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  1. I’m about to try a variation of this in my instant pot. One thing I noticed that was missing in your recipe that adds to the flavor is the caramalizing of the zucchini. If you set your instant pot to saute and saute the zucchini in some olive oil until they’re browned, before you pressure cook them, they’ll have a lot of depth of flavor. That’s how I stovetop cook them, so we’ll see how it translates to Instant Pot. 🙂

  2. Has anyone made this recipe in the InstaPot using Pressure Cook instead of Slow Cook and how did it turn out?