~8 cups chopped zucchini
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
