The Gluten-Free Instant Pot Cookbook by Virginia Campbell

Author:Virginia Campbell [Campbell, Virginia]
Language: eng
Format: epub
Tags: gluten free diet, instant pot, gluten free cookbook, instant pot gluten free cookbook, gluten free instant pot cookbook
ISBN: 9781983301209
Google: MC9auQEACAAJ
Amazon: 1983301205
Goodreads: 40807587
Publisher: Independently published
Published: 2018-07-05T22:00:00+00:00

Directions

Halve the squash and scoop out any seeds. In the Instant Pot, add 1 cup of water and place the trivet inside. Arrange the two squash halves on the trivet so that the flesh side is facing up. This can either be done side-by-side or stacked on top of each other, depending on the size of your squash and your Instant Pot.

Lock the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time to 7 minutes at high pressure.

As the squash pressure cooks, heat the olive oil in a small skillet. Add the garlic, sage, salt, nutmeg, and pepper to taste. Cook until fragrant, 2-4 minutes. Set aside.

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