(Total Time: 15 MIN| Serves: 4)
2 large red bell peppers, chopped
1 medium-sized yellow bell pepper, chopped
1 medium-sized green bell pepper, chopped
1 medium-sized celery stalk, chopped
1 small red onion, chopped
2 tbsp butter
2 cups vegetable stock
1 cup heavy cream
½ cup cream cheese, full-fat
1 tsp salt
½ tsp black pepper, ground
1 tsp dried parsley, ground
¼ tsp dried thyme, ground
Plug in your instant pot and press the ‘’Saute’’ button. Melt the butter in the stainless steel insert and add bell peppers, celery, and onions. Cook for 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and heavy cream. Sprinkle with salt, pepper, parsley, and thyme. Give it a good stir and close the lid.
Set the steam release handle by moving the valve to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 6 minutes. Cook on ‘’High’’ pressure.
When done, perform a quick pressure release by turning the valve to the ‘’Venting’’ position.
Open the pot and stir in the cream cheese. Let it chill for 10 minutes before serving.
Per Serving (Calories 292 | Total Fats 27.3g | Net Carbs: 6.8g | Protein 4.4g |Fiber: 2.9g)