Grab your Instant Pot or pressure cooker and turn on the Sauté function. When the metal insert is hot, pour in the olive oil.

Toss in the diced onions and cook, stirring frequently, for 2 to 3 minutes or until slightly softened.

Add the Italian sausage and break it up with a silicone spatula. Cook the sausage until it’s no longer pink.

Dump in the zucchini, minced garlic, and 1 teaspoon of Magic Mushroom Powder or Diamond Crystal brand kosher salt. (The salt won’t add extra umami, so you may want to add a few drops of fish sauce or a couple of dried mushrooms to the pot for extra savoriness.) Stir well.

You don’t need to add any extra liquid. Trust me—the zucchini will release enough liquid for the contents to reach high pressure. Lock the lid and program the Instant Pot to cook for 35 minutes under high pressure.

When the sauce is done cooking, you can wait for the pressure to release naturally or you can manually vent it if you’re impatient. 

The zucchini and onions should be fork-tender and easily mashed with a spatula to form a chunky sauce.

Taste the sauce and adjust the seasoning with additional Magic Mushroom Powder, salt, or freshly ground pepper. Stir in the juice from half a lemon and taste it again. (Always, always, ALWAYS taste your food and season accordingly!)

When the sauce is ready, grab a spiralizer to prepare some zucchini noodles (or grab some ready-to-go spiralized veggies at the store). If I’m serving this sauce on zoodles, I drop the raw spiralized zucchini straight into the pot and toss ’em around until the hot sauce softens the zoodles to my liking.

Top with your favorite herbs and dig in! This sauce freezes really well so make a batch whenever your vegetable crisper is overflowing with zucchini!