Fennel and Mushroom Pressure Cooker Mix
Discover a savory blend of fennel, leeks, tomatoes, and mushrooms, all cooked to perfection in a pressure cooker. This easy, nutritious dish is lectin-free, soy-free, gluten-free, and sugar-free, highlighting the natural sweetness of the ingredients combined with aromatic herbs. It's a perfect side or light main that supports a healthy lifestyle while offering a burst of flavor.
ingredients
- 1 medium IP fennel bulb, trimmed and sliced
- 2 medium leeks, cleaned and sliced
- 2 cups cherry tomatoes, halved
- 2 cups mushrooms, sliced (your choice)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves, for garnish
steps
- 1.
Set the pressure cooker to sauté mode and heat the olive oil.
- 2.
Add the sliced leeks and fennel, cooking until softened, about 5 minutes.
- 3.
Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
- 4.
Add the sliced mushrooms and sauté for 2-3 minutes until starting to brown.
- 5.
Incorporate the halved cherry tomatoes, stirring gently.
- 6.
Season with salt and pepper, then close the lid and set to high pressure for 5 minutes.
- 7.
After the cooking time, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- 8.
Gently stir the medley and serve warm, garnished with fresh basil leaves.
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