TIME TO MAKE INSTANT POT ZUCCHINI BOLOGNESE!
Serves 4
Ingredients:
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 large yellow onion, diced
- 1 pound bulk Italian sausage
- 1½ pounds zucchini, diced into ½-inch pieces
- 3 garlic cloves, minced
- Magic Mushroom Powder or Diamond Crystal brand kosher salt (with added umami boosters detailed in the instructions)
- Juice from ½ lemon
Method:
Grab your Instant Pot or pressure cooker and turn on the Sauté function. When the metal insert is hot, pour in the olive oil.
Add all ingredients: Add onions, saute, cook sausage until no longer pink. dump in zucchini and garlic
You don’t need to add any extra liquid. Trust me—the zucchini will release enough liquid for the contents to reach high pressure. Lock the lid and program the Instant Pot to cook for 35 minutes under high pressure.
you can naturally release or quick release. smoosh the sauce around so it's chunky. Add lemon and if it needs more magic mushroom or salt pepper/add it now.
Serve over zoodles or noodles
