(Total Time: 120 MIN| Serves: 4)
1 cup goat’s cheese, crumbled
1 cup tomatoes, diced
½ cup shredded mozzarella
1 small onion, chopped
4 garlic cloves, crushed
3 tbsp. olive oil
4 tbsp. apple cider vinegar
1 tsp dried rosemary
¼ tsp chili powder
Combine the ingredients in a large bowl and mix well. Stir until well combined and set aside.
Transfer the mixture to your instant pot and seal the lid. Set the steam release handle to ‘venting’ and press the ‘Slow Cooker’ button. Adjust the temperature to medium and set the timer to 3 hours.
When done, open the lid and cool completely before serving.
Per Serving (Calories 148 | Total Fats 13.4g | Net Carbs: 3.8g | Protein 3.3g |Fiber: 1g)