(Total Time: 15 MIN| Serves: 4)
2 cups fresh spinach, chopped
1 cup celery leaves, chopped
1 cup celery stalks, chopped
2 garlic cloves, minced
1 small onion, chopped
2 cups heavy cream
1 tbsp lemon juice
2 tbsp butter
1 tbsp fresh mint, torn
1 tsp salt
½ tsp black pepper, ground
In a large colander, combine spinach and celery. Rinse well under running water and drain. Transfer to a cutting board cut into bite-sized pieces. Set aside.
Plug in your instant pot and press the ‘’ Saute’’ button. Add butter and stir constantly until melts.
Add celery stalks, garlic, and onions. Cook for 2 minutes and add celery leaves and spinach. Sprinkle with salt and pepper. Cook for 2-3 minutes and pour in the heavy cream.
Securely lock the lid and press the ‘’Manual’’ button. Adjust the steam release handle and set the timer for 5 minutes. Cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick release of the pressure and open the pot.
Stir in the mint and lemon juice. Let it chill for 5 minutes before serving.
Per Serving (Calories 278 | Total Fats 28.2g | Net Carbs: 4.3g | Protein 2.3g |Fiber: 1.4g)