NoMato

7 steps

Prep:25minCook:1h

Updated at: Wed, 16 Aug 2023 19:58:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories45.1 kcal (2%)

Total Fat1.4 g (2%)

Carbs7.9 g (3%)

Sugars4.3 g (5%)

Protein1.1 g (2%)

Sodium178 mg (9%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 Tbspolive oil

2 ½ cupcarrots

2 ¾ cupscelery

3 cupsbeet

or as much as you can get

1 teaspoonoregano

4 tablespoonsparsley

2bay leaves

¼ teaspoonred pepper flakes

⅛ teaspoonwhole fennel seed

1 teaspoonsea salt

water

1 tablespoonred wine vinegar

½ cuplemon juice

Instructions

Step 1

Add the olive oil to the base of the instant pot and set to saute.

Pressure CookerSaute

olive oil1 Tbsp

Step 2

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.

Pressure CookerSaute

cloves garlic2

white onion1

carrots2 ½ cup

celery2 ¾ cups

beet3 cups

Step 3

Add bay leaves, red peeper flakes, and fennel seeds.

bay leaves2

red pepper flakes¼ teaspoon

whole fennel seed⅛ teaspoon

Step 4

Add water before locking the lid onto the instant pot. Flip the pressure release valve to closed. Set the cooker to high pressure for 14 minutes. Allow the instant pot to come to pressure and the sauce to cook.

Pressure CookerManual

water

Step 5

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 with a blending stick until smooth and adding the vinegar/lemon.