Serving: 2

Prep Time: 15 minutes
Cooking Time: 40 minutes


6 pieces zucchini, sliced

2 teaspoons pepper

10 oz beans

4 medium carrots, peeled and chopped

1 medium shallot, chopped

3 teaspoons dried rosemary

4 teaspoons garlic, minced

¼ cup of vegetable broth

4 tablespoons Olive oil

soy sauce, to taste

How to Prepare:

In a bowl, combine the pepper, dried rosemary and garlic.
Toss the zucchini in the spices mix and pour the oil over it.
Then set the zucchini aside to marinate for at least few hours unrefrigerated at room temperature or place in the fridge overnight.
Combine all the ingredients in your Instant Pot and close the lid to let them cook on a MEDIUM pressure for about 40 minutes.
Release the pressure quickly. Divide the vegetables into three plates and pour the soy sauce on top to serve.

Nutrition (Per Serving): Calories: 162; Fat: 32g; Carbohydrates: 118g; Protein: 26g