Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Carrot (peeled and diced)
  • 1/2 cup Squash
  • 1/2 cup Green peas (frozen)
  • 1/2 cup Sweet potato (peeled and diced)
  • 1/2 cup Apple (diced (you can leave the peel on or remove it))
  • 1/2 cup Pear (diced (you can leave the peel on or remove it))
  • 1/2 cup Green beans (trimmed and diced)
  • 1/2 cup Broccoli (diced)
  • 1/2 cup Zucchini (chopped)
  • 1/2 cup Beets (peeled and diced)

Instruction

  • Pour 1 cup water in the instant pot steel insert. Place a low trivet in the bottom.
  • Place 3-4 ramekins (or other oven safe bowls) filled with the diced fruits & veggies on the trivet.
  • If there is space, you can repeat with a second layer of trivets. You can also add a separating steamer basket between the 2 layers.
  • Close the lid with the vent in sealing position. Press the manual or pressure cook mode on high pressure for 5 minutes. When the Instant Pot beeps, let the pressure release naturally.
  • Remove the bowls with fruits/veggies carefully. Puree each food separately to your desired consistency, then refrigerate or freeze.