(Total Time: 51 MINS| Serves: 8)


2 tbsp. olive oil

1 minced celery stalk

½ minced medium yellow onion

2 minced garlic cloves

1 tsp Italian seasoning

½ tsp dried sage

½ tsp dried rosemary

10-ounce chopped Portobello mushrooms

10-ounce white button mushrooms

3¾ cups homemade vegetable broth

3 peeled and chopped medium carrots

3 cups chopped green beans

1 (15-ounce) can sugar-free diced tomatoes

1 (8-ounce) can sugar-free tomato sauce

1 tbsp. fresh lemon juice

Salt and freshly ground black pepper, to taste

2 tbsp. arrowroot starch

3 tbsp. water


Place the coconut oil in the Instant Pot and select “Sauté”. Then add the celery, onion and garlic for about 4-5 minutes.
Add Italian seasoning and herbs and cook for about 1 minute.
Add mushrooms and cook for about 4-5 minutes.
Select the “Cancel” and stir in remaining ingredients except for arrowroot starch and water.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Meanwhile in a small bowl dissolve arrowroot starch in water.
Remove the lid and select “Sauté”.
Stir in arrowroot starch mixture and cook for about 2-3 minutes.
Select the “Cancel” and serve hot.
Per Serving (Calories 116|Total Fat 4.7g| Net Carbs 1.75g| Protein 6.6g| Fiber 4.1g)