A very simple, tasty, and very quick-to-make side dish… fennel with herbs in a pressure cooker, tender and delicious, perfect to accompany all main courses. In my case, I used an electric multicooker (if you want, you’ll find references to the model below), but the recipe can also be made in a regular pressure cooker. With this cooking method, the times are greatly reduced, but the flavors and nutritional properties are preserved. Try this very easy recipe, and if you liked it, check out my collection of Fennel Recipes.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Pressure cooker, Instant pot
- Seasonality: Autumn, Winter
- Energy 56.97 (Kcal)
- Carbohydrates 4.66 (g) of which sugars 4.22 (g)
- Proteins 3.44 (g)
- Fat 1.56 (g) of which saturated 0.23 (g)of which unsaturated 0.01 (g)
- Fibers 6.39 (g)
- Sodium 138.81 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 lbs fennel
- oregano
- mint
- parsley (or other herbs as desired)
- extra virgin olive oil
- salt
- pepper
Tools
- Pressure cooker or multicooker
- Cutting board
- Knife
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Preparation
Clean the fennel by removing the green stalks and the tougher outer leaves.
Cut them into wedges and wash them thoroughly to remove any soil residues.
Pour a drizzle of oil into the bottom of the multicooker’s internal pot (or directly into the pressure cooker).
Add the fennel, salt, pepper, and herbs to taste (1).
Sauté for a minute, stirring with a wooden spoon.
If you like, you can add a splash of vegetable broth or hot water, but it is not essential.
Now close the lid for pressure cooking and set a timer for 4 minutes, starting from the closure of the valve.
At the end, wait a few minutes, then release the steam from the valve until you can safely open the pot (2).
Check the cooking with a fork to ensure the fennel is tender to your liking (the times depend on how you cut them).
The fennel with herbs in the pressure cooker is ready, transfer them to a tray and serve hot or warm, as a tasty side dish. If desired, you can garnish with fresh herbs.
Tips and Notes
Adjust the cooking modes based on your model of pot or multicooker. If you have a traditional pressure cooker without a timer, count the minutes from the whistle.
You can shorten or lengthen the times based on your tastes and the thickness of the sliced fennel.
In addition to herbs, you can flavor with spices as desired.
You can add some broth (just a little), but it is not essential as the fennel will release enough liquid for cooking.
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