(Total Time: 25 MINS| Serves: 4)
Ingredients:
1 tbsp. olive oil
1 chopped small yellow onion
5 chopped garlic cloves
1 chopped green chili
½ tsp ground cumin
¼ tsp ground coriander
1 chopped tomato
10-ounce fresh spinach
Salt and freshly ground black pepper, to taste
10-ounce cubed cottage cheese
2 tbsp. cream
Directions:
Place the oil in the Instant Pot and select “Sauté”. Then add the onion, garlic, green chili and spices and cook for about 3-4 minutes.
Add the tomato and cook for about 2 minutes.
Select the “Cancel” and stir in spinach, salt and black pepper.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 2 minutes.
Select the “Cancel” and carefully do a Natural release.
Remove the lid and with an immersion blender, puree the spinach mixture.
Select the “Sauté” and stir in cottage cheese.
Cook for about 2 minutes.
Select the “Cancel” and transfer spinach mixture onto serving plates.
Top with cream and serve.
Per Serving (Calories 130|Total Fat 5.6g| Net Carbs 2.22g| Protein 12.4g| Fiber 2.2g)
