Zucchini with Tomatoes

  

Yield: 8 servings 
Preparation Time: 15 minutes 
Cooking Time: 7 minutes 

Ingredients: 
- 2 tablespoons butter  
- 1 small yellow onion, chopped roughly  
- 2 garlic cloves, minced  
- 6 medium zucchinis, chopped roughly  
- 1 pound cherry tomatoes  
- 1 cup water  
- Salt and freshly ground black pepper, to taste 
-       2 tablespoons chopped fresh basil  


Place the oil in the Instant Pot and select “Sauté.” Then add the onion and garlic and cook for about 3-4 minutes. 
2. Add zucchinis and tomatoes and cook for about 1-2 minutes. 
3. Select “Cancel” and stir in remaining ingredients except the basil. 
4. Secure the lid and place the pressure valve to the “Seal” position. 
5. Select “Manual” and cook under “High Pressure” for about 5 minutes.  
6. Select “Cancel” and carefully do a “Natural” release. 
7. Remove the lid and serve hot. 

Nutrition Information per Serving:  
Calories: 85 
Fat: 4.4 grams 
Carbohydrates: 11 grams  
Protein: 3.3 grams