Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Pressure Level: High


2 cups carrot, cubed

1 eggplant, cubed

1 cup turnip, peeled and cubed

1 can cream of mushroom soup

Salt, to taste

Pepper, to taste

1 cup zucchini, cubed

1 bell pepper, cubed

1/3 tablespoon garlic powder

½ teaspoon of ginger


Place all the ingredients in an instant pot.

Set timer for 15 minutes at high.

Use the quick release to let the steam escape.

Serve hot

Nutrition Facts (Per Serving)

Calories 144

Total Fat 4.9g

Total Carbohydrate 23.5g

Dietary Fiber 3.8g

Protein 3.9g