Serving: 2

Prep Time: 10 minutes
Cooking Time: 45 minutes

5 big onions, peeled and chopped

10 small tomatoes, diced

5 garlic cloves, minced

1 small squash, peeled and diced

4 tablespoons white flour

2 tablespoons water

6 tablespoons extra-virgin olive oil

2 teaspoons chili pepper powder

1 teaspoon salt

pepper to taste

How to Prepare:

Set your Instant Pot to the sauté mode and adjust the heat to Medium, pre-heat the inner pot for 5 minutes. Pour the extra-virgin olive oil. Spoon the squash and garlic to stew for 10 minutes until clear and caramelized.
Then pour the water, spoon the white flour, add in the salt and pepper. Close the lid, making sure that the pressure valve is locked.
Cook on a HIGH pressure for 10 minutes and then quick-release thepressure.
In a skillet, heat the oil, and fry the onions on a low heat for 10 minutes until clear.
Then mix in the tomatoes and squash and stew for minutes with the lid closed until the liquid is almost gone.
Portion the vegetables into two bowls or mugs and dollop each bowl with the chili pepper powder.

Nutrition (Per Serving): Calories: 148; Fat: 35g; Carbohydrates: 106g; Protein: 24g