Instant Pot Zucchini Bolognese
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
cloves
garlic, minced
-
1
teaspoon
Magic Mushroom Powder or Diamond Crystal kosher salt
-
½
lemon
juice
Instructions
- 1. Turn on the Sauté function of the Instant Pot and heat the oil.
- 2. Add the diced onions and sauté until slightly softened.
- 3. Add the Italian sausage and cook until no longer pink.
- 4. Stir in the zucchini, minced garlic, and Magic Mushroom Powder or salt.
- 5. Lock the lid and set the Instant Pot to cook for 35 minutes on high pressure.
- 6. Release the pressure naturally or manually, then mash the sauce to a chunky consistency.
- 7. Adjust seasoning as needed and stir in lemon juice.
- 8. Serve over spiralized zucchini or your choice of noodles.
Nutrition Facts (estimated)
Servings
4
Calories
498
Total fat
43g
Total carbohydrates
9g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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