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Peace Out Summer Supper

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 2 minutes
  • Total Time: 27 minutes
  • Yield: 6 servings 1x


Gnocchi with vegetables in an oil and vinegar dressing. Make this quickly in your Instant Pot for a fresh and bright summer supper. 


  • 1 (16 oz) package gnocchi
  • 2 cups frozen sweet white corn
  • 1 1/2 cups sliced summer squash
  • 1 1/2 cups fresh broccoli florets
  • 4 ounces quartered mushrooms
  • 1 large tomato, diced
  • 1/4 cup diced red onion
  • 1/4 cup olive oil
  • 1 Tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp dried basil or 2 T fresh chopped basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup goat or feta cheese


  1. Pour 1 ½ cups water into bottom of Instant Pot.
  2. Add gnocchi, corn, squash, broccoli and mushrooms to a steamer basket. Place steamer basket into bottom of Instant Pot.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid. 
  4. Dump contents of steamer basket into a large serving bowl. Gently stir in the tomatoes, onion, oil, vinegar, garlic, basil, salt, pepper and cheese. 
  5. Serve hot or cold. 
  • Category: Pasta
  • Method: Instant Pot