Servings: 4

1 pound ground chicken breast (98% fat free) 1 pound ground chicken breast (98% fat free)
1 onion 1 onion
1 cup sliced mushrooms 1 cup sliced mushrooms
1 can crushed tomatoes 1 can crushed tomatoes
1/4 teaspoon minced garlic ¼ teaspoon minced garlic
2 zucchini sliced into ribbons 3/18” thick 2 zucchini sliced into ribbons 3/18” thick
3/4 cup fat free shredded mozzarella ¾ cup fat free shredded mozzarella

Finely chop onion and mushrooms and cook over medium heat until softened. Add chicken and minced garlic and cook until meat is browned. Pour off excess liquid.
Add crushed tomatoes and cook over medium heat for 10 minutes.
Layer zucchini, tomato mixture and ¼ cup of cheese in springform pan. Repeat layers 2 more times. Wrap pan in aluminum foil so liquid doesn’t leak out bottom.
Pour 1 cup water in liner of Instant Pot.  Make a sling with aluminum foil and place pan on trivet in liner. Set to seal and cook on high pressure for 16 minutes. Allow natural pressure release.