(Total Time: 15 MIN| Serves: 2)
2 cups button mushrooms, chopped
1 cup asparagus, trimmed and chopped
1 small onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
2 cups vegetable stock
2 oz mozzarella cheese
1 tsp sea salt
½ tsp black pepper, ground
¼ tsp dried thyme, ground
½ tsp cayenne pepper, ground
Plug in the instant pot and press the ‘’Saute’’ button. Grease the stainless steel with olive oil and add button mushrooms and onions. Cook for 5 minutes, stirring occasionally. Sprinkle with some salt, pepper, and thyme.
Add chopped asparagus and pour in the vegetable stock. Sprinkle with cayenne pepper and lock the lid. Set the steam release handle by moving the valve to the ‘’Sealing’’ position.
Set the timer for 5 minutes and cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick pressure release by moving the valve to the ‘’Venting’’ position.
Open the pot. Using a large slotted spoon, transfer the mushrooms and asparagus to a serving plate.
Top with mozzarella cheese and serve immediately.
Per Serving(Calories 256 | Total Fats 19.6g | Net Carbs: 8g | Protein 12.8g |Fiber: 3.7g)