlic, 1 medium zucchini (diced), and 1 medium bell pepper (chopped). Sauté for 5 minutes until softened.
- Stir in 2 cups of fresh spinach until it wilts, about 2 minutes.
- Add 1 to 1.5 cups of vegetable broth, 1 cup of shredded cheese, and 1 teaspoon of Italian seasoning. Stir to combine.
- Seal the Instant Pot lid, set to pressure cook mode on high for 10 minutes.
- Let the Instant Pot naturally release pressure for 5 minutes, then switch to quick release.
- Stir the casserole well and serve hot, garnished with fresh herbs.
Nutrition
Notes
Refrigerate leftovers for up to 3 days or freeze for up to 3 months. This vegetarian casserole can be prepared ahead of time.