It does take some getting used to when it comes to substituting real pasta with healthier alternatives. We are already growing zucchini in our garden, some of which we freeze for long term storage. This means we almost always have enough to make this instant pot zucchini bolognese all year round.
This is the perfect time to bring out your vegetable spiralizer, as you can probably cannot make the zoodles without this handy tool. For those who are looking for Whole30 friendly recipes, you are in luck. Besides the spiralizer, you are also going to need the InstaPot, this will allow you to make this delicious healthy meal in less than an hour. Yay!
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Here’s What You’ll Need:
- extra virgin olive oil or avocado oil
- yellow onion
- Italian sausage
- zucchini
- garlic cloves
- Magic Mushroom Powder or Diamond Crystal brand kosher salt
- lemon juice
- Instant Pot or pressure cooker
- measuring spoons
- cutting board
- chef’s knife
- silicone spatula
- spiralizer
After washing and prepping your veggies, it is time to fire up the InstaPot. The first setting is the Sautee one. Whichever oil you are using goes in next, I prefer olive oil but you can also use avocado oil if you like. The onions go in next and are left to cook for about 5 minutes, before the sausage can be added.
Wait until the sausage is cooked, before adding the chopped zucchini and the garlic. The magic powder is the last to go in before you shut the lid and leave to cook at high pressure for at least 35 minutes. Only after the sauce is ready, should you make your zoodles and then dump them in the pot to cook for a few minutes. Serve, while hot and enjoy! 🙂
You can get the full recipe and instructions on the Nom Nom Paleo, blog here..
Instant Pot Zucchini
Bolognese Recipe
You can watch the video below on Instant Pot Zucchini Noodles (Zoodles)…
You can watch the video below on How To Make the BEST BOLOGNESE SAUCE…
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