Prep
Ingredients:
6 tbsp avocado oil
2 medium zucchinis, sliced into ribbons
3 garlic cloves, minced
½ cup chicken broth
2 red chilies, minced
3 tbsp chopped fresh basil
1 lemon, juiced
Salt and black pepper to taste
½ cup heavy cream
4 tbsp grated Pecorino Romano cheese
Instructions:

Set the IP in Sauté mode and adjust to Medium heat.

Heat the avocado oil in the inner pot and sauté the zucchinis until softened, 3 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Mix in chicken broth, chilies, basil, lemon juice, salt, and black pepper.

Lock the lid in place; select Manual mode on High Pressure and set the timer to 5 minutes.

After cooking, do a quick pressure release to let out the steam and open the lid.

Using an immersion blender, process the ingredients until smooth.

Set the IP in Sauté mode and stir in the heavy cream and Pecorino Romano cheese until the cheese melts, 3 minutes.

Spoon the sauce into serving bowls and use immediately.
Nutrition Facts per Serving:
Calories