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My aunt makes this for the holidays. It serves 4 of us easily, depending upon who is eating vegetables that day. I always do.


  • 1 tbsp olive oil optional
  • 1 garlic clove minced
  • 1/2 onion chopped
  • 1 med potato cut into 1 inch pieces
  • 1 med zucchini sliced into 1/4 inch pieces
  • 1/2 cup cherry tomatoes sliced
  • 1/2 tsp salt
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1/4 cup vegetable broth for how to make it in the pressure cooker, watch this video


  • Sauté onion in olive oil, if using, for about one minute or dry sauté with the sauté feature.  Add garlic, potatoes, and zucchini, cherry tomatoes, with 1 tbsp of the vegetable broth, and sauté for another minute. Switch to pressure cooking and add the remaining vegetable broth, bay leaf, oregano, and salt. Pressure cook for 5 minutes. Then quick release the pressure, carefully removing the lid, tilting it away from you. Remove the bay leaf.
  • Enjoy.


Editor's note: I would consider this more of a summer recipe but if you live in a place such as Florida that has these vegetables in season, then cook them or wait until the summer.