Add the olive oil to the base of the instant pot and set to saute.
Saute the onions and garlic for 2 minutes, before adding in the carrots, beets and celery. Saute for 5 minutes, stirring frequently. Press cancel to turn off the saute function.
Pour in the water and lemon juice and add the seasonings. Stir to combine.
Lock the lid onto the instant pot and flip the the pressure release valve to closed. Press “manual” (it will default to high pressure” and use the “+” button to set the time to 14 minutes. Allow the instant pot to come to pressure and the sauce to cook.
Once the sauce has finished, carefully release the pressure valve. Once depressurized, remove the lid and allow for the sauce to cool before blending it in a Vitamix or high speed blender until smooth.
Season further to taste and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 9 (15%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 428.5mg||15 %|
|Potassium 383.6mg||10 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 9.4g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 61
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