(Total Time: 20 MIN| Serves: 6)
1 large cucumber, chopped
1 cup Greek yogurt
1 cup sour cream
¼ cup shallots, diced
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
1 tbsp. dried parsley
In a large bowl, combine cucumber, Greek yogurt, sour cream, and shallots. Stir well and season with salt, pepper, garlic powder, and parsley. Transfer the mixture to your instant pot.
Seal the lid and set the steam release handle. Press the ‘Manual’ mode and set the timer for 12 minutes.
When you hear the cooker’s end signal, perform a quick release and open the lid.
Garnish with fresh dill before serving.
Per Serving (Calories 119 | Total Fats 8.8g | Net Carbs: 5.6g | Protein 5g |Fiber: 0.3g)