Instructions

Heat ghee in an instant pot, add salami, spices, bacon and garlic.
Cook until fat is rendered out of bacon.
Add chopped tomatoes and mushrooms, cook for extra 5 minutes.
Add olives, bone broth and cook under high pressure in an instant pot for 20 minutes.
Serve with sliced lemon.
Cen be stored in a fridge up to a week re-heated over stove top.

This is a recipe by

Tatyana Zinchenko