(Total Time: 25 MIN| Serves: 4)
1 lb Brussels sprouts, trimmed and halved
1 lb button mushrooms, sliced
1 medium-sized celery stalk, chopped
2 garlic cloves, crushed
1 tbsp fresh parsley, finely chopped
2 tbsp olive oil
¼ cup Greek yogurt, full-fat
1 tsp ginger, freshly grated
1 tsp sea salt
½ tsp black pepper, ground
¼ tsp red chili flakes
Plug in your instant pot and place the Brussels sprouts, mushrooms, and celery in the stainless steel insert. Sprinkle with some salt and pour water enough to cover all.
Securely lock the lid and set the steam release handle by turning the valve to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 10minutes. Cook on ‘’High’’ pressure.
Meanwhile, in a medium-sized bowl, combine Greek yogurt, garlic, parsley, olive oil, and remaining spices. Mix until well combined and set aside.
When you hear the cooker’s end signal, perform a quick pressure release by moving the valve to the ‘’Venting’’ position.
Open the pot and stir in the yogurt mixture. Press the ‘’Saute’’ button and cook for 5 more minutes.
Turn off the pot and transfer all to a serving bowl.
Per Serving (Calories 145 | Total Fats 13.7g | Net Carbs: 10.7g | Protein 8.5g |Fiber: 5.7g)