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.
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