(Total Time: 25 MIN| Serves: 4)
Ingredients:
2 cups cherry tomatoes, sliced
1 jalapeno pepper, chopped
2 garlic cloves, crushed
1 tbsp. olive oil
Spices:
1 tsp salt
¼ tsp cumin
1 tsp smoked paprika
2 tbsp. fresh parsley, chopped
1 tsp lemon extract
Directions:
In a large mixing bowl, combine the ingredients and stir well. Transfer to your instant pot and seal the lid.
Set the steam release handle and press the ‘Manual’ button. Set the timer for 15 minutes.
When done perform a quick release and open the lid. Serve warm.
Per Serving (Calories 49 | Total Fats 3.7g | Net Carbs: 3g | Protein 0.9g |Fiber: 1.2g)
