(Prep + Cooking Time: 20 minutes | Servings: 6)
Ingredients:

1 fennel bulb, cut into pieces

1/4 cup dry white wine

5 thyme springs

3 tbsp. olive oil

2 pints’ grape tomatoes, cut into halves

A pinch of sugar

Salt and black pepper to the taste
Directions:

Set your instant pot in Sauté mode; add oil and heat it up.

Add fennel, tomatoes, thyme, sugar, salt and pepper, stir and sauté for 5 minutes.

Add white wine, close the lid and cook for 4 minutes more.

Quick release the pressure, carefully open the lid; discard thyme, stir sauce well and serve.