(Total Time: 19 MINS| Serves: 6)
1½ pounds peeled and roughly chopped carrots
1 tbsp. softened butter
1-2 drops liquid stevia
Salt, to taste
Arrange the trivet in the bottom of Instant Pot. Add 1 cup of water in Instant Pot.
Place carrot pieces on top of the trivet.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 4 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and transfer the carrots to a bowl.
Add remaining ingredients and with an immersion hand blender, blend until desired texture is achieved.
Per Serving (Calories 63|Total Fat 1.9g| Net Carbs 1.86g| Protein 1g| Fiber 2.8g)