Italian Vegetable Rice Bake

Ingredients

• •1 cup Arborio rice
• •2 cups vegetable broth
• •1 medium zucchini, diced
• •1 medium bell pepper, diced
• •1 cup cherry tomatoes, halved
• •1 small onion, chopped
• •2 cloves garlic, minced
• •1 tsp dried oregano
• •1 tsp dried basil
• •Salt to taste
• •Pepper to taste
• •1/2 cup grated Parmesan cheese

Instructions

1. 1

   Turn on the instant pot and select the 'Sauté' mode. Add a little oil and sauté the onion and garlic until translucent, about 2-3 minutes.

2. 2

   Add the diced zucchini and bell pepper, and cook for another 3-4 minutes until they begin to soften.

3. 3

   Stir in the Arborio rice, dried oregano, and dried basil, cooking for an additional 1 minute to toast the rice slightly.

4. 4

   Pour in the vegetable broth and add the cherry tomatoes. Stir well and season with salt and pepper.

5. 5

   Close the lid of the instant pot, ensuring the valve is set to sealing. Select 'Manual' and set the timer for 10 minutes.

6. 6

   Once cooking is complete, allow for a natural release for 5 minutes before carefully switching the valve to venting to release any remaining pressure.

7. 7

   Open the lid, stir in the grated Parmesan cheese, and let it sit for a couple of minutes before serving.