Keto Mediterranean Style Instant Pot “Zoodles”
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Ingredients
- 1 jar Francesco Rinaldi Tomato, Garlic & Onion Pasta Sauce or any variety
- 2 tbsp. olive oil
- 5 cloves garlic finely minced
- 5 cups raw zucchini noodles zoodles
- 1/2 lemon juiced & zested
- 1 can quartered artichoke hearts drained
- 1/2 cup pitted Kalamata olives or black olives if preferred, roughly chopped
- 2 large boneless skinless Chicken Breast diced into approx. 1” pieces
- 1 cup crumbled plain feta cheese or Mediterranean Herb feta cheese
- 2 tbsp finely chopped fresh basil optional
- salt & pepper to taste
- Press the sauté button on the Instant Pot. When the display reads "hot" add the olive oil and garlic and sauté for about 2 minutes. Add the raw zucchini zoodles, lemon juice, lemon zest, artichoke hearts, and kalamata olives and cook for about 2-3 minutes or just until the zoodles are warmed but not overcooked and soggy. Gently turn zoodles while cooking instead of stirring to prevent them from breaking. Season with salt and pepper to taste. Press the “cancel” button. Remove mixture from the pot and set aside in a foil covered bowl.
- To the Instant Pot, add diced chicken breast and pour jar of Francesco Rinaldi Pasta Sauce over the top. Lock the lid and turn the steam release valve to “sealing”. Press the “Poultry” button and allow it to pressurize and fully cook. When finished quick release by carefully turning the steam release valve to “venting”. Remove the lid.
- To serve, place some of the noodle mixture onto a plate. Top with some of the cooked chicken in sauce. Add some crumbled feta cheese and shredded basil and enjoy!
Recipe Notes
*If you don't have a poultry button, cook on high pressure for 15 minutes.
