Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil (sub avocado oil)
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 2 1/2 cup carrots, chopped
  • 1 1/4 cups celery (about 4 stalks), chopped
  • 1 1/4 cup beet, chopped
  • 1 tbsp fresh basil
  • 1 tsp oregano
  • 2 tsp parsley
  • 1 tsp sea salt
  • 1 cup water
  • 2 tbsp lemon juice

Instruction

  • 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!